Description
These Apple Turnovers pair flaky puff pastry with a homemade cinnamon apple filling and a simple sweet glaze. They bake until crisp and golden, making them ideal for breakfast, brunch, dessert, or an afternoon treat.
Ingredients
Pastry Filling
1 pound puff pastry, 2 sheets, thawed if frozen
2 large Granny Smith apples, peeled, cored, and diced
1 tablespoon unsalted butter
1/8 cup brown sugar
1/8 cup granulated sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 pinch salt
Egg Wash
1 large egg
1 tablespoon milk
Glaze
2/3 cup powdered sugar
1 tablespoon milk
Instructions
1. Melt the butter in a medium saucepan over medium heat.
2. Add the diced apples and cook for about 5 minutes until they begin to soften.
3. Reduce the heat to low, then stir in the brown sugar, granulated sugar, cornstarch, cinnamon, and salt.
4. Cook for 3 to 5 minutes, stirring often, until the apples are tender and the filling has thickened.
5. Remove the filling from the heat and allow it to cool completely.
6. Lightly flour a clean work surface and roll each puff pastry sheet into an 11-inch square.
7. Cut each sheet into 4 equal squares.
8. Place 1 to 2 tablespoons of cooled apple filling in the center of each pastry square.
9. Whisk the egg and milk together in a small bowl to make the egg wash.
10. Brush the egg wash along two edges of each pastry square.
11. Fold one corner over the filling to the opposite corner to form a triangle.
12. Press the edges together, then crimp them firmly with a fork.
13. Cut 2 or 3 small slits in the top of each turnover to release steam.
14. Brush the tops with the remaining egg wash.
15. Preheat the oven to 375 degrees Fahrenheit.
16. Place the assembled turnovers in the refrigerator for 15 minutes.
17. Line two baking sheets with parchment paper and arrange the turnovers about 1 inch apart.
18. Bake for 20 to 25 minutes until puffed and golden brown.
19. Mix the powdered sugar and milk in a small bowl until smooth.
20. Drizzle the glaze over the warm Apple Turnovers before serving.
Notes
Keep the puff pastry cool while working with it. If it becomes soft or sticky, refrigerate it for 10 to 15 minutes.
Allow the apple filling to cool completely before adding it to the pastry.
Do not overfill the turnovers because excess filling may leak during baking.
Crimp the edges firmly with a fork to help seal the pastry.
Use the egg wash on both the edges and tops for a secure seal and golden finish.
Cool baked turnovers on a wire rack so steam does not soften the bottoms.
Store leftovers in an airtight container in the refrigerator for 1 to 2 days.
Reheat turnovers in a 350 degree Fahrenheit oven or air fryer to restore crispness.
Freeze unbaked turnovers on a tray until firm, then transfer them to a freezer-safe container for up to 2 months.
Bake frozen turnovers without thawing and add several minutes to the baking time.
Nutrition values are estimates and may vary by ingredient brand, pastry size, and serving portion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert and Pastries
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 402
- Sugar: 17 g
- Sodium: 158 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 27 mg