Puff Pastry Apple Turnovers
Easy apple turnovers made with store-bought puff pastry.
Servings: 8 turnovers
Calories: 432kcal
Ingredients
- 1 1/4 pound apples about 3 medium peeled, cored and diced into 1/3" thick pieces
- 1 tablespoons unsalted butter
- 1/3 cup (67 g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 Tablespoon lemon juice
- 1 Tablespoon all-purpose flour plus more for dusting on puff pastry
- 1/8 teaspoon salt
- 1 lb puff pastry 2 sheets thawed according to package instructions
- 1 large egg+ 1 Tbsp water for egg wash
For the Glaze:
- 1/2 cup (57 g) powdered sugar
- 1-2 Tbsp milk
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, over medium heat, add butter to melt. Stir in diced apples and cook until softened, about 5 minutes.
- Reduce heat to low and stir in brown sugar, cinnamon, nutmeg, lemon juice, flour and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
- On a lightly floured surface, use a lightly floured rolling pin to roll the first sheet of thawed puff pastry to an 11" square. With a pizza cutter or sharp knife, cut into 4 equal-sized squares. Place a ¼ cup cooled apple mixture in center of each square, leaving at least a 1/2" border. Filling is juicy so make sure to not get too much liquid when scooping mixture.
- Place a ¼ cup of the cooled apple mixture into the center of each square, leaving at least a 1/2" border.
- Thoroughly beat together 1 egg and 1 Tbsp water. Lightly brush egg wash 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. Save the rest of the egg wash for brushing on right before baking.
- Transfer to a parchment-lined baking sheet, spaced about 1" apart. With a sharp knife, cut 2-3 small slits in the top of each turnover. Refrigerate for 20 minutes (this helps the filling from leaking out.)
- Position a rack in the center of your oven and preheat oven to 400oF (205oC). Brush the tops of each turnover with egg wash and bake 20-23 minutes or until golden brown and puffed.
- While turnovers are still warm, stir together powdered sugar, vanilla, and milk. Adjust consistency if needed. Drizzle glaze over turnovers.
Notes
- Storage: You can keep these in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.
- Freezing: Freeze them unbaked, and without an egg wash. Arrange them on a small parchment lined baking sheet, and freeze uncovered. Once frozen, transfer them to a freezer bag. And then when ready to bake, arrange them on a baking sheet, do NOT thaw, egg wash and bake for about 23-25 minutes.
- Apples - I used about 3 Granny smith apples, but you can also Honey crisp, Golden Delicious, or Pink Lady. I do not recommend MacIntosh (too mushy), or Red Delicious (not very flavorful).
- Unsalted Butter - You can also use salted butter, and simply omit the extra salt.
- Light brown sugar - Dark brown sugar will also work. If you don't have any brown sugar, you can definitely use granulated sugar instead. You can also make your own brown sugar!
- Gluten Free: Simply use gluten free puff pastry, and then swap the flour for either gluten free all purpose flour or cornstarch.
Nutrition
Calories: 432kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 130mg | Fiber: 3g | Sugar: 24g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg