Description
Flaky, golden puff pastry filled with a warm, cinnamon-spiced apple filling and topped with a sweet glaze. These turnovers are a cozy treat perfect for fall or anytime you're craving apple pie in a handheld form.
Ingredients
Units
Scale
- 2 sheets puff pastry (1 box Pillsbury Puff Pastry)
- 1 tablespoon unsalted butter
- 2 medium apples, peeled, cored & diced
- 1/2 teaspoon ground cinnamon
- 3 tablespoons brown sugar, packed
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 3 tablespoons raisins
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon flour (for dusting work area, rolling pin & hands)
- 1/2 cup powdered sugar
- 1 tablespoon heavy whipping cream (add another tablespoon if needed)
Instructions
- Move store-bought puff pastry from freezer to fridge to thaw overnight.
- In a medium pot, add diced apples, lemon juice and butter over medium-low heat. Stir and simmer for about 6 minutes until apples are softened.
- Stir in cinnamon and brown sugar. Continue to simmer for another 2 minutes.
- Dilute cornstarch in water. Pour over apple mixture to thicken. Blend well. Turn off heat and cool apple filling.
- Take Pillsbury Puff Pastry from fridge. Take 1 sheet of pastry and put back 2nd pastry in fridge until ready to use.
- Lightly flour work area, rolling pin and hands. Unfold puff pastry with folds facing you.
- If making rectangular turnovers, no need to use rolling pin. Cut with pizza cutter using fold as guide then cut at the center yielding 6 pieces.
- If making triangle turnovers, use rolling pin to shape into square. Watch video for reference.
- Divide apple filling into 6 portions (rectangle) or 12 portions (triangle).
- Use paring knife to place 4 slits (rectangle) or 3 slits (triangle) on top for steam to escape.
- Lightly brush edges with egg wash. Add filling to center of lower dough. Place top dough over filling. Seal and crimp edges with fork.
- Transfer to a parchment-lined baking sheet, leaving space between turnovers.
- Take 2nd puff pastry from fridge and repeat assembly.
- Cover baking sheet with foil and freeze for 10 minutes.
- Meanwhile, preheat oven to 400°F.
- Remove foil, brush tops with egg wash and bake for 25–30 minutes (mine took 30 minutes).
- Cool for 3 minutes on baking sheet, then transfer to wire rack to cool completely.
- Mix powdered sugar and heavy cream to make glaze. Adjust consistency if needed.
- Drizzle glaze over cooled turnovers. Enjoy!
Notes
Freeze assembled turnovers before baking to prevent leakage. Adjust glaze consistency with more sugar or cream as needed. Perfect served warm with coffee or tea.
Nutrition
- Serving Size: 1 turnover
- Calories: 260
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
