Apple Turnovers
The ultimate comfort food, Apple Turnovers are flaky, sweet, and filled with warm spices. Perfect for a cozy breakfast or delightful dessert, these easy-to-make pastries will satisfy your sweet tooth. Bake a batch tonight and bring warmth to your table!
Equipment
- Frying Pan
- Whisk
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 sheets puff pastry thawed according to package instructions (13-17 ounces, weight differs between brands)
- 1 tablespoon all-purpose flour for dusting
- 1 egg egg for egg wash
- 1 tablespoon heavy cream or milk for egg wash
- turbinado or regular sugar for sprinkling
- cinnamon for sprinkling
- 1 1/4 lbs Granny Smith apples peeled, cored and chopped into 1/3 inches thick pieces
- 1 tablespoon lemon juice
- 1 1/2 teaspoons cornstarch
- 1 tablespoon unsalted butter (or salted and omit salt below)
- 1/4 cup chopped pecans (optional or add more apples)
- 1/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2/3 cup powdered sugar
- 1-2 tablespoons heavy cream for the glaze
- 1/4 teaspoon vanilla extract for the glaze
- Caramel Sauce <
> - vanilla ice cream
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 400 degrees F. Make sure your oven is hot enough for a crisp pastry.
- Line a counter with parchment paper and lightly dust it with flour. This will prevent the pastry from sticking and make it easier to work with.
- Prepare two baking sheets by lining them with parchment paper or silicone baking mats; set aside. This ensures that the turnovers don’t stick while baking.
- In a bowl, whisk together the cornstarch and lemon juice; set aside. This mixture will help thicken your apple filling.
- Melt butter in a medium saucepan over medium heat. Add all the apple filling ingredients except for the vanilla (this includes the lemon juice through the salt) and cook for 5 minutes, stirring constantly until the apples start to soften.
- Reduce the heat to low and continue to cook for an additional 5 minutes or until the apples are tender, stirring occasionally. You want the apples to be soft but still hold their shape.
- Remove the mixture from heat and stir in the vanilla extract. This adds a lovely aroma and flavor to the filling. Transfer the mixture to a bowl and refrigerate to chill for at least 20 minutes.
- Working with one pastry sheet at a time (keep the other sheet refrigerated), transfer the thawed puff pastry to the parchment lined counter. Shape it into an 11" square, cutting off any excess as needed.
- Using a pizza cutter, cut the pastry into four equal-sized squares. This will be the shape of your turnovers.
- Visualize a diagonal line running across each square. Using a slotted spoon, fill only half of each square, on the diagonal with about ¼ cup of the cooled apple mixture. Be sure to leave at least a 1/2" border around the edges.
- Fold the pastry over diagonally to form triangles. Press down the edges to seal, and then crimp them with a fork for an attractive finish.
- Transfer the turnovers to a lined baking sheet, placing them at least 1" apart to allow for expansion while baking.
- In a small bowl, thoroughly beat the egg and cream together to create the egg wash. Lightly brush the top of each turnover with this mixture to ensure a golden crust.
- Sprinkle the tops with turbinado sugar and cinnamon for extra sweetness and flavor. With a paring knife, cut 2-3 small slits in the top of each turnover to allow steam to escape.
- Bake at 400 degrees F for 20 to 25 minutes, or until golden and puffed. Meanwhile, prepare the second batch with the remaining pastry and filling. If the second batch is assembled before the first is out of the oven, refrigerate them.
- While the turnovers bake, you can make the Caramel Sauce or the glaze by whisking together the glaze ingredients, adjusting the cream as needed to achieve the desired consistency.
- Once baked, drizzle either the warm Caramel Sauce or glaze over the turnovers, and they are ready to be enjoyed!
Notes
To achieve that impressive puff, keep the pastry chilled until you are ready to use it, as warm pastry won’t puff as nicely. Feel free to experiment with different spices or mix-ins, like dried fruits or nuts, to create unique flavor combinations. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.