Puff Pastry Apple Turnovers

A glazed Puff Pastry Apple Turnover on a white parchment paper.

Puff Pastry Apple Turnovers

A cinnamon sugar apple mixture is encased in a flaky puff pastry sheet and baked until golden brown. Drizzle a simple glaze overtop of each warm apple turnover for the most delicious hand held dessert!

Course Dessert

Cuisine French

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 559kcal

Author Whitney Wright

Ingredients

Apple Turnovers

4 cups diced apples Granny Smith, about 3-4 medium sized apples
2/3 cup brown sugar packed
1 1/2 teaspoon ground cinnamon
1/4 cup unsalted butter
1/4 teaspoon salt
2 sheets frozen puff pastry thawed
1 large egg
1 teaspoon water
turbinado sugar for topping

Glaze

1 cup powdered sugar
1 1/2 tablespoons water
1/4 teaspoon vanilla extract

Instructions

Note: See blog post for photos to demonstrate the step-by-step process.
Preheat oven to 400°F.
Remove puff pastry from freezer and let it start to thaw as you make the apple filling.
In a pot over medium heat melt butter. Add chopped apples and cook, stirring often for 5 minutes. Add the brown sugar, and cinnamon and salt. Stir to combine and cook for 3 minutes or until apples have softened slightly and mixture has thickened. Remove from heat and let cool.
Add the egg and water to a small bowl (for the egg wash), using a fork or whisk beat the egg until smooth.
On floured surface roll out puff pastry to a 12 inch square. Cut into 4 equal sized squares. Repeat with other puff pastry sheet.
Spoon cooled apple mixture over half of each square, leaving a half inch border. Brush a small amount of egg wash around the border. Fold the puff pastry half over to create a triangle. Use a fork tines to seal the edges. Place each turnover on a parchment lined baking sheet. (I could only fit 4 turnovers on my baking sheet.)
Brush tops with egg wash. Create 2 -3 small slits on top of each turn over. Sprinkle with sugar or turbinado sugar. Bake for 18-22 mins or until golden and puffed up.
Whisk the glaze ingredients in a medium sized bowl. Drizzle over top warm turnovers.

Notes

How to freeze apple turnovers: Once your apple turnovers are assembled (and before applying the egg wash), freeze them on the parchment paper-lined baking sheet until solid, then transfer to a Ziplock bag to store in the freezer. These will stay good in the freeze fro 2-3 months. When ready to baked, remove from the freezer and apply the egg wash and bake at 400 degrees for about 20 minutes. The apple turnovers may need an extra minute or two depending on your oven.

Leave a good border on the puff pastry so you can get a good seal on the the edges. The egg wash on the edges will help bind the pastry together to help prevent the pastry from separating in the oven.

The slits in the top of the puff pastry apple turnovers act as a vent for the pastries to help them breathe in the oven while baking.

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