Description
These homemade apple turnovers feature flaky rough puff pastry filled with a warm, cinnamon-spiced apple filling. Perfectly golden and slightly crisp on the outside with a tender, fruity interior, they make a delightful dessert or snack. Made from scratch or with store-bought puff pastry, these turnovers are baked to perfection and optionally drizzled with salted caramel for extra richness.
Ingredients
Scale
Pastry
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
Filling
- 2 cups (240g) peeled & diced apples (about 2 medium apples)
- 1 teaspoon cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) granulated or brown sugar (use either)
Egg Wash
- 1 large egg
- 1 Tablespoon (15ml) milk (any kind)
Optional Topping
- 1/2 cup (145g) salted caramel, for drizzling
Instructions
- Prepare Dough: Prepare homemade rough puff pastry dough through the second refrigeration step, or thaw store-bought puff pastry sheets. Keep the dough chilled in the refrigerator until ready to use.
- Make the Filling: In a medium saucepan over medium heat, combine peeled and diced apples, cornstarch, vanilla extract, ground cinnamon, and sugar. Cook while stirring constantly for 5 minutes. Reduce heat to low and simmer the mixture for another 5 minutes. Remove from heat and allow the filling to cool for 20 minutes.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Dough: For homemade dough (makes 9 turnovers), roll the puff pastry dough out on a lightly floured surface into a 12-inch square. Cut into nine 4-inch squares with a pizza cutter or sharp knife. Place squares evenly on the prepared baking sheets (4 on one sheet, 5 on the other). For store-bought dough (makes 8 turnovers), unroll each sheet on a floured surface and cut into four squares per sheet. Transfer squares to baking sheets evenly (4 on each).
- Add Filling and Fold: Spoon about 2 to 3 tablespoons of the cooled apple filling onto the center of each square. Fold one corner of the square over the filling to form a triangle. Use a fork to crimp and seal the edges securely. Some juice may leak while baking, which is normal. Chill the shaped turnovers in the refrigerator for at least 15 minutes and up to 1 hour.
- Preheat Oven and Egg Wash: Preheat the oven to 400°F (204°C). In a small bowl, whisk together the egg and milk to make an egg wash. Brush the egg wash onto each chilled turnover to promote golden browning. Cut 2 or 3 small steam vents in the top of each turnover to allow steam to escape during baking.
- Bake: Bake the turnovers for 23 to 25 minutes, or until golden brown. Rotate the pans halfway through baking to ensure even color. Expect some butter from the homemade dough to leak out—that’s normal.
- Cool and Serve: Let the turnovers cool on the baking sheets for 5 minutes. Optionally, drizzle with salted caramel sauce before serving.
- Storage: Store leftover turnovers covered at room temperature for up to 1 day, or refrigerate for up to 5 days.
Notes
- The use of either homemade rough puff pastry or store-bought puff pastry offers flexibility according to your time and preference.
- Make sure to allow the filling to cool before adding it to the pastry to prevent sogginess.
- Crimping the edges well helps prevent leakage of filling during baking.
- Chilling the turnovers before baking helps them hold their shape and improves flakiness.
- Optional salted caramel drizzle adds a rich, sweet contrast but can be omitted for a simpler treat.
- Turnovers can be frozen after shaping and before baking; bake from frozen, adding a few extra minutes as needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple turnovers, puff pastry, apple dessert, baked apple pastry, homemade turnovers, cinnamon apple filling
