Name: Mary Berry Apple Turnover Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 medium Bramley apples (approximately 500g peeled weight), peeled, cored, and cut into 1cm cubes; 50g caster sugar; 1 tsp ground cinnamon; 1 tbsp unsalted butter; 1 tsp cornflour mixed with 1 tbsp cold water; 1 tsp lemon juice; 375g ready-rolled all-butter puff pastry sheet; 1 medium egg, beaten; 2 tbsp caster sugar, for sprinkling

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These apple turnovers have a crisp, shattery puff pastry shell with a golden, caramelised edge and a soft, cinnamon-spiced apple filling that holds its shape without turning watery. The contrast between the flaky layers and the tender, lightly syruped fruit is what makes them so satisfying to bite into. This recipe uses shop-bought puff pastry to keep things straightforward, and the filling comes together in under ten minutes on the hob. They are equally suited to a weekend bake, an afternoon tea spread, or a simple midweek pudding. From start to finish, they are ready in around 50 minutes.

What sets this version apart is the brief pre-cooking of the apples, which draws out excess moisture before baking. This keeps the pastry base crisp rather than soggy, and ensures the filling is evenly flavoured all the way through. The result is a turnover that holds together when cut, with a neat, glossy finish from a light egg wash and a dusting of caster sugar.

Ingredients

For the filling

3 medium Bramley apples (approximately 500g peeled weight), peeled, cored, and cut into 1cm cubes
50g caster sugar
1 tsp ground cinnamon
1 tbsp unsalted butter
1 tsp cornflour mixed with 1 tbsp cold water
1 tsp lemon juice

For the pastry

375g ready-rolled all-butter puff pastry sheet

To finish

1 medium egg, beaten
2 tbsp caster sugar, for sprinkling

How to Make Mary Berry Apple Turnover Recipe

Cook the filling: Place the apple cubes, caster sugar, cinnamon, and butter into a medium saucepan over a moderate heat. Stir gently and cook for 6 to 8 minutes until the apples have softened slightly but still hold their shape. Stir in the cornflour mixture and lemon juice, then cook for a further 1 to 2 minutes until the juices thicken into a light glaze. This step is important because it removes excess liquid that would otherwise make the pastry base go soft during baking. Tip the filling into a bowl and leave to cool completely before assembling.
Preheat the oven: Heat the oven to 200°C (180°C fan, gas mark 6) and line two large baking trays with non-stick baking paper.
Cut the pastry: Unroll the puff pastry sheet on a lightly floured surface. Using a sharp knife and a ruler, cut the sheet into six equal squares, each roughly 12cm x 12cm. Work quickly so the pastry stays cold, as warm pastry loses its layers and won’t puff properly in the oven.
Fill and fold: Place a heaped tablespoon of the cooled apple filling slightly off-centre on each pastry square, leaving a 1.5cm border clear on all edges. Brush the border lightly with beaten egg, then fold the pastry diagonally over the filling to form a triangle. Press the edges firmly together with the tines of a fork to seal, making sure there are no gaps for the filling to escape.
Score and egg wash: Transfer the turnovers to the prepared baking trays, spacing them at least 3cm apart. Brush the tops evenly with beaten egg, then use a small sharp knife to score two or three short slits across the top of each one. Sprinkle each turnover with a little caster sugar.
Bake: Place the trays in the preheated oven and bake for 20 to 22 minutes, rotating the trays halfway through, until the pastry is deep golden and the surface is crisp and blistered. The filling should be just visible bubbling through the scored slits. Leave the turnovers on the trays for 5 minutes before moving them, as the filling will be very hot straight from the oven.

Tips for the Best Mary Berry Apple Turnover Recipe

Why is the pastry on the bottom of my turnovers soggy?

The most common cause is using filling that has not been cooled completely, or filling that still contains too much liquid. Make sure the apple mixture is fully cooled before assembling, and that the cornflour has had enough time on the heat to properly thicken the juices.

Why did my turnovers burst open during baking?

This usually happens when the edges have not been sealed firmly enough, or when the filling has been overfilled. Keep the filling to one heaped tablespoon per square and press the fork seal firmly all the way around the edge. The scored slits on top also help release steam and reduce pressure inside the pastry.

How do I stop the pastry from shrinking when I cut it?

