Make a batch of puff pastry apple turnovers today - all you need are six ingredients and less than 30 minutes. Buttery puff pastry is filled with cinnamon apples and topped with a crunchy turbinado sugar crust.
Apple turnovers have never been easier - puff pastry makes whipping these up a breeze. Buttery and flaky puff pastry is filled with apple pie filling and baked in the oven until golden brown.
This recipe makes eight apple turnovers, and can easily be scaled down to make just four. These mini apple hand pies are going to be your new favorite dessert recipe.
Ingredients and substitutions
For this recipe, you'll need two small apples or one large apple. I like using granny smith apples for anything pie related, but any apples you have on hand will work.
Puff pastry can be substituted with a traditional pie crust rolled into a square shape.
Thawing puff pastry
If you've never worked with puff pastry before, it's almost like working with a pie crust. The difference is that puff pastry is made by layering thin sheets of dough with layers of butter (or other fat).
To thaw your puff pastry, you can do one of two things. First, transfer your box of puff pastry into the refrigerator the night before you plan to make your turnovers.
Or, set the box on the counter for 30 minutes to thaw. Puff pastry doesn't take long to come to a workable temperature. Once you roll the creases out of your dough, it will be the perfect consistency to assemble your turnovers.
Using an egg wash gives your turnovers a beautiful golden crust when baked.
I like to sprinkle the egg wash with turbinado sugar. This gives your apple turnovers a crunchy sugar crust. If you don't have turbinado sugar on hand, granulated sugar can be used instead.
If you don't have eggs on hand, heavy cream can be brushed onto the tops of your turnovers for the same effect.
Puff Pastry Apple Turnovers
- 2 small apples granny smith are ideal
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 puff pastry sheets thawed
- 1 large egg
- 2 tablespoons turbinado sugar
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Peel, core, and dice apples into ½" cubes (the smaller the better). In a bowl, add apples, brown sugar, and cinnamon. Toss to coat and set aside.
- On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
- Spoon a scant ¼ cup of pie filling onto a corner of each square, avoiding ½ an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle. Press the edges with a fork to seal.
- In a small bowl, whisk egg and 1 tablespoon of water to create an egg wash. Brush tops and edges of each turnover with egg wash.
- Sprinkle the tops with turbinado sugar and slice a vent into each turnover.
- Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown.
- To thaw puff pastry, place in refrigerator the night before, or thaw on counter top for 30 minutes.
- Turbinado sugar can be substituted with granulated sugar.
- Egg wash can be substituted with heavy cream. Brush the tops of your turnovers with heavy cream instead of egg wash.