These apple turnovers taste like apple pie but are easier to make with puff pastry and a homemade apple filling! Ready in less than an hour, these handheld treats are a delicious apple breakfast or dessert to enjoy this season!
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Servings: 8
Ingredients
Apple Turnovers
3mediumGranny Smith apples, peeled, cored, and diced
2Tablespoonscaramel sauce, optional (I used Ghirardelli caramel sauce)
Instructions
Apple Turnovers
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
In a medium bowl, toss the apples with lemon juice until well coated. Set aside
Remove puffy pastry from the freezer and let thaw while making the apple filling.
In a medium saucepan, melt the butter over medium-low heat. Add the apples, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and allspice. Cook, stirring occasionally, until the apples are softened. Stir in the cornstarch until the sauce thickens. Remove from heat and let cool slightly.
On a lightly floured surface, roll 1 sheet thawed pastry into a large square (about 11 inches). Cut into 4 smaller equal sized squares.
In a small bowl, beat together the egg and water to make an egg wash. On 1 side of each pastry square, add about 1 1/2 Tablespoons apple mixture, being sure to leave a border for sealing. Brush the egg wash along 2 edges on the side of the pastry where the apple mixture has been placed. Fold from corner to corner over the mixture, creating a triangle shape. Press or crimp the edges together with a fork to seal.
Place turnovers on the baking sheets, leaving about 1 inch between them. Repeat steps 5 to 6 with the second sheet of puff pastry. Brush the tops of the turnovers with egg wash.
Bake 20 minutes, or until the turnovers are puffed and lightly browned. Let the turnovers to cool slightly while making the glaze.
Glaze
In a small bowl, mix together powdered sugar, milk, and vanilla. Add caramel sauce, if using. Adjust the consistency by adding more powdered sugar or milk (you want to be able to drizzle it).
Drizzle the glaze over the turnovers and enjoy!
Notes
Puff pastry: Be careful not to let the puff pastry thaw for too long. It is easiest to work with when it is thawed just enough to open and handle without it breaking the creases or breaking as you create the triangles.Apple filling: Be careful not to let the juices from the apple mixture touch the border of the square. If the juices touch the edge, it makes it difficult to seal the pasty. Gently wipe the edges before sealing if needed.