This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It's the perfect treat for Fall.
Servings 4 servings
For the Apple Turnovers
- 1 tablespoon butter
- 1 large granny smith apple
- 3 tablespoons packed brown sugar
- 1/8 teaspoon cinnamon
- pinch salt
- 1 sheet puff pastry defrosted
- flour for rolling
- 1 egg
- 1 tablespoon milk
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
Bake 15-17 minutes or until puffed and golden brown.
While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.
Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg