I absolutely love baking, especially when it comes to creating delightful treats that remind me of cherished family moments. One such favorite in our household is the classic Apple Turnover. This recipe brings back memories of fall afternoons spent apple picking with my family in the local orchard. We’d return home with bags full of Granny Smith apples, perfect for baking.
Apple turnovers are a versatile treat, wonderful for breakfast, dessert, or a cozy afternoon snack. They have a perfect balance of tart and sweet, thanks to the Granny Smith apples and brown sugar, and the flaky puff pastry adds a delightful crunch. Over the years, I’ve tried different variations, such as adding a touch of nutmeg or a handful of raisins to the apple filling for a richer flavor. Sometimes, I even sprinkle a bit of coarse sugar on top before baking for an extra bit of sparkle and crunch.
I adore how easy this recipe is, especially with store-bought puff pastry. It’s quick to prepare and always impresses guests. Plus, the aroma that fills the kitchen while these turnovers bake is simply irresistible. I hope this recipe brings as much joy to your home as it does to mine.
How to Make Apple Turnover
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Ingredients
- 1 lb pastry puff (two sheets, thawed as package instructs)
- 1 Tbsp all-purpose flour (for dusting)
- 1 1/4 lb Granny Smith apples
- 1 Tbsp unsalted butter
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 egg and 1 Tbsp water (for egg wash)
- 1/2 cup confectioners’ sugar
- 1-2 Tbsp heavy cream
Directions
- Preheat oven to 400°F. Thaw puff pastry sheets according to package directions while preparing the apple filling.
- In a medium pot, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally, until softened, about 5 minutes.
- Reduce the heat, then add brown sugar, cinnamon, and salt. Simmer for an additional 3 minutes until apples are tender and caramelized. Remove from heat and let cool.
- Roll out one thawed pastry sheet into an 11-inch square on a floured surface. Cut into 4 equal squares.
- Spoon the cooled apple mixture onto one half of each square, leaving a 1/2-inch border.
- In a small bowl, whisk together the egg and water. Brush the egg wash around the edges of the pastry squares. Fold over the pastry to cover the filling and seal edges with a fork. Repeat with the second pastry sheet to make 8 turnovers.
- Place turnovers on a parchment-lined baking sheet, spaced 1 inch apart. Cut 2-3 small slits on top of each turnover with a knife. Brush tops with remaining egg wash and bake for 20-23 minutes until golden and puffed.
- While turnovers are warm, mix powdered sugar with heavy cream to desired consistency and drizzle over turnovers.
FAQs:
Can I use a different type of apple for the turnovers?
Yes, you can use different types of apples such as Honeycrisp or Fuji. However, Granny Smith apples are recommended for their tartness, which balances the sweetness of the filling.
Is it necessary to thaw the puff pastry sheets before using them?
Yes, it’s essential to thaw the puff pastry sheets according to the package directions. This ensures they are pliable and easy to work with, preventing cracks and tears when you fold and fill them.
How do I prevent the turnovers from becoming soggy?
To prevent sogginess, make sure the apple filling is cooled before placing it on the pastry. Additionally, sealing the edges well with a fork helps to keep the filling inside during baking.
Can I make the apple filling ahead of time?
Yes, you can prepare the apple filling a day in advance. Store it in an airtight container in the refrigerator and allow it to come to room temperature before using it in the turnovers.
What can I use as a substitute for the egg wash?
If you need an egg wash substitute, you can use milk or cream to brush the edges and tops of the pastries. This will also give the turnovers a nice golden-brown finish.
How should I store leftover apple turnovers?
Store any leftover apple turnovers in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes to crisp up the pastry again.
Apple Turnover
Ingredients
- 1 lb puff pastry 2 sheets, thawed as per package directions
- 1 Tbsp flour for dusting
- 1 1/4 lb Granny Smith apples
- 1 Tbsp unsalted butter
- 1/4 cup brown sugar packed
- 1/2 tsp cinnamon ground
- 1/8 tsp salt
- 1 egg + 1 Tbsp water for egg wash
- 1/2 cup powdered sugar
- 1-2 Tbsp heavy cream
Instructions
- Preheat your oven to 400°F. While preparing and cooling the apple filling, thaw the puff pastry sheets as directed on the package.
- In a medium-sized pot, melt 1 Tbsp butter over medium heat. Add the diced apples, cooking and stirring occasionally until they soften (around 5 minutes).
- Lower the heat, then stir in the brown sugar, cinnamon, and salt. Let it simmer for 3 more minutes until the apples are tender and caramelized. Remove from heat and allow the mixture to cool.
- Roll out the first thawed pastry sheet into an 11-inch square using a rolling pin. Cut this into 4 equal squares using a pizza cutter. Place the cooled apple mixture onto one half of each square, ensuring there is a 1/2-inch border.
- In a small bowl, beat the egg and water together. Brush this egg wash lightly around the edges of the pastry squares. Fold the pastry over the apple filling and press the edges together firmly with a fork to seal. Repeat with the second pastry sheet to make 8 turnovers in total.
- Place the turnovers on a baking sheet lined with parchment paper, ensuring they are spaced at least 1 inch apart. Use a paring knife to cut 2-3 small slits in the top of each turnover. Brush the tops with the remaining egg wash and bake for 20-23 minutes, until golden and puffed.
- While the turnovers are still warm, mix the powdered sugar and heavy cream to your desired consistency and drizzle over the turnovers.
