Name: Toffee Apple Turnover Puff Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 6 eating apples (about 800g), peeled, cored and quartered; 25g butter; 50g golden caster sugar; Pinch of sea salt flakes; 320g sheet ready-rolled puff pastry; 1 egg yolk, beaten; 1 tsp golden caster sugar (reserved)

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Introduction

This toffee apple turnover puff pie is a delightful treat combining tender caramelized apples with flaky, golden puff pastry. Perfect for a cozy dessert or an impressive teatime snack, it’s both elegant and easy to make at home.

A golden brown puff pastry pie is placed on a white marbled surface, with one triangular slice cut and slightly pulled away. The top layer is shiny and crisp with small vent holes, showing a flaky texture. Inside, there is a warm, chunky filling with small orange-yellow pieces that look soft and cooked, spilling out slightly from the cut slice. Crumbs from the crust are scattered around the pie. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Chop the apples into small chunks. Heat the butter in a pan over medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 teaspoon. Allow the sugar to dissolve and the mixture to become sticky.
Step 2: Add the chopped apples to the pan and stir to coat them in the toffee mixture. Season with a small pinch of sea salt flakes. Cook for 5-6 minutes until the apples soften, start to caramelize, and any released juices evaporate. Remove from heat and set aside to cool completely.
Step 3: Preheat the oven to 200°C (180°C fan)/gas mark 6, placing a baking tray on the middle shelf.
Step 4: Unroll the puff pastry on its baking parchment. Spoon the cooled apple mixture over the right side of the pastry, leaving a 1-2 cm border around the edges.
Step 5: Brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the filling to enclose it. Seal the edges by crimping, pinching, or using a fork.
Step 6: Use the back of a knife to score six triangles on top of the pie and make small slits in the centre of each. Brush the entire surface with the remaining egg yolk and scatter the reserved teaspoon of sugar over the top.
Step 7: Carefully transfer the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 minutes until puffed up and deeply golden.
Step 8: Allow the pie to cool for 10 minutes before cutting into wedges by following the scored triangles.

Tips & Variations

Use crisp apples like Granny Smith or Braeburn for the best texture and flavor.
Add a pinch of cinnamon or nutmeg to the apple mixture for a warm spice note.
For extra richness, stir in a handful of chopped nuts or raisins with the apples.
Brush the pastry edges with cold water before sealing for an even stronger seal.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. Reheat gently in a low oven to restore the pastry’s crispness, avoiding the microwave if possible to prevent sogginess.

How to Serve

A golden brown puff pastry pie is shown on a white marbled surface, with one triangular slice cut and slightly pulled away from the main piece. The flaky top layer is crisp and shiny with small vent holes, while underneath, a chunky filling of soft, cooked apple pieces in a warm yellow-orange color is visible, spilling out gently onto the surface. Crumbs from the crust are scattered around, adding texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just make sure to thaw it according to the package instructions before using.

How can I prevent the pastry from becoming soggy?

Make sure the apple mixture is cooled completely before assembling and avoid overfilling to minimize released juices. Baking on a hot tray helps the pastry crisp up nicely.