Apple Turnovers Recipe
Crisp and flaky with the perfect amount of apple filling. The soft apple and brown sugar filling provides just the right amount of sweetness yet still lets the subtle tartness of the apple shine through.
Ingredients
- 1 17.3-ounce package frozen puff pastry thawed
- 3 cups Granny Smith apples peeled and chopped into 1/2-inch pieces
- 2 tablespoons butter unsalted
- ½ cup brown sugar lightly packed
- 2 teaspoons lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 egg beaten
- 1 tablespoon water
Icing:
- ½ cup powdered sugar
- 1 ½ tablespoons heavy cream
- 1/8 teaspoon almond extract
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- Allow the puff pastry to thaw while you prepare the apple filling.
- Melt butter in a pot over medium heat until bubbling. Add the chopped apples and cook for five minutes or until the apples begin to soften.
- Add the brown sugar, lemon zest, cinnamon, nutmeg, and salt.
- Cook for an additional two minutes, stirring to combine the ingredients and coat the apples in the spices.
- Transfer the cooked apples to a bowl and set aside to allow them to cool, while you prepare the puff pastry.
- On a parchment-lined counter, unfold the sheets of dough and gently roll out the creases to create a flat square measuring 12” x 12”.
- Using a pizza cutter or sharp knife, divide the dough into four equal-sized squares.
- Place the squares on the prepared baking sheet and spoon out 2 tablespoons of the cooled apple mixture, placing it in the center of each square (making sure not to get too close to the edges).
- Brush the edges of the squares with the egg wash and fold one corner of the square over to the opposite side, making sure to properly seal the joined edges by crimping them with a fork.
- Using a sharp knife, cut three shallow slits through the top of the dough, making sure not to pierce all the way through (this will help the steam to escape during baking).
- Brush the top and sides of the turnovers with the remaining egg wash.
- Repeat steps 7 to 12 with the second sheet of dough.
- Allow the turnovers to chill in the freezer for 15 minutes before baking.
- Place the baking sheets in the center rack of the oven and bake the Apple Turnovers for 12 to 15 minutes, or until the dough has puffed up nicely and is a golden-brown color.
- Remove the baking sheets from the oven and place them on a wire rack to cool while you prepare the icing.
- Place the powdered sugar in a small bowl and add the vanilla and heavy cream (1 tablespoon to start) add the remaining amount of heavy cream if the mixture is still too thick.
- Stir the icing until it has reached a smooth, thick, yet pourable consistency (it should have the consistency of toothpaste). This proper consistency will allow for the icing to keep its shape and not run right down the sides of the turnover.
- Let the icing set for 10 minutes before serving.
Notes
- You will need about 3 large apples for 3 cups chopped.
- Puff pastry has the best rise if you keep it cold. If you find that your dough is softening during assembly, place it in the freezer from time to time to keep it chilled. It is easier to work with cold dough and will also give you a better rise during baking.
Nutrition
Calories: 150kcalCarbohydrates: 28gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 31mgSodium: 109mgPotassium: 81mgFiber: 1gSugar: 26gVitamin A: 185IUVitamin C: 3mgCalcium: 22mgIron: 0.3mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!