Apple Turnovers with Custard
Submitted by Gloryb60
Flaky pastry turnovers filled with cinnamon apples and served with silky vanilla custard sauce for an elegant British-inspired dessert.
YIELD
4 - 6 ServingsPREP
35 minCOOK
35 minREADY
1 hrsGolden pastry triangles crack open to reveal spiced apple filling that’s been kissed with lemon and butter.
These turnovers take the extra step of making homemade vanilla custard for drizzling over each warm wedge.
The contrast between flaky pastry, tender apples, and cool custard creates a symphony of textures.
Chef Tips
- Chill assembled turnovers for 15 minutes before baking for flakier pastry
- Make custard first and refrigerate so it’s properly chilled when turnovers emerge hot
- Crimp edges firmly with fork tines to prevent filling from leaking
- Cut steam vents in the top so pastry doesn’t get soggy
Ingredients
Directions
Combine sugar and cornstarch in a saucepan. Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir for 2 minutes.
Remove from heat; stir in 1 cup into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in vanilla. Cool slightly.
Cover surface of custard with waxed paper; chill.
Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
Divide pastry into 8 portions; roll each into a 5 inch square. Spoon filling off-center on each. Brush edges with milk. Fold over to form a triangle; seal.
Crimp with tines of fork. Make steam vents in top.
Place on greased baking sheets.
Chill 15 minutes. Brush with milk.
Bake at 400℉ (200℃) for 35 minutes.
Serve warm with custard.
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