Apple turnovers
Apple turnovers are everything you want in a cozy dessert: crisp, flaky pastry wrapped around a warm, cinnamon-spiced apple filling. They’re simple to make with just a few ingredients, bake up beautifully golden, and taste like little hand-held apple pies. Perfect for using up extra apples, serving with coffee, or adding a scoop of vanilla ice cream on top.
Ingredients
Instructions
Apple filling
In a large skillet over medium heat, melt 2 tbsp butter.
Add the diced apples, ⅓ cup sugar, ¼ cup brown sugar, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of salt. Stir to coat the apples.
Cook for 5–7 minutes, stirring occasionally, until the apples start to soften and release juices.
In a small bowl, mix 1 ½ tbsp cornstarch with 2 tbsp water to make a smooth slurry.
Stir the slurry into the apples and cook for 1–2 more minutes, until the mixture thickens and looks glossy.
Remove from heat and stir in 2 tsp lemon juice and 1 tsp vanilla.
Transfer the filling to a shallow bowl or plate and let it cool to room temperature.
Pastry and turnovers
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
Unfold your 2 sheets of puff pastry on a lightly floured surface (or right on parchment if you prefer less cleanup).
If there are deep fold marks, gently roll over the pastry with a rolling pin just to even it out; don’t make it too thin.
Cut each sheet into 4 equal squares (a 2×2 grid). You’ll have 8 squares total.
Beat 1 egg with 1 tbsp milk or water in a small bowl to make an egg wash.
Working with one square at a time, place about 2–3 tbsp of cooled apple filling in the center.
Lightly brush the edges of the square with egg wash.
Fold the pastry over the filling to form a triangle (corner to corner).
Press the edges together firmly, then crimp with a fork to seal.
Transfer each turnover to the prepared baking sheet, leaving a little space between them.
Use a sharp knife to cut 1–3 small slits on top of each turnover, so steam can escape.
Egg wash and bake
Brush the tops of the turnovers with more egg wash.
Sprinkle with coarse sugar if using.
Bake at 400°F for 18–22 minutes, or until the turnovers are puffed and a deep golden brown.
Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool a bit more.
Best served warm, when the pastry is crisp and the filling is still a little gooey.
Notes
The filling should be cool before it touches the pastry, or the butter in the pastry will soften too much and you’ll lose flakiness.
If using frozen puff pastry, it should be thawed but still cold.
Variations
The traditional shape for turnovers is triangular, but you can shape as rectangles, squares or circles.
To make caramel apple turnovers, add a spoonful of thick caramel sauce to the filling or drizzle over the baked turnovers.
For apple cinnamon raisin, stir in raisins or sultanas and a pinch of extra cinnamon or mixed spice.
For an apple & berry, flavor, mix chopped apples with blueberries, raspberries, or blackberries for a tart-sweet filling.
For spiced chai apple turnovers, add ground cardamom, ginger, and cloves (or chai spice mix) along with the cinnamon.
Use half apples, half pears for a softer, juicier filling.
Add chopped walnuts, pecans, or almonds to the filling for crunch.
Sprinkle a simple streusel (butter, flour, sugar) on top before baking.
Mix icing sugar with a little milk and vanilla, then drizzle over cooled turnovers.
Use maple syrup in your icing, or brush warm turnovers with maple syrup alone.
Brush with egg wash and sprinkle with cinnamon sugar before baking for a crisp, sweet top.
Source
Food in Europe