Apple Almond Turnovers and How To Avoid the Most Common Mistakes When Making Them

Apple Almond Turnovers (yield: 8 turnovers)

Rough Puff Pastry:
2 1/4 c (315g) AP flour
1 tsp salt
2/3 c (151g) water, cold
8 oz (227g) butter, cold and cubed

1. Add flour and salt to a bowl. Add the cubes of butter and mix until each cube is covered in flour.
2. Pour in the water and mix until a dough forms. Wrap and refrigerate for 30 min.
3. Roll the dough out into a rectangle, fold the dough in thirds, and rotate 90 degrees. Roll and fold the dough one more time. Wrap and refrigerate for 30 min.
4. Repeat rolling and folding two more times. Refrigerate for 30 more minutes before using.

Apple Filling
2 granny smith apples
2 honeycrisp apples
2 oz (57g) butter
1/3 c (71g) brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/3 c (76g) water
2 Tbsp (14g) cornstarch

1. Peel and cut apples into small cubes. Add to a pot with the melted butter and cook for 2 minutes.
2. Add the brown sugar and spices and cook for another minute or two.
3. Whisk together water and cornstarch and add to the apples. Cook until thickened.

Almond Filling
4 oz (113g) butter
1 c (113g) powdered sugar
1 egg
1/2 tsp almond extract
1.25 c (120g) almond flour
1/4 c (35g) AP flour

1. Mix butter and powdered sugar together. Add the egg and almond extract and mix.
2. Mix in the almond flour and flour until smooth.

Egg Wash
1 egg
1 egg yolk

Simple Syrup
1/2 c (100g) sugar
1/2 c (113g) water

Assembly
1. Roll dough into a roughly 20in x 10in rectangle. Cut into 8 equal size squares and refrigerate the others while working with each one.
2. Roll each square a little more and arrange in a diamond. Egg wash the edges, pipe the almond filling, and fill with apples.
3. Fold the top corner down and seal the edges. Repeat with all turnovers.
4. Cut slits in the top of each turnover and egg wash.
5. Bake at 400F for 45 min or until golden brown.
6. Immediately after removing from the oven, brush with simple syrup and sprinkle coarse sugar.

[camlintz]

For sure the most underrated food channel on YouTube. One of the best overall. Thank you for how you do things 🙏

[rainydaylady]

It's like making croissant dough really fast. Very cool!

[amomgo]

Found you by accident. Simple... amazing. I especially love how you show things at 3 different stages, so that people can identify what they did and what they need to change. Hope it takes off for you. I know I'll be sharing!

[wolfwhistlewoowoo]

SIR, YOU ARE THE BEST. The fact that you take the time to show both the correct result and then different types of problems that create different issues is so incredibly considerate and precise. The clarity and simplicity of your style, perfect visual demonstrations, EVERYTHING is ABSOLUTELY perfect and unbelievably helpful. Thank you so much for sharing your hard work and talent. I will be sharing a link to your channel and links to your recipe videos for all my classes and hobby groups.

[soy]

why do these videos make me feel like i could be a pastry chef and not someone that only knows how to make kraft macaroni

[andidoesart]

This was really helpful dude
I cant wait too try this recipe :D
Thank you

[Helloo.]

If you had a recipe book, I would for sure but it! Everything you include is so helpful not to mention that all your creations end up looking delicious!😊

[carolyntalbot]

Apple pie a'la mode is my favorite dessert, I think of turnovers as a particularly difficult (and delicious) variation. Now I could actually attempt it!

[missgrace]

I’m obsessed with these peach turn overs from a local bakery near me. Such a good treat

[ChloelnWonderland]

Please add more recipes onto your website. I love them! They're amazing!

[dracodraconias]

I love it when the recipe is in the description. Thank you!!!

[TamaraM]

Grateful for all the informative tips! I’ll definitely use the syrup and sugar technique

[resied]

That's one unique way of making it

[redrightsue]

Hello, is there a link to the actual recipe where we can find the ingredients/amounts, bake temperature/time, etc.? Thanks in advance.

[marijevdwvd]

In the Netherlands these are without the almond filing and covered with sugar and then you have an appelflap quite popular pastry

[chrisjones]

No idea I’d you’ll read this but thank you for this video and the other shorts.

Been struggling to regain some desire to bake this year already and just seeing how easy you did a (rough) puff pastry bake is actually inspiring. 👍

[riveenwickenham]

Thank you for making such informative and satisfying videos

[hcxxswb]

YOU ARE AMAZING. PERFECT, CONCISE TIPS IN A SHORT OF ALL THINGS. you can’t get this quality from almost all food YouTubers. Wow

[michaelwolfe]

oh that's crazy, I always thought you had to knead the butter into the dough like pie crust when making pastry. Guess I learned something today

[mangjii]

Just pop up out of nowhere and i must say
You had my curiosity