Puff Pastry Apple Turnovers
As a homemaker, having simple recipes that can be made from scratch are so important, and this puff pastry apple turnover is one of those recipes. Turnovers are made with simple ingredients, and can be made ahead of time for a quick and easy breakfast or dessert that everyone will enjoy.
Equipment
- 1 baking sheet
- parchment paper
- 1 Knife
- 1 large bowl
- 1 medium bowl
Ingredients
- 1 sheet puff pastry
- ½ cup unsalted butter
- 3 tbsp all purpose flour
- ¼ cup water
- ½ cup white sugar
- ½ cup brown sugar
- 8 Granny Smith apples medium, cubed
Icing
- 1½ cups powdered sugar
- 2 tbsp milk
- 1 tsp pure vanilla
Instructions
- Preheat oven to 375 degrees F and place parchment paper on a baking sheet.
- Cut each sheet of pastry dough into four squares.
- In a large bowl, combine your apple pie filling ingredients and stir until the apples are coated.
- Place a heaping spoonful of your apple pie filling onto the center of each pastry square.
- Brush water onto the outside edge of each pastry and fold the pastry in half so it forms a triangle.
- Gently press the edges down so they seal. You may use a fork, if you wish.
- Bake the pastries for 20-25 minutes, or until they are golden brown.
- Let them cool for 15 minutes while you make your icing.
- In a pourable bowl, whisk your icing ingredients together.
- Drizzle the icing over the turnovers and enjoy!
Notes
- Dice the apple pieces to roughly the same size. This will allow your apples to cook at the same temperature and avoid any pieces from being undercooked.
- Use a store-bought dough for a super simple shortcut. You can find puff pastry in the freezer section at your grocery store. Make sure that you let the puff pastry get to room temperature so that it is easier to roll out.
- Make a double batch to store in the freezer. Trust me, these turnovers never last in my home so having extras to keep in the freezer for busy mornings is a gamechanger!
- Use a fork to press the sides of the pastry dough together. Make sure that the dough is sealed tightly, to avoid any of the filling escaping.
- Place turnovers on a lined baking sheet using parchment paper.
- For a flaky puff pastry, while you are making each homemade puff pastry, keep the rest of the dough in the refrigerator.
- Make sure that when you press the edges together, leaving about 1/4" for the edges of the puff pastry to be pressed together.
- You can use a pastry brush to brush an egg wash on top of the crust to make it a golden brown.
- Serve with whipped cream or a scoop of ice cream for even more deliciousness!
- The best apple to use is Granny Smith, however, you can also use honeycrisp.
- The filling can be prepared 2-3 days ahead of time.
- You can use a pizza cutter to quickly cut the pastry dough.