Apple Turnovers
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Apple Turnovers
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These easy apple turnovers with puff pastry are the perfect anytime treat! Buttery, flaky dough wrapped around a homemade apple pie filling.
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Ingredients
- 1 package frozen puff pastry 2 sheets, thawed overnight in the refrigerator
- 2 tablespoons unsalted butter
- 3 cups small-diced Granny smith apples about 3 medium or 1 1/4 pounds, or a sweet-crisp apple such as gala or Honeycrisp
- 3 to 4 tablespoons granulated sugar use the larger amount if using very tart apples, the lesser if using sweeter apples
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg optional
- ⅛ teaspoon kosher salt
- 1 teaspoon rum bourbon, brandy, or apple liqueur (optional)
- 1 large egg beaten with 2 teaspoons water, to create an eggwash
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon pure vanilla extract
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the apple and cook for 3 minutes, stirring occasionally. Add the sugar, cinnamon, allspice, nutmeg, and salt. Continue to cook, stirring often, until the apples are softened and caramelized. If using the rum, stir it in. Let cool to room temperature before proceeding with the recipe (transfer to a bowl and place in the refrigerator to speed this process along).
- Line a large baking sheet with parchment paper. Remove the first sheet of puff pastry from the refrigerator. On a lightly floured work surface, roll it into an 11-inch square. With a sharp knife or pizza cutter, slice it into quarters so you have 4 equal squares.
- Scoop one-eighth of the apple filling onto one diagonal half of each square (place it in one of the four corners of each square and leave the other half uncovered), leaving a 1/2-inch border at the edges. Brush egg wash lightly on the pastry edges that are nearest to the apples, then fold the uncovered side over the apples, creating a triangle packet. With the tines of a fork, press the two edges where the pastries meat together to seal. Transfer to the prepared baking sheet, leaving 1 inch between each. Repeat with the remaining filling and puff pastry. Transfer to the refrigerator while the oven preheats (or ideally for 20 minutes; refrigerating reduces the risk of the filling leaking out). Keep the eggwash handy.
- Place a rack in the center of your oven and preheat to 400°F. Brush the top of each pastry with eggwash, then with a sharp knife, cut two small vents in the top of each to allow steam to escape. Bake the apple turnovers until the pastry is puffed and golden, about 20 to 22 minutes.
- While the turnovers bake, prepare the glaze: in a medium bowl, stir together the powdered sugar, milk, and vanilla extract. Adjust the consistency as needed by adding more powdered sugar 1 tablespoon at a time (for a thicker glaze) or more milk 1 teaspoon at a time (for thinner). The glaze should be thick but easy to drizzle. Drizzle over the warm turnovers. Let cool a few minutes, then serve.
Notes
- TO STORE: An apple turnover will last 3 to 4 days in the refrigerator stored in an airtight container.
- TO REHEAT: Rewarm apple turnover leftovers in the oven or toaster oven at 350°F for 5 to 8 minutes until warmed through and golden. Watch for over crisping or burning. Do not shortcut with the microwave here, as they will not be crispy.
- TO FREEZE: Baked apple turnovers can be frozen for up to 2 months. Freeze completely cooled leftover turnovers before glazing. Wrap individually in plastic wrap and then place together in a freezer-safe storage bag. Follow reheating instructions above, adding time as needed until warmed through.
Nutrition Information
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Serving
1 (of 8)
Calories
277kcal
(14%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Potassium
83mg
(2%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
151IU
(3%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8turnovers
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1 (of 8) | |
| Calories | 277kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Potassium | 83mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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