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.
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.