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Puff Pastry Apple Turnovers
Prep Time
40 mins
Cook Time
20 mins
Cooling
30 mins
Total Time
1 hr 30 mins
 

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!

Course: Baked Goods
Cuisine: American
Keyword: apple turnovers
Servings: 8 turnovers
Author: Tania
Ingredients
  • 1 pound frozen puff pastry (2 sheets) (thawed according to package instructions)
Apple Filling
  • 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
Egg Wash
  • 1 large egg
  • 1 tablespoon heavy cream
Instructions
Make the apple filling
  1. 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.

  2. 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.

  3. Transfer the filling to a large shallow bowl and let cool completely.

Assemble the apple turnovers
  1. Preheat oven to 400 degrees F. Line 2 sheet pans with parchment paper.

  2. 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.

  3. Make the egg wash: Whisk the egg and heavy cream until evenly combined. Set aside.

  4. 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.

Bake
  1. 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.

  2. 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!

Recipe Notes
  • 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.