These easy apple turnovers make the perfect fall dessert!
Servings 8 turnovers
- 1 (17.3 ounce) box frozen puff pastry, thawed according to package directions
- 4 medium apples, peeled, cored, and cut into ¼-inch slices (I use a combination of Granny Smith and Honey Crisp)
- 1 tablespoon fresh lemon juice
- 2 tablespoons salted butter, cut into small pieces
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- Milