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Apple Cinnamon Turnover Wreaths

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Flaky puff pastry wrapped around tender, spiced apple rings, baked to golden perfection and topped with a sweet crunch.

Ingredients

Scale
  • 1 large/about 300 g baking apple, peeled
  • ½ cup/100 g superfine sugar
  • 2 tsp ground cinnamon plus additional for dusting
  • ¾ tsp cornstarch
  • 2 sheets puff pastry, homemade or store-bought, thawed
  • A little all-purpose flour for dusting the pastry
  • 1 large egg
  • 1 Tbsp water
  • demerara sugar for dusting

Instructions

  1. Preheat the oven to 350F/180C.
  2. Line a baking sheet with parchment paper.
  3. Trim the ends of the apple.
  4. Cut the apple into four ¼ in/6 mm thick circles.
  5. Using a paring knife or a 2 in/5 cm circular cookie cutter, cut a circle in the center of each apple slice.
  6. Discard the apple core and seeds.
  7. On a small plate, mix the superfine sugar, 2 tsp ground cinnamon, and cornstarch.
  8. Coat each apple slice on both sides with the sugar-cinnamon mixture.
  9. Do not leave the apple slices in the sugar mixture for more than 2 minutes.
  10. Roll the puff pastry out with minimal flour to flatten any creases.
  11. Cut the pastry into 9 in/23 cm by ¼ in/6 mm strips.
  12. Get a small bowl of tap water ready.
  13. Work with one apple ring at a time.
  14. Pass one end of a pastry strip through the center of the apple ring.
  15. Continue to wrap the entire apple ring with the pastry to cover it completely.
  16. To start a new pastry strip, dab the end with a bit of water to help it stick to the pastry on the apple.
  17. Place the wrapped apple ring on the prepared baking sheet.
  18. Prepare the remaining apple rings.
  19. Place them on the baking sheet at least 2 in/5 cm apart.
  20. In a small bowl, whisk the egg and water to make an egg wash.
  21. Brush the surface of the pastry of each apple ring with the egg wash.
  22. Generously sprinkle the top of the pastry with demerara sugar.
  23. Dust with additional ground cinnamon.
  24. Bake in the preheated oven for about 30 minutes, or until the pastry puffs up and turns golden brown.
  25. Rotate the baking sheet halfway through baking.
  26. Remove from the oven.
  27. Let the apple rings rest on the baking sheet for 5 minutes before eating.

Notes

Use a firm baking apple like Granny Smith or Honeycrisp for best results.
Work quickly when coating and wrapping the apples to prevent them from getting watery.
Keep puff pastry cold while working; if it becomes too sticky, chill it again.
For best flavor and texture, these turnovers are best enjoyed the day they are made.

Find it online: https://sweetcraftrecipes.com/apple-cinnamon-turnover-wreaths/