Apple Turnovers with Puff Pastry
I make these apple turnovers with puff pastry whenever I want a warm dessert that feels special but takes almost no effort. The buttery pastry and sweet apple filling come together so easily. They remind me of fall mornings and fresh coffee.
Servings: 9 servings
Calories:
Ingredients
- 3 tablespoons unsalted butter cut into 9 equal slices
- 2 cups apples cored and cut into small pieces
- ¼ cup brown sugar packed
- 1 sheet puff pastry frozen, thawed and cut into 8 equal squares
- 1 egg for egg wash (1 large egg + 1 teaspoon water, beaten)
- ¼ cup coarse sugar for topping
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Core the apples. Then slice the apples in quarters and into thin slices, then cut them into small chunks. Add them to a bowl.
- Prep the puff pastry. Roll out the pastry dough on a well-floured surface. Cut the pastry sheet into 9 equal squares. Divide the apples to the center of each pastry square. Then top with a slice of butter and about a teaspoon of brown sugar.
- Brush a small line of the egg wash on one triangle edge, then fold the other point of the puff pastry over the filling to the opposite point, creating a triangle. Crimp and seal in the filling by pressing the lines of a fork along both straight edges. Brush the top with remaining egg wash and cut a few small slits in the top (this helps to release the air). Sprinkle the tops with coarse sugar.
- Bake for 15-17 minutes or until the pastry is golden and puffed. Let cool for at least 5 minutes before eating. Enjoy as is or serve with a scoop of vanilla ice cream.
Notes
- Keep the puff pastry cold. Cold dough puffs up better in the oven and gives you those crisp, flaky layers.
- Slice the apples evenly. Thin, uniform slices bake evenly and soften just the right amount inside the pastry.
- Don’t overfill the turnovers. A small handful of apples per square is enough to keep the filling from leaking out.
- Seal the edges well. Press firmly with a fork to keep the filling inside and help the turnovers hold their shape.
- Cut small slits on top. This lets steam escape and prevents the pastry from getting soggy.
- Use parchment paper. It keeps the turnovers from sticking and makes cleanup easier.
- Sprinkle coarse sugar before baking. It adds a light crunch and a pretty golden finish.
- Let them cool slightly before serving. The filling will set a bit, making them easier to handle and eat.
- Make ahead and freeze. Assemble the turnovers, freeze on a tray, then bake straight from frozen with a few extra minutes of baking time.
- Reheat leftovers in the oven. A few minutes at 350°F brings back their crisp texture better than the microwave.