Apple Turnovers Recipe

Two apple turnovers on a plate with glaze drizzled on top.

These Apple Turnovers are so easy to make! Wrap cinnamon-apple filling in frozen puff pastry and drizzle with a sweet glaze. Serve them for breakfast or as a dessert!

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 30

Cool Time 1

Total Time 1 45

Servings turnovers

Calories 503kcal

Author John Kanell

Equipment

Large baking sheets
Parchment paper
Large skillet
mixing bowl

Ingredients

For the Turnovers:

2 tablespoons unsalted butter
4 cups peeled, cored, and diced apples (3 to 4 medium Granny Smith apples)
½ cup packed light or dark brown sugar (110g)
1 teaspoon cinnamon
¼ teaspoon salt
2 teaspoons cornstarch
2 sheets frozen puff pastry thawed (1, 17.3oz/490g package)
Egg wash (1 large egg + 1 teaspoon water, beaten)

For the Glaze: (optional)

¾ cup powdered sugar (180g)
1 tablespoon water

Instructions

For the Turnovers:

Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In a large skillet over medium heat, melt the butter. Add the apples and cook for a few minutes while stirring frequently. Add the brown sugar, cinnamon, and salt, and stir to coat the apple pieces. Cook for 5 to 10 minutes or until the apples are softened and become syrupy. Reduce the heat to low.
Sprinkle in the cornstarch and stir until the juices boil and thicken, about 1 minute. Transfer to a bowl. Let cool for 15 minutes then refrigerate until chilled, about 30 minutes.
When the apples are chilled, roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.
Place a square of puff pastry on the baking sheet and brush the edges of each square with the egg wash. Place a few tablespoons of filling in each square. (You may have a little bit of filling left over depending on how small you diced the apples and how much they cooked down.) Fold one point of the puff pastry over the filling to the opposite point, creating a triangle. Crimp and seal in the filling by pressing the lines of a fork along both straight edges. Brush the top with more egg wash and cut a few small slits in the top. Sprinkle with sugar, if desired.
Bake for 18 to 20 minutes or until the pastry is golden and puffed. Let cool for at least 15 minutes.

For the Glaze:

In a small mixing bowl, combine the powdered sugar and water and whisk until smooth. You can add a bit more water if the consistency needs to be thinned out. Drizzle over the warm turnovers and enjoy!

Video

Notes

If you have any filling leftover, you can freeze it for later use. Use it in a yogurt parfait, spoon over vanilla ice cream, or stir it into overnight oats.

Nutrition

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