Apple Turnovers
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 turnovers
Apple Turnovers
Description
The recipe begins by sautéing diced tart apples with butter, brown sugar, and apple pie spice until softened and coated in a thick, sticky syrup. Once cooled, this filling is placed onto chilled, thawed puff pastry sheets that have been gently rolled and sealed. The turnovers are folded over and baked until golden and puffed, offering crisp, flaky layers and juicy fruit inside.
The apple filling balances tartness and sweetness enhanced by aromatic apple pie spices, while the puff pastry provides a light texture that contrasts with the dense filling. An optional powdered sugar glaze flavored with vanilla and milk is drizzled on top after baking for added sweetness and moisture.
These turnovers can be frozen unbaked using a method that involves briefly freezing on a tray with slits cut in the tops for venting. When ready, bake them straight from the freezer. Alternatives to icing include sprinkling turbinado or cinnamon-sugar over the egg wash before baking, adding a crunchy topping. The turnovers can be served warm or at room temperature as a dessert or snack.
Ingredients
- 2 cups apple about 2 apples, peeled, cored, and cut into small dice, Granny Smith variety, small diced
- 2 tablespoons butter unsalted
- 2 tablespoons light brown sugar
- 1 teaspoon apple pie spice
- 2 puff pastry thawed according to package directions, frozen sheets
For the egg wash:
- 1 egg large
- 1 tablespoon water
For the icing:
- ⅔ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Melt the butter in a skillet over medium heat. Add the apples and cook for 2-3 minutes. Add the brown sugar and apple pie spice and continue to cook for 3-4 more minutes, until the apples are soft and the syrup is thick and sticky.
- Transfer the cooked filling to a bowl to cool. Make sure filling is completely cooled before assembling the turnovers. If making the filling ahead of time, store in the refrigerator in a covered container until ready to use.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Work with one sheet of the thawed puff pastry at a time, keeping the rest in the refrigerator until you’re ready to work with it to keep it cold.
- Unfold the puff pastry sheets and place on a floured surface. Use a rolling pin to gently pinch the seams together and shape the dough into a square as needed. If dough gets warm while working with it, set it back in the refrigerator for a few minutes – you want the dough to stay cool.
- Cut each sheet of puff pastry into 4 smaller squares. Divide the apple filling into the center of each dough square. Whisk together the egg and water and brush a small amount of the egg wash along 2 edges of the dough. Fold over the dough, corner to corner, and gently press the edges together. Use a fork to crimp the edges and set the shaped turnover onto the prepared baking sheet. Repeat with each of the remaining dough squares.
- Use a knife to cut a small slit into the top of each turnover. Gently brush the tops of the turnovers with the egg wash. Bake for 20 minutes or until puffed and golden.
- Allow to cool for about 10 minutes. While the turnovers cool, whisk together the icing. Drizzle over the turnovers. Serve warm.
Notes
- Freeze assembled, unbaked turnovers on a tray with slits cut in the tops until solid, then store in a freezer bag up to one month.
- Bake turnovers from frozen at 400°F for approximately 20 minutes; brush with egg wash before baking if desired for gloss.
- Instead of icing, sprinkle turbinado sugar or cinnamon sugar over the egg wash before baking for a crunchy topping.
- Keep puff pastry cold when working with it to maintain flakiness and prevent stickiness.
User Reviews
Overall Rating
4.5
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