Apple Turnovers are a classic pastry that combines the flaky goodness of puff pastry with a sweet and spiced apple filling. Perfect for breakfast, dessert, or a special treat, these turnovers are easy to make and absolutely delicious. The filling, made with Granny Smith apples, brown sugar, cinnamon, and nutmeg, is encased in buttery puff pastry and baked to golden perfection. Drizzled with a simple icing made from powdered sugar, heavy cream, and almond extract, these turnovers are a delightful treat for any occasion.
Apple Turnovers are a classic pastry that combines the flaky goodness of puff pastry with a sweet and spiced apple filling. Perfect for breakfast, dessert, or a special treat, these turnovers are easy to make and absolutely delicious.
INGREDIENTS
- Puff Pastry: 1 package (17.3 oz) of frozen puff pastry, thawed. The flaky layers create a perfect crust.
- Granny Smith Apples: 3 cups, peeled and chopped into 1/2-inch pieces. These apples provide a tart flavor that balances the sweetness.
- Unsalted Butter: 2 tablespoons, used to sauté the apples and add richness.
- Brown Sugar: 1/2 cup, lightly packed, for sweetness and a caramel-like flavor.
- Lemon Zest: 2 teaspoons, adds a fresh citrus note.
- Ground Cinnamon: 1/2 teaspoon, for warmth and spice.
- Nutmeg: 1/4 teaspoon, enhances the spiced flavor profile.
- Salt: 1/4 teaspoon, to balance the sweetness.
- Egg: 1, beaten, mixed with water to create an egg wash for sealing and glazing.
- Water: 1 tablespoon, mixed with the egg for the wash.
- Powdered Sugar: 1/2 cup, used for the icing.
- Heavy Cream: 1 1/2 tablespoons, for making the icing smooth and creamy.
- Almond Extract: 1/8 teaspoon, adds a subtle nutty flavor to the icing.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside. This will prevent the turnovers from sticking and make cleanup easier.
- Step 2:
- Allow the puff pastry to thaw while you prepare the apple filling. In a pot over medium heat, melt 2 tablespoons of unsalted butter until bubbling. Add the 3 cups of chopped Granny Smith apples and cook for about five minutes, or until the apples begin to soften.
- Step 3:
- Add 1/2 cup of brown sugar, 2 teaspoons of lemon zest, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt to the pot. Cook for an additional two minutes, stirring to combine the ingredients and coat the apples in the spices. Transfer the cooked apples to a bowl and set aside to cool while you prepare the puff pastry.
- Step 4:
- On a parchment-lined counter, unfold the sheets of puff pastry and gently roll out any creases to form a flat square measuring approximately 12” x 12”. Using a pizza cutter or a sharp knife, divide the dough into four equal-sized squares.
- Step 5:
- Place the dough squares on the prepared baking sheet. Spoon about 2 tablespoons of the cooled apple mixture into the center of each square, being careful not to overfill and keeping the filling away from the edges.
- Step 6:
- In a small bowl, whisk together 1 beaten egg and 1 tablespoon of water to create an egg wash. Brush the edges of each square with the egg wash. Fold one corner of the square over to the opposite side, forming a triangle. Press the edges together to seal, then crimp with a fork to ensure a tight seal.
- Step 7:
- Using a sharp knife, cut three shallow slits into the top of each turnover to allow steam to escape during baking. Brush the tops and sides of the turnovers with the remaining egg wash.
- Step 8:
- Place the turnovers in the freezer for about 15 minutes to chill. This helps the puff pastry maintain its shape and results in a flakier texture when baked.
- Step 9:
- Bake the turnovers in the preheated oven for 12 to 15 minutes, or until the pastry is puffed and golden brown. Remove from the oven and transfer to a wire rack to cool slightly.
Serving and Storage Tips
Apple Turnovers are best enjoyed warm, fresh out of the oven. The flaky puff pastry and warm apple filling make them an irresistible treat. Serve them with a drizzle of icing and, if desired, a scoop of vanilla ice cream for an extra indulgent dessert. If you have leftovers, let them cool completely before storing them in an airtight container. They can be kept at room temperature for up to two days or refrigerated for up to five days. To reheat, warm them in the oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving, as it can make the pastry soggy.
Helpful Notes
For a twist on the traditional apple filling, consider adding raisins, chopped pecans, or a splash of vanilla extract. You can also experiment with other fruit fillings, such as cherry or peach. When preparing the puff pastry, work quickly and keep it cold to ensure the best texture. If the pastry becomes too warm, pop it back in the refrigerator for a few minutes before continuing. The egg wash not only helps seal the turnovers but also gives them a beautiful golden color, so be sure not to skip this step.
Tips from Well-Known Chefs
Chef Ina Garten recommends using high-quality puff pastry for the flakiest result. Chef Jacques Pépin suggests adding a touch of Calvados (apple brandy) to the filling for an extra layer of flavor. According to Chef Martha Stewart, chilling the turnovers before baking is key to achieving the best rise and flakiness in the pastry.