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, crumble, muffins and cakes. In Italy they prepare croissant and doughnuts with fresh fruit 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 cold 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 persons

Puff Pastry;The filling is enough to make 2 rolls of approximately 8oz/225gms each of ready made frozen puff pastry block or rolled. Puff Pastry packets are generally sold in 17oz/475gms. But anything close enough is perfect.

12 ozs/ 375gms Cream Cheese of your choice

1/3 cup Icing Sugar or very fine sugar
1 1/2 tsp Vanilla essence

3 large peeled and sliced fresh apples

3 tbsp sugar
lemon juice
pinch of salt

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

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

Roll out two puff pastry sheets on parchment paper approximately 13 x 9 in /33 x 22 cm

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 center in a long line (horizontally across the 13in /33cm ) 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 it over the apples. The 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 put 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. 

Bake in a preheated oven of 400F/200C for 22 minutes. 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 easier and not get stuck all over. Use a little dusting of flour on your rolling pin and parchment paper.
Pick hard, tart apples for best results.
A few extra slices of apples is better than less. 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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