Go Back
+ servings
Print Recipe
No ratings yet

Steam Oven Apple Turnovers

These turnovers, baked in a combi steam oven, are the very best version of a bakery classic,with flaky pastry and chunky apple filling. Bet you can’t stop at one!
Prep Time30 mins
Cook Time20 mins
Chilling Time1 hr
Total Time1 hr 50 mins
Course: Afternoon Tea, Breakfast, Dessert, Morning Tea
Cuisine: Western
Keyword: apple turnovers, steam oven apple turnovers
Servings: 8
Calories: 455kcal

Ingredients

  • 5 apples medium cooking apples, peeled, cored and chopped into ½ inch (1.5cm) pieces
  • ¾ cup apple juice 100% juice with no added sugar
  • ½ cup brown sugar lightly packed
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 tbs cornstarch
  • 1 lb puff pastry or flaky pastry
  • 1 egg beaten
  • 2 tsp demerara sugar optional

Instructions

  • Make the apple filling. Put apples, juice, sugar, cinnamon and ginger into a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the apples are tender and the liquid has reduced a little, around 10-15 minutes.
  • Mix the cornstarch with a couple of tablespoons of water to dissolve, then pour this into the pan, stirring quickly and well so there are no lumps. Simmer, stirring, for a couple more minutes to cook the starch and thicken the mixture.
  • Remove from heat, then remove and roughly mash half of the apples with a fork. Add the unmashed apples and liquid, stir well, then place in the fridge to chill.
  • Make the turnovers. Line a cookie sheet or shallow baking tray with parchment (baking) paper and set aside.
  • On a lightly floured surface, roll the pastry to about 1/8 inch (3mm) thickness. Cut into eight 5 inch (12½ cm) circles using a large round cutter or a small plate as a size guide.
  • Working quickly so the pastry doesn’t get warm, divide the chilled apple filling between the pastry discs, placing it over one half of each circle and leaving a ¼ inch (1½ cm) border. Brush the border lightly with egg, then fold the pastry over to make semi-circle shapes. I find it easiest to do this by carefully lifting up the pastry with the filling on it, then bringing the sides upwards and pinching closed all the way around. As you make each turnover, move it to the lined tray and crimp the edges with the tines of a fork.
  • Once all the turnovers are made, brush the tops with a little extra egg and sprinkle with sugar (optional). Put the tray in the fridge to chill for at least an hour.
  • Bake the turnovers. Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam, use 50% (if not, don’t worry! Just set to combination or convection steam and the oven will figure out the steam level for you).
  • When the oven is hot, put the turnovers in and bake until they’re golden brown and puffed all over, about 20 minutes. Allow to cool on the tray for 10 minutes, then move to a cooling rack. Serve the turnovers warm or at room temperature. They’re brilliant as they are, but if you want to turn them into a special dessert, serve with vanilla ice cream, whipped cream or custard.

Notes

  1. You’ll need 4 large or 5 smaller apples for this dish. I like Granny Smiths because they hold their shape well for cooking and have a deep apple-y flavour rather than just sweetness.
  2. The filling should be a touch too sweet when it’s cooked. There’s no sugar in the pastry, so once the two elements are combined the sweetness of the filling will be tempered somewhat.
  3. Omit the ginger if you don’t like it. It’s a very small amount overall, just enough to give a little depth but definitely not spicy.
  4. I made my own rough puff pastry for these. It was amazing, flaky and buttery and delicious, but it’s not fast to make. Use bought puff if you want to bake and eat these today.

Nutrition

Calories: 455kcal | Carbohydrates: 61g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 209mg | Fiber: 4g | Sugar: 29g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg