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Apple Turnovers Recipe

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3.9 from 7 reviews

Delight in these classic Apple Turnovers featuring a flaky puff pastry filled with a spiced apple filling reminiscent of apple pie, finished with a smooth cream cheese glaze. Perfect for breakfast, dessert, or a snack, these turnovers are crispy on the outside with a sweet, tender filling inside.

Ingredients

Filling

  • 1 ½ Tablespoons salted butter
  • 4 medium Granny Smith apples, peeled, cored, and diced
  • ⅓ cup light brown sugar, packed
  • 1 ½ Tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 Tablespoon flour (optional, depending on juice released)

Puff Pastry

  • 1 package puff pastry (2 sheets), thawed but refrigerated

Egg Wash

  • 1 large egg
  • 1 Tablespoon water

Glaze

  • ½ cup powdered sugar
  • 1 Tablespoon milk (plus more if needed)
  • ½ Tablespoon cream cheese, room temperature (optional)

Instructions

  1. Make the Apple Filling: In a medium saucepan over medium heat, melt the butter. Add diced apples and cook for about three minutes until they soften, stirring occasionally. Add brown sugar, lemon juice, cinnamon, nutmeg, allspice, and salt; cook an additional three minutes while stirring. Stir in vanilla extract. If filling is very liquidy, gradually add flour up to 1 tablespoon, stirring and cooking for 30-60 seconds to thicken. Transfer filling to a bowl, cool for 10 minutes, then refrigerate another 10 minutes until not warm to prevent puff pastry from melting.
  2. Preheat and Prepare: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. On a lightly floured surface, unroll one sheet of puff pastry and cut into four equal squares. Keep the second sheet refrigerated until ready to use.
  3. Prepare Egg Wash: Beat egg and water in a small bowl to create the egg wash.
  4. Assemble the Turnovers: Using a pastry brush, lightly brush egg wash around the edges of a pastry square, leaving a half-inch border. Spoon 2-3 tablespoons of apple filling onto half of the square, keeping filling away from edges. Fold into a triangle, press edges firmly, then crimp with a fork to seal. Repeat for remaining squares and filling. Place turnovers on prepared baking sheet.
  5. Vent and Chill: Cut three small slits on top of each turnover to allow steam escape. Place the baking sheet with turnovers in the freezer for 20 minutes or fridge for 1 hour to firm up.
  6. Final Prep and Bake: Remove turnovers from fridge or freezer. Brush their tops and edges with egg wash. Bake on middle oven rack for 20-25 minutes until golden brown.
  7. Cool: Transfer turnovers to a cooling rack and cool at least 20 minutes before glazing.
  8. Prepare the Glaze: In a small bowl, mix powdered sugar, milk, and cream cheese until smooth. Adjust thickness by adding sugar or milk as needed.
  9. Glaze the Turnovers: Drizzle glaze over cooled turnovers with a spoon or a ziploc bag with a small corner snipped. Serve and enjoy!

Notes

  • Ensure apple filling is cool before assembling to keep pastry flaky.
  • You may adjust spices to taste, adding more cinnamon or nutmeg as preferred.
  • If filling is overly juicy, add flour gradually to prevent soggy turnovers.
  • The cream cheese in the glaze is optional but adds richness.
  • Freeze assembled turnovers before baking to maintain shape and flakiness.
  • Use tart apples like Granny Smith for balanced sweetness and acidity.

Find it online: https://cookedbysarah.com/apple-turnovers-recipe/