French Apple Turnovers

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    434
based on 70 ratings

Buttery puff pastry filled with a sharp but sweet apple compote. A perfect autumnal treat.

recipe updated 9 Jul 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    20 g
  • Vanilla bean pod icon
    Vanilla bean pod
    ½
  • Lemon icon
    Lemon
    ½
  • Apple icon
    Apple
    3
  • Unsalted butter icon
    Unsalted butter
    15 g
  • Egg icon
    Egg
    1
  • Caster sugar icon
    Caster sugar
    60 g
  • Cornflour icon
    Cornflour
    1 tablespoon
  • Water icon
    Water
    100 g
  • Plain flour icon
    Plain flour
    200 g
  • Salt icon
    Salt
    ½ teaspoon
  • Unsalted butter icon
    Unsalted butter
    150 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Kenwood Chef
  • kCook icon Work surface
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Large saucepan

Step preview

  1. Add unsalted butter, vanilla bean pod, caster sugar, lemon, cornflour and apple to a clean large saucepan
  2. Cook until softened and let cool - medium heat
  3. Attach Spiral Dough Tool
  4. Add water, plain flour, salt and unsalted butter to the Kenwood Bowl
  5. Mix - 5 min, Speed 2
  6. Remove the pastry from the bowl and wrap in plastic wrap
  7. Chill in fridge - 30 min
  8. Line a clean work surface with parchment paper
  9. Add unsalted butter to the work surface
  10. Place another piece of parchment paper on top
  11. Using a rolling pin flatten the butter into a rectangle shape (15 x 10 cm)
  12. Place the pastry from the fridge on to a lightly floured work surface.
  13. Roll out the pastry into a square (30 x 30 cm)
  14. Place the butter into the centre of the dough
  15. Fold the edges of the pastry over to enclose the butter fully and tightly pinch the seams to seal
  16. Roll out the pastry until about 3-5 mm thick
  17. Fold the bottom edge just over the centre and fold the top down to cover the first fold
  18. Turn the dough 45º and immediately repeat the rolling and folding action
  19. Wrap the pastry in plastic wrap and chill in the fridge for about 30 minutes
  20. Repeat the folding and chilling process twice more
  21. Pre-heat oven - 200°C
  22. Remove the pastry from the fridge and place onto a lightly floured work surface
  23. Roll out the pastry until about 2 mm thick
  24. Cut out (Size?) rounds, then roll each gently to make a slight oval
  25. Brush with egg
  26. Spoon 1 tbsp of apple filling into the centre
  27. Fold the top edge over to the bottom to form a semicircle
  28. Seal the edges by pressing down hard with your fingers
  29. Brush the tops with a little beaten egg
  30. Use a skewer to make a small hole to allow steam to escape
  31. Place the pastries onto a baking tray and chill in the fridge for 30 minutes
  32. Bake - 20 min, 200°C
  33. Let cool on round wire rack
  34. Serve
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