When we want a dessert that is easy to make yet polished enough for an afternoon treat or brunch, apple turnovers are hard to beat. In this version, we add a thin layer of our Cashew Spread beneath the fruit. Made with 70% cashews, orange blossom honey and Bourbon vanilla seeds, it sits naturally alongside apple and cinnamon.
This recipe makes six crisp turnovers with a fruity, creamy centre. The key is to resist overfilling them so that the pastry seals properly and rises evenly.
Ingredients for apple and cashew-spread turnovers
Makes 6
- 1 rectangular sheet of puff pastry, about 230 g, well chilled;
- 2 firm apples, about 300 g before peeling;
- 90 g of our Cashew Spread;
- 1 teaspoon lemon juice;
- 1/2 teaspoon ground cinnamon;
- 1 beaten egg for glazing, or a little milk if preferred;
- optional: 1 tablespoon roughly chopped cashews.
Timings: about 20 minutes to prepare, 10 minutes to chill and 20–25 minutes to bake.
Step-by-step method
1. Prepare the apples
Peel and core the apples, then cut them into very thin slices or small dice. Toss with the lemon juice and cinnamon. Small pieces cook more evenly inside the pastry and make the turnovers easier to close.
2. Cut the puff pastry
Unroll the cold pastry and cut it into six similar rectangles. If it softens while you work, return it to the fridge for a few minutes; chilled pastry is easier to handle.
3. Fill without overloading
Stir the Cashew Spread in its jar with a clean, dry spoon. Place roughly one level tablespoon on one half of each rectangle, leaving a clear 1.5 cm border. Add a small portion of apple and, if using them, a few chopped cashews.
4. Seal the turnovers
Lightly dampen the edges with water, fold the pastry over the filling and gently press out the air around the apples. Seal first with your fingertips, then crimp the edges with a fork. Cut two small vents in the top to let steam escape.
5. Chill before baking
Set the turnovers on a baking tray lined with baking paper and chill for 10 minutes. Meanwhile, preheat the oven to 190°C fan or 200°C conventional.
6. Glaze and bake
Brush the tops with beaten egg or milk, taking care not to let it run down the cut edges. Bake for 20–25 minutes, until the pastry is well risen and evenly golden. Leave to cool for 10 minutes before moving them, as the filling will be very hot straight from the oven.
How to keep the filling inside
- Keep the border clean. If the spread or apple juice reaches the edge, the two layers of pastry will not stick as securely.
- Use a restrained amount. One spoonful of spread and a small portion of apple are enough for each turnover.
- Seal twice. Press with your fingers first, then crimp with a fork.
- Chill before baking. This short rest firms the pastry and helps it bake evenly.
Two easy variations
Pear and cardamom
Replace the apples with two firm pears and swap the cinnamon for a small pinch of ground cardamom. Ripe pears release more juice, so slice them thinly and keep the portions modest.
Mini turnovers for sharing
Cut twelve smaller rectangles and halve the filling used in each one. Start checking them after 15 minutes; the exact baking time will depend on their size and your oven.
When to serve them
We like these turnovers warm, while the pastry is still crisp and the centre is soft. For dessert, serve them simply with fresh apple wedges or plain yoghurt. For brunch, bake them shortly before serving so the pastry is at its best.
Allergens: our spread contains cashews and may contain traces of other nuts. Puff pastry generally contains wheat and may also contain milk; egg is present if you use it for the glaze. Always check the labels of the ingredients you choose and adapt the recipe for your guests.
An easy way to use spread beyond toast
These turnovers show how an artisan spread can also become a pastry filling. Apple brings the fruit, Cashew Spread adds a creamy layer and cinnamon ties the flavours together without overwhelming them. If you would like to try the recipe, discover our Cashew Spread and adjust the amount to your taste.
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