Ingredients
Dough Options
- 1 lb. homemade rough puff pastry or store-bought frozen puff pastry (thawed if frozen)
Making puff pastry from scratch can be rewarding, but for those new to baking, store-bought dough is an excellent alternative. It provides the same light, flaky texture without requiring hours of preparation.
Apple Filling
- 2 cups (240g) peeled and 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 (either can be used)
Apples are the heart of this dessert, so selecting the right variety is crucial. Firm apples such as Granny Smith, Honeycrisp, or Fuji work best because they hold their shape during baking and offer a nice balance of sweetness and tartness. If desired, other fruits such as pears or peaches can be substituted to create different flavor variations.
Egg Wash and Topping
- 1 large egg
- 1 tablespoon (15ml) milk (any kind)
- Optional: 1/2 cup caramel sauce for drizzling
The egg wash is essential for achieving a golden, glossy finish on the turnovers. If an egg-free version is needed, an extra tablespoon of milk can be used as a substitute.
Instructions
1. Preparing the Dough
If using homemade puff pastry, ensure it has been chilled properly. Cold dough creates flaky layers, so it is important to keep it refrigerated until ready to use.
For homemade dough, roll it into a 12-inch square on a lightly floured surface. Use a sharp knife or pizza cutter to divide it into nine equal squares. If using store-bought dough, unroll it onto a floured surface and cut each sheet into four squares, yielding eight turnovers. Transfer the dough squares onto baking sheets lined with parchment paper or silicone baking mats.
2. Cooking the Apple Filling
In a medium saucepan over medium heat, combine the diced apples, cornstarch, vanilla, cinnamon, and sugar. Stir constantly for about five minutes, then reduce the heat to low and let the mixture simmer for another five minutes. This process allows the apples to soften slightly and the flavors to blend.
Remove the saucepan from heat and let the filling cool for about 20 minutes before assembling the turnovers. This step prevents the warm filling from melting the pastry dough.
3. Assembling the Turnovers
Spoon two to three tablespoons of the apple filling onto the center of each pastry square. Be careful not to overfill, as this can cause the turnovers to burst open while baking.
Fold one corner of each square over the filling to form a triangle. Using a fork, press the edges firmly together to seal. This step ensures the turnovers hold their shape while baking. If any apple juices leak out, it is completely normal and will not affect the final result.
4. Chilling the Turnovers
To prevent the turnovers from losing their shape in the oven, place them in the refrigerator for at least 15 minutes. If time allows, chilling them for up to an hour will further enhance their structure.
For those who prefer to prepare turnovers ahead of time, they can be frozen at this stage and baked later. Simply place them in an airtight container or wrap them individually in plastic wrap before freezing.
5. Baking the Turnovers
Preheat the oven to 400°F (204°C). While the oven is heating, whisk together the egg and milk to create an egg wash. Using a pastry brush, lightly coat the tops of each turnover with the mixture. This will give them a beautifully golden, shiny finish.
Using a sharp knife, cut two or three small slits into the tops of each turnover. These steam vents allow moisture to escape, preventing the turnovers from becoming soggy.
Bake for 23 to 25 minutes, or until the turnovers are golden brown and puffed up. Rotate the baking sheets halfway through to ensure even browning. If some butter leaks from the homemade dough, this is completely normal and will not affect the texture of the turnovers.
6. Cooling and Serving
Once baked, allow the turnovers to cool on the baking sheet for about five minutes before transferring them to a wire rack. If desired, drizzle them with caramel sauce before serving.
Notes
Choosing the Right Apples
For a balanced flavor, a mix of tart and sweet apples works best. Granny Smith apples provide a tangy contrast to the sweetness of the sugar, while Honeycrisp or Fuji apples add natural sweetness.
Preventing a Soggy Crust
To avoid a soggy crust, ensure that the filling is not too wet. If the apple mixture releases too much liquid, drain any excess before spooning it onto the pastry. Additionally, cutting small slits in the dough helps release steam and keeps the turnovers crisp.
Alternative Fillings and Add-Ins
This recipe is versatile and can be adapted in many ways. For added texture, chopped pecans or walnuts can be mixed into the filling. Raisins or dried cranberries also work well for a slightly different flavor.
Storage and Reheating
Leftover turnovers can be stored at room temperature for one day or in the refrigerator for up to five days. To keep them crisp, reheat them in a preheated oven at 350°F (177°C) for five to ten minutes rather than using a microwave.
If freezing baked turnovers, allow them to cool completely before placing them in an airtight container. They can be stored for up to two months. When ready to enjoy, let them thaw in the refrigerator overnight before reheating.
- Prep Time: 40 minutes
- Cook Time: 22 minutes