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Four apple biscoff turnovers on a baking tray. The two in front are cut open with the apple biscoff filling peeking through. At the back of the tray is a small bowl with biscoff glaze in it.

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.