It’s apple season and I’m craving some Apple Turnovers ! Apples and those warm fall spices are so inviting. When I saw a video from Natasha’s Kitchen for apple turnovers and realized I had all of the ingredients, I was in for the making! I chose to use a half recipe of my apple pie filling for this recipe; it seemed to be more than enough. In fact, I saved what was leftover to put on my Heavenly Belgian Waffles ! The drizzle on the top provided a slight touch of sweetness! So let’s get started!
The Prep:
Start by thawing the puff pastry. I have transferred mine from the freezer to the refrigerator the night before. However, just follow package directions for thawing at room temperature BEFORE you start the apple adventure! By the time you are finished with that and making the filling, it should be thawed enough to roll out.
I really love Honeycrisp apples to make my pie filling, so that’s what we’ll use here! I used my apple corer/slicer to begin the process. Then I peel and eliminate any remaining core with my melon baller. It’s perfect for this task!
Once that is completed, I slice each apple slice into 3 sections lengthwise, then dice.
The Filling:
Place the apples in a saucepan and drizzle them with lemon juice. Toss to coat. Add water. cook over MED-LOW heat for about 8-10 minutes, stirring occasionally. They will soften and reduce down in size a bit. Then, mix in the remaining ingredients and simmer for about 3-5 minutes. This should yield a thicker consistency as shown.
The Roll Out:
Roll out the pastry sheet to an 11′ x 11″ square and cut into 4 squares. I used a ruler to measure and mark 5 1/2″ on all 4 sides. Then I lined up the marks with the ruler and used a pizza cutter and cut against the ruler’s edge both ways. Math teachers always find ways to use the tools of their trade.
Fill, Seal and Chill:
Fill the center of each square with about 2 generous tablespoons of apple filling. Coat all 4 sides with the egg wash. Fold over to diagonal corner and use a fork to crimp/seal the edges. Place all 8 turnovers onto a rimmed baking sheet lined with parchment paper and chill in the refrigerator for about 30 minutes.
The Bake:
Preheat oven to 400 degrees. Take pan out of the fridge and coat turnovers with remaining egg wash. Place on upper middle rack and bake for 20-24 minutes or until golden and flaky in appearance. Begin checking around 20-22 minutes as ovens vary.
Look at those beauties! Expect that there will be some filling oozing out no matter how well you crimp those edges. Allow them to cool before drizzling them with the icing, otherwise, it will be a melty mess!
The Drizzle:
Whisk together the icing ingredients. You can place it in a small ziploc bag then cut off a small corner to drizzle on the COOLED turnovers.
Taste Test :
The pastry was light and airy and slightly crisp with each bite. The filling was not overly sweet, but satisfying! These Apple Turnovers are worthy of a special weekend breakfast or brunch with family on a chilly autumn day. I hope you find the time to make them!
Apple Turnovers
Ingredients
Puff Pastry
- 1 pkg Pepperidge Farm Puff Pastry Sheets It contains 2 sheets of puff pastry. Thaw both according to package directions.
Apple Filling
- 4 medium-large apples-Honeycrisp preferred cored, peeled and diced~ approx 2 cups
- 1-1/2 t lemon juice
- 2 T water
- 1/3 c dark brown sugar
- 1 T cornstarch
- 3/4 t cinnamon
- 1/4 t nutmeg
- 1/8 t Kosher salt
Icing
- 1/2 c confectioners sugar add more if you want it thicker...
- 2 T heavy cream or milk
- 1/4 t cinnamon
- 1/4 t nutmeg
Egg wash
- 1 large egg
- 1 T water
Instructions
Apple Filling- can be made ahead of time...
- Core, peel, slice and dice apples.
- Place apples in medium saucepan and coat with lemon juice, add the water.
- Cook over MED-LOW heat for about 8-10 minutes, stirring frequently until softened.
- Add the remainder of the filling ingredients. Stir to combine and simmer for about 3-5 minutes until filling has thickened. Remove from heat and allow it to cool.
Puff Pastry
- Thaw puff pastry according to package directions.
- Roll out thawed pastry sheets to an 11" x 11" square. Mark off halfway points on each side. Use a ruler to connect opposite side marks and run a pizza cutter or knife along its edge to make cuts crosswise.
- Place 2 heaping tablespoons of filling within each square.
- Brush an egg wash( see below) on on 4 sides of each square then fold diagonally to opposite corners. Press edges to seal, then crimp with fork tongs.
- Place the 8 turnovers onto a rimmed- baking sheet lined with parchment paper. cut 3 small slits on the top of each to vent. Chill in the refrigerator for at least 30 minutes.
- Preheat oven to 400°F.
- Brush tops of turnovers with the remaining egg wash. then place on a top middle rack for 20-22 minutes until pastry appears puffy and golden. Adjust time as needed according to your oven's tendancies.
- Remove from oven to a cooling rack. Allow them to cool a bit before icing.
Icing
- While turnovers are baking, whisk together the confectioners sugar, cream/milk and spices. Place within a ziploc bag. When turnovers have cooled off a bit, snip a small corner of the bag off and drizzle over the turnovers.
- Enjoy!
Egg Wash
- Whisk egg and water together until frothy in appearance
