Easy Apple Turnovers

5 from 24 votes

My easy to make Apple Turnovers are filled with a cinnamon apple mixture wrapped in crispy, crunchy, flaky, buttery layers of puff pastry dough. They're the perfect sweet treat for breakfast, dessert, or a midday snack.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 370kcal

Ingredients

1 tablespoon unsalted butter
3 large Honeycrisp apples -peeled and small diced- Granny Smith or Braeburn are also good choices.
¼ cup light brown sugar
2 tablespoon granulated sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon freshly squeezed lemon juice
1 pound frozen puff pastry sheets 2 sheets, thawed according to package instructions
1 large egg for egg wash
1-2 tablespoon heavy cream for egg wash

Glaze

½ cup powdered sugar
1-2 tbsp heavy cream

Instructions

Apples

Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
In a medium pot or deep skillet, melt the butter over medium heat. Add the diced apples and cook for 6-8 minutes.
Reduce the heat to low and add the brown sugar, cinnamon, lemon juice, and salt. Stir to combine. Cook, occasionally stirring, for 4-5 minutes until the apples have slightly softened.
Remove the apples from the heat and set aside to cool.

Assemble

Preheat the oven to 400˚F
Line a sheet pan with parchment paper.
Use a rolling pin to roll out each puff pastry sheet to 10-inch squares. Cut each sheet into four equal-sized squares, making 8 squares.
*Keep the puff squares refrigerated until its time to add the apples.
Make the egg wash: Whisk the egg and water until evenly combined. Set aside.
Add a portion of the cooled apple mixture (2-3 tablespoons) over half of each square, leaving at least a ½" border around the square
Brush eggwash lightly along the edges of the puff pastry square. Fold the dough over to make a triangle. Use a fork to crimp the edges together to get a good seal.
Repeat the process until all of the squares are completed. If it's warm out or if this is taking more time than you anticipated, keep the puff dough or finished turnovers refrigerated until they are all completed
*To reduce the chances of filling leaking out of pastries, refrigerate uncovered for 20 minutes before brushing with egg wash and baking. (optional step)
Place the assembled turnover on a baking sheet lined with parchment, leavign one inch between each turnover.
Using a small pairing knife cut 2-3 small slits on top of each turnover.
Brush the top of each turnover. Brush the tops of the turnovers with the remaining egg wash.

Baking

Place the baking sheet on the middle rack of the preheated oven and bake for about 20-22 minutes at 400 degrees F. or until golden brown and puffed up.
If some of the juices leak out, don't worry, that's normal. Remove from the oven and let them cool on wire rack.
While the turnovers are still warm, mix the powdered sugar and heavy cream together in a small bowl to make the glaze. Drizzle the glaze over turnovers and give them a few minutes for the glaze to set up before serving.

Notes

*To reduce the chances of filling leaking out of pastries, refrigerate uncovered for 20 minutes before brushing with egg wash and baking

Nutrition