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Apple Turnovers

This apple turnover recipe includes a delicious homemade filling that's baked inside flaky puff pastry triangles. I like to drizzle a sweet glaze on top when they are cooled or serve warm with vanilla ice cream.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast
Cuisine French
Servings 8 people
Calories 2386.7 kcal

Equipment

  • 1 Large Skillet For cooking the apple filling.
  • 1 Baking Sheet For baking the turnovers.
  • 1 Large Mixing Bowl For soaking apples.
  • 1 Small Mixing Bowl For preparing the glaze.
  • 1 Sharp Knife or Pastry Wheel For cutting puff pastry.

Ingredients
  

Main

  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples - peeled cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 17.25 ounce package frozen puff pastry sheets, thawed
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Combine lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. Dotdash Meredith Food Studios
  • Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Dotdash Meredith Food Studios
  • Stir together cornstarch and 1 tablespoon water. Pour into the skillet and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly. Dotdash Meredith Food Studios
  • Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Dotdash Meredith Food Studios
  • Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Dotdash Meredith Food Studios
  • Place turnovers on a baking sheet, leaving about 1 inch between them. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing. Dotdash Meredith Food Studios
  • To make the glaze: Mix confectioners' sugar, milk, and vanilla together in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For truly flaky turnovers, ensure your puff pastry remains as cold as possible until it hits the oven; work quickly. Don't overfill the pastry squares, as this can lead to leakage during baking. To achieve a beautiful golden-brown finish and add a touch of richness, consider brushing the tops of the unbaked turnovers with an egg wash (one egg whisked with a tablespoon of water) before baking. For enhanced flavor, a pinch of freshly grated nutmeg or a tiny bit of ground ginger can complement the cinnamon in the apple filling. Cooling completely before glazing is essential to prevent the glaze from melting off.