Description
These homemade apple turnovers feature flaky puff pastry filled with a warm, spiced apple filling. Perfectly golden and optionally drizzled with salted caramel, they make a delicious treat for dessert or breakfast, combining tender apples with cinnamon and vanilla in a crisp, buttery crust.
Ingredients
Dough
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
Filling
- 2 cups (240g) peeled & diced apples (about 2 medium apples)
- 1 teaspoon cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) granulated or brown sugar (use either)
Egg Wash
- 1 large egg
- 1 Tablespoon (15ml) milk (any kind)
Optional
- 1/2 cup (145g) salted caramel, for drizzling
Instructions
- Prepare Dough: Prepare homemade rough puff pastry dough through the second refrigeration step. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep the dough refrigerated until ready to use in step 4.
- Make the Filling: In a medium saucepan over medium heat, combine diced apples, cornstarch, vanilla extract, ground cinnamon, and sugar. Stir constantly for 5 minutes until the mixture thickens slightly. Reduce heat to low and simmer for another 5 minutes. Remove from heat and allow the filling to cool for 20 minutes.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape the Dough: For homemade dough (which yields 9 turnovers), roll out the dough on a lightly floured surface into a 12-inch square. Cut into nine 4-inch squares using a pizza cutter or sharp knife. Place squares evenly on the prepared baking sheets (4 on one sheet, 5 on the other). For store-bought dough (which yields 8 turnovers), unroll sheets on a lightly floured surface and cut each sheet into 4 squares. Place 4 squares on each baking sheet.
- Add the Filling: Spoon about 2–3 tablespoons of the cooled apple filling into the center of each dough square. Fold one corner over the filling to form a triangle. Seal the edges firmly by crimping with a fork. Some juice leakage is normal. Chill the prepared turnovers in the refrigerator for at least 15 minutes and up to 1 hour to help them hold shape.
- Preheat and Egg Wash: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to make an egg wash. Brush the tops of each chilled turnover with the egg wash and cut 2 or 3 small steam vents on top to release steam during baking.
- Bake the Turnovers: Bake the turnovers for 23–25 minutes or until golden brown. Rotate the pans halfway through baking to ensure even browning. Expect some butter to leak from homemade dough; this is normal.
- Cool and Serve: Allow the turnovers to cool on the baking sheets for 5 minutes. Optionally drizzle with salted caramel sauce before serving for an extra indulgent touch.
- Storage: Store leftover turnovers covered at room temperature for up to 1 day or refrigerate for up to 5 days.
Notes
- Using homemade rough puff pastry yields slightly more turnovers (9) than store-bought (8).
- Allow the filling to cool completely before filling the dough to prevent sogginess.
- Chilling the turnovers before baking helps maintain their shape and promotes flakiness.
- Turnovers can be frozen after shaping; bake directly from frozen with additional baking time.
- Cutting steam vents prevents puff pastry from bursting during baking.
- Butter leakage during baking is normal, especially with homemade pastry, and adds flavor.
- For a dairy-free egg wash substitute, use diluted maple syrup or plant milk with a little oil for shine.