Apple turnovers (feuilletés aux pommes) are the recipe everyone underestimates — and that’s exactly why they make such an impact every time. Five ingredients, thirty minutes flat, and you pull out something that looks like it came straight from a French bakery. The kind of thing you’ll find yourself making every Sunday without even thinking about it.
Ingredients :
- Puff pastry — Keep it cold, take it out of the fridge just when you’re ready to use it. Store-bought brands work great — no need to make it from scratch. Opt for an all-butter pastry if you can find one: the difference in taste is real, and the layers puff up better.
- Apples — Golden Delicious or Gala both hold up well during cooking without turning into mush. Avoid Granny Smith — they’re too acidic and fight against the sugar. Two to three medium apples are plenty for six pastries.
- Butter — Salted butter is preferred: it subtly highlights the filling without needing separate salt. Twenty grams is very little — it’s just to coat the apples and start the caramelization.
- Cinnamon — Technically optional. Honestly, it makes all the difference. One leveled teaspoon, finely ground, added at the end of the apple cooking so the heat doesn’t burn the flavor.
