Apple Turnovers are one of my favorite apple treats and they’re so easy to make! Best part is, when you make them at home you get to decide how much filling you want and oh boy, you want to fill these up. These flaky, airy, warm turnovers are filled with a cinnamon, sugar apple filling and topped with a sweet icing glaze – they’re almost too easy to eat because of how light and airy they are…that’s a dessert green flag right there. Now that I’ve convinced you that you definitely need to make these turnover, let’s get started with the recipe, shall we?
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Ingredients:
- 4 medium apples, peeled, cored, and diced
- 4 teaspoons brown sugar, packed
- 3 teaspoons white sugar
- 1 tablespoon butter
- 1.5 teaspoons cornstarch
- 1/4 teaspoons cinnamon
- egg wash
- turbinado sugar, for topping
- 1 package frozen puff pastry (1lb, 2 sheets), thawed
- 1/2 cup powdered sugar, for glaze
- splash of milk, for glaze
Directions:
First things first, thaw out your puff pastry. Remove the sheets (keep folded) from the box and put it out at room temperature before you plan to use it, it needs at least 40 minutes to thaw. Next you can start prepping your apples. 4 medium sized apples should work or in my case I used 3 medium and 2 small apples (worst case, you have some extra filling to gobble down after pastry assembling and aint nothing wrong with that).
To prepare the apples, peel them and cut them in quarters. Remove the core from the quarter and then slice in half once again until you have 8 wedges. Thinly slice all the wedges and repeat these steps for all the apples and place them in a mixing bowl.
To the apple mixture add falls favorite spice, cinnamon, of course(!), brown sugar, and white sugar. Mix it all up until all those apples are nicely coated in the cinnamon sugar goodness (yummm). In a large sauce pan heat up the butter on medium heat until it melts then add in the apples.
Let the apples cook down for about 10 minutes, until they are soft. In a bowl mix together cornstarch and 2-3 teaspoons of water to make a slurry. Add this slurry into the cooking apples and mix thoroughly. It will thicken up the apple mixture fairly quickly making it glisten with apple, cinnamon, sugar sauce. Take it off the heat and cover until ready to use. Preheat oven to 400F while you prepare pastries.
At this point the puff pastry should be thawed enough to use. Unfold the pastry on a lightly floured surface and roll it out to about a 12×12 inch square. Cut this into 4 equal squares. In each square spoon 1/8 of the apple filling you just made. Using a pastry brush, brush the edges of the square with egg wash (1 egg with a teaspoon of water, mixed together). Bring two opposite corners together to close it into a triangle, press it closed with your finger and then use a fork to crimp the edges, fully sealing the edges of turnover. Do this with remaining squares and repeat steps for second sheet of puff pastry.
Brush off excess flour from turnovers and place onto a nonstick or parchment paper lined baking sheet. Keep them about an inch apart to account for expansion while baking. Using a knife, cut three slits into top of pastry to allow steam to escape while baking and then brush each one with egg wash. Sprinkle with turbinado sugar. Place the baking tray into 400F oven for 15-18 minutes or until the turnovers are puffed and golden brown.
Allow the turnovers to cool for a few minutes before drizzling with icing sugar glaze. To make icing sugar mix together powdered should with just a splash of milk – start with 1/2 teaspoon of milk and add in increments until glaze is thick but slightly runny, a little milk can go a long way.
Be sure to enjoy them while they’re still warm and fresh. They are definitely best soon after they’ve been baked. You don’t need to pair these with anything except maybe another Apple Turnover because you’ll be back for seconds hahaha. Enjoy!
Apple Turnover
Ingredients
- 4 medium apples, peeled, cored, and diced
- 4 teaspoons brown sugar, packed
- 3 teaspoons white sugar
- ¼ teaspoons cinnamon
- 1 tablespoon butter
- 1½ teaspoons cornstarch
- egg wash
- turbinado sugar
- 1 package puff pastry (1lb, 2 sheets)
- ½ cup powdered sugar, for glaze
- splash of milk, for glaze
Instructions
- Place puff pastry out a room temperature to allow sheets to thaw (follow box instructions)
- Peel and core your apples. Cut into 8 wedges and dice into small pieces.
- Add in sugars and cinnamon and mix thoroughly, making sure all the apples are coated
- In a large saucepan add in the butter and let it melt on medium heat. Once melted add in the cinnamon, sugar coated apples
- Preheat oven to 400°F (or follow puff pastry box instructions)
- Cook the apples down until they start to soften, about 10 minutes. In a bowl mix together 2 teaspoons water with cornstarch to make a slurry. Add this slurry into apple mixture – stir until apple mixture thickens and is glistening. Turn the heat off, cover, and set aside.
- In a bowl mix together 1 egg with a teaspoon of water to create an egg wash.
- On a lightly floured surface roll out the thawed puff pastry sheet until about 12"x12". Cut the sheet into 4 equal squares. Do the same with other sheet of puff pastry
- In each square place ⅛ of apple mixture on one triangle half. Brush all the edges with egg wash and then fold over into a triangle pressing the edges together with your finger. Crimp edges with fork to completely seal.
- Do this with the remaining 8 pastries and place onto a nonstick or parchment paper lined baking sheet. Keep them about an inch apart for expansion.
- Cut 2-3 slits into top of each pastry with knife (to allow steam to escape) and then brush the tops with egg wash. Sprinkle turbinado sugar on all the pastries
- Bake in 400°F oven for 15-18 minutes or until puffed and golden brown.
- In a small bowl mix together powdered sugar and just a splash of milk – start with ½ teaspoon and continue adding little by little until you have thick, slightly runny icing consistency. A little milk goes a long way
- Drizzle turnovers with icing a few minutes after they are out of the oven
- Serve while turnovers are warm and pastry is fresh and airy.
- Enjoy!
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