Easy Apple Turnovers with Puff Pastry
An apple turnover has a slightly crispy outer layer with juicy, homemade, warm apple filling that creates the perfect spot for your teeth to sink into. This pastry is one you will recreate over and over, especially when you find out the secret to making it oh-so-easy is using store-bought puff pastry dough.
Apple Turnovers with Puff Pastry
Yes, there’s a way you can make turnovers with homemade dough or crust. But, I’m partial to these apple turnovers with puff pastry because they’re so easy to make! With school back in session, we could all use a recipe or two that comes together in a jiffy and this one is it. There is certainly a time and place for hours of baking if today’s not that day try these apple turnovers instead.
This recipe takes about 30 minutes to put together, including baking time. So you are looking at about 5-10 minutes of hands-on work to create these apple turnovers with puff pastry. Not bad at all!
Tips for Making Puff Pastry Apple Turnovers
- Buy frozen puff pastry sheets. These are found at almost every grocery store. Look in the freezer sections with the pies and/or frozen bread.
- Find coarse sugar. The big sugar granules add both texture and taste to the puff pastry apple turnovers. This type of sugar is also called decorator’s sugar and it can be found in a shaker jar near to where sprinkles are usually kept in the grocery aisle.
- Choose your apples. There are a lot of varieties at the grocery store, but two consistently great apples for baking are Granny Smith and golden delicious.
- Make sure the puff pastry is thawed correctly. You cannot roll out a frozen puff pastry sheet. It will crack and be ruined. To thaw the sheet, you can leave it at room temperature for 45 minutes or so. It should still be cold, but flexible.
- Shred the apples. To get the soft, gooey interior famous to the puff pastry apple turnovers, the apples need to be shredded before baking. You don’t want the apples to be pureed or they will just leak out while baking, but shredding them on a large box grater will still give you the soft apple flavor, without the mess.
- Freeze the puff pastry apple turnovers after baking. If you want to freeze some of the turnovers, bake them for a couple of minutes less. Then, let them cool and place into a freezer-safe, airtight container. When you are ready to eat them, bake until warmed, crispy and browned.
How to Make Apple Turnovers
- Gather your ingredients. Remember to make sure your puff pastry is properly defrosted before unrolling.
- Mix the shredded apples with sugar, vanilla, and flour, then mix well.
- Cut both pastry sheets into four sections.
- Divide the apples between the squares.
- For a classic triangle turnover: fold each square into a triangle, then seal the edges by pressing with a fork.
- For a square pocket, grab opposite ends of the pastry square and pinch, then bring in the other two corners until it’s folded in.
- Brush with egg and sprinkle with sugar.
- Bake for about 15-25 minutes or until browned and puffed up.
More Pastry Recipes to Try:
- Cheesecake Danish Recipe
- Apricot Almond Pastry
- Maple Glazed Eclairs
- French Almond Cream and Pear Tart
Apple Turnover with Puff Pastry
An apple turnover has a slightly crispy outer layer with delicious, homemade warm apple filling inside, which creates the perfect spot for your teeth to sink into. The secret to making it easy is using store-bought puff pastry dough.
Thaw the pastry sheets on the counter for about 45 minutes or until cold but pliable. Alternatively, you can wrap a pastry sheet with a paper towel and place it on a plate, then microwave on high for 15 seconds per side.
Peel and shred the 4 apples on a large holed box grater. This can be done in a food processor or by using a cheese grater. Alternatively, you can just cut the apples into small dice or slices.
Mix the apples with ½ cup sugar, 1 tsp vanilla extract, and 1 Tbsp flour, and mix well. Set aside.
Open up the puff pastry sheets onto a chilled baking sheet. Cut each pastry sheet into four squares.
Divide the apple mixture evenly amongst the 8 squares.
<br></br>For a classic triangle turnover: Fold one corner of the pastry over the opposite side to create a triangle. Use a fork to seal the two edges together. Poke a couple of holes over the top with a fork or a skewer to allow the steam to escape as it bakes.
<br></br>For a parcel shaped turnover: Pinch the two opposite ends of each square together, then bring in the remaining two corners and twist slightly, until you have created a parcel.
Whisk 1 egg, then brush the top of each turnover with it. Sprinkle with 2 tbsp coarse sugar or decorator's sugar over the top
Bake for 15-20 minutes at 400 degrees. Allow to cool, then serve and enjoy.
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