Apple Turnovers
These easy apple turnovers are made with flaky puff pastry and a warm cinnamon apple filling. They taste like apple pie but are ready in under an hour for a cozy fall dessert!
Ingredients
Apple Turnovers
- 3 medium Granny Smith apples , peeled, cored, and diced
- ½ Tablespoon lemon juice
- 1 (17.25-ounce) package frozen puff pastry (2 sheets)
- 1 Tablespoon salted butter
- 3 Tablespoons granulated sugar
- 3 Tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ Tablespoon cornstarch
- 1 large egg
- 1 Tablespoon water
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1 teaspoon vanilla extract
- 2 Tablespoons caramel sauce , optional (I used Ghirardelli caramel sauce)
Instructions
Apple Turnovers
- Prep. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Toss apples with lemon juice. In a medium bowl, toss 3 diced apples with 1/2 Tablespoon lemon juice until well coated. Set aside
- Thaw puff pastry. Remove puffy pastry from the freezer and let thaw while making the apple filling.
- Make apple filling. In a medium saucepan, melt the 1 Tablespoon butter over medium-low heat. Add the apple mixture, 3 Tablespoons granulated sugar, 3 Tablespoons brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice. Cook, stirring occasionally, until the apples are softened. Stir in the 1/2 Tablespoon cornstarch until the sauce thickens. Remove from heat and let cool slightly.
- Cut pastry into shapes. On a lightly floured surface, roll 1 sheet thawed pastry into a large square (about 11 inches). Cut into 4 smaller equal sized squares.
- Assemble turnovers. 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.
- Brush with egg wash. 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. Bake 20 minutes, or until the turnovers are puffed and lightly browned. Let the turnovers to cool slightly while making the glaze.
Glaze
- Combine glaze. In a small bowl, mix together 1 cup powdered sugar, 2 Tablespoons milk, and 1 teaspoon vanilla. Add 2 Tablespoon caramel sauce, if using. Adjust the consistency by adding more powdered sugar or milk (you want to be able to drizzle it).
- Drizzle glaze. 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.
Nutrition
Calories: 169kcal, Carbohydrates: 37g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 41mg, Potassium: 99mg, Fiber: 2g, Sugar: 34g, Vitamin A: 123IU, Vitamin C: 4mg, Calcium: 20mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
