Apple Turnovers

Well, I still have not been able to make an apple pie with all of the apples we recently acquired from our apple picking a couple of weeks ago. Yes, even after every kid gets their daily apple for lunch, we are still left with plenty of more apples. As I thought of making another batch of apple crisp, I wanted to surprise my daughter with a new dessert, and one that she has never had before; the apple turnover. If you have never had an apple turnover, it is essentially a pastry that is stuffed with either something sweet, or something savory, but typically something sweet. When you see the baked pastry, it often reminds me of an empanada or strudel.

Apple Turnovers

This dessert is really easy to make, super delicious, and bakes in less than 20 minutes.

Let’s get started.

Ingredients:

  • 1 lb Puff Pastry Sheets
  • 1 egg, beaten
  • 2 tbsp butter, melted
  • 3 apples, peeled, cut into 1/4 inch dice
  • 1/2 lemon, juiced
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 2 tsp corn starch
  • 2 tbsp all purpose flour

To a mixing bowl, add the sugar, cinnamon, nutmeg, clove, and cornstarch, and give a good mix.

To a large baking sheet, add a sheet of parchment paper and lightly brush with some of the butter.

Add the diced apples to the sugar mixture, and stir to coat. Add in the lemon juice, and stir again.

Heat the apple mixture on medium heat for about 5 minutes, then set aside and let cool.

How to make apple turnovers

During this time, lightly flour your pastry surface.

Unfold one sheet of the puff pastry onto the surface. Dust the top with a bit of flour, then use a rolling pin to roll out the dough so that it is about 12 inches long and wide.

Cut the dough into four squares.

Using the egg wash, brush the edges of the dough.

Preheat the oven to 400 degrees.

Add about 1/4 cup of the cooled apple mixture into the center of each square.

Fold over the dough to match each corner, then use a fork and gently push down onto the edges to seal each turnover. Use a strong spatula to move each sealed turnover onto the baking sheet.  Use a sharp knife and add two small slits onto the top of each turnover so that it release the steam while baking.

Repeat with remaining squares, and remaining sheet of puff pastry.

Once all of the turnovers are on the baking sheet, brush with the remaining egg mixture, the pour over any remaining sauce from the apple mixture.

Place the baking sheet into the preheated oven and bake for about 20 minutes or until golden brown.

Once cooked, remove the turnovers from the oven and set aside to let cool, about 10 minutes or so.

Apple Turnovers

When my daughter came home, and my wife for that matter, they were not only surprised by the awesome smell inside of the house (you can’t beat that apple, cinnamon smell), but their eyes lit up, and they both immediately asked ‘what are those!?’.

After I asked them to take one (I’m not a big fan of eating dessert before dinner), they were both blown away. They almost remind you of those warm apple pies you used to eat as a kid when you went to McDonalds, but much, much better. The exterior is nice and sticky from the sauce being cooked on top (I could just eat that alone), and then you get this warm, flaky crust that you can just peel apart the layers. The warm, and gooey interior is nothing short of comforting. The clove really makes the apple mixture pop and makes you wanting more.

These were a perfect dessert and a perfect snack for the family over the course of a couple of days. I hope you enjoy.

Apple Turnovers
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb Puff Pastry Sheets
  • 1 egg, beaten
  • 2 tbsp butter, melted
  • 3 apples, peeled, cut into ¼ inch dice
  • ½ lemon, juiced
  • ½ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 tsp corn starch
  • 2 tbsp all purpose flour
Instructions
  1. To a mixing bowl, add the sugar, cinnamon, nutmeg, clove, and cornstarch, and give a good mix.
  2. To a large baking sheet, add a sheet of parchment paper and lightly brush with some of the butter.
  3. Add the diced apples to the sugar mixture, and stir to coat. Add in the lemon juice, and stir again.
  4. Heat the apple mixture on medium heat for about 5 minutes, then set aside and let cool.
  5. During this time, lightly flour your pastry surface.
  6. Unfold one sheet of the puff pastry onto the surface. Dust the top with a bit of flour, then use a rolling pin to roll out the dough so that it is about 12 inches long and wide.
  7. Cut the dough into four squares.
  8. Using the egg wash, brush the edges of the dough.
  9. Preheat the oven to 400 degrees.
  10. Add about ¼ cup of the cooled apple mixture into the center of each square.
  11. Fold over the dough to match each corner, then use a fork and gently push down onto the edges to seal each turnover. Use a strong spatula to move each sealed turnover onto the baking sheet. Use a sharp knife and add two small slits onto the top of each turnover so that it release the steam while baking.
  12. Repeat with remaining squares, and remaining sheet of puff pastry.
  13. Once all of the turnovers are on the baking sheet, brush with the remaining egg mixture, the pour over any remaining sauce from the apple mixture.
  14. Place the baking sheet into the preheated oven and bake for about 20 minutes or until golden brown.
  15. Once cooked, remove the turnovers from the oven and set aside to let cool, about 10 minutes or so.
  16. When my daughter came home, and my wife for that matter, they were not only surprised by the awesome smell inside of the house (you can't beat that apple, cinnamon smell), but their eyes lit up, and they both immediately asked 'what are those!?'.
  17. After I asked them to take one (I'm not a big fan of eating dessert before dinner), they were both blown away. They almost remind you of those warm apple pies you used to eat as a kid when you went to McDonalds, but much, much better. The exterior is nice and sticky from the sauce being cooked on top (I could just eat that alone), and then you get this warm, flaky crust that you can just peel apart the layers. The warm, and gooey interior is nothing short of comforting. The clove really makes the apple mixture pop and makes you wanting more.
  18. These were a perfect dessert and a perfect snack for the family over the course of a couple of days. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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