Classic Apple Turnovers
These Classic Apple Turnovers are made with frozen puff pastry and the most delicious cinnamon apple filling. The puff pastry dough creates a crispy, light outer shell that goes great with the sweet caramel-flavored filling. They are the classic fall treat that can be enjoyed as a dessert or breakfast pastry and you can serve them either warm or at room temperature.
Ingredients
- 1 lb homemade or frozen puff pastry (thawed (2 sheets))
- 2 tbsp butter
- 3 medium sized baking apples (Granny Smith, Fuji, Honey Crisp, Gala, peeled, cored, and diced.)
- ½ cup 100 g brown sugar, lightly packed
- ¾ tsp ground cinnamon
- 2 tsp cornstarch
- Pinch of salt
- 1 large egg
- 1 tbsp water
- Turbinado sugar to taste for dusting (Optional)
- Glaze (Optional)
- ½ cup 100 g powdered sugar
- 1-2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Thaw out the frozen puff pastry on the kitchen counter while making the apple filling.
- Melt the butter in a medium pot over medium heat. Add the diced apples and cook for about 5 minutes or until soft.
- Lower the heat then add the brown sugar, cinnamon, cornstarch, and salt, and simmer until the sauce caramelizes. Remove the filling from the heat and let it cool.
- Roll out the thawed puff pastry with a rolling pin on a floured surface until it measures about 11” - 12” (4-5 cm). Cut the dough into 4 equal-sized squares with a pizza cutter or a sharp knife. Place about 1-1½ tbsp of filling on one side of each square, leaving room around the borders.
- Beat the egg with 1 tbsp of water to make an egg wash and brush it around the edges of the dough. Fold one corner of each square over the filling to make a triangle and seal the borders with a fork. Make 3 slits on top of each turnover to let the steam escape during baking.
- Place the turnovers on a baking sheet lined with parchment paper and refrigerate for about 15-20 minutes. This prevents the filling from leaking out during baking.
- Preheat the oven to 400°F (200°C).
- Brush the tops of the turnovers with more egg wash and sprinkle with the turbinado sugar and ground cinnamon. Bake for 20 minutes or until they puff up and turn golden brown. Let them cool slightly before serving.
If serving with the glaze:
- Mix the powdered sugar, milk, and vanilla extract to make the glaze and drizzle over the warm baked turnovers before serving.
Notes
- Store them in an air-tight container at room temperature for about 1 day. In the refrigerator for up to 3 days. Just reheat them in the microwave for a few minutes to warm them up.
- You can also freeze them flat on a baking sheet, then transfer them to a resealable bag and freeze them for up to 3 months. When ready to bake, bake them frozen at 400°F (200°C) for about 25 minutes.
- Serving them with the glaze is optional. You can also sprinkle them with turbinado sugar before baking or dust them with powdered sugar once you take them out of the oven!
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