Apple Turnovers with Puff Pastry 

How to make Apple Turnovers with Puff Pastry step-by-step:

Step 1: Preheat oven to 400°F. Line a baking tray with parchment paper.

Step 2: In a medium saucepan, combine diced apples, white sugar, brown sugar, cinnamon, and lemon juice. Cook over medium heat for 3 to 4 minutes until apples begin to soften.

Step 3: In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the apple mixture and continue cooking for 2 to 3 minutes, stirring frequently, until thickened. Stir in butter and remove from heat. Let cool completely.

Step 4: Roll out each sheet of puff pastry on a lightly floured work surface using a rolling pin. Cut each sheet into equal-sized squares with a sharp knife or pizza cutter (8 total).

Step 5: Place 2 tablespoons of cooled apple filling in the center of each square. Using a pastry brush, brush edges with beaten egg. Fold diagonally to form a triangle and press edges with a fork to seal.

Step 6: Place turnovers on the parchment-lined baking sheet in a single layer. Brush the top of each turnover with beaten egg and cut 2 to 3 small slits in the top of each for steam vents.

Step 7: Bake for 20 to 25 minutes or until golden brown and puffed.

Step 8: If making glaze: Whisk together powdered sugar, milk, and vanilla until smooth to create a sweet glaze. Drizzle glaze over the warm turnovers after cooling 5 minutes.

Step 9: Serve warm.

Storage and Reheating:

Storage: Store leftovers in the refrigerator covered with plastic wrap for up to 3 days. 

Reheating: Reheat in a 350°F oven for 5 to 7 minutes to restore the flaky crust. Avoid the microwave as it makes the flaky pastry soggy. 

Freezing: Assembled but unbaked turnovers can be frozen for up to 3 months. Bake from frozen, adding 5 extra minutes to baking time.

Additions and Substitutions:

ADDITIONS:

• Nuts: Add chopped walnuts or pecans to the apple filling for extra crunch.
• Spices: Try adding a pinch of nutmeg or allspice for more complex flavor, or a splash of apple cider for extra apple taste.
• Dried Fruit: Fold in a handful of raisins or dried cranberries.
• Cream: Use heavy cream instead of milk in the glaze for a richer flavor.

SUBSTITUTIONS:

• Apples: Any firm baking apple works – try Pink Lady or Honeycrisp apples instead of the Gala apple. Sweet apples work well if you prefer less tart flavor.
• Pastry: You can try phyllo dough or even make your own homemade puff pastry, though rough puff pastry from the store saves time.
• Glaze: A simple dusting of powdered sugar works instead of the milk glaze.
• Alternative: If you prefer savory recipes, try using a savory filling like cheese and herbs instead.

FAQs about this Puff Pastry Apple Turnovers:

Why are my turnovers leaking? 

Make sure to seal the edges well with a fork and don’t overfill them. Also ensure the filling is completely cool before assembling your puff pastry turnovers.

Can I make the filling ahead of time? 

Yes! The apple filling can be made up to 2 days ahead and stored in the refrigerator. It’s a good thing to prep ahead since the filling needs to cool anyway.

What if I don’t have puff pastry? 

You can use pie crust, but the texture will be different. You won’t get those beautiful flaky layers that make puff pastry apple turnovers recipe so special.

How do I know when they’re done? 

They should be golden brown all over and puffed up. Look for an even golden color across the entire surface, that means the pastry layers have baked properly.