Golden brown apple turnovers with a flaky pastry crust, filled with spiced apple filling, drizzled with icing and served on a white plate. Delightful and easy fall dessert perfect for any occasion!
What Is a Turnover?
A turnover is a triangular filled pastry that looks a little bit like a hand pie. It’s made by filling pastry dough, folding and sealing the edges, and baking. Turnovers can be sweet or savory. Oftentimes, dessert turnovers are drizzled with a sweet glaze or sprinkled with powdered sugar.
Apple Turnovers are a delightful and easy fall dessert perfect for any occasion. These pastries feature a flaky, golden crust that encases a warm and spiced apple filling. The filling is made from fresh apples, sugar and a touch of cinnamon, creating a comforting and flavorful treat. Each turnover is carefully sealed and baked until perfectly crisp and golden. To add a touch of sweetness, the turnovers are drizzled with a simple icing glaze. These handheld desserts are not only delicious but also incredibly convenient to serve and enjoy. Apple Turnovers are ideal for breakfast, brunch, or an after-dinner treat. They bring together the classic flavors of autumn in a portable and satisfying form. This recipe is straightforward and requires minimal ingredients, making it perfect for busy fall days.
How to Make Apple Turnovers?
• Make the filling.
• Fill and fold the pastries.
• Bake the turnovers.
• Make the glaze then drizzle it over the cooled turnovers.
Can I Use a Different Filling?
Sure! If you are craving a different fruit filling, any of your favorite canned pie fillings would work.
How to Store Apple Turnovers?
Once baked, the turnovers can be stored in the refrigerator for 4-5 days. You can reheat them in the microwave or in the oven when ready to enjoy. You can also freeze the baked turnovers for up to 2 months after they have cooled completely. I recommend waiting to add the glaze until ready to serve.
Enjoy the aroma of baking apples and spices filling your home as these turnovers bake to perfection. Whether served warm from the oven or at room temperature, Apple Turnovers are a seasonal favorite that everyone will love. Share them with family and friends for a cozy and festive dessert experience. This recipe is sure to become a go-to for fall baking. Savor the taste of spiced apples wrapped in a tender, flaky crust with every bite!
Apple Turnovers
Course: Dessert, Brunch, BreakfastCuisine: AmericanDifficulty: Easy8
servings10
minutes25
minutes35
minutesGolden brown apple turnovers with a flaky pastry crust, filled with spiced apple filling, drizzled with icing and served on a white plate. Delightful and easy fall dessert perfect for any occasion!
Ingredients
- For Apple Turnover:
1 (17.25 ounce) package frozen puff pastry sheets, thawed according to package instructions
2 tablespoons lemon juice
4 cups water
3 – 4 medium Fuji apples – peeled, cored and sliced
2 tablespoons unsalted butter
1 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 egg+ 1 tablespoon water for egg wash
- For the glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
Directions
- Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
- Combine lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes.
- Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes.
- Stir together cornstarch and 1 tablespoon water. Pour into the skillet and mix well.
- Cook for another minute or until sauce has thickened
- Remove from heat to cool slightly.
- Use a rolling pin to roll the first sheet of the thawed pastry to an 11″ square. With a pizza cutter, cut into 4 equal-sized squares.
- Place cooled apple mixture over half of each square leaving at least a ½ inch border.
- Thoroughly Beat together 1 egg and 1 tablespoon water. Brush egg wash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal.
- Repeat steps the second sheet of puff pastry to make 8 turnovers.
- Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart and cut 2-3 small slits in the top of each turnover.
- Brush the tops with egg wash and bake 20-25 minutes or until golden and puffed.
- Cool completely before glazing.
- To make the 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.