Pastry shrinks when it is too warm or when it has been stretched during cutting. If the pastry sheet has warmed up during handling, return it to the fridge for 10 minutes before cutting. Use a sharp knife and cut straight down rather than dragging the blade.

Why does my sugar topping not caramelise and just look white after baking?

This happens when the egg wash has not been applied evenly before the sugar goes on, or when the oven temperature is too low. Make sure the egg wash is a thin, even coat with no pooling around the edges, and check the oven is properly preheated before the trays go in.

Why does the apple filling taste flat even after adding sugar and cinnamon?

Bramley apples are sharp and need enough sugar to balance their acidity, but the lemon juice is what brightens the overall flavour. If the filling still tastes dull, it is usually because the apples were not cooked long enough to concentrate the natural sugars. An extra minute or two on the heat makes a noticeable difference.

Serving Suggestions

Serve warm with a generous pour of chilled double cream, which melts slightly against the hot pastry and balances the sweetness of the filling.
Pair with a pot of strong Assam or Darjeeling tea for a classic afternoon tea setting.
Dust with icing sugar just before serving for a tidy, finished appearance on a plate.
Add a scoop of good-quality vanilla custard alongside for a comforting pudding after a Sunday roast.
Serve at room temperature with a wedge of mature cheddar on the side, which complements the sharpness of the Bramley apple in a traditional way.

Storage

Room temperature

Store cooled turnovers in an airtight container at room temperature for up to 2 days.

Refrigerator

Place the turnovers in a single layer in an airtight container and refrigerate for up to 4 days. Bring them to room temperature for 20 minutes before reheating in a 180°C oven for 8 to 10 minutes to restore the crispness of the pastry.

Freezing

Wrap each baked and fully cooled turnover individually in cling film, then place in a freezer-safe bag or container and freeze for up to 2 months. Defrost overnight in the fridge and reheat uncovered in a 180°C oven for 10 to 12 minutes until the pastry is hot and crisp again.

Nutrition

Calories: 310 kcal
Carbohydrates: 36g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Sodium: 160mg

Nutrition values are estimates based on average ingredient weights and may vary depending on the specific ingredients and brands used.

FAQs

Can I use eating apples instead of Bramley apples in this recipe?

Yes, eating apples such as Granny Smith or Cox work well and hold their shape slightly better than Bramleys during cooking. The filling will be a little sweeter, so reduce the caster sugar by around 10g to keep the balance right.

Can I make the apple filling ahead of time?

The filling can be made up to two days in advance and stored in a covered container in the fridge. Give it a stir before using, as it may thicken slightly when cold, but it will loosen once it meets the heat of the oven.

Can I use shortcrust pastry instead of puff pastry?

Shortcrust pastry will give a denser, more biscuit-like result rather than the flaky, layered finish that puff pastry provides. The turnovers will still taste good, but the texture and appearance will be quite different. If using shortcrust, roll it to around 3mm thickness before cutting.

Can I add other fruits to the apple filling?

Blackberries work particularly well alongside apple, and need no pre-cooking. Stir in around 75g of fresh or frozen blackberries after the apple mixture has thickened and just before the filling cools. Pears are another option, though they release more liquid, so add an extra half teaspoon of cornflour to compensate.

Can I make these turnovers gluten-free?

A ready-rolled gluten-free puff pastry is available in most major supermarkets and can be used as a direct swap in this recipe. The pastry tends to be a little more fragile when folding, so handle it gently and chill the assembled turnovers for 10 minutes before baking to help them hold their shape.

Conclusion

This Mary Berry apple turnover recipe delivers a reliable, consistent result every time, with a properly crisp pastry shell and a well-seasoned filling that does not make the base soggy. The method is straightforward enough for a confident beginner, and the pre-cooking step for the apples is the one technique that makes the biggest difference to the finished bake. Each batch makes six turnovers, which is a practical amount for a family pudding or an afternoon tea plate.

Whether served warm from the oven with cream or packed into a tin for later, these turnovers are a solid, crowd-pleasing bake that suits most occasions. If this recipe worked well for you, share it with someone who would enjoy it or leave a comment below with how yours turned out. If you enjoyed this, you might also like the Mary Berry parsnip and apple soup recipe, which uses similar autumnal flavours in a warming starter.