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Apple Turnover Recipe

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3.9 from 14 reviews

Delight in these homemade Apple Turnovers featuring a luscious apple pie-flavored filling wrapped in flaky puff pastry dough. Perfectly baked to a golden finish and topped with a sweet powdered sugar glaze, these turnovers make a delightful treat for any occasion.

Ingredients

Apple Turnover Ingredients:

  • 1 lb puff pastry (2 sheets), thawed according to package instructions
  • 1 Tbsp all-purpose flour, for dusting
  • 1 1/4 lb Granny Smith apples (3 medium), peeled, cored, and diced into 1/3″ thick pieces
  • 1 Tbsp unsalted butter
  • 1/4 cup brown sugar, lightly packed
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 egg + 1 Tbsp water for egg wash

For the Glaze:

  • 1/2 cup powdered sugar
  • 1–2 Tbsp heavy whipping cream

Instructions

  1. Preheat Oven and Thaw Pastry: Preheat your oven to 400˚F. Remove puff pastry sheets from the freezer and thaw them according to the package instructions while you prepare and cool the apple filling.
  2. Cook the Apple Filling: In a medium pot, melt 1 Tbsp of unsalted butter over medium heat. Add the diced Granny Smith apples and cook, stirring occasionally, until they begin to soften, about 5 minutes.
  3. Caramelize Apples: Reduce heat to low and stir in the brown sugar, ground cinnamon, and salt. Continue simmering for 3 more minutes until the apples are soft and caramelized. Remove from heat and set aside to cool.
  4. Prepare Pastry Squares: Lightly dust your work surface with the all-purpose flour. Roll the first sheet of thawed puff pastry into an 11-inch square. Using a pizza cutter, cut it into 4 equal-sized squares.
  5. Fill and Seal Turnovers: Spoon the cooled apple mixture over half of each pastry square, leaving at least a 1/2-inch border around the edges. In a small bowl, beat together the egg and water to make an egg wash. Brush the edges of the pastry squares lightly with this egg wash to seal. Fold the pastry over the filling, then crimp the edges tightly with a fork. Repeat the process with the second puff pastry sheet to make a total of 8 turnovers.
  6. Prepare for Baking: Place the turnovers on a parchment-lined baking sheet, spacing them at least 1 inch apart. Use a paring knife to make 2-3 small slits on the top of each turnover to allow steam to escape. Brush the tops lightly with the remaining egg wash.
  7. Bake the Turnovers: Bake in the preheated oven for 20-23 minutes, or until the turnovers are golden brown and puffed.
  8. Make and Drizzle the Glaze: While the turnovers are still warm, mix the powdered sugar with 1 to 2 tablespoons of heavy whipping cream to your desired consistency. Drizzle this glaze over the turnovers before serving.

Notes

  • To prevent leaking during baking, refrigerate the assembled turnovers uncovered for 20 minutes before brushing with egg wash and baking; this step is optional but recommended.
  • For make-ahead convenience, assemble and fold turnovers but skip applying the egg wash. Freeze them uncovered on a baking sheet for 20 minutes, then transfer frozen turnovers to a zip-top bag for up to 6 months. Bake from frozen, brushing with egg wash and baking at 400°F for about 25 minutes.
  • Store leftover turnovers at room temperature for up to 1 day or in an airtight container in the refrigerator for up to 3 days.

Find it online: https://lauracooks.com/apple-turnover-recipe/