Apple turnovers are so easy to make, especially with ready made puff pastry. Nobody can resist a warm apple filling with light and flaky crust.
– Why should you try making these apple turnovers?
Because they are super easy to make and so good with a cup of coffee or tea, especially in this cold weather.
– Can I make the apple filling ahead of time?
Absolutely, you can make the apple filling in advance and store in the refrigerator for a couple of days before assembling the turnovers.
– How can I serve these apple turnovers?
There are so many possibilities…with coffee or tea, with ice cream, with a dollop of whipped cream, and with whatever your palate calls for.
– Can I reheat the apple turnovers?
Yes! You can reheat the turnovers in the air-fryer or in the oven at low temperature for a few minutes and the turnovers will be crispy and flaky just like freshly baked. Do not us the microwave ad the puff pastry will be soft and soggy.
– Are you ready to see what I did?
- 850 g apple peeled and cut into small pieces
- 2 tablespoons fresh lemon juice
- ½ cup brown sugar
- ¼ cup sugar
- 1 tablespoon ground cinnamon
- 1 pinch ground nutmeg
- ½ teaspoon vanilla extract
- 2 tablespoons butter
- 15 g corn starch mixed in 20 ml of water
- 1 package of ready-made puff pastry
- Egg for egg wash
Mix all the ingredients on the apple filling list, except for the cornstarch mix and place in a medium pan under a medium heat. Cook for approximately 4 to 5 minutes, until the apples are slightly soft.
Sprinkle the cornstarch mix into the apple, mix and cook for another 30 seconds.
Remove from the heat and let it cool.
At this point you can store into the refrigerator to use in later time or continue to assembly the turnovers after the apple filling is completely cool.
Preheat the oven to 400oF.
Lightly flour your work surface. Unfold puff pastry sheets. Using a rolling pin, roll over the pastry to seal any perforations. Cut each sheet into 4 squares.
Scoop 2 -3 tablespoons of apple filling (I like my turnovers loaded with apples), on one side of the square and fold over to form a rectangle. Use a fork to crimp all around the edges to seal.
Place the turnovers on a baking sheet spacing them. Cut 2 to 3 slits in the tops of each turnover.
Wisk the egg with 1 tablespoon of water and brush the turnovers with the egg wash square.
Bake for 15 to 20 minutes or until the turnovers are golden and puffed.
Remove the baking sheet form the oven and let the turnovers cool in a wire rack.
Serve warm or at room temperature.
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