Apple Turnovers
User Reviews
5
Apple Turnovers
Description
This recipe starts by simmering diced Granny Smith apples with butter, light brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla extract until thickened and soft. The cooled filling maintains a juicy yet cohesive texture suitable for filling pastry. Puff pastry sheets are rolled and cut into rectangles, each filled with a portion of apple mixture placed centrally with space around the edges.
An egg wash made from egg and water is brushed along the borders to help seal the turnovers once the second puff pastry sheet is rolled out and placed on top. Baking at 400°F on parchment-lined sheets results in flaky, golden pastries with a crisp outer crust and tender, aromatic apple filling inside. A light dusting of powdered sugar provides a gentle sweetness finish.
Apple Turnovers serve well as a breakfast pastry or dessert, pairing nicely with coffee or a mild tea. Their portable form makes them suitable for on-the-go eating or sharing. The use of fresh apples and warm spices provides a recognizable seasonal flavor profile.
Ingredients
TURNOVERS
- 2 heets puff pastry dough thawed, frozen
- 1 large egg
- 1 Tbsp water
- powdered sugar for dusting
APPLE CINNAMON FILLING
- 2 Tbsp butter unsalted
- 3 medium apple peeled and chopped into small cubes (about 1/4 - 1/3" squares, Granny Smith variety
- 1/2 cup light brown sugar packed
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch kosher salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
MAKE FILLING
- To a saucepan, add butter and heat over MED heat. Add apples, brown sugar, cornstarch, cinnamon, nutmeg, salt and vanilla extract and stir to combine.
- Bring to a low boil, then reduce heat to LOW and simmer until thickened, about 3-5 minutes.
- Set aside to cool COMPLETELY.
ROLL OUT DOUGH
- Lightly flour a work surface (I use my counter) and add thawed puff pastry sheet. Sprinkle with a bit more flour and roll out to a roughly 11-12 inch square.
- Use a pizza cutter, pastry wheel, sharp knife or bench scraper to cut dough into 8 equally sized rectangles.
ADD FILLING, EGG WASH, AND COVER
- Once filling has completely cooled, spoon apple filling in the center of each rectangle, making sure to leave a 1/2 inch border on all sides.
- Whisk together egg and water and brush mixture around the border of each rectangle.
- Roll out second pastry sheet to the same size as the first one (11-12 inch square), then slice into the same 8 equally sized rectangles.
- Top each apple covered dough rectangle with another dough rectangle and press together. Use the tines of a fork to crimp the edges.
BAKE
- Transfer turnovers to prepared baking sheets, leaving some room in between each one. Brush with egg wash.
- Bake for 20-25 minutes, until golden brown and puffed.
COOL AND TOP
- Transfer turnovers to a wire rack to cool, the filling will be piping hot.
- Dust with powdered sugar, or top as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 167mg | 7% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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