Apple Turnovers are easy to make with puff pastry and a flavorful apple filling. Bake them immediately or freeze them to bake whenever you get the craving for a warm, flaky apple breakfast or dessert!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8turnovers
Ingredients
2cupssmall-diced Granny smith applesabout 2 apples, peeled, cored, and cut into small dice
2sheets frozen puff pastrythawed according to package directions
For the egg wash:
1large egg
1tablespoonwater
For the icing:
⅔cuppowdered sugar
1tablespoonmilk
¼teaspoonvanilla extract
Instructions
Melt the butter in a skillet over medium heat. Add the apples and cook for 2-3 minutes. Add the brown sugar and apple pie spice and continue to cook for 3-4 more minutes, until the apples are soft and the syrup is thick and sticky.
Transfer the cooked filling to a bowl to cool. Make sure filling is completely cooled before assembling the turnovers. If making the filling ahead of time, store in the refrigerator in a covered container until ready to use.
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Work with one sheet of the thawed puff pastry at a time, keeping the rest in the refrigerator until you’re ready to work with it to keep it cold.
Unfold the puff pastry sheets and place on a floured surface. Use a rolling pin to gently pinch the seams together and shape the dough into a square as needed. If dough gets warm while working with it, set it back in the refrigerator for a few minutes – you want the dough to stay cool.
Cut each sheet of puff pastry into 4 smaller squares. Divide the apple filling into the center of each dough square. Whisk together the egg and water and brush a small amount of the egg wash along 2 edges of the dough. Fold over the dough, corner to corner, and gently press the edges together. Use a fork to crimp the edges and set the shaped turnover onto the prepared baking sheet. Repeat with each of the remaining dough squares.
Use a knife to cut a small slit into the top of each turnover. Gently brush the tops of the turnovers with the egg wash. Bake for 20 minutes or until puffed and golden.
Allow to cool for about 10 minutes. While the turnovers cool, whisk together the icing. Drizzle over the turnovers. Serve warm.
Notes
To freeze the turnovers, place the assembled turnovers on a baking sheet lined with parchment paper. Cut a small slit into the top of each turnover but do not brush with the egg wash.
Place the baking sheet with the turnovers into the freezer and freeze until solid. Store frozen turnovers in a zip-top freezer bag for up to 1 month.
When ready to bake, place the frozen turnovers on a lined baking sheet; optionally brush with egg wash before baking. Bake at 400°F for 20 minutes.
If you prefer not to ice your turnovers, try sprinkling the tops with turbinado sugar or cinnamon-sugar just after brushing with the egg wash, before baking.