Apple Turnovers

Apple Turnovers

When one thinks of the culinary treasures that combine the tartness of apples with the buttery, flaky texture of the pastry, the apple turnover is one of the first that comes to mind. This delightful pastry has earned its place in the annals of classic desserts, and for many, it evokes memories of home, family gatherings, and the essence of comfort food.

 Origins and History 

While the exact origins of the apple turnover are mired in history, it’s safe to say that it is a close relative of the larger family of pastries and pies. The concept of wrapping fruit in dough and baking it is one that spans cultures and continents. Ancient Egyptians had their version of fruit-filled pastries, and the Romans were known to indulge in something similar. However, it’s the European (especially the English and French) pastry traditions that gave rise to the turnover as we recognize it today.

The word “turnover” itself suggests a simple method of preparation: a single layer of pastry is “turned over” some filling, creating a semi-circular or triangular treat. It’s a design that’s both practical and aesthetically pleasing, perfect for individual servings.

Ingredients and Preparation

The true magic of apple turnovers lies in the harmonious interplay of their two main components: the pastry and the filling.

1. Pastry: Most apple turnovers are made with puff pastry. Puff pastry owes its layered, flaky texture to a meticulous process of folding and rolling. Butter is incorporated into the dough in layers, leading to hundreds, if not thousands, of individual sheets. As the pastry bakes, steam from the butter causes the layers to rise, creating the signature flaky texture.
2. Filling: At the heart of the turnover is its apple filling. The choice of apple is crucial. The apples are combined with sugar and cinnamon, to create a mixture that’s both sweet and tart. Some versions might also include raisins or nuts for added texture and flavour.

Apple turnovers, with their perfect blend of sweet and tart, crispy and soft, are a testament to the beauty of simplicity in the culinary world. They encapsulate the very essence of comfort food: uncomplicated, yet profoundly satisfying. Whether enjoyed fresh out of the oven on a cold winter’s day or as a chilled treat during the summer, apple turnovers remain a beloved classic that continues to delight palates across generations and borders. It’s not just a pastry; it’s a piece of culinary history that resonates with shared memories and emotions. As long as apples and pastries remain, the apple turnover’s legacy is assured

instructions

• Preheat the oven to 400 degrees F (200 degrees C).
• Peel and cut the apples into small cubes.
• Add brown sugar, and cinnamon, and cook, stirring, for a couple of minutes.
• Unfold puff pastry sheets. Trim each sheet into a square.

• Spoon apples in the centre of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal with the help of a folk.
• Bake until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze: Mix icing sugar and water together in a small bowl. Adjust the thickness by adding more sugar or water if necessary.
• Drizzle glaze over the cooled turnovers.

Mix a generous amount of water to make the glaze.