These Easy Apple Turnovers are a wonderful way to enjoy apples in a quick and easy, impressive dessert.
Fall is prime time for apple picking. And even though you can find pretty decent apples all year long, we all feel compelled to make all the apple desserts in the fall, don’t we? This is a good one. My cherry turnovers are made with homemade pie crust, but these apple turnovers are super easy to make with already-made puff pastry. They’re awfully pretty too since they’re drizzled with glaze.
- Granny Smith apples
- white sugar
- ground cinnamon
- all purpose flour
- puff pastry
- powdered sugar
- vanilla extract
How to make Easy Apple Turnovers:
The complete, printable recipe is at the end of this post.
Peel and chop the apples, and add them to a pan along with cinnamon and sugar. Cook until softened- about 5 minutes. Then stir in the flour. This makes the apple filling for your apple turnovers.
Lay out the puff pastry and cut it into squares. Add apple filling to the center of each piece of puff pastry. Brush the edges of the pastry with eggwash. Then fold the pastry over to create a triangle.
Brush the turnovers with more egg wash, and then use a fork to seal the edges. Cut small slits in the top of each turnover to allow steam to escape while baking.
Bake the apple turnovers for 18 to 25 minutes, until puffed and golden. Let them cool. Then transfer the turnovers to a rack and drizzle them with a simple, sweet vanilla glaze.
Let your apple turnovers cool completely before you try to stack them on a platter. If you’d like to save some for later, they should freeze well too. Wrap them individually with plastic wrap and then drop them in a large zip baggie or sealed container and freeze. Thaw as you’d like to enjoy them.
Serve apple turnovers for dessert, and they also make a delicious breakfast or afternoon snack. They’re like a small, flaky apple pie. The apple filling is cinnamon-spiced and delicious. Enjoy!
Easy Apple Turnovers
- 2½ cups Granny Smith apples (peeled, cored and chopped)
- ⅓ cup granulated white sugar
- 1½ teaspoons ground cinnamon
- 2 tablespoons all purpose flour (plus a little more)
- One 17.3-ounce package puff pastry, thawed according to package directions
- 1 large egg (lightly beaten with 1 tablespoon water)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
PREPARE THE APPLES:
- To a medium saucepan, add the chopped apple, sugar, and cinnamon and stir well to coat the apple. Put the saucepan over medium heat, cover it, and cook for 5 minutes, stirring occasionally. Stir in the flour and cook 30 seconds more, stirring constantly. Cool to room temperature. You should have about 1 cup of apple filling.
ASSEMBLE AND BAKE THE TURNOVERS:
- Preheat the oven to 400 degrees F. Line 2 large baking trays with parchment paper or silpat liners.
- Unfold the puff pastry sheets, and roll them both out on a lightly floured surface to a square about 10 inches. Cut each sheet into 4 equal parts. Place 2 tablespoons of apple filling in the center of each of the 8 puff pastry squares. Lightly brush 2 adjacent sides of each pastry square with eggwash, and fold them over onto the non-eggwashed edges to form triangles.
- Arrange the pastries on the prepared baking trays. Lightly brush the tops with more eggwash. Crimp the sides of each pastry with a fork. Use a paring knife to cut 3 small slits in the top of each pastry. Bake until the pastries are puffed and golden, about 18 to 25 minutes minutes, rotating the trays once halfway through. Cool completely before glazing.
GLAZE THE TURNOVERS:
- To a medium bowl, add the powdered sugar and vanilla. While stirring with a fork, add enough milk so that it forms a glaze consistency. Transfer the pastries to a wire rack. Drizzle the glaze on top. Let the glaze set before serving.