Caramel apple turnovers in 30 minutes

Why this works

Apple cut into small dice cooks through in the time the pastry takes to puff and brown, so the filling goes in raw and there is no compote to make and cool first. A little cornstarch thickens the juice the apple gives off, which keeps the caramel inside the pastry instead of on the tray.

Puff pastry rises best when it goes into a hot oven cold, so it stays in the fridge until the filling is ready. Beaten egg gives the deep, glossy brown, and the lines scored across the top open up as the layers rise.

Key ingredients

• Puff pastry. One and a half frozen sheets cut into six squares. All butter pastry tastes richer, and the standard kind works the same way.
• Apples. Firm eating apples that keep their shape: Braeburn, Pink Lady or Jazz. Soft apples such as McIntosh break down and turn watery in a hot oven.
• Caramel sauce. A thick caramel sauce from a jar, or dulce de leche. Thin, runny sauce leaks out through the seams.
• Egg. Brushed on the border, it glues the edges shut. Brushed on top, it gives the dark, shiny finish in the photo.

Amounts for 3 to 18 people are in the recipe card below, in grams or cups.

Method

1. 01

   Heat the oven

   Heat the oven to 425°F. Line a baking sheet with the silicone mat, printed side up.

   Silicone Baking Mats, Set of 2
2. 02

   Peel and dice the apples

   Peel the apples, cut them into quarters and slice out the cores. Dice the flesh into ½ inch pieces and toss them in a bowl with the caramel, cinnamon and cornstarch.

   Y Peeler with Beech Handle
3. 03

   Cut the pastry

   Lay the pastry flat and cut it into squares of about 4½ inches, pressing the bench scraper straight down and reading the ruler on the blade so they come out even.

   Stainless Steel Bench Scraper
4. 04

   Fill and fold

   Brush the edges of each square with beaten egg. Spoon the apple onto one half of each square, corner to corner, leaving the syrup in the bowl and a clean border. Fold the pastry over into a triangle and press the edges with a floured fork to seal.

5. 05

   Glaze and score

   Lift the turnovers onto the lined tray and brush the tops with egg. Score a few curved lines across each one with the tip of a knife, without cutting through, and poke a small hole in the middle for steam.

6. 06

   Bake

   Bake for 15 minutes, until puffed and deep golden brown. Lift onto a wire rack and leave for 5 minutes before eating, as the caramel inside stays much hotter than the pastry.

What to serve it with

Warm, with vanilla ice cream, custard or a spoonful of thick cream. On a cold evening, pour a mug of hot chocolate to go with them.

Storing and reheating

Fridge

Once cool, cover and eat within 2 days.

Freezer

Freeze them unbaked on a tray, then bag them. Bake from frozen for about 5 minutes longer.

Reheat

In a hot oven for 5 to 8 minutes, until hot all the way through. The microwave makes the pastry soft.

Questions