Puff Pastry Apple Turnovers

Puff Pastry Apple Turnovers

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.

Course Dessert

Cuisine American

Keyword puff pastry apple turnovers

Prep Time 8 minutes

Cook Time 19 minutes

Total Time 27 minutes

Servings turnovers

Calories 406kcal

Author Heather

Equipment

Parchment Paper
Baking Sheets
Chef's Knife
Whisk

Ingredients

2 small apples granny smith are ideal
1/4 cup brown sugar
1 teaspoon cinnamon
2 puff pastry sheets thawed
1 large egg
2 tablespoons turbinado sugar

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Peel, core, and dice apples into 1/2" cubes. 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 1/4 cup of apple filling onto half of each square, avoiding 1/2 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. Cut a small vent into the tops of each turnover (or prick with a fork).
In a small bowl, add the egg and 1 tablespoon of water. Whisk together to create an egg wash. Brush the tops of each turnover with egg wash.
Sprinkle each turnover with turbinado sugar.
Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown.

Notes

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.

Nutrition