Apple Turnovers With Puff Pastry
These golden, flaky Apple Turnovers With Puff Pastry feature a buttery crust that cradles tender cinnamon-spiced apples. The contrast between the crisp exterior and warm, juicy filling creates an irresistible handheld treat perfect for breakfast or dessert.
Ingredients
- 2 sheets pre-made puff pastry thawed but still cold
- 3 medium Granny Smith apples peeled, cored and diced into 1/4-inch pieces
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 large egg for egg wash
- 1 tablespoon milk or water for egg wash
- 2 tablespoons coarse sugar or regular granulated sugar for topping
Instructions
- Prepare your workstation by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Keep your thawed puff pastry in the refrigerator until you’re ready to use it.
- Make the apple filling by combining diced apples, both sugars, lemon juice, cinnamon, nutmeg, and salt in a medium saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until apples begin to soften but still maintain their shape.
- Add the butter to the apple mixture and stir until melted. In a small bowl, mix cornstarch and water to create a slurry, then pour into the apple mixture and cook for another 1-2 minutes until the filling thickens. Remove from heat and allow to cool completely.
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut each sheet into 4 equal squares, giving you 8 squares total.
- Spoon the cooled filling onto one half of each pastry square, leaving a 1/2-inch border around the edges. Be careful not to overfill—about 2 tablespoons of filling per turnover is perfect.
- Create the egg wash by beating the egg with 1 tablespoon of milk or water in a small bowl. Brush the borders of the pastry with this egg wash.
- Fold the pastry over to create triangles, gently pressing the edges with your fingers first, then use a fork to crimp and seal the edges completely.
- Transfer the turnovers to your prepared baking sheet, spacing them at least 2 inches apart. Use a sharp knife to cut 2-3 small slits in the top of each turnover to allow steam to escape.
- Brush the tops with the remaining egg wash and sprinkle generously with coarse sugar for that bakery-style finish and extra crunch.
- Bake for 18-22 minutes until the turnovers are puffed and golden brown. Some apple filling may bubble through the vents, which is perfectly normal.
- Cool the turnovers on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes before serving.
Notes
- For the best results, make sure your puff pastry is cold but pliable. If it gets too warm while you’re working, pop it back in the refrigerator for 10-15 minutes.
- The filling must be completely cooled before assembling the turnovers, otherwise it will melt the pastry and create soggy bottoms.
- These turnovers can be assembled and frozen before baking. Freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding about 5-7 minutes to the baking time.
- For extra flavor, try adding 1/2 teaspoon of vanilla extract or a tablespoon of bourbon to the filling.
- If your kitchen is warm, work with one sheet of puff pastry at a time, keeping the other refrigerated.