These easy and delicious apple turnovers are made with flaky puff pastry and a tender apple filling. You'll love how cozy and comforting these apple turnovers are!
- 1 pound frozen puff pastry (2 sheets) (thawed according to package instructions)
- 3 honeycrisp apples, peeled and diced
- 1 granny smith apple, peeled and diced
- 1 tablespoon unsalted butter
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg
- A pinch of allspice
- 1/8 teaspoon salt
- Zest of 1/2 a lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon heavy cream
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In a medium pot, melt 1 tablespoon unsalted butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 10-12 minutes until apples have slightly softened.
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Sift and sprinkle 1 tablespoon cornstarch and mix. Bring to a simmer and cook for an additional 3-4 minutes or until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch prevents clumps from forming.
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Transfer the filling to a large shallow bowl and let cool completely.
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Preheat oven to 400 degrees F. Line 2 sheet pans with parchment paper.
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Roll out the puff pastry dough sheets on a lightly floured surface. With a rolling pin, stretch it out a bit to even it out to about 10-11 inches on each side. Cut each sheet into 4 equal-sized squares. You should have 8. Return the cut out squares to the fridge to keep them cold.
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Make the egg wash: Whisk the egg and heavy cream until evenly combined. Set aside.
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Assemble: Per square, spoon about 2-3 tablespoons of the filling, leaving a 1/2 inch border. Lightly brush the borders with egg wash so they seal properly. Fold it over from one corner to the other to form a triangle. Seal the edges with a fork. Transfer the assembled turnover to the sheet pan lined with parchment paper. Repeat with the remaining ones. I used 2 sheet pans with 4 turnovers on each. Tip: Refrigerate the turnovers as you assemble them in order to keep them cold.
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Make sure the turnovers are arranged at least 2 inches apart. Cut a few slits on top of each turnover for venting. Lightly brush the top with the remaining egg wash.
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Bake for about 20-22 minutes at 400 degrees F, or until golden brown and puffed up. Some juices may leak, that’s fine. Remove from oven and let them cool for a few minutes. Enjoy!
- Special equipment: rolling pin, sifter, brush, sheet pans, parchment paper.
- Choice of apples: Use firm apples, such as Honeycrisp or Braeburn. For a bit of tartness, mix it up with Granny Smith. Do not use Red Delicious apples - they disintegrate.
- Storing: In an airtight container for up to 3 days at room temp. Don't refrigerate, as the added moisture will turn them soggy.
- To freeze unbaked apple turnovers: Assemble the turnovers. Do not brush with egg wash yet. Arrange in a single layer on a sheet pan and freeze completely. Transfer to a Ziploc bag, and freeze for up to 1 month. When ready to bake (do not thaw), brush with egg wash and bake frozen at 400 degrees F. They may take an extra 3-5 minutes to bake fully.
- To freeze baked apple turnovers: After baking, let them cool completely and wrap them with aluminum foil. Freeze for up to 1 month. Bake frozen, do not thaw. They may take an extra 3-5 minutes to bake. Note: They may not turn out as flaky.