Apple Biscoff Turnovers | Apple Turnovers with Lotus Biscoff Glaze

Give classic apple turnovers a new twist by adding Lotus Biscoff spread. These apple Biscoff turnovers have a delicious apple filling that is flavored with Lotus Biscoff spread and encased in flaky puff pastry dough. Drizzle with a Lotus Biscoff glaze and serve warm with custard or vanilla ice-cream. These apple Biscoff turnovers can also be made ahead and frozen. Bake fresh as needed.

What is Lotus Biscoff, and why is everyone talking about it?!

So Lotus Biscoff is a cookie as well as a spread. The Biscoff cookies are a type of shortcrust biscuit known as “speculoos”. These buttery biscuits are made with brown sugar and spiced with cinnamon and other spices, and traditionally served around the Christmas season. Lotus Biscoff cookies are basically these speculoos or Biscoff cookies manufactured by Lotus hence they are called Lotus Biscoff cookies. The taste of these biscuits is actually quite similar to the biscuit Candi manufactured by CBL (Continental Biscuits Limited) in Pakistan, so if you are in Pakistan and can’t find Biscoff cookies, Candi is the best solution. The Lotus Biscoff spread is a butter like spread made of these speculoos cookies. It’s also known as cookie butter or cookie spread at times.

Now the reason why everyone is talking about it is simply because it’s delicious! The spread has a buttery brown sugar flavor with hints of cinnamon and other spices, and it can be spread on toast, added in dollops over oatmeal or ice-cream, and also used in desserts such as these apple turnovers. Just like Nutella or peanut butter. In case you still want to read more about these Biscoff recipes, you can do so here on the Bon Appetit website here.

Ingredients – what you need to make scrumptious apple Biscoff turnovers:

• Apples: Apples are of course, the main ingredient in these apple turnovers. Any kind of baking apple can be used for this recipe. In simple words that means any apple variety that keep their shape when baking. Select an apple that is crisp and fresh, not soft and mushy. Some options are Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples. It’s not necessary to peel the apples, but you can if that’s what you prefer.
• Sugar: Sugar for just a touch of sweetness to the filling. I have only used 1/3 cup because the Biscoff spread is also on the sweet side.
• Lotus Biscoff Spread: Because these are apple Biscoff turnovers – the biscoff spread gives a caramel-y spicy flavor to the apple filling. This will be used in the filling as well as for the glaze on top.
• Ground Cinnamon: For an added touch of flavor, because apples and cinnamon make for a perfect match.
• Lemon Juice: For a touch of tartness, and also to prevent the apples from turning brown.
• Butter: To cook the apples in.
• Puff Pastry: For this recipe I use 3 sheets of puff pastry which makes 12 turnovers in total. The puff pastry that I use in Australia comes in square sheets that are 25 x 25cm / 10 x 10″ squares. I am able to make 4 turnovers from one square puff pastry sheet. If the puff pastry available in your country is in the form of a slab or block, you may need to defrost (if frozen) and roll it out to the desired thickness. I use frozen puff pastry, but you can use ready rolled refrigerated puff pastry or make your own. Make sure to thaw the frozen puff pastry by following the instructions at the back of the packet.

What if I don’t have Lotus Biscoff spread?

In case Lotus Biscoff spread isn’t available in your country, there are alternates. First of all, look for options titled cookie butter, cookie spread or biscoff spread. In case that isn’t available, you can use a caramel sauce or spread such as dulce de leche or salted caramel sauce. Add a pinch of salt and cinnamon for those spicy undertones. The caramel version won’t taste exactly the same, but the flavour profile will be similar. In the US, the cookie butter available at Trader Joe’s can be substituted. In Pakistan, Candi biscuit can be substituted for Biscoff cookies, and can potentially be used to make the Lotus Biscoff spread.

Can I freeze the apple Biscoff turnovers?

Yes, you can. It is possible to make the apple turnovers in advance, and then freeze them. That way you can bake whenever you want – perfect for when you are craving a sweet treat, or if there are unexpected guests.

To freeze, start off with lining a tray or baking tray with baking paper / parchment paper. Place the turnovers on the tray ensuring that the turnovers don’t touch each other. Keep the apple turnovers in the freezer for a few hours until frozen. Once the turnovers are frozen, take off the tray and then store them in a freezer bag or Ziploc bag for upto 3 months.

To bake, preheat the oven to 400°F / 200°C (180°C fan forced). Brush each turnover with an egg wash. Bake for 20 – 25 minutes until golden brown on top. Drizzle with the biscoff spread glaze, and serve hot with ice-cream or custard.

