Apple Turnovers
These sweet bundles of pastry heaven are the perfect treat for a fall day. Place homemade apple filling between light and flaky puff pastry sheets to create the loveliest little Apple Turnovers. Print the recipe and download the free apple stencil below. Enjoy!
Yield: 4-8 Servings
APPLE TURNOVERS
Prep Time
45 minutes
Cook Time
25 minutes
Total Time
55 minutes
Ingredients
- APPLE FILLING
- 6 cups peeled, cored, and chop apples (use half Granny Smith & half Jonagold)
- 3 tablespoon unsalted butter, cubed
- ½ cup granulated sugar, plus a little extra to sprinkle on top
- ½ cup light brown sugar, firmly packed
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons cornstarch, mix with a little bit of water to create a slurry
- PASTRY DOUGH
- 2 (17.3 ounce) packages frozen puff pastry sheets, thawed
- 1 egg white + 1 teaspoon of water, whisk together to make an egg wash
- Flour for puff pastry sheets
Instructions
- Peel, core, and chop apples into small cubes.
- In a large skillet, melt unsalted butter over medium heat.
- To the hot butter, add the chopped apples, then sprinkle in the sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Stir until well combined. Cook the apples until softened.
- Add the cornstarch slurry one tablespoon at a time to thicken the filling mixture.
- Allow filling to cool before filling turnovers. While filling cools, preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Unfold pastry dough onto a lightly floured work surface. Using the apple stencil, a large circular cookie cutter, or the rim of a small bowl, cut out as many equal shapes (top+bottoms) as you can.
- Place ¼ cup apple filling onto the center of the dough shape, brush the rim of the shape with the egg wash and top with another pastry shape. Crimp edges together with the end of a fork. Cut a slit on the top to vent and brush with the egg white wash. Sprinkle the top with sugar. Repeat with the remaining pie dough shapes.
- Place on a baking sheet and bake at 375°F for 25-35 minutes, or until the crust is golden brown and juices are bubbling. Once finished, remove to a wire rack and cool just slightly before serving.
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