Maple, Apple, and Pecan Turnovers

April 12, 2012

It’s maple syrup season. Time to enjoy some local sweetness. Time to get sappy by surprising your loved ones with turnovers for dessert–or breakfast.

It’s also time to make more of your own pastry. Practice makes better! I usually make my dough/pastry a day in advance, refrigerate it, and then take it out an hour before using. Also, prepare your sauce while the turnovers are in the oven. You’ll have just enough time.

Yields 8 turnovers

Puff Pastry

• 250g white flour
• 250g unsalted butter
• ~100ml cold water
• 2 tablespoons sugar
• pinch of salt

In a large bowl, mix the flour with the salt and rub in the butter with your hands. Not too much, though–you still want clumps of butter. Add the water and work until you have a smooth dough. Add more water if it’s too stiff. Chill for 30 minutes.

Flour your work surface. Now the trick is to have nice layers of pastry. To do that you just have to roll the dough into a rectangle, about half an inch thick. Fold the left end towards the middle, and then fold the right end on top of it. Rotate the dough a quarter turn, roll again and repeat the folding. Do that 4-5 times. Then chill the dough for another 30 minutes or more.


• 4 medium apples, sliced
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 1/2 cup maple syrup

Melt the butter in a pan and cook the apples with the cinnamon on medium heat for 7-8 minutes.
Add the maple syrup and simmer for another 2 minutes.
Set aside and leave to cool.

Putting it together

• You’ll need 1 egg

Pre-heat the oven to 400F.
Roll out your dough to a 1/4″ thick rectangle and then cut into 8 equal squares.
Roll each to about 4″ diameter square.
Fill each with a heaped tablespoon of the filling.
Bring the dough back over and seal with your fingers.
Brush the top with the beaten egg and cut up holes on top.
Put the turnovers on a pan and bake in the oven for 25 minutes, or until crispy.
Make sure to keep the juice that’s left from the apples.

Maple-Pecan Caramel

• 1 cup pecans
• 1 cup maple syrup
• leftover juice from the apples
• 2 tablespoons heavy cream

You can choose to chop the pecans a bit if you like.
Toast them in a pan for a couple of minutes then add the maple syrup and juice.
Simmer for 10 minutes.
Leave to cool for a couple of minutes before serving.

Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone

{ 7 comments… read them below or add one }

Katherine @ eggton April 12, 2012 at 12:03 pm

I spent a week in a small town in France once when I had 2-3 maple walnut/pecan turnovers every day. It was one of the top 5 things I’ve ever eaten.

Which is to say that I’m very excited about this recipe!


anne April 12, 2012 at 5:44 pm

we had a horrible sap season this year-too warm too fast so I didn’t get much in they way of syrup, it’s going to be a looooong year…anne
This looks fabulous!


Debs @ The Spanish Wok April 13, 2012 at 12:14 pm

Oh this sounds lovely, not sure I’d bother making my own pastry though LOL. But, never say never.

BTW You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.


Karista April 13, 2012 at 12:19 pm

These look so delicious! Beautiful pictures. I love the maple, apple, pecan combination of flavors. And rolled up into a turnover is divine!


Amrita April 13, 2012 at 2:27 pm

At the moment I’ve declared puff pastry non grata in my life…our last encounter ended in tears and a lot of swearing, you see.
But I do hope to change this soon enough…maybe I should start with those turnovers you have there. They look great!


Bryan April 16, 2012 at 8:41 pm

Try it out, it might just work!


Gio of The Hungry Giant April 18, 2012 at 2:39 am

This looks really great. I’ve always wanted to make puff pastry but I’m always too scared to attempt it! haha! The procedure you provided sounds ‘deceptively’ simple. 😀 I hope I can try it sooner rather than later.


Leave a Comment

Previous post:

Next post: