Easy Homemade Apple Turnovers
If you’re a fan of apple pie, you’ll definitely want to try these delicious apple turnovers! This recipe is perfect for a weekend brunch or a dessert to share with friends and family. The best part is, you don’t need to be a pastry chef to make them. With a little bit of patience and a few key ingredients, you’ll have a batch of homemade apple turnovers in no time.
To make these apple turnovers, you’ll need a few basic ingredients that you probably already have in your pantry, including apples, butter, sugar, and spices. You’ll also need puff pastry sheets, which you can find in the freezer section of most grocery stores. To make the apple filling, start by peeling, coring, and chopping the apples into small cubes. Then, melt the butter in a large skillet over medium heat and add the chopped apples, sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Cook the apples until they are softened, then add the cornstarch slurry to thicken the filling mixture.
While the filling cools, preheat the oven to 375°F and line a baking sheet with parchment paper. Next, unfold the puff pastry sheets onto a lightly floured work surface and cut out as many equal shapes as you can using a large circular cookie cutter or the rim of a small bowl. Spoon ¼ cup of the apple filling onto the center of each dough shape, then brush the rim of the shape with the egg wash and top with another pastry shape. Crimp the 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, then repeat with the remaining pie dough shapes.
Place the turnovers on the prepared baking sheet and bake for 25-35 minutes, or until the crust is golden brown and the juices are bubbling. Once finished, remove the turnovers to a wire rack and cool slightly before serving. These apple turnovers are best served warm and can be enjoyed on their own or with a scoop of vanilla ice cream.
Apple turnovers are a classic dessert that are perfect for any occasion. This recipe is simple to follow and can be easily adapted to suit your preferences. Whether you’re serving them for breakfast, brunch, or dessert, these apple turnovers are sure to be a hit with everyone who tries them.
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Homemade Apple Turnovers
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
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Peel, core, and chop apples into small cubes.
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In a large skillet, melt unsalted butter over medium heat.
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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.
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Add the cornstarch slurry one tablespoon at a time to thicken the filling mixture.
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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.
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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.
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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.
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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.
Recipe Notes
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