Apple Filling

2 tablespoons butter (45 ml)

6 apples (Honey Crisp, Cortland, Spartan or Empire) peeled, halved, cored, cut into 1/2-inch cubes (about 3 cups)

3 tablespoons brown sugar (45 ml)

½ teaspoon cinnamon (2 ml)


450 grams puff pastry (1 lb)

2 eggs, beaten with 1 teaspoon water (for egg wash)

2 tablespoons powdered sugar, sifted (30 ml)

Le “Louché” cheese as a garnish (optional)*


Apple Filling

1. In a pan, melt the butter on medium heat and add the apples, brown sugar and cinnamon. Cook until the apples are caramelized and start to soften, 10 to 15 minutes. Transfer to a bowl, allow to cool and keep in the refrigerator.

2. Preheat oven to 200 C (400 F).


1. Let the puff pastry sit at room temperature for 1 hour before working with it.

2. Roll out the puff pastry dough on a lightly floured surface to 3mm (1/8 inch) thickness. Transfer to a large baking sheet with parchment paper. Spoon apple filling on half of the pastry dough. Brush edges of pastry lightly with some of the egg wash. Fold pastry over apple filling to form a triangle: press on edges to seal and enclose filling completely, then press with a fork along pastry edge to create a tight seal. Using a small knife cut two 1/2-inch-long slits in top of crust on each turnover. Brush top with egg glaze.

3. Bake turnovers until crust is puffed and golden and juices are bubbling through slits in crust, about 25 minutes.

4. Turn oven to broil, sprinkle turnover with powdered sugar and caramelize the sugar, watching it closely so it does not burn. This will give it a browned crust. Carefully run metal spatula under turnovers to loosen and transfer to rack to cool slightly.

5. For serving: Cut in wedges and serve warm with a dollop of Le Louché cheese, yogurt or ice cream. Cooks note: Le “Louché” cheese is a soft fresh sheep’s cheese. Use any soft goat cheese you like.

See more: Bake, Dessert, Fall, Fruit, Kid Friendly, North American, Snack

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