Easy Apple Turnovers
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!
Equipment
Ingredients
Turnovers
- 1 package frozen puff pastry sheets, thawed
- 2 apples, peeled, cored, and diced
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- Pinch of nutmeg
- Pinch of salt
Egg wash
- 1 egg
- 1 tablespoon water
- Sparkling sugar
Glaze
- ½ cup powdered sugar, sifted
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Turnovers
- In a medium bowl, combine diced apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt. Gently toss or stir to combine.
- 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).
- 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.
- Sprinkle the tops with some 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!
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!
Nutrition
Calories: 432kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 110mg | Fiber: 2g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
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