Puff Pastry Apple Turnovers

Puff pastry apple turnovers are an easy (and portable!) version of your favorite apple pie dessert. Made with flaky puff pastry and a comforting apple pie filling, these turnovers are surprisingly easy to prepare.

Prep Time 8

Cook Time 19

Total Time 27

Servings turnovers

Author Heather

Ingredients

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

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Peel, core, and dice apples into ½" 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 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 to 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 in the center of each turnover to allow steam to escape (this helps prevent filling from seeping out the sides).
Transfer turnovers to parchment lined baking sheet. Bake for about 19-22 minutes, or until turnovers are golden brown.

Video

Notes

To thaw puff pastry, place in refrigerator the night before or thaw on the countertop for 30 minutes.
Turbinado sugar can be substituted with granulated sugar.
Egg wash can be substituted with heavy cream for a similar result.
Leftover turnovers will keep for up to 2 days in a tightly sealed container at room temperature or in the refrigerator for up to 5 days.
Turnovers can also be frozen for up to two months (raw or baked). To bake from frozen, add up to 5 minutes to the listed baking time.

Nutrition