Get the Recipe:
Apple Turnovers
These easy apple turnovers start with buttery puff pastry and a simple stovetop apple filling. Flaky, golden, and lightly glazed, they’re every bit as good as the bakery version but far easier to make at home.
Ingredients
For the turnovers:
- 1 tablespoon unsalted butter
- 2 medium apples (cored, peeled, and diced), about 2 cups
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 17.3-ounce box frozen puff pastry (2 sheets), thawed
- 1 large egg
- 1 tablespoon (15 ml) water
- coarse sugar, optional for sprinkling
For the glaze:
- ½ cup (55 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) milk or cream, adjust for consistency
- ¼ teaspoon vanilla extract
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Instructions
To make the turnovers:
- In a medium skillet, melt the butter over medium heat. Add the apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until apples are just tender, 5–7 minutes.
- Mix together the cornstarch and water to make a slurry. Stir into the apple mixture, and cook 1 minute more until thickened.
- Remove from the heat and cool completely.
- On a lightly floured surface, unfold the puff pastry sheets. Roll lightly to smooth the creases. Cut each sheet into 4 equal squares (8 total).
- Place about 2 tablespoons of the cooled filling in the center of each square. Fold into triangles and press the edges to seal well; crimp with a fork.
- Place on a parchment- or silicone-lined baking sheet. Chill 15 minutes.
- Preheat oven to 400°F (200°C).
- Whisk together the egg and water to make an egg wash. Brush the turnovers with the egg wash (you won’t use it all) and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, until puffed and golden.
To make the glaze:
- In a small bowl, whisk together the confectioners' sugar, 1 tablespoon milk (or cream), and vanilla. Add more milk (or cream) a small amount at a time as needed to reach the desired consistency.
- Drizzle or brush the glaze over slightly cooled turnovers. Serve warm or at room temperature.
Notes
- Puff pastry: Roll just enough to smooth the creases. Don’t make it thinner.
- Apples: Firm baking apples like Granny Smith or Honeycrisp hold up best. If your apples are very sweet, you can reduce the sugar slightly.
- Glaze: Adjust the consistency by adding small amounts of milk or cream. Go thicker for drizzling or a bit thinner for brushing.
- Storage: Keep in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in a 350°F oven to crisp before serving.
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