Puff Pastry Apple Turnovers
User Reviews
5
Puff Pastry Apple Turnovers
Description
This recipe fills puff pastry with an apple mixture made by cooking diced apples in butter, light brown sugar, cinnamon, and cornstarch until soft and syrupy. The method involves bringing the filling to a boil to activate the cornstarch and then simmering briefly to thicken, resulting in a richly spiced, slightly caramelized filling.
The puff pastry is cut into squares, filled, folded diagonally, and sealed by crimping edges firmly to avoid leakage during baking. The turnovers bake at 400°F until golden and puffed, creating a flaky crust that contrasts with the tender, juicy apple filling inside.
These turnovers are best served warm and fresh to enjoy the texture contrast between flaky pastry and soft filling. Extra caramelized syrup from the pan can be saved and drizzled over the finished turnovers to add moisture and sweetness. The recipe suggests that the turnovers can be stored airtight for up to four days.
Ingredients
- 3 apple I used unpeeled galas; use your favorite apples and peel if desired, diced into small pieces, large
- ¼ cup butter unsalted
- ½ cup light brown sugar packed
- 1 tablespoon cinnamon or to taste
- 2 teaspoons cornstarch
- puff pastry 2 large sheets, thawed according to package directions, one 17.3-ounce box
- 1 egg large
- 2 teaspoons water
- granulated sugar for sprinkling
Instructions
Make the Apple Turnover Filling:
- To a medium saucepan, add the apples, butter, brown sugar, cinnamon, cornstarch, stir to combine, and heat over medium-high heat until the mixture reaches a boil. It will seem very dry and crumbly until the apples soften and release their juices, but just keep stirring and tossing.
- After mixture reaches a boil, turn the heat to low and allow mixture to simmer for about 5 minutes.
- Set aside to cool momentarily while you prepare the puff pastry.
Assemble the turnovers:
- Preheat oven to 400F.
- Cut each large sheet of puff pastry into 4 squares so that you have a total of 8 small squares. If necessary, add flour to your work surface so puff pastry doesn’t stick.
- Add about 1/4 cup filling to the center of each square, fold on the diagonal, crimp edges very well with a fork to prevent leakage, and transfer to a half-sheet pan lined with a Silpat, or sprayed well with cooking spray.*
- Arrange the 8 turnovers on pan so edges aren’t touching. It’s okay if they don’t have much space in between them because they rise rather than spreading much; set aside.
- To a small bowl, add the egg, water, beat with a fork, and lightly brush each turnover with eggwash; discard remainder.
- Generously sprinkle each turnover with granulated sugar. I use about 1 teaspoon per turnover.
- Bake for about 30 to 34 minutes, or until turnovers are lightly golden brown on top. Watch the undersides because they will brown much faster than the top and be more prone to burning and any filling that leaks will also be very prone to burning.
- Serve immediately with any reserved filling mixture if desired.
Notes
- Keep caramelized syrup from the pan and drizzle it over warm turnovers for extra flavor, avoiding using too much inside to prevent leaks.
- Seal edges tightly by crimping with a fork to prevent filling leakage during baking.
- Best enjoyed warm and fresh, but can be stored in an airtight container for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 467kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 24mg | 8% |
| Sodium | 180mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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