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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Some other snack recipes that you can try are:

1. Puff Pastry Cheese Straws (or Cheese Twists)
2. Bakery Style Vegetable Patties
3. Keema Samosa
4. Chicken Spread Sandwiches
5. Chicken Box Patties

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Apple Biscoff Turnovers | Apple Turnovers with Biscoff Glaze

Classic apple turnovers with a Lotus Biscoff twist. These apple biscoff turnovers have a delicious caramel and cinnamon-ey apple filling that is encased in flaky puff pastry dough, and topped with a Lotus Biscoff glaze. These apple Biscoff turnovers can also be made ahead and frozen.

Course Dessert

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 people

Calories 374 kcal

Ingredients

For the apple Biscoff turnover filling:

• 650 gram / 7 medium apples see note 1
• 1 tablespoon lemon juice
• 2 tablespoon butter
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 1 tablespoon Lotus Biscoff spread see note 2
• 1/8 teaspoon salt
• 3 puff pastry sheets (25 x 25cm / 10 x 10″) see note 3
• 1 egg

For the Biscoff Glaze

• 2 tablespoons Lotus Biscoff spread
• 2 tablespoons milk
• 2 Biscoff biscuits for garnish

Instructions

For the apple Biscoff turnover filling:

1. Wash, core and dice the apples. Place them in a bowl and add lemon juice. It is possible to peel the apples, but I rarely do this.

2. In a medium saucepan, melt butter over medium heat.

3. Add the diced apples and cook for a few minutes until the apples are softened.

4. Reduce heat to low, and add sugar, cinnamon, Lotus biscoff spread and salt. Stir together, and cook on low heat for about 3 – 5 minutes until the apples are soft and caramelised. Remove from heat and set aside to cool.

For the apple turnovers:

1. Preheat oven to 200˚C /400˚F (180˚C fan forced).
2. Whisk the egg with about 1 tablespoon of water, and set aside.
3. Remove puff pastry from the freezer, and thaw according to manufacturer instructions.
4. Use a serrated knife or a pizza cutter to cut the puff pastry sheet into 4 equal sized squares. It is a good idea to use a ruler at this stage.

5. Place the cooled apple mixture over half of each square, leaving at least a 1/2" border. Brush the egg wash on the edges of the pastry using a pastry brush. Bring the edges together and press to seal. Crimp tightly along the edges with a fork to seal – the fork tines will seal the apple turnovers and also add a decorative element. The apple turnovers can be frozen at this stage – see freezer instructions in notes below.

6. Place the apple turnovers on a parchment lined baking sheet, making sure there is at least an inch space between each turnover. Use a small paring knife to cut 2 – 3 small slits in the top of each turnover – this will help in releasing the steam. Brush the tops of the puff pastry with the egg wash and bake for about 20 – 25 minutes until the apple turnovers are golden brown and puffed up.

For the glaze:

1. In a small bowl, mix the Lotus Biscoff spread with milk till a liquid glaze is formed. In case the glaze is still thick, add a few more drops of milk. Drizzle the glaze over the apple turnovers, along with some crushed Lotus Biscoff biscuits (if using), and serve hot on their own, or with custard and ice-cream.

   Nutrition for the recipe is for 1 apple turnover (ice-cream or custard not included), which is also the serving size for one person.

Recipe Notes

1. Any baking apple can be used for this recipe. Select an apple that is crisp and fresh, not soft and mushy. Some options are Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples. It’s not necessary to peel the apples, but you can if that’s what you prefer. 
2. Considering its popularity Lotus Biscoff Spread is becoming easily available around the world. It is also available under the name cookie butter, cookie spread, speculoos spread or biscoff spread. The one I have used in this recipe is Lotus Biscoff Spread and it is easily available at Coles and Woolworths in Australia. In case it isn’t available a caramel sauce or spread can be used instead.
3. For this recipe I use 3 sheets of puff pastry which makes 12 turnovers in total. The puff pastry that I use in Australia comes in square sheets that are 25 x 25cm / 10 x 10″ squares. I am able to make 4 turnovers from one square puff pastry sheet.
4. Freezing Instructions: Line a tray or baking tray with baking paper / parchment paper. Place the turnovers on the tray ensuring that the turnovers don’t touch each other. Keep the apple turnovers in the freezer for a few hours until frozen. Once the turnovers are frozen, take off the tray and then store them in a freezer bag or Ziploc bag for upto 3 months. To bake, preheat the oven to 200˚C /400˚F (180˚C fan forced). Brush each turnover with an egg wash. Bake for 20 – 25 minutes until golden brown on top. Drizzle with the biscoff spread glaze, and serve hot with ice-cream or custard.