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!
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.
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.
Transfer the filling to a large shallow bowl and let cool completely.
Preheat oven to 400 degrees F. Line 2 sheet pans with parchment paper.
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.
Make the egg wash: Whisk the egg and heavy cream until evenly combined. Set aside.
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.
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.
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!