Toffee Apple Turnover Puff Pie Recipe

Introduction

This toffee apple turnover puff pie is a delightful treat combining soft, caramelized apples with crisp, golden puff pastry. Perfect for a cozy dessert or an afternoon snack, it’s both easy to prepare and irresistibly delicious.

Ingredients

• 6 eating apples (about 800g), peeled, cored and quartered
• 25g butter
• 50g golden caster sugar
• 320g sheet ready-rolled puff pastry
• 1 egg yolk, beaten

Instructions

1. Step 1: Chop the apples into small chunks. Heat the butter in a pan over medium-high heat until sizzling, then add most of the sugar, reserving about 1 teaspoon. Stir until the sugar dissolves and the mixture becomes sticky. Add the apples, season with a small pinch of sea salt flakes, and cook for 5-6 minutes until the apples soften and start to caramelize, with any released juices evaporating. Remove from heat and let cool completely.
2. Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6, placing a baking tray on the middle shelf. Unroll the pastry on its parchment paper. Spoon the cooled apple mixture over the right side of the pastry, leaving a 1-2 cm border. Brush this border with some beaten egg yolk.
3. Step 3: Fold the left side of the pastry over the apple filling to enclose it. Seal the edges by crimping, pinching, or pressing with a fork. Use the back of a knife to score six triangles on top and make small slits in the center of each triangle.
4. Step 4: Brush the entire top with the remaining egg yolk and sprinkle with the reserved teaspoon of sugar. Carefully transfer the pie on the parchment to the hot baking tray in the oven.
5. Step 5: Bake for 25-30 minutes until the pastry is puffed and deeply golden. Let the pie cool for 10 minutes before cutting into wedges, following the scored triangles as a guide.

Tips & Variations

• For extra flavor, stir in a teaspoon of cinnamon or mixed spice with the apples before cooking.
• If you prefer a crunchier texture, add chopped nuts like walnuts or pecans into the apple filling.
• Use a sharp knife or pizza cutter to slice the pie cleanly after baking.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for 10 minutes to regain crispness. Avoid microwaving, as this can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, but it’s best to use firm, tart apples like Granny Smith or Braeburn that hold their shape during cooking.

Can I prepare the filling ahead of time?

Absolutely. The caramelized apple filling can be made a day in advance and kept chilled until ready to assemble the pie.

Toffee Apple Turnover Puff Pie Recipe

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★★★★★

4.6 from 74 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A delightful Toffee Apple Turnover Puff Pie featuring caramelized apples encased in flaky puff pastry, perfect for a comforting dessert or teatime treat. The apples are cooked with butter and golden caster sugar until soft and sticky, then baked inside a golden, crisp pastry with a beautifully glazed top.

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Ingredients

Scale 1x2x3x

Filling

• 6 eating apples (about 800g), peeled, cored and quartered
• 25g butter
• 50g golden caster sugar (reserve 1 tsp for topping)
• Small pinch of sea salt flakes

Pastry

• 320g sheet ready-rolled puff pastry
• 1 egg yolk, beaten

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Instructions

1. Prepare the apple filling: Chop the peeled, cored, and quartered apples into small chunks. Heat butter in a pan over medium-high heat until sizzling. Add most of the golden caster sugar (reserving about 1 tsp) and bubble the mixture until the sugar dissolves and it becomes sticky.
2. Caramelize the apples: Add the chopped apples to the sticky butter-sugar mixture, stirring to coat evenly. Season with a small pinch of sea salt flakes. Cook for 5-6 minutes, stirring occasionally, until the apples soften, begin to caramelize, and released juices evaporate. Remove from heat and let cool completely. The cooled apple filling can be kept chilled for up to one day.
3. Preheat oven and prepare baking tray: Heat the oven to 200°C (180°C fan)/Gas Mark 6. Place a baking tray on the middle shelf of the oven to heat.
4. Assemble the pie: Unroll the puff pastry sheet on its baking parchment. Spoon the cooled apple filling over the right half of the pastry, leaving a 1-2 cm border around the edges. Brush this border with some of the beaten egg yolk.
5. Seal the turnover: Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edges together firmly, or use a fork to seal the edges.
6. Decorate the top: Use the back of a knife to lightly score six triangles on the top surface of the pie, then make small slits in the center of each triangle to allow steam to escape. Brush the top with the remaining beaten egg yolk and sprinkle the reserved 1 tsp sugar over it.
7. Bake the pie: Carefully transfer the pie on its parchment onto the preheated baking tray. Bake for 25-30 minutes until the pastry is puffed up and deeply golden brown.
8. Cool and serve: Remove the pie from the oven and allow it to cool for 10 minutes. Cut into wedges along the scored triangle lines and serve warm or at room temperature.

Notes

• The apple filling can be made a day ahead and kept refrigerated until assembly.
• Use eating apples such as Bramley or Granny Smith for a good balance of tartness and texture.
• Ensure the pastry edge is well sealed to prevent filling leakage during baking.
• The small slits on top help steam escape, avoiding soggy pastry.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Toffee apple, turnover, puff pastry, dessert, caramelized apples, baked pies