Apple Turnover

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This simple apple turnover will turn heads with store-bought puff pastry filled with sugared apples and coated in an easy glaze.

Course Dessert

Cuisine American

Keyword apple turnover

Prep Time 20 minutes

Cook Time 15 minutes

Chilling Time 20 minutes

Total Time 35 minutes

Servings turnovers

Calories 520kcal

Author Chelsea Lords

Ingredients

Apple Turnover

1 (17.3 ounces) package Puff Pastry Sheets I like Pepperidge Farm best
4-5 large (4 cups chopped) Granny Smith apples (1 and 3/4 pounds before being peeled/cored)
1 tablespoon freshly squeezed lemon juice
3 tablespoons unsalted butter, melted
2 tablespoons all-purpose white flour
1/3 cup white sugar
1/3 cup brown sugar, light or dark (I use dark)
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Egg Wash

1 large egg + 1 tablespoon water, whisked together
Optional: coarse sugar for topping (or you can use cinnamon sugar*)

Glaze

1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (1%, 2%, or whole recommended)

Instructions

PREP: Thaw the puff pastry completely in the fridge.
APPLE PREP: Prepare the apples by peeling, removing the core, and chopping them into small pieces, no larger than 1/2 inch. Toss the chopped apples with lemon juice.
APPLE MIXTURE: In a medium-sized bowl, whisk together the melted butter with flour to create a thick paste. Mix in the white sugar, brown sugar, cinnamon, salt, heavy cream, and vanilla extract. Stir until smooth. Pour over the prepared apples and gently toss to coat.
PUFF PASTRY: Preheat the oven to 400 degrees F. Unfold the thawed puff pastry onto a lightly floured surface. Roll each piece of puff pastry into a 12-inch by 12-inch square (use a ruler if you have one!). Cut each 12x12 piece into 4 equal squares.
PREPARING TURNOVERS: Place a packed 1/3 cup of the apple mixture on top of each square of dough. Spread so the apples are in one even layer on the bottom third triangle of the dough (see photos in post). In a small bowl, whisk the egg with the water to create an egg wash. Brush that egg wash around the entire border of the dough square and then fold over one corner to the opposite corner to form a triangle. Using a fork, crimp the edges, making sure they are all well sealed. Brush the egg wash over the entire pastry. Use a knife to cut 3 small slits in the top of the pastry to vent steam.
OPTIONAL TOPPING: If desired, sprinkle a teaspoon or so of coarse sugar over each pastry. Alternatively, you can sprinkle a mixture of cinnamon sugar over each pastry. (See Note 1.)
CHILL: Place the pastries on a parchment-lined sheet pan (to avoid sticking) and into the fridge for 20 minutes (it's very important they go into the oven cold).
BAKE: Place the turnovers on baking sheets and bake for 15-18 minutes or until light golden brown.
GLAZE: While the turnovers are baking, whisk together all of the glaze ingredients until smooth. If needed, add a little bit of milk to get a thinner consistency. Pour the glaze into a small plastic bag and cut off the tip. Pipe the glaze over the slightly cooled apple turnovers. Alternatively, spoon the glaze over.
ENJOY: Enjoy while warm! Do not try to toast these later, but you can microwave them for 5-10 seconds to warm them up at another time.

Notes

Note 1: To make your own cinnamon sugar: whisk together 1/4 cup white sugar with 1 tablespoon ground cinnamon.

Nutrition