Apple Turnovers

27 Jan

You know what I love? The fact that an apple turnover could easily be considered breakfast, when if you really think about it, it is so very veryyyy not a breakfast item. It is dessert. But who cares?!

Using the puff pastry we made in class, we made the Palmiers (previous post) and these apple turnovers. I love apple desserts: apple pie, apple turnovers, apple crisp, baked apples, etc. etc. This, however, I only LIKED. The recipe definitely could have used more cinnamon, a touch more sugar, a touch more flavor. But they were good, and now I can place a check next to apple turnovers in my looooooong list of ‘things to make’.

Apple Turnover Filling

  • 2 oz. unsalted butter
  • 4 tart medium-sized apples, peeled and thinly sliced
  • 1 c. light brown sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • pinch of salt
  • 1 egg (used as a wash for the pastry)

In a large saute pan, melt the butter, and then add the sliced apples. Cook for 3 minutes. Add sugar and salt till combined. Simmer for 2 more minutes. Combine cornstarch and water, then add to apple mixture and cook until the sauce thickens, about 5 minutes. Cool.

Heat the oven to 375 degrees.

On a lightly floured surface, roll the puff pastry to roughly a 12″ x 12″ square. Cut in half vertically and horizontally, so that you have 4 squares, 6″x6″ each. Lightly brush egg wash along all 4 edges of each square. Place a small amount the filling, about 1/4-1/2 c. into the center of each square. The amount will depend on the size of your squares. Fold one corner of the pastry over to the opposite corner, creating a triangle. Using a fork, seal the edges. If any of the excess liquid seeps out, wipe away with a paper towel until you are able to seal the edges. Coat the top of each turnover with more egg wash, dust with granulated sugar, and cut a small slit into the top so that steam can release in the oven. Place onto baking sheet.

Bake until the pastry is evenly golden and flaky, about 20-22 minutes.

Remove the turnovers from the pan and cool on a wire rack. Serve warm or at room temperature. (Though they’re best served warm~a la mode!)

Yield: 4 turnovers


Yes, please.


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