Turnover is a type of pastry stuffed with filling which is either sweet like fruits and savoury like meats and vegetables. This treats are considered to be a type of a portable pie which existed during the ancient times. Though turnovers had existed for a long time apple turnovers is quite a newer invention and the first evidence of a recipe similar to the modern apple turnovers showed up during the 1753 found in a recipe book called The Complete Housewife. It says “Apple Pasties to Fry.
Pare and quarter apples, and boil them in sugar and water, and a stick of cinnamon, and when tender, put in a little white wine, the juice of a lemon, a piece of fresh butter, and a little ambergrease or orange-flower water; stir all together, and when it is cold put it in puff-paste, and fry them”. As it states the first version is fried but in 1972 a baked version appeared in the book The New Art of Cookery According to Present Practice. The name turnovers only showed up in 1874 in a cookbook called Cassell’s Dictionary of Cookery with Numerous Illustrations.
Similar to sandwich its main purpose is providing a portable meal or dessert. For this post we will be making some sweet variant which contains apples and raisins, it can be enjoyed as a snack or as a dessert.
4 pcs thawed pastry sheets, each sheet divided into 4 squares
4 pcs Granny Smith apples, peeled and sliced
1/2 cup raisins
2 tsp ground cinnamon
2 tbsp butter
1 cup brown sugar
1 tbsp cornstarch
2 tbsp water
1 egg beaten
1. Melt butter in a skillet using low heat.
2. Add apples, raisins, brown sugar and cinnamon cook while continuously stirring for 2-3 minutes.
3. Mix cornstarch and water together then pour into the skillet, cook until sauce gets thick. Remove from stove then let it cool.
4. Prepare puff pastry sheets then spoon apple mixture in the middle. Fold into a triangle shape and seal edges by pressing it with fork. Place turnovers in a baking sheet then brush top with beaten egg.
5. Place in a 200C preheated oven and bake for 20-25 minutes or until it’s all puffed up and golden brown.
6. Let it cool before serving.