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Apple Turnovers
Apple Turnovers

Apple Turnovers

Vorbereitung
Kochen
Gesamt
Portionen
8 Portionen
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Ingredients

TURNOVER GLAZE (OPTIONAL)

  • 2 sheets puff pastry ( thawed according to package instructions 13-17 ounces, weight differs between brands)
  • 1 tablespoon all-purpose flour (for dusting)

Step 1: Make the Apple Turnover Filling 

  • 1 egg + 1 Tbsp heavy cream or milk for egg wash
  • turbinado or regular sugar for sprinkling

Step 2: Prep the Puff Pastry 

  • cinnamon for sprinkling
  • 1.25 lbs . Granny Smith apples (20 ounces) (peeled, cored and chopped into 1/3" thick pieces)

Puff Pastry

  • 1 tablespoon lemon juice
  • 1.5 teaspoons cornstarch
  • 1 tablespoon unsalted butter (or salted and omit salt below)

Filling

  • 0.25 cup chopped pecans ( or add more apples) (optional)
  • 0.25 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.125 tsp EACH ground ginger, ground nutmeg, salt
  • 1 ½ teaspoons vanilla extract

FOR SERVING (Optional)

  • 0.6666666666666666 cup powdered sugar

APPLE FILLING

  • 1 -2 tablespoons heavy cream
  • 0.25 teaspoon vanilla extract

DOUGH

  • 1 recipe Caramel Sauce (<)

ASSEMBLE

  • vanilla ice cream

Steps

  1. Adjust the oven rack to the lower third position. Preheat oven to 400 degrees F. Line a counter with parchment paper and lightly dust with flour. Line two baking sheets with parchment paper or silicone baking mats (these are the exact ones I use); set aside.
  2. Whisk the cornstarch with the lemon juice; set aside.
  3. Melt butter in a medium saucepan over medium heat. Add all the apple filling ingredients except the vanilla (lemon juice through salt) and cook for 5 minutes, stirring constantly. Reduce heat to low and cook an additional 5 minutes or until the apples are tender.
  4. Remove from heat and stir in the vanilla extract. Transfer to a bowl, then refrigerate to chill, at least 20 minutes.
  5. Working with one pastry sheet at a time (keep the other sheet refrigerated), transfer the thawed pastry to the parchment lined counter. Shape into an 11" square. Depending on the length of your puff pastry, you'll likely need to slice some off of the length and to the width (discard leftovers).
  6. Using a pizza cutter, cut into 4 equal-sized squares.
  7. Imagine a diagonal line running across each square. Using a slotted spoon, fill only half of each square, on the diagonal with ¼ cup of the cooled apple mixture. Be sure to leave at least a 1/2" border. See photos or watch video for visuals.
  8. Fold the pastry across diagonally to form triangles. Crimp the edges with a fork to seal. Transfer the turnovers to a lined baking sheet, at least 1" apart.
  9. Thoroughly beat the egg and cream together to make the egg wash. Lightly brush the top of each turnover with the egg wash. Sprinkle with turbinado sugar and cinnamon. With a paring knife, cut 2-3 small slits in the top of each turnover.
  10. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, make the second batch. If you're done assembling the second batch before the first batch is out of the oven, then pop the unbaked turnovers in the refrigerator. While the second batch is in the oven, make the Caramel Sauce (click here for recipe) or the Glaze.
  11. To make the Glaze, whisk together the glaze ingredients, adding additional cream as needed to thin. Drizzle either Caramel or Glaze over warmed turnovers and enjoy!