Apple Turnover Recipe
User Reviews
5
Apple Turnover Recipe
Description
The recipe begins by softening diced Granny Smith apples in butter, then simmering them with brown sugar, cinnamon, and a pinch of salt until tender and lightly caramelized. Puff pastry sheets are rolled out and cut into squares, half topped with cooled apple filling, then sealed with an egg wash applied to edges to prevent leaks. Fork crimping tightens the seals, creating eight turnovers from two pastry sheets.
Baked at 400°F until golden, the turnovers result in flaky, buttery pastries with a tender, lightly spiced filling. A glaze made from powdered sugar and cream can be drizzled when cooled for added sweetness. Refrigeration before egg wash can help minimize leakage during baking.
The turnovers can be made ahead and frozen (without the egg wash applied), then baked straight from frozen, making them convenient for storage and future use. Leftovers store well for a day at room temperature or several days refrigerated.
Ingredients
Apple Turnover Ingredients:
- 1 lb puff pastry (2 sheets) thawed according to package instructions
- 1 Tbsp all-purpose flour for dusting
- 1 1/4 lb apple 3 medium) peeled, cored, and diced into 1/3" thick pieces, Granny Smith variety
- 1 Tbsp butter unsalted
- 1/4 cup brown sugar lightly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 egg plus 1 Tbsp water for egg wash
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 Tbsp heavy whipping cream
Instructions
- Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
- In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
- Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
- Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
- Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
- Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
- While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.
Notes
- Chilling the turnovers for 20 minutes before egg wash helps prevent leaking during baking.
- For make-ahead, freeze folded turnovers uncovered without egg wash, then bake from frozen, brushing with egg wash before baking.
- Store leftovers at room temperature for 1 day or refrigerated in an airtight container up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 43517 kcal
% Daily Value*
| Calories | 435.17kcal | 22% |
| Carbs | 50.49g | |
| Protein | 5.18g | 10% |
| Fat | 24.37g | 37% |
| Saturated Fat | 6.99g | 35% |
| Cholesterol | 26.79mg | 9% |
| Sodium | 189.05mg | 8% |
| Potassium | 127.15mg | 3% |
| Fiber | 2.62g | 10% |
| Sugar | 21.82g | 44% |
| Vitamin A | 139.27IU | 3% |
| Vitamin C | 3.26mg | 4% |
| Calcium | 18.71mg | 2% |
| Iron | 1.72mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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