There are many wonderful recipes for Apple Turnovers. I created this one by taking the best parts of several different recipes and combining them into one of my new favorite Apple Turnover recipes. 🙂
You may look at all the steps in this recipe and think it is to complicated for me. It’s really not! I just tend to write very detailed directions. I want you to be successful, so I try and tell you everything that I do. Give it try!
Bake: 25 minutes
Temperature: 400 degrees
- 5 large apples peeled, cored and sliced (I prefer a tart apple such as Granny Smith)
- 2 Tbs. lemon juice
- 3 cups of cold water
- 2 Tbs. butter
- 1 cup brown sugar (light or dark your choice)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. vanilla
- 1/2 tsp. Kosher salt
- 1 Tbs. cornstarch
- 1 Tbs. water
- 1 package frozen puff pastry that has been thawed overnight in the fridge.
- 1 egg
- 1 Tbs. water
- 1 cup powdered sugar
- 1 Tbs. whole milk or cream (I prefer to use cream)
- 1 tsp. vanilla (I prefer to use the clear vanilla in the glaze, however regular vanilla will work too.)
- 1/4 tsp. fine Kosher salt
- 1 Tbs. melted butter
- Peel, core, and slice the apples. I prefer to cut the apples into small chunks.
- Fill a bowl with cold water mixed with 2 Tbs. of lemon juice.
- Place the apples into the water bath to keep them from turning brown while you prepare the rest of the filling.
- Mix the brown sugar, cinnamon, nutmeg, salt, cloves together
- Remove the apples from the water and pat them dry.
- Mix the cornstarch and the water to form a paste which will be used to thicken the apple mixture.
- Melt the butter in a saucepan and cook the apples in it for about 2 minutes.
- Add the sugar and spice mixture to the apples and cook an additional 2 minutes, stirring frequently.
- Add the cornstarch mixture into the apples and cook another minute or so until the sauce has thickened.
- Mix the vanilla into the apples.
- Allow the apple mixture to cool while you prepare the puff pastry.
- Unfold the puff pastry. Press any cracks back together with your fingers.
- Shape each sheet into a square and trim off the extra pastry.
- Cut each square into quarters. You will have 8 square pieces in total.
- Spoon apple filling into the center of each piece.
- Fold one each pastry square into a triangle.
- Wet the edges with water or an egg wash (mix 1 egg with 1 Tbs. spoon of water). Then, press the edges together with a fork to seal.
- Cut 3 slits in the top of the turnover to allow the steam to escape.
- If you have a tiny apple cutter you can make little apples from the extra pastry dough that was left after trimming the puff pastry into squares. Use a dab of the egg wash to adhere the apple cutouts to the turnovers.
- Place the turnovers on a baking sheet that has been lined with Parchment Paper or silicone baking mat. Leave at least 1 inch between each turnover.
- Brush the turnovers with an egg wash.
- Sprinkle the tops with sanding sugar. You can use raw or Turbinado sugar as well) The sanding sugar gives the turnover sparkle and crunch.
- Bake for 25 minutes or until the turnovers are puffed and lightly browned.
- Cool on a wire cooling rack.
- Glaze: Mix the powdered sugar, salt, vanilla and cream together to form a glaze. I prefer to use a thick glaze and drizzle it over the cooled turnovers with a spoon or pop it into a pastry bag and pipe over the turnovers.