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Apple Turnovers

Cut apple turnover revealing tender spiced apple pieces inside
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Whip up these incredible, bakery-style apple turnovers right in your own kitchen. A warm, perfectly spiced apple filling is tucked inside a ridiculously flaky, buttery puff pastry crust. It’s the ultimate cozy treat, and it’s surprisingly simple to make!

Ingredients

Scale

For the Apple Filling:

  • 1 tbsp Unsalted Butter
  • 2 cups Apples, peeled and diced small (about 2 medium Granny Smiths)
  • 1/4 cup Light Brown Sugar, packed
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Salt
  • 1 tsp Cornstarch

For the Pastry & Assembly:

  • 1 package (2 sheets) Frozen Puff Pastry, thawed
  • 1 Large Egg, beaten with 1 tbsp water (for egg wash)
  • Optional: 1/2 cup Powdered Sugar and 2 tsp Water for the glaze

Instructions

  1. Make the Apple Filling: Melt butter in a large skillet over medium heat. Add the diced apples and cook for 3-4 minutes until they begin to soften. Stir in the brown sugar, cinnamon, and salt, and cook for 5 more minutes until the juices get syrupy.
  2. Thicken & Chill: Sprinkle the cornstarch over the apples and stir constantly for 1 minute until the sauce thickens up beautifully. Immediately transfer the filling to a bowl. Let it cool on the counter for 15 minutes, then chill in the fridge for at least 30 minutes. This step is crucial for flaky pastry!
  3. Prep for Baking: While the filling chills, preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  4. Assemble the Turnovers: On a floured surface, gently roll one pastry sheet into a 12-inch square and cut it into four 6-inch squares. Spoon about 2-3 tablespoons of chilled filling onto one half of each square. Brush the edges with egg wash, then fold the pastry over to form a triangle.
  5. Seal and Bake: Press the edges firmly with a fork to seal. Place the turnovers on the prepared baking sheet. Brush the tops with more egg wash and cut 2-3 small slits for steam to escape. Bake for 18-20 minutes, or until deeply golden brown and puffed up.
  6. Glaze and Serve: Let the turnovers cool on the pan for 15 minutes. While they cool, whisk the powdered sugar and water together for the glaze. Drizzle over the warm turnovers and enjoy!

Notes

  • Serving Suggestion: These are absolutely divine served warm, maybe with a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra-special treat.
  • Pro Tip #1: The key to a flaky, puffy turnover is keeping everything cold. Don’t skip chilling the filling, and try to handle the puff pastry as little as possible to keep it from getting warm.
  • Pro Tip #2: It’s tempting, but do not overfill your turnovers! This is the main reason they leak during baking. Less is more here.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days.
  • Reheating: For the best results, reheat turnovers in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to re-crisp the pastry. Avoid the microwave at all costs—it will make them soggy!
  • Make-Ahead Freezer Tip: Assemble the turnovers but don’t bake them. Freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 5-7 minutes to the bake time.

Find it online: https://recipesh.com/apple-turnovers/