Introduction

Puff Pastry Apple Turnovers are a delightful treat combining flaky pastry with a warm, spiced apple filling. Perfect for breakfast, dessert, or a cozy snack, these turnovers bring a comforting sweetness to any occasion.

The image shows a stack of five golden brown puff pastries on a white plate, each with three slits on top and a light dusting of powdered sugar that creates a soft white layer over the flaky crust. The pastries have multiple visible layers of cooked dough that look crispy and slightly glossy on the edges. The plate sits on a white marbled surface with a blurred wire rack in the background holding more pastries. The overall look is warm and inviting, highlighting the texture and light sweetness of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Granny Smith apples
3 tablespoons butter
¼ cup brown sugar
1½ teaspoons ground cinnamon
1½ teaspoons cornstarch (also known as cornflour)
1 pound (450 grams) frozen or chilled puff pastry
1 egg (beaten for egg wash)
Powdered (icing) sugar, to serve

Instructions

Step 1: Peel, core, and chop the apples into small pieces.
Step 2: In a frying pan over medium heat, combine the apples, butter, brown sugar, and cinnamon. Stir until the butter melts and the mixture begins to bubble.
Step 3: Reduce the heat to a low simmer and cook the apples for 10-15 minutes until they are just tender.
Step 4: Mix the cornstarch with 2 teaspoons of water and add to the apples to thicken. If the mixture becomes too thick, add a spoonful or two of water to reach the desired consistency.
Step 5: Transfer the apple filling to a plate and allow it to cool.
Step 6: Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper.
Step 7: Defrost the puff pastry if frozen, handling it carefully to keep it cool and firm.
Step 8: Cut each sheet of pastry into 5-inch by 5-inch (12cm x 12cm) squares.
Step 9: Spoon the cooled apple filling over half of each pastry square.
Step 10: Lightly brush egg wash along the edges of each square where you will fold the pastry.
Step 11: Fold each pastry piece over the filling to form a triangle, pressing the edges firmly to seal.
Step 12: Place the turnovers onto the prepared baking trays.
Step 13: Cut three small slits in the top of each turnover to allow steam to escape.
Step 14: Brush the tops with egg wash for a golden finish.
Step 15: Bake for 25-30 minutes until the turnovers are golden brown and crispy.
Step 16: Cool the turnovers on a wire rack before dusting with powdered sugar and serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Add a handful of raisins or chopped nuts to the apple filling for extra texture.
If you prefer a fruit glaze, brush the baked turnovers with warm apricot jam before dusting with sugar.
Make sure the puff pastry stays cold while assembling to keep it crisp and flaky.

Storage

Store any leftover apple turnovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes to restore crispiness. Avoid microwaving, as it may make the pastry soggy.

How to Serve

The image shows several golden brown rectangular pastries cooling on a black metal rack placed over a white marbled surface. The front pastry is cut in half, revealing two layers: the flaky, slightly shiny crust on the outside and a thick, chunky filling of soft cooked apples with a shiny cinnamon glaze inside. The pastries behind it have small slits on top, showing glimpses of the filling, and display flaky, slightly puffy layers with a baked, crisp texture. The whole scene has warm, appetizing colors and a soft focus effect on the pastries in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, while Granny Smith apples work well for their tartness, you can substitute with Fuji, Honeycrisp, or Braeburn apples depending on your sweetness preference.

Can these turnovers be frozen?

Absolutely. Freeze the unbaked turnovers on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.