A pre-made, frozen puff pastry base makes it quick and easy to create flaky apple turnovers, stuffed with warm cinnamon apples and a sweet vanilla glaze - ready in 30 minutes!
In a medium bowl, combine diced apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt. Gently toss or stir to combine.
2 apples, 1/4 cup brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, Pinch of nutmeg, Pinch salt
In a medium saucepan, add apple mixture and stir constantly over medium heat for about 5 minutes. Remove from heat and let cool - sauce will thicken a bit.
Preheat oven to 400° F. Prepare two baking sheets with parchment paper or a silicone baking mat and set aside.
Unroll puff pastry sheets onto a lightly floured surface and cut each into four squares (as even as possible).
1 package frozen puff pastry sheets
Spoon two tablespoons of apple mixture onto the center of each square (I like to use a small cookie scoop). Fold each square in half diagonally and press down around the edges with a fork to seal.
In a small bowl, use a whisk to beat egg and water together to make your egg wash. Brush on top and edges of each pastry.
1 egg, 1 tablespoon water
Sprinkle the tops with some sparkling sugar.
Sparkling sugar
Place four pastries on each baking sheet. Bake for 15-20 minutes until each pastry is puffed and golden brown.
Let cool on pan for a few minutes, then transfer to a wire rack and let cool 5-10 more minutes. Try to resist the urge to eat them immediately.
Glaze
In a small bowl, combine powdered sugar, milk and vanilla. Stir until completely smooth. Drizzle on top of each pastry just before serving. Enjoy!
1/2 cup confectioners’ sugar (powdered sugar), 1 tablespoon milk, 1/2 teaspoon pure vanilla extract
Video
Notes
These are best when eaten the same day - if you have leftovers (that's hilarious), make sure you don't glaze them before storing them. Then just pop them back in the oven at 400F for about 5 minutes and then cover with glaze.Storage: You'll want to keep them in an airtight container at room temperature for 1 day or in the fridge for up to 5 days, but you'll want to store them without the icing on top (as that adds extra moisture).Freezing: Wrap each cooked turnover in plastic wrap or aluminum foil, and then inside a freezer-safe resealable bag or container you can store them in the freezer for up to 6 months.You can also freeze the turnovers before you've baked them - you’ll do everything right up to the point where you would typically do the egg wash, and instead you’ll place them on a sheet pan and stick that in the freezer for 1 hours. Then wrap each unbaked turnover in a layer of parchment paper and place it in a freezer-safe bag or container and stick it in the freezer.When you’re ready to bake it, no need to thaw or defrost - just bake according to the recipe instructions!