Description
Delight in these classic homemade Apple Turnovers featuring a flaky puff pastry exterior filled with a sweet and spiced apple filling. Perfectly baked to a golden puff, these turnovers make a delicious breakfast treat or dessert for any occasion.
Ingredients
Pastry
- 2 sheets frozen puff pastry dough (thawed)
- 1 large egg
- 1 Tbsp water
- Powdered sugar (for dusting)
Apple Filling
- 2 Tbsp unsalted butter
- 3 medium Granny Smith apples (peeled and chopped into approx. 1/4 – 1/3 inch cubes)
- 1/2 cup light brown sugar (packed)
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch kosher salt
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This ensures your turnovers bake evenly and don’t stick.
- Make the Apple Filling: In a saucepan over medium heat, melt the unsalted butter. Add the chopped apples, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, a pinch of kosher salt, and vanilla extract. Stir to combine all ingredients thoroughly.
- Simmer the Filling: Bring the mixture to a low boil, then reduce the heat to low and let it simmer for 3-5 minutes, stirring occasionally, until the filling thickens. Once thickened, set aside and allow it to cool completely before assembling the turnovers.
- Roll Out Puff Pastry: Lightly flour your work surface and place one thawed puff pastry sheet on it. Sprinkle a little more flour on top and roll it out into a roughly 11-12 inch square to make it thinner and more even.
- Cut the Pastry: Using a pizza cutter, pastry wheel, sharp knife, or bench scraper, cut the dough into 8 equally sized rectangles for turnover bases.
- Add Filling and Egg Wash: Once the apple filling has cooled completely, spoon a generous amount of filling into the center of each pastry rectangle, leaving about a 1/2 inch border around the edges. In a small bowl, whisk together the egg and water to make an egg wash and brush this mixture along the border of each rectangle to help seal them.
- Top and Seal: Roll out the second puff pastry sheet to the same size and cut it into 8 rectangles. Place a rectangle of dough over each filled base, pressing the edges together firmly to seal. Use the tines of a fork to crimp the edges for extra security and a decorative touch.
- Prepare to Bake: Transfer the assembled turnovers to the prepared baking sheets, spacing them slightly apart. Brush the tops with additional egg wash for a beautiful golden finish once baked.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the turnovers are puffed up and beautifully golden brown.
- Cool and Finish: Remove the turnovers from the oven and transfer them to a wire rack to cool. The filling will be very hot, so allow them to cool sufficiently before serving. Dust with powdered sugar to finish.
Notes
- Make sure the apple filling is completely cool before adding it to the dough to prevent the pastry from becoming soggy.
- Use Granny Smith apples for a tart contrast that balances the sweet filling well, but any firm apple variety can be used.
- Egg wash gives the turnover a shiny, golden crust but can be omitted for a vegan adaptation (then use plant-based milk or omit entirely).
- You can prepare the filling a day in advance and refrigerate it to save time.
- Ensure edges are well sealed to prevent the filling from leaking during baking.