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+ servings
3 apple turnover on a a plate.
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5 from 5 votes

Puff Pastry Apple Turnovers (VIDEO)

Baked to golden brown perfection, these delicious Puff Pastry Apple Turnovers are perfectly flaky & crunchy on the outside and creamy on the inside filled with cinnamon-spiced sweet apples.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8
Calories: 162kcal
Author: Katalin Nagy

Ingredients

Apple

  • 2 packs Puff pastry store-bought
  • 600 g Apple eg. Granny Smith. Measured after peeled, cut into identical pieces
  • Lemon juice Juice of half a lemon. Sprinkle the apples straight after cutting.
  • 50 g Granulated sugar
  • 50 g Brown sugar
  • 70 g Unsalted butter
  • 20 g Corn starch
  • ½ taaspoon Cinnamon

Instructions

Start with making the Apple filling

  • Peel and cut apples into identical pieces and sprinkle them with freshly squeezed lemon juice to avoid browning
  • Cook all ingredients in a saucepan for about 8-10 minutes over medium heat
  • Only cook the apples until they slightly soften, make sure you do not overcook the mixture. Then, let it come to room temperature before using

Assembling

  • Line 2 sheet trays with parchment paper and whisk one egg with a dash of milk
  • Roll out one of the thawed (if using frozen) puff pastry sheets on a lightly floured surface (or silicone baking mat) into a 28 cm / 11 inches square. Cut it into 4 equal squares.
  • If the dough warms up and becomes difficult to handle, refrigerat for 10 minutes, otherwise continue with a light egg wash on the edges of each square.
  • Then, place about 1-2 tablespoons of filling in the center. Pay attention not to touch the edge with the filling.
  • Fold one corner of the puff pastry over the filling to the opposite corner, creating a triangle. Press your finger around the edges to properly seal them then crimp with a fork
  • If the pastry is still nice and cold, apply a light egg wash then sprinkle with a small amount of granulated sugar
  • Place the unbaked turnovers in the fridge for 15 minutes while pre-heating the oven to 190C / 374F (no fan)
  • Bake the Apple Turnovers for about 30 minutes or until the top is golden brown and the bottom is evenly baked
  • Let them slightly cool in the baking tray for 5 minutes then move them onto a cooling rack
  • Serve them fresh. Any leftover can be stored at room temperature for 2-3 days

Video

Notes

  1. Use a type of apple that is both firm and crisp in texture like Granny Smith or Honeycrisp. Softer apples can fall apart and turn to mush.
  2. For a deeper flavor use dark brown sugar. It has a little more molasses in it than light brown sugar.
  3. Make sure to chill the filling to at least room temperature before using as warm filling would melt the pastry immediately
  4. Be as creative as you like by adding herbs and spices. This versatile topping is very easy to customize.
  5. Learn as quickly with the pastry as you can as over time, when the pastry warms, it will stick and would make it very difficult to handle
  6. Check the bottom of the pastry - whether it is well baked - before them the pastries out of the oven
 

Nutrition

Calories: 162kcal | Carbohydrates: 26g | Protein: 0.3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 4mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Vitamin A: 260IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.2mg