Apple Turnovers with Creme Anglaise

By Camille Styles
Apple Turnovers

Apple Turnovers

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Apple Turnovers with Creme Anglaise

Serves 6-8

Apple Turnovers with Creme Anglaise

By Camille Styles


  • 1 Pre-Made Puff Pastry
  • 3 Apples, cored and cut into 1/2? pieces
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • egg wash (1 egg + 1 tbs water)
  • For creme anglaise: 
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 1 tsp vanilla


  1. Preheat the oven to 375.
  2. In a small saucepan, combine apples, brown sugar, cinnamon and salt. Stir until combined.
  3. Heat on low/medium for about 10 minutes until apples begin so soften. Set aside.
  4. Roll out your puff pastry to a 1/4 inch thick, give or take. Cut your pastry out into shapes (We used a heart but anything goes, from a circle that you fold over into a half circle to Fall inspired leaf cutouts)
  5. Spoon a heaping TBS of your filling onto each cutout. Lay another identical shape on top and using a fork, press your edges together.
  6. Repeat using the rest of the pastry. Brush the tops of each turnover with a bit of egg wash.
  7. Bake for 18 minutes or until lightly browned on top and cooked through (some might be ready as early as 15 minutes)
  8. To make the creme anglaise:Before you begin, have a large bowl filled with ice water handy.
  9. In a medium sized bowl, whisk egg yolks for about 2 minutes. Add sugar and beat another few minutes.
  10. In a double boiler, heat the milk to 175 degrees. Pour 1/4 cup of the milk into the egg yolk mixture, mixing quickly until combined. Continue adding 1/2 cup (or so) and whisking until milk and egg yolk mixture are fully combined.
  11. Return the mixture to your double boiler and heat, mixing continuously until it reaches 185 degrees. Remove from heat and set your bowl into an ice bath. Stir in your vanilla. Your creme anglaise can be refrigerated for a few days if stored in an airtight container.
  12. Serve apple turnovers with ice cream and creme anglaise.

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