Description
This classic Apple Turnover recipe features flaky puff pastry filled with a sweet, cinnamon-spiced Granny Smith apple filling. Perfectly golden and puffed, these turnovers are brushed with a smooth egg wash before baking and finished with a delicate powdered sugar glaze. Ideal for a cozy breakfast treat or a delightful dessert.
Ingredients
Scale
Pastry
- 1 lb puff pastry (2 sheets), thawed according to package instructions
- 1 Tbsp all-purpose flour (for dusting)
- 1 egg + 1 Tbsp water (for egg wash)
Apple Filling
- 1 1/4 lb Granny Smith apples, peeled, cored, and diced
- 1 Tbsp unsalted butter
- 1/4 cup brown sugar, lightly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
Glaze
- 1/2 cup powdered sugar
- 1-2 Tbsp heavy whipping cream
Instructions
- Preheat Oven: Set the oven to 400ËšF (200ËšC). Meanwhile, thaw the puff pastry sheets as per package instructions while you prepare and cool the apple filling.
- Cook Apples: In a medium pot over medium heat, melt 1 tablespoon of unsalted butter. Add the diced Granny Smith apples and cook, stirring occasionally, until they start to soften, about 5 minutes.
- Caramelize Filling: Lower the heat to low and stir in 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. Simmer the mixture for 3 more minutes until the apples become soft and caramelized. Remove from heat and allow the filling to cool completely.
- Prepare Pastry Squares: Lightly dust your work surface with 1 tablespoon flour. Using a rolling pin, roll the first sheet of puff pastry into an 11-inch square. Cut this square into 4 equal pieces using a pizza cutter. Repeat with the second sheet to yield 8 squares total.
- Fill and Seal Turnovers: Spoon the cooled apple filling onto half of each pastry square, leaving a 1/2-inch border around the edges. Beat together 1 egg and 1 tablespoon water to make the egg wash. Lightly brush the edges of the pastry with egg wash, fold the unfilled half over the filling to create a triangle or rectangle, and tightly crimp the edges with a fork to seal. Repeat this process for all 8 turnovers.
- Prepare for Baking: Place the turnovers on a parchment-lined baking sheet, ensuring at least 1 inch of space between each. Using a paring knife, cut 2-3 small slits on top of each turnover to allow steam to escape. Brush the tops with the remaining egg wash.
- Bake: Bake in the preheated oven for 20 to 23 minutes or until the turnovers are golden brown and puffed up.
- Glaze: While the turnovers are still warm, whisk together 1/2 cup powdered sugar with 1 to 2 tablespoons heavy whipping cream until smooth and at your desired consistency. Drizzle the glaze over the turnovers and serve.
Notes
- Make sure the apple filling is completely cooled before filling the pastry to prevent sogginess.
- You can substitute Granny Smith apples for other tart apples like Honeycrisp or Pink Lady for a different flavor profile.
- The egg wash helps create a beautiful golden color and acts as a glue to seal the turnovers properly.
- If you prefer a thicker glaze, add less cream; for a thinner glaze, add more cream gradually.
- To keep turnovers crisp longer, store in an airtight container at room temperature for up to 2 days and reheat briefly in the oven.
