There are always shortcuts to dessert and pastries, and with this apple turnovers recipe by Natashas Kitchen, she shows how easy it is to make the homemade filling while using puff pastry sheets. I’ve always wanted to make apple turnovers because my parents have a big apple tree in the backyard that sometimes go to waste. However, I try to find recipes that includes apples for this time of the year since they’re in season. Sometimes I get lazy making everything from scratch, and thankfully this recipe skips on the homemade dough. Time can be saved by using puff pastries for the outer layer. Plus, it’s simple to make the apple turnover mixture filling too.
Ingredients:
For Apple Turnover:
- 1 lb puff pastry (2 sheets) thawed according to package instructions
- 1 Tbsp all-purpose flour for dusting
- 1 1/4 lb Granny Smith apples (3 medium) peeled, cored and diced into 1/3″ thick pieces
- 1 Tbsp unsalted butter
- 1/4 cup brown sugar lightly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 egg+ 1 Tbsp water for egg wash
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 Tbsp heavy whipping cream
Directions:
First, preheat oven at 400F. In a medium pot, melt butter over medium heat. Add diced apples and cook until soften. Reduce heat to low and add brown sugar, cinnamon, and salt. Continue to simmer until apples are soft and caramelized.
Next, use a rolling pin to roll the thawed puff pastry into a square. Use a pizza cutter and cut into 4 equal-sized squares. Place cooled apple mixture over half of each square. Then, brush eggwash lightly over the edges of the pastry, fold the edges shut and crimp tighly along the edges with a fork.
Repeat until finished and cut slits on top of each turnover. Bake for 20-23 minutes or until brown and puffed. Also, when making the glazed for the apple turnovers, make sure they are still warm to drizzle over in the end.
