Puff Pastry Apple Turnovers
These Puff Pastry Apple Turnovers have warm cinnamon apples wrapped in flaky, golden puff pastry and finished with a drizzle of caramel: this is fall dessert in its most perfect handheld form.
They’re easy to make ahead, perfect for a fall gathering, and just as good as a quick weeknight treat with a drizzle of caramel on top. Best of all, you can prep a batch and freeze them for later, so a warm dessert is always within reach.
Helpful Tips
- Simmer the filling until thickened: Cooking the apples down first, rather than using them raw, ensures the filling holds together and won’t leak out or make the pastry soggy while baking.
- Chill the turnovers before baking: Refrigerating the assembled turnovers for at least 15 minutes helps the butter in the pastry firm back up, which means better puff and a flakier finished texture.
- Don’t skip the vent slits: Cutting a few small slits in the top of each turnover lets steam escape as they bake, keeping the pastry crisp instead of trapping moisture and making it soggy.
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Puff Pastry Apple Turnovers
These Puff Pastry Apple Turnovers have warm cinnamon apples wrapped in flaky, golden puff pastry and finished with a drizzle of caramel: this is fall dessert in its most perfect handheld form.
Ingredients
- 2 sheets puff pastry thawed
- 2 medium Granny Smith apples peeled, cored, and chopped
- 1 teaspoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon milk
- 1/2 cup caramel for drizzling (optional)
Instructions
- Combine the apples, cornstarch, vanilla extract, cinnamon, and brown sugar in a pan and heat over medium for 5 minutes, stirring constantly. Reduce to low and simmer for 5 minutes. Remove from heat and let cool.
- Lay out the puff pastry sheets. Cut each sheet into 4 squares, for 8 squares total.
- Spoon a few tablespoons of apple filling into the center of each square. Fold one corner of the square over the filling to make a triangle. Crimp the edges with a fork to seal. Place the turnovers on a plate or dish and refrigerate for at least 15 minutes (up to 1 hour / or freeze to bake later).
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Transfer the turnovers to the baking sheet. Whisk together the egg and milk, then brush the mixture over the tops. Cut a few slits in the top of each to vent steam. Bake for 25 minutes, until golden brown. If the turnovers are browning unevenly, rotate the baking sheet.
- Let the turnovers cool for a few minutes before serving, with caramel sauce, if desired.
Nutrition
Calories: 483kcalCarbohydrates: 59gProtein: 6gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 22mgSodium: 202mgPotassium: 149mgFiber: 2gSugar: 28gVitamin A: 65IUVitamin C: 2mgCalcium: 49mgIron: 2mg
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