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Heather Brown - Food writer, photographer, website help and recipes


This wonderful apple turnover recipe is made using apples which are just coming into season. Dorset has a wide range of local apples and whilst some apple turnover recipes are made just using Bramley apples, I would recommend you try any kind of apple as sometimes the texture of the apple inside the pastry adds something wonderful to the bake, rather than just a soft inside.



  • 2 x packs of ready rolled puff pastry (fridge cold)

  • 10-12 apples

  • 1 tsp cinnamon

  • 2-3 heaped tbsp soft brown sugar

  • 1 x egg (beaten)

  • 1tbsp Demerara sugar to finish


Peel and core the apples and chop into small pieces (0.5cm cubes).

In a small saucepan, add the apple pieces, the soft brown sugar and the cinnamon. If you are using a sweeter apple variety then use less sugar here, you can always taste and add more if you need to. If using a more sour apple variety, like Granny Smith or Bramley, then use slightly more sugar.

Mix the ingredients well until the sugar and spice coat the apple pieces and turn on the heat to medium. Gently cook the apples pieces until they soften. If you are using a Bramley apple, the apple pieces will completely lose their shape, but something like a Pink Lady will just soften to lose the ‘crunch’ when you bite them, this is what you are looking for. This will take 5-10 minutes and be careful not to let them burn on the bottom by giving them a stir as they cook. Leave this mixture to cool completely (you can make this stage ahead and leave in the fridge until you are ready to make the turnovers).

Pre-heat the oven to 180 fan/Gas 5. Grease and line two baking trays.

To make the turnovers, roll out the pastry and gently cut the pastry into squares. Dab a little of the beaten egg around the edge of the squares. Place the apple mixture onto one diagonal half of the square and fold the pastry over to make a little triangle with the mixture inside. Press down the edges with a fork.

Carefully move them to the baking tray. Brush beaten egg across the top and sprinkle some of the Demerara sugar.

Bake for 15-20 minutes (depending on how large they are) until crisp and golden brown.




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