Friday 9 October 2015

Apple & Cheese Turnover

Apple and Cheese Turnover 

Any pastry folded over fruit is a turnover, generally made individually. 

This is a tad different. The combination of cheese and apple is always perfect. It adds creaminess to the whole dessert. 
An autumn fruit, apples are cooked and prepared in many ways. Strudels, apple crisps, turnovers, apple pies, crumbles, muffins, and cakes. In Italy, they prepare croissants and doughnuts with fresh fruit and home-made jams like apple, peach, and apricot, all incredibly delicious. 

Try this simple and impressive dessert for your family and friends. Enjoy it warm with a blob of fresh vanilla bean ice cream or plain fresh cream.

Warm apple and cheese filling in a puff pastry casing.

The puff pastry oozing with the cream cheese and apple moisture.
Served with ice cream or cream its yummy.

Serves 16 

The filling makes enough for two 8-ounce (225-gram) rolls of ready-made frozen puff pastry block or rolls.

Puff pastry packets are typically sold in 17-ounce (475 gm) weight measures. But anything close enough is perfect.

375g/ 12 oz cream cheese 

1/3 cup icing sugar or very fine sugar
1 1/2 tsp vanilla extract

3 large peeled and sliced fresh apples

3 tbsp sugar
Fresh lemon juice
A pinch of salt

Whip the cream cheese with the fine sugar and vanilla essence. Divide it in half and keep it aside. 

Peel and slice the apples. Sprinkle them with sugar, salt, and lemon juice. Divide it in half and keep it aside. 

Roll out two puff pastry sheets to 13 x 9 in (33 x 22 cm) on parchment paper. 

Now spread both the sheets evenly with the cream cheese mixture all over, but do not go all the way to the corners. 

Top it only in the centre in a long line (horizontally across the 33cm/13-inch, piling it up. The juices will run a bit; do not worry about it. To fold it up, make a parcel. Start with the shorter sides and bring them over the apples. Then fold the top half of the pastry over the apples, and finally the bottom half to go over the top half so it all seals well. Now gently roll it over so the seams are hidden and it all looks neat. Brush the raw pastry with either an egg wash, or cream or milk. This will beautifully glaze it once baked. With a pair of scissors, snip an X in the spots. You may use a sharp knife and make 3 slits if you prefer. This is to allow the steam to escape while baking, preventing it from bursting. 

Finally, sprinkle a pinch of demerara sugar crystals all over. 

Cook for 22 minutes in a preheated oven at 200 °C [400 °F]. It will puff up and be a golden brown. Allow five more minutes if it is not properly browned. Serve this immediately.


Make it your own by adding a sprinkle of either freshly grated nutmeg, cinnamon, or all spice over the apples. It is delicious. 

Demerara Sugar is in soft and crystal forms. It is an option and not a necessity. It makes the final product look more professional. 

Keep the pastry "cool" at all times. This will allow you to roll it out easily and not get stuck all over. Use a little dusting of flour on your rolling pin and parchment paper. 
For best results, pick hard, tart apples for best results.
A few extra slices of apple are better than none. Remember, the apples all shrink while cooking. 
Slice the puff pastry with a pizza cutter. It keeps it neat and clean. 
Cream cheese must be at room temperature to whip well.

For more amazing recipes download

Niloufer's Kitchen: Autumn Menu

Niloufer's Kitchen :Winter Menu

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