What could possibly be better than flaky pastries filled with gooey cinnamon apple filling? This is a warm and cozy treat that is perfect on a cold day or simply just because you’re in the mood for something delicious.
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Recipe Overview
- Prep Time: 15 minutes
- Cool Time: 45 minutes
- Cook Time: 30 minutes
- Servings: 8 turnovers
What You’ll Need
- Measuring cups and spoons– these are my favorite because each cup has multiple measurements
- Whisk
- Mixing bowls
- Large skillet
- Rolling pin– this one is great because you can measure your thickness with the rings and the baking mat is super helpful as well
Ingredients
- 2 tablespoons butter
- 4 cups peeled, cored, and diced 1/3″ thick Granny Smith apples
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- a dash of vanilla extract
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- 2 sheets (thawed) puff pastry
- 1 large egg
- 1 teaspoon water
- 3/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 400°F. Line baking sheets with parchment paper.
- In a large skillet over medium heat, melt the butter. Add the apples and cook for a few minutes while stirring frequently. Add brown sugar, cinnamon, vanilla, and salt
- Stir to coat the apple pieces. Cook 5 to 10 minutes or until the apples are softened and become syrupy. Reduce heat to low.
- Sprinkle in the cornstarch while gently stirring, cook until the juices boil and thicken, about 1 minute.
- Transfer to a separate bowl. Let cool for 15 minutes then refrigerate until chilled.
- Roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.
- Place a square of puff pastry on the baking sheet and lightly brush the edges of each square with the egg wash (just enough to help seal the edges).
- Place a few tablespoons of filling in each square leaving approximately 1/2-inch border.
- Fold one point of the puff pastry over the filling to the opposite point, creating a triangle. Seal in the filling by pressing the lines of a fork along both straight edges. Brush the top with egg wash and cut 3 small slits in the top.
- Bake for 18 to 20 minutes or until the pastry is golden and puffed.
Egg wash
- Add egg and water listed above to a small bowl and whisk until combined. Use a pastry brush if you have one, if not you can use clean fingers to dip and lightly spread along the edges.
Glaze
- Mix the powdered sugar with the milk until it is smooth, you can use a piping bag if you have one or simply use a fork to drizzle.
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Final Thoughts
This bakery-style recipe is buttery, flaky and filled with warm cinnamon apples. Try it with the icing, with just a dusting of powdered sugar, or no topping at all. If you’re in the baking mood today and you’d like more inspiration, check out my Easy Lemon Loaf Recipe – Hey Ivy 🍋