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Apple Turnover Recipe

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These golden, flaky apple turnovers feature a spiced apple filling wrapped in buttery puff pastry. Perfect for breakfast, dessert, or anytime you need a comforting homemade treat that tastes like it came from a bakery.

Ingredients

Scale

For the Apple Filling:

  • 3 medium Granny Smith apples (about 3 cups diced)
  • 3 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ½ teaspoon vanilla extract (optional)
  • Pinch of salt

For the Turnovers:

  • 2 sheets frozen puff pastry, thawed (17.3 oz package)
  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar for sprinkling (optional)

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the apple filling: Peel, core, and dice the apples into ½-inch pieces. In a medium saucepan over medium heat, melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 5-7 minutes until the apples soften slightly.
  2. Thicken the filling: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Add the lemon juice and vanilla (if using) to the apples, then pour in the cornstarch slurry. Stir continuously for 1-2 minutes until the mixture thickens. Remove from heat and let cool completely. This step is crucial – warm filling will make the pastry soggy.
  3. Preheat and prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  4. Prepare the puff pastry: On a lightly floured surface, unfold the thawed puff pastry sheets. If needed, roll gently to smooth out any creases. Cut each sheet into 4 equal squares (you’ll have 8 squares total).
  5. Fill the turnovers: Place about 2-3 tablespoons of cooled apple filling in the center of each pastry square, leaving a ½-inch border around the edges. Don’t overfill, or the turnovers will burst during baking.
  6. Seal the turnovers: Make the egg wash by beating together the egg and 1 tablespoon of water. Brush the edges of each pastry square with egg wash. Fold each square diagonally to form a triangle, matching corners carefully. Press the edges firmly with your fingers, then crimp with a fork to seal completely. Use the fork tines to poke 2-3 small vent holes in the top of each turnover.
  7. Apply egg wash: Brush the tops of all turnovers with the remaining egg wash for a beautiful golden finish. Sprinkle with coarse sugar if desired for extra sparkle and crunch.
  8. Bake: Arrange turnovers on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, rotating the pan halfway through, until the turnovers are puffed, golden brown, and crispy.
  9. Cool and glaze: Transfer to a wire rack and let cool for at least 10 minutes before serving. If using glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over slightly cooled turnovers.
  10. Serve: Enjoy warm or at room temperature. These are delicious on their own or served with vanilla ice cream or whipped cream.

Notes

  • Make sure the filling is completely cool before assembling turnovers to prevent soggy pastry.
  • Don’t skip the egg wash – it’s what gives turnovers their gorgeous golden color.
  • Work quickly with puff pastry – if it gets too warm, refrigerate for 10 minutes before continuing.
  • Vent holes are essential to allow steam to escape and prevent bursting.
  • Store unfrosted turnovers in an airtight container for up to 3 days; add glaze just before serving.
  • For extra flavor, add a pinch of cardamom or ginger to the filling.

Nutrition

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