Puff Pastry Apple Turnovers
Puff Pastry Apple Turnovers are the kind of dessert you can pull off on a weeknight and still feel a little proud about. They’re simple, tidy, and full of warm apple comfort. Store-bought puff pastry keeps things fuss-free, and the filling leans classic: cinnamon, brown sugar, a little butter. Nothing flashy, just familiar and good. If you’re craving something cozy that doesn’t ask for all afternoon, this is it.
Ingredients
- 2 sheets frozen puff pastry (about 1 pound total), thawed but still cold
- 3 medium baking apples (about 1.5 pounds), peeled, cored, diced small
- 3 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 2 tablespoons granulated sugar (optional, for a sweeter filling)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 egg, beaten with 1 tablespoon milk or water (for egg wash)
- Coarse sugar or turbinado sugar, for sprinkling
- Optional glaze: 1/2 cup powdered sugar + 1 to 2 tablespoons milk, plus a pinch of cinnamon
Instructions
- Set the puff pastry sheets out to thaw until pliable but still cool to the touch. Keep them on parchment or a light dusting of flour so they don’t stick. If your kitchen is warm, pop them back in the fridge between steps.
- Make the filling. In a wide skillet over medium heat, melt the butter. Add the diced apples, brown sugar, granulated sugar if using, cinnamon, nutmeg, and salt. Stir to coat and cook 5 to 7 minutes, until the apples soften but still hold shape.
- Stir in the lemon juice and vanilla. Sprinkle in the cornstarch and cook 1 to 2 minutes, until the juices look glossy and lightly thickened. Remove from heat. Let the filling cool to room temperature. This matters. Hot filling makes the pastry melt and leak.
- Heat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- On a lightly floured surface, gently unfold one pastry sheet and roll it into a 10 by 10 inch square. Trim the edges if needed for neatness, then cut into 4 equal squares. Repeat with the second sheet for 8 squares total.
- Brush a thin line of egg wash around the edges of each square. Spoon 2 to 3 tablespoons of cooled apple filling into the center of each one. Try not to overfill. I know, it’s tempting.
- Fold each square into a triangle, pressing the edges together to seal. Use the tines of a fork to crimp all the way around. Transfer to the prepared baking sheets.
- Chill the assembled turnovers in the fridge 10 to 15 minutes. This quick chill helps them puff nicely and keeps the layers defined.
- Cut 2 small slits on top of each turnover for steam to escape. Brush the tops with more egg wash and sprinkle generously with coarse sugar.
- Bake 20 to 23 minutes, rotating the pans halfway through, until the turnovers are deeply golden and the pastry is puffed and crisp. Visible bubbling at the slits is a good sign.
- Cool on the sheet for 5 minutes, then move to a rack. If glazing, whisk together the powdered sugar, milk, and a pinch of cinnamon. Drizzle lightly once the turnovers are warm, not hot.
- Serve slightly warm or at room temperature. Good with coffee. Great with a small scoop of vanilla ice cream if you’re feeling it.