Puff Pastry Apple Turnover Recipe
This easy apple turnover recipe is going to become your new go-to dessert recipe! Flakey pastries filled with a warm gooey cinnamon apple filling topped with coarse sugar or icing.
Servings: 8 turnovers
Ingredients
- 1 lb puff pastry 2 sheets
- 1 egg for egg wash
- coarse sugar optional
Filling-
- 4 apples about 2 lbs
- 4 Tbsp unsalted butter melted
- 1/3 cup brown sugar
- ½ tsp vanilla extract
- 1 ½ tsp ground cinnamon
- 3 tsp cornstarch
- pinch salt
Icing- optional
- 1/2 cup powdered sugar
- 2 tsp whole milk**
Instructions
Prepare the Apple Filling-
- Remove the puff pastry from the freezer and allow it to thaw as you prepare the apple filling.
- Wash, pit and peel the apples. Finely dice the apples into ⅓” small cubes, all even in size.
- Add cubed apples, butter, brown sugar, vanilla, cinnamon, cornstarch and salt to a saucepan.
- Bring the apples to a simmer cooking on medium high heat. Once simmering, cook for about 15 minutes, stirring occasionally until the apples are soft and the sauce has thickened.
- Remove from the heat and allow the apple mixture to cool.
Assemble Turnovers-
- Line a large 13×18 baking sheet or two 9×13 baking sheets with parchment paper.
- Dust your work area lightly with flour and unwrap the first puff pastry sheet. Using a rolling pin, roll the sheet out to about a 11x11 inch square.
- With a knife or pizza cutter, cut the sheet into 4 equal squares. Repeat with the other puff pastry sheet, giving you a total of 8 squares.
- Divide the apple mixture evenly between all 8 squares, placing it in the center. (Do not overfill or bring too close to the edges or it will spill, causing a huge mess as you assemble the turnovers.)
- Gently fold the turnovers by taking one edge and bringing it over the filling to the other edge. Pinch down to seal, then use a fork, crimp tightly to seal the edges. Gently flip and crimp again on the other side.
- Repeat until all the turnovers are assembled and sealed. Transfer to the baking sheet and chill in the fridge for at least 20 minutes.
- Preheat the oven to 400°F and whisk an egg in a small bowl.
- After the turnovers have chilled in the fridge, use a pastry brush to brush the egg wash over all the turnovers and then sprinkle with coarse sugar.
- Bake at 400°F for about 30-35 minutes, or until the pastries are golden and crispy.
- In a bowl, whisk together the powdered sugar with milk until a thick sugar glaze forms. Keep adding sugar until the glaze is thick, like caramel sauce.
- Remove from the oven and allow the turnovers to cool. Dust with powdered sugar or sugar glaze and enjoy warm or cold.
Notes
** You want to slowly add in the milk and keep mixing to reach the perfect icing consistency. Keep adding more splashed milk until good. If the icing is too thin, add more powdered sugar.