Apple Turnovers with Puff Pastry, an absolutely delicious dessert recipe made with a few simple ingredients that taste and have the flavour of Fall. Ready in well under an hour, and that includes cooling time too. A family-favourite dessert for the Thanksgiving dinner too.
I would like to say that these apple turnovers are made from scratch - well, the filling is, not the puff pastry. I mean, who has the time to make their own puff pastry?!
I certainly don't. Who knows though, if I am less busy in my next life, I might give it a go. But even then, I would probably still go for the ready-made one.
It's quick, it's dead easy to use, and if you get the ready-rolled puff pastry, all you have to do it get on with the filling.
If you use block puff pastry, you can just roll it to the desired length and thickness. I usually go for the chilled one, but if you have the frozen pastry, just thaw it overnight in the fridge, to have it cool and ready to use.
Apple turnovers are similar to hand pies, you can actually call them apple hand pies, apple empanadas, apple pasties - whatever your heart desires. It's the same heavenly dessert that goes down well with absolutely everybody in the family. Let's see how to make them!
How to make apple turnovers with puff pastry
You can certainly use regular shortcrust pastry if you want to go for a more traditional hand pie variation, but using puff pastry gives the turnovers a lovely flaky texture that goes wonderfully well with the softness of the apples.
- peel and core the apples
- quarter them, then either use a veggie chopper to chop them into small cubes, or use a knife to chop them
- melt the butter in a pan, add the cubed apples, and mix well
- cook for 2-3 minutes until the apples begin to soften
- add the brown sugar, lemon extract and cinnamon, and continue to stir for a further 1-2 minutes
NOTE! Depending on personal preference, you can either leave the apples to soften completely, in which case you can cook them for a bit longer, or leave them just tender, but still with a nice bite to them.
- remove from the heat and leave to cool completely
- roll the puff pastry, and cut 6 squares - depending on the size of the puff pastry, you might be able to cut more or less
- add 2 tablespoons of filling, then fold the pastry across diagonally to form a triangle
- line the baking tray with non-stick paper, then using a fork, crimp together the edges then transfer the turnovers to the prepared baking tray
- brush with beaten egg, make a few cuts at the top of the pastry to let the steam out, then bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) in the middle rack for about 20 minutes or until golden
This recipe can't be any simpler. And yet, we can take it to the very next level by glazing them with a nice icing sugar glaze. But that's totally optional, the turnovers are sweet enough anyway.
To make the glaze, combine quarter of a cup of icing sugar with half a tablespoon of milk, mix to get a smooth mixture, then pour it all over the apple turnovers.
Or just sprinkle some sugar on top, and they will be yummy, that's for sure. Brown sugar can be replaced with regular sugar, although the brown one adds a subtle caramel flavour to the filling.
The lemon extract is optional, but it's such a nice lemony kick, it's hard to resist. Vanilla extract is the best next thing if you don't happen to have any lemon extract.
Other apple desserts
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Apple Turnovers with Puff Pastry
- 1 ready-rolled puff pastry
- 1 tablespoon butter (15 g)
- 6 apples
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon extract
- 1 egg to brush
- Peel and core the apples.
- Cut them into quarters, then chop into small cubes - either with a knife or a vegetable cutter.
- Melt the butter, then add the chopped apples and cook for 2-3 minutes until they begin to soften.
- Add the sugar, cinnamon and lemon extract, and continue to stir for a further 1-2 minutes, or until soft.
- Remove from the heat and leave to cool completely.
- Roll out the puff pastry, cut 6 squares, then add about 2 tablespoons of filling onto each square.
- Fold the pastry across diagonally to form a triangle, and use a fork to press the edges to seal.
- Beat the egg well, then brush all over the pasties.
- Use a sharp knife or a fork to make a few cuts on top of the pastry - that will allow the steam to escape during baking.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) on the middle rack of the oven for 20 minutes or until golden.