Apple Turnover


Fuji Apples are fantastic in this classic. The juicy apple is an absolute treat when cooked till caramelised. 

Apple Turnover


  • 30g butter
  • 5 Fuji apples, peeled, cored, cut into 1cm pieces
  • 55g (1/4 cup, firmly packed) brown sugar 
  • 80ml (1/3 cup) water
  • 90g (1/2 cup) sultanas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornflour 
  • 1 tablespoon water
  • 2 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 1 cup icing sugar,
  • 1 tablespoon of milk to glaze
  • 1 teaspoon vanilla extract 


  1. Melt butter in a saucepan over medium heat. Add the apple and sugar. Toss to coat. Stir in the water, sultanas and cinnamon. Cover and bring to a simmer. Cook for 5 minutes or until apple is tender but holds its shape.
  2. Combine cornflour and water in a bowl. Stir into the apple mixture. Cook for 1 minute or until the mixture thickens.
  3. Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. 
  4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apple mixture onto the centre of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
  6. To make the glaze, mix together the icing sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers. 

Ingredients for Apple Turnover