Apple turnovers with puff pastry
Apple turnovers with puff pastry is a medium French recipe that serves 8. 200 calories per serving. Recipe by Chef Sylvain - Long live pastry! on YouTube.
Prep: 12 hrs 32 min | Cook: 42 min | Total: 13 hrs 29 min
Cost: $5.20 total, $0.65 per serving
Ingredients
- 1 sheet Puff pastry (Prefer traditional puff pastry, kept refrigerated)
- 200 g Apple compote (Homemade or store-bought compote, lightly sweetened)
- 1 unit Egg (Lightly beat with a fork for glazing)
Instructions
Roll out the dough
Place the puff pastry with the fold on the right, then roll it progressively in both directions until you reach a thickness of 3 to 4 mm.
Time: PT10M
Cut the circles
Use a round cookie cutter (or a glass) to cut dough discs.
Time: PT5M
Prepare the egg mixture
Break an egg into a small bowl and beat it lightly with a fork.
Time: PT2M
Fill and seal the turnovers
With the brush, brush egg only on half of the disc edge. Place a large spoonful of apple compote in the center, fold the dough in half and press the edges to seal them.
Time: PT15M
Arrange on the sheet
Place the turnovers on a baking sheet lined with parchment paper, space them slightly, then brush the tops with the remaining egg.
Time: PT5M
Refrigeration
Cover the sheet and let the turnovers rest in the refrigerator overnight (about 12 h).
Time: PT12H
Preheat the oven
Preheat the oven to 180 °C.
Time: PT10M
Temperature: 180°C
Final glaze
Remove the turnovers from the refrigerator, brush the tops again with the remaining egg for a nice color.
Time: PT2M
Baking
Bake the turnovers and cook for 25 to 30 minutes until golden. Watch the baking to avoid burning.
Time: PT30M
Temperature: 180°C
Cooling and serving
Let the turnovers cool for 10 minutes on a rack before enjoying.
Time: PT10M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: vegetarian, contains gluten, contains dairy, low-calorie, low-fat
Allergens: gluten, egg, dairy
Ingredient Substitutions
- Instead of Puff pastry: Shortcrust pastry, Shortbread pastry (different texture)
- Instead of Apple compote: Pear compote, Apple jam
- Instead of Egg: Milk, Water + sugar (for shine)
Equipment Needed
- Rolling pin
- Round cookie cutter or glass
- Kitchen knife
- Kitchen brush
- Bowls (for the egg)
- Baking sheet
- Parchment paper
- Spatula or flat spoon (optional)
Critical Steps — Do Not Skip
- Roll the dough to 3‑4 mm thickness
- Properly seal the edges with egg
- Refrigerate for at least 12 h
- Bake at 180 °C for 25‑30 minutes
Chef Tips from the Video
- Keep the dough and knife very cold to prevent sticking.
- Use a whole beaten egg with a tablespoon of water for a shinier glaze.
- Lightly dust with powdered sugar after baking for a decorative touch.
Troubleshooting
The edges don't stick and the turnovers open during baking.
Make sure to apply egg on both sides of the edge and press firmly with the spatula before refrigerating.
The dough becomes soggy.
Do not overload the filling and allow sufficient chilling time to firm up the dough.
The turnovers brown too quickly.
Lower the temperature slightly to 170 °C or cover the sheet with a sheet of aluminum foil after 20 minutes.
Storage
Refrigerator: Store the turnovers in an airtight container 2 to 3 days.
Freezer: You can freeze them raw or baked; bake frozen turnovers 5‑10 minutes longer.
Room temperature: At room temperature, they stay good up to 2 hours.
Make-Ahead Tips
- Prepare the turnovers the day before and keep them in the refrigerator before baking.
- You can prepare the apple compote in advance and keep it refrigerated for 3 days.
Last updated: September 6, 2026
