Apple Turnovers
Apple Turnovers are a delicious dessert made with homemade puff pastries filled with homemade apple filling, drizzled with a sweet glaze.
Servings: 12 turnovers
Calories: 352kcal
Ingredients
Puff Pastry
- ½ cup water, cold
- 1 teaspoon kosher salt
- 2 cups (250 g) all-purpose flour
- 1¼ cups (2½ sticks / 284 g) unsalted butter, cold, cubed
Filling
- 4 medium Granny Smith apples, peeled, cored, diced into ¼-inch pieces (about 3 cups)
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon apple pie spice
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
Egg Wash
- 1 large egg, room temperature
- 1 tablespoon water
Glaze
- 1 cup (125 g) confectioners' sugar
- 1-2 tablespoons whole milk, room temperature
Instructions
Pastry
- In a small dish, combine the water and salt. Stir to dissolve and set aside. To a food processor, add flour and butter. Pulse the mixture until pea-sized crumbs form.
- With the food processor on low speed, slowly pour in the water. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
- Lightly flour a clean work surface.
- Transfer the dough to the work surface and roll dough into a 12x12-inch square, about ½-inch thick.
- Fold the dough in half, then in half again, then in half again. Wrap the folded dough in plastic wrap and chill for one hour. While the pastry dough is chilling, make the apple filling.
Filling
- In a medium saucepan over medium heat, combine apples, brown sugar, apple pie spice, cornstarch, and vanilla. Stir to combine.
- Cook the apple mixture, stirring occasionally, for 12-14 minutes, or until the sugar is completely dissolved and the apples are tender. The mixture should thicken slightly.
- Remove from heat and set aside to cool before assembling the pastries.
Assembly
- When ready, preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- Roll the pastry dough out onto a lightly floured surface into a large rectangle (15-inch x 20-inch), about ⅛-inch thick.
- Cut the large rectangle into 12 equal-sized squares (about 5x5 inches each).
- Add about 2 tablespoons of the apple mixture to the middle of each square.
- In a small dish, whisk together the egg and water. Brush a little bit of the egg wash over the edges of the squares, saving some for the tops of the pastries.
- Fold the pastry over from one corner to another, forming a triangle shape, using a fork to press and seal the edges.
- Brush the tops of each pastry with egg wash.
- Use a fork to press the seal the edges of the pastry.
- Place the pastries onto the prepared baking sheet. Bake for 20-22 minutes, or until golden brown.
- Allow the pastries to cool before adding the glaze.
Glaze
- In a small bowl, whisk together the confectioners' sugar and one tablespoon of milk. Add more milk, one tablespoon at a time, until a pourable consistency is reached.
- Drizzle the glaze over the top of each turnover.
Nutrition
Calories: 352kcal