Cream Filled Apple Turnover
Nothing beter than a freshly baked apple turnover, other than a cream filled apple turnover
Ingredients
Prepare the apple filling
- 2 ea Granny Smith Apples or similar
- 1 tsp Cornstarch
- 1/2 tsp Cinnamon
- 1/4 cup Granulated sugar
- 1/4 tsp Vanilla extract
- 1 pn Salt
For the turnover pastry
- 1 sheet Puff pastry
- 1/2 Eggs - beaten
For the whipped cream filling
- 1 batch Stabilised whipped cream See below for stabilising method
Ingredients for Stabilized Whipped Cream
- 1 cup Heavy cream
- 1 tsp Gelatin - unflavored
- 1 1/2 tbsp Water - Cold
- 2 tbsp Icing sugar
- 1/2 tsp Vanilla extract
To serve
- 1 Confectioners sugar to dust
Instructions
- Place the apples in a large saucepan. Toss with the cornflour then add the remaing filling ingredients. cinnamon, sugar, vanilla and the pinch of salt.
- Cook on medium to medium high heat for about 5 minutes, stirring regularly. The apple should be soft but not mushy. You should see the beginnings of a bit of caramel also.
- Remove from the heat and spread it out on a large plate to cool completely.
- Lay parchment paper on a large cutting board or work surface.
- Tae a single sheet of puff pastry, roll out to 10" x 10". Cut into 4 5" x 5" pieces. This will yield 4 apple turnovers. Drain excess liquid frim the apple mixture. Too much moisture will result in a soggy base. Brush a strip around 2 sides with beaten egg and place 1/4 of the filling on the egg brushed side making sure to keep the egg brushed border clear of apple.
- Fold over into a triangle and seal with a fork dipped in flour. Place on the parchment lined cutting board. Refrigerate the four turnovers for 20 minutes.
- Preheat the oven to 400ºF.
- Slide the parchment paper and turnovers onto a lrage baking sheet. Brush with egg and cut a couple of steam vents in the top. Bake for 25 minutes.
- Serve warm dusted with icing sugar.
For the cream filling
- Move the turnovers to a cooling rack and allow to cool completely.Cut a slit across the seam side and pipe full with Whipped heavy cream. If not eating immediately use stabilized whipped cream as below.
Stabilized whipped cream
- In a small, microwave-safe bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to "bloom" or solidify.
- Once bloomed, microwave the gelatin mixture for 5–10 seconds, or until it's just melted and no longer lumpy. Set it aside to cool slightly.
- In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer until soft peaks begin to form.
- With the mixer on low speed, slowly pour the warm, liquid gelatin into the cream mixture.
- Increase the speed to medium-high and continue beating until stiff peaks form. The whipped cream is now stable and should be used immediately, as it will start to set quickly.