Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 8 people
Apple turnovers, yum! This homemade turnover is super easy to whip up and so good you’ll have to consider making a bunch. If you love Apple Pie and its flaky puff pastry dough, I am pretty sure that you are going to enjoy these Apple Turnovers.
Ingredients
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Apple Turnover:
1 pound puff pastry (2 sheets) thawed according to package instructions
1 tablespoon all-purpose flour for dusting
1 1/4 pounds Granny Smith apples (3 medium) peeled, cored, and diced into 1/3-inch thick pieces
1 tablespoon unsalted butter
1/4 c. brown sugar lightly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg + 1 tablespoon water for egg wash
Glaze:
1/2 c. powdered sugar
1-2 tablespoons heavy whipping cream
How to make Apple Turnover
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Thaw the puff pastry following the package directions while preparing and cooling the apple filling.
Step 3: Melt a tbsp butter in a medium pot over medium heat. Once the butter has melted, add the diced apples to the pot and cook for about 5 minutes, stirring occasionally.
Step 4: Adjust the heat to low. To the pot, stir in 1/4 cup brown sugar, half tsp cinnamon, and salt. Simmer for another 3 minutes until the apples are soft and caramelized. Then, set aside to cool.
Step 5: Roll the first sheet of the thawed pastry using a rolling pin to an 11-inch square. Then, cut into 4 equal-sized squares with a pizza cutter. Over half of the squares, add the cooled apple mixture, making sure to leave around half an inch border.
Step 6: Beat 1 piece of egg with tbsp water. On the edges of the pasty, lightly brush enough egg wash to seal, then bring the edges of the pastry together, tightly crimp, and seal with a fork.
Step 7: Place the pastries on a parchment-lined baking sheet, leaving at least an inch of space between the pieces. Make 2 to 3 small slits on top of each turnover using a pairing knife, then brush the tops with the egg wash.
Step 8: Place inside the preheated oven and bake for about 20 to 23 minutes or until the turnovers are golden and puffed.
Step 9: Meanwhile, combine the powdered sugar and heavy whipping cream to your desired consistency. Drizzle the glaze over the still warm turnovers.
Note:
Before brushing with egg wash and baking, place the turnovers in the fridge for at least 20 minutes, uncovered. Although this step is optional this will help to reduce the chances of the filling leaking out of the pastries.
Nutrition Facts:
Amount Per Serving: Calories 435.17 | Fat 24.37g 37% | Saturated Fat 6.99g 44% | Cholesterol 26.79mg 9% | Sodium 189.05mg 8% | Potassium 127.15mg 4% | Carbohydrates 50.49g 17% | Fiber 2.62g 11% | Sugar 21.82g 24% | Protein 5.18g 10% | Vitamin A 139.27IU 3% | Vitamin C 3.26mg 4% | Calcium 18.71mg 2% | Iron 1.72mg 10%
Ingredients
- Apple Turnover:
- 1 pound puff pastry (2 sheets) thawed according to package instructions
- 1 tablespoon all-purpose flour for dusting
- 1 1/4 pounds Granny Smith apples (3 medium) peeled, cored, and diced into 1/3-inch thick pieces
- 1 tablespoon unsalted butter
- 1/4 c. brown sugar lightly packed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg + 1 tablespoon water for egg wash
- Glaze:
- 1/2 c. powdered sugar
- 1-2 tablespoons heavy whipping cream
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Thaw the puff pastry following the package directions while preparing and cooling the apple filling.
Step 3: Melt a tbsp butter in a medium pot over medium heat. Once the butter has melted, add the diced apples to the pot and cook for about 5 minutes, stirring occasionally.
Step 4: Adjust the heat to low. To the pot, stir in 1/4 cup brown sugar, half tsp cinnamon, and salt. Simmer for another 3 minutes until the apples are soft and caramelized. Then, set aside to cool.
Step 5: Roll the first sheet of the thawed pastry using a rolling pin to an 11-inch square. Then, cut into 4 equal-sized squares with a pizza cutter. Over half of the squares, add the cooled apple mixture, making sure to leave around half an inch border.
Step 6: Beat 1 piece of egg with tbsp water. On the edges of the pasty, lightly brush enough egg wash to seal, then bring the edges of the pastry together, tightly crimp, and seal with a fork.
Step 7: Place the pastries on a parchment-lined baking sheet, leaving at least an inch of space between the pieces. Make 2 to 3 small slits on top of each turnover using a pairing knife, then brush the tops with the egg wash.
Step 8: Place inside the preheated oven and bake for about 20 to 23 minutes or until the turnovers are golden and puffed.
Step 9: Meanwhile, combine the powdered sugar and heavy whipping cream to your desired consistency. Drizzle the glaze over the still warm turnovers.
Notes
Before brushing with egg wash and baking, place the turnovers in the fridge for at least 20 minutes, uncovered. Although this step is optional this will help to reduce the chances of the filling leaking out of the pastries.
