Vegan Apple Turnovers Recipe - Vega Recepten (2024)

FAQs

How do I keep my turnovers from getting soggy? ›

To keep the turnovers from getting soggy you must use cornstarch in the filling mixture, seal the pastry with egg wash, chill them before baking, and bake them long enough in the oven.

MADE FROM: APPLES, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED), HIGH FRUCTOSE CORN SYRUP, SUGAR, CONTAINS 2% OR LESS OF: MODIFIED CORNSTARCH, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, MALTED BARLEY ...

Apple Turnovers – handheld puff pastry pies baked with a cinnamon apple filling.

Air-fry individual fruit turnovers straight from the freezer for 14 to 16 minutes at 350°F to 360°F, turning once halfway through. Depending on the size and setup of your air fryer, you may have to air-fry in batches to give the pastries room to puff.

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

5 Frozen Turnover Pastries by Pepperidge Farm

These buttery, flaky vegan turnovers are stuffed with succulent peaches and smooth cherry fillings for an easy, hot-out-the-oven dessert any time you please.

What's the Difference Between a Turnover and Strudel? A turnover is a baked good made from puff pastry that's filled with cooked fruit and is sealed by turning the dough over onto itself. Strudels, on the other hand, have a dough that's stretched wildly thin. A filling is then layered in and the pastry is rolled.

Do you eat Apple Turnovers Hot or Cold? These apple turnovers are eaten cold because of the cream filling. You can eat them without the cream warm from the oven. I like also serving these with a scoop of vanilla ice cream.

Like their bigger and more prevalent cousins, turnovers are simply cooked fruit encased in buttery pastry dough. Yet unlike the tart and pie, you don't need to slice them, set them on a plate, or make a presentation out of serving them.

Why is it called Apple turnover? ›

Legend has it that in 1630 in St. Calais, in the Sarthe region of France, an epidemic had spread. The lady of the town, or the Chatelaine, in an effort to relieve their suffering, supplied the afflicted people with flour and apples. The resulting pastry was what we now know as apple turnovers.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Place frozen turnovers on ungreased baking pan. Bake at 375 degrees F for 25-30 minutes or until golden brown. Bake at 325 degrees F in convection oven for 15-18 minutes.

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A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

Once completely cooled, store the puff pastry in an airtight container. This helps to maintain its crispness by preventing exposure to humidity.