Apple Turnovers from Puff Pastry
These easy Apple Turnovers from Puff Pastry are filled with tender apples, brown sugar, and warm spices. Baked until golden and crisp, they're finished with a sweet vanilla glaze for the perfect bakery-style treat!
Ingredients
- 3 tablespoons unsalted butter
- 2 medium apples, peeled, cored and diced into ½-inch pieces (I used cosmic crisp apples, but honey crisp, gala, fuji, or granny smith also works well)
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon milk, any kind
- 1 (17.3 ounce) package puff pastry, thawed
Glaze
- 1 cup powdered guar
- 2-3 tablespoons milk, any kind
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon salt
Instructions
- Preheat oven to 375℉. Line a large baking sheet with parchment paper. Set aside.
- In a medium skillet, melt butter over medium heat. Stir in the diced apples, brown sugar, cinnamon, salt, and nutmeg. Cook the apples, stirring occasionally, for about 5-7 minutes, or until mixture is bubbly and apple start to soften.
- Add the cornstarch and cook for another 1-2 minutes, or until mixture thickens. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out the puff pastry sheets and cut into four squares.
- Spoon 2-3 tablespoons of the apple mixture onto one side of each square, leaving about a 1" border around the edges. Brush the edges lightly with milk, then fold each square over to form a triangle. Press the edges with a fork to seal
- Place each triangle onto the prepared baking sheet and refrigerate for 20-30 minutes. (see note below) If not refridgerating, move on to the next step.
- Remove the pan from the refrigerate and brush tops with the remaining milk.
- Bake for 18-20 minutes, or until the turnovers are golden brown and flaky. Let cool completely before adding the glaze.
Glaze:
- To make the glaze, in a small bowl, add the powdered sugar, milk, vanilla, and salt and whisk well to combine. Drizzle over cooled turnovers just before serving.
Notes
- Chilling time is optional, but will help the turnovers to stay fluffy and will reduce the amount of liquid that will be released from the sides of the turnovers when baked.
- Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
- To keep the turnovers crisp, reheat in a 350°F oven for 5-10 minutes before serving.
- To freeze: wrap each cooled turnover in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 2 months. When ready to serve, reheat from frozen in the oven for the best texture.
- See my tips and tricks for making these Apple Turnovers above the recipe box.