We’re saving the best, or shall we say *sweetest* till last… we know you’ve all been hanging out for a dessert recipe to come your way and now it’s being SERVED. We’ve teamed up for a third time round with the ever-so-gracious, former MKR contestant, Anna Bruno for the final instalment of the Cooking Smarts Series, because sadly, all good things must come to an end. Can we all just give a shout out to Anna for providing her top secrets tips for making some uhhhmazing dishes? Like seriously, c’mon! Isn’t she just the bomb?!
So, for our final hoorah, Anna’s so kindly sharing her top tips on how to make the most perfect, mouthwateringly gorj Apple Turnovers to serve at your next dinner party and boy, are you in for a treat!
How to make apple turnovers – the best dessert on the planet?
If you haven’t tried out this sweet, fruity, magnificent dessert, welllll, it’s essentially made by filling pastry dough (aka puff pastry) with a sweet or savoury filling, sealing the edges and baking it uuuup. It’s a dessert that’s easily portable, kind of like a baked sandwich that you take on your travels for a munch on when you’re on-the-go, making it a reaaal treat! Just remember, the pastry itself isn’t the sweet part, it’s the glaze that is the literal icing on the cake, so be sure not to skip this super important step because it’s gonna take your basic apples covered in pastry to *NEXT LEVEL* irresistible sweetness.
Prefer to watch the pro instead? Don’t worry, we gotchu!
Apple Turnover Recipe
Recipe Serves: depends entirely on how much leftover risotto you have and your desired portion size.
Here’s what we’ll be working with
Apple Turnover stuff:
- 2 sheets puff pastry thawed.
- 1 tbsp plain flour for dusting
- 3 medium Granny Smith apples peeled, cored and diced into 2cm thick pieces
- 1 tbsp unsalted butter
- ¼ cup brown sugar lightly packed
- ½ tsp ground cinnamon
- Pinch of salt
- 1 tsp cornflour and enough water to make into a runny paste.
For the Glaze:
- ½ cup icing sugar mixture
- 1-2 tbsp heavy whipping cream
Instructions – How to make apple turnovers
Deep breaths, we’re gonna help you make perfff puffy delights in no time!
Let’s get preppin’
1. Preheat oven to 200 degrees Celsius and have the puff pastry thawing in the meantime.
2. Add 1 tbsp butter to a medium pan over medium heat and add diced apples to cook, stirring occasionally for 5 minutes until softened.
3. Reduce heat to low and stir in brown sugar, cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized.
4. Remove from heat and add the cornflour mix, set aside to cool.
Makin’ the magic puffs
5. Cut the thawed pastry into 4 equal-sized squares, placing cooled apple mixture over half of each square, leaving at least a 1cm border around the edges.
6. Brush egg wash lightly on edges of pastry (just enough to seal). Bring the edges together and seal lightly along the edges.
7. Place the sealed apple turnovers onto a lined baking tray, keeping them at least 2cm apart.
8. Using a paring knife, cut 2-3 small slits in the top of each turnover.
Cookin’ the magic puffs
9. To reduce the chances of the filling leaking out of pastries, refrigerate the pastries for 20 minutes uncovered before brushing with egg wash and baking (optional).
10. Brush the tops with egg wash before baking for 20-25 minutes or until golden and puffed.
Drizzle on top!
11. While turnovers are still warm, stir together icing sugar and heavy whipping cream (adding to your desired consistency).
12. Drizzle glaze across all of the turnovers.
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Anna Bruno is the second mum we didn’t know we all needed. She was one half of the mother-son duo appearing on My Kitchen Rules in 2016, making it all the way to the semi-finals #TeamPerth. Anna now runs her very own successful (and very yummy) baking business, Mama Anna’s Cannoli. Drawing from her Maltese and Italian heritage, Anna is looking forward to showcasing some of her favourite recipes and we can’t wait for you to try them at home!