Apple Turnovers

Apple Turnovers

Brian CampbellCamfam Cookery
Apple turnovers are delicious, flaky pastries filled with spiced apple filling, often sweetened with sugar and enhanced with cinnamon or nutmeg. These pastries are made by wrapping a buttery dough (such as puff pastry or pie crust) around the apple mixture and baking until golden brown.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 427 kcal

Ingredients
  

Apple Turnover Ingredients:

  • 1 lb puff pastry (2 sheets) thawed according to package instructions
  • 1 tbsp all-purpose flour for dusting
  • 1 ¼ lb Granny Smith apples (3 medium) peeled, cored, and diced into 1/3″ thick pieces
  • 1 tbsp unsalted butter
  • ¼ cup brown sugar lightly packed
  • ½ tsp ground cinnamon
  • tsp salt
  • 1 egg+ 1 Tbsp water for egg wash

For the Glaze:

  • ½ cup powdered sugar
  • 1-2 Tbsp heavy whipping cream

Instructions
 

  • Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
  • In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
  • Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
  • Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2″ border.
  • Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
  • Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
  • While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.

Notes

*To prevent leaking out of pastries, refrigerate uncovered for 20 minutes before brushing with egg wash and baking (this step is optional).
*To make ahead and freeze: make and fold the turnovers, but do not apply eggwash to the top. Place the uncovered baking sheet in the freezer for 20 minutes. Then place frozen (raw) turnovers in a ziptop bag for up to 6 months. Cook from frozen by placing on a baking sheet, brushing with eggwash, and baking at 400°F for 25 minutes.
*Store leftovers on the counter for 1 day or in an airtight container in the fridge for 3 days.

Nutrition

Calories: 427kcalCarbohydrates: 51gProtein: 5gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 2mgSodium: 181mgPotassium: 134mgFiber: 3gSugar: 22gVitamin A: 67IUVitamin C: 3mgVitamin D: 0.03µgVitamin E: 1mgCalcium: 19mgIron: 2mgZinc: 0.4mg
Keyword Apples
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