medshi8 This flaky sweet Mary Berry Apple Turnover is made with tart apples, puff pastry, and ready in 40 minutes. The golden crust shatters slightly to reveal a steaming, cinnamon-spiced apple filling. I find using sharp baking apples keeps the sweetness perfectly balanced.
Why This Classic Works
I used to struggle with soggy pastry when making turnovers from scratch. Pre-cooking the apple filling and letting it cool completely stops excess moisture from ruining the base.
Using store-bought puff pastry saves hours of work without sacrificing that crucial flakiness. The heavy sprinkle of demerara sugar before baking creates a brilliant crunch on top.
Mary Berry Apple Turnover Ingredients
- 320g ready-rolled puff pastry
- 2 large Bramley apples (peeled, cored, and diced)
- 2 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 1 large egg (beaten, for egg wash)
- 1 tbsp demerara sugar (for sprinkling)
How To Make Mary Berry Apple Turnover
- Prepare The Filling: Place the diced apples, caster sugar, and cinnamon in a small saucepan over medium heat. Cook for 5 to 8 minutes until softened, then let cool completely.
- Cut The Pastry: Unroll the puff pastry sheet on a lightly floured surface. Cut it into four equal squares.
- Add The Apples: Spoon the cooled apple mixture onto one diagonal half of each pastry square, leaving a small border around the edges.
- Seal The Turnovers: Brush the edges lightly with beaten egg and fold the pastry over to create a triangle. Press down with a fork to seal the edges firmly.
- Bake: Transfer the turnovers to a lined baking tray, brush the tops with egg wash, and sprinkle with demerara sugar. Bake at 200°C (180°C fan) for 15 to 20 minutes until puffed and golden brown.
Recipe Tips
- Cool the filling: Warm apples will melt the pastry butter before baking, resulting in a flat and greasy crust.
- Vent the pastry: Poke a small hole in the top of each turnover to let steam escape and keep the pastry crisp.
- Do not overfill: Too much apple mixture will cause the seams to burst open during baking.
What To Serve With Apple Turnover
A generous pour of hot vanilla custard pairs beautifully with the spiced apple filling. For a lighter option, serve them warm with a scoop of clotted cream or vanilla bean ice cream.
How To Store
Store cooled turnovers in an airtight container at room temperature for up to 2 days. To freeze, wrap unbaked turnovers tightly in cling film and freeze for up to 2 months. Bake straight from frozen, adding 5 extra minutes to the cooking time.
FAQs
Can I use a different type of apple?
Granny Smith or Braeburn apples work well if you cannot find Bramley apples. They hold their shape nicely during cooking.
Why did my turnovers leak in the oven?
Leaking usually happens if the edges were not sealed properly or if the turnovers were overfilled. Pressing firmly with a fork ensures a tight seal.
Can I make the filling ahead of time?
Yes, you can cook the apple filling up to 3 days in advance. Keep it in an airtight container in the fridge until you are ready to assemble.
Nutrition
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrate: 42g
- Protein: 5g
Try More Recipes:
- Mary Berry Apple and Almond Cake Recipe
- Mary Berry Apple Pie Recipe
- Mary Berry Apple Sandwich Cake Recipe
Mary Berry Apple Turnover
4
servings15
minutes25
minutes40
minutesFlaky, sweet Mary Berry Apple Turnover pastries feature tart baking apples, cinnamon, and puff pastry, ready in 40 minutes for a cozy weekend brunch. The crisp golden crust shatters beautifully to reveal a warm, perfectly spiced fruit filling.
Ingredients
320g ready-rolled puff pastry
2 large Bramley apples (peeled, cored, and diced)
2 tbsp caster sugar
1/2 tsp ground cinnamon
1 large egg (beaten, for egg wash)
1 tbsp demerara sugar (for sprinkling)
Directions
- 1. Prepare The Filling: Place the diced apples, caster sugar, and cinnamon in a small saucepan over medium heat. Cook for 5 to 8 minutes until softened, then let cool completely.
- 2. Cut The Pastry: Unroll the puff pastry sheet on a lightly floured surface. Cut it into four equal squares.
- 3. Add The Apples: Spoon the cooled apple mixture onto one diagonal half of each pastry square, leaving a small border around the edges.
- 4. Seal The Turnovers: Brush the edges lightly with beaten egg and fold the pastry over to create a triangle. Press down with a fork to seal the edges firmly.
- 5. Bake: Transfer the turnovers to a lined baking tray, brush the tops with egg wash, and sprinkle with demerara sugar. Bake at 200°C (180°C fan) for 15 to 20 minutes until puffed and golden brown.
