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Light, crisp, buttery, filled with warm cinnamon sprinkled apple, these classic French apple turnovers are the perfect autumn snack and just so apple-ing!


8 mini turnovers

Total time

0 minutes






  • 1 roll of all-butter puff pastry
  • 2 medium cooking apples
  • 2 tsp maple syrup
  • ½ tsp ground cinnamon
  • 1 egg (beaten)


  1. Pre-heat the oven to 180°C (gas mark 6). Line a baking tray with baking paper.
  2. Unroll the pastry. Using a 5in round cookie cutter, cut as many disks as you can.
  3. Peel, core and cut the apple into small cubes. Pop into a small saucepan with the cinnamon and maple syrup and cook on low heat until it reduces to a puree.
  4. Lay the pastry disks onto the lined baking trays.
  5. Top each disk with a spoonful of apple puree. Make sure you leave a good border at the edges.
  6. Brush the edges of the pastry with beaten egg, then fold each disk in half. Close the edges carefully with a fork, making sure each turnover is properly sealed.
  7. Brush each turnover with beaten egg.
  8. Bake in the middle self for 15-20 min until golden.
  9. Devour promptly - French apple turnovers are best whilst still warm in the middle!
  10. View the recipe instructions at Cake and Whisky

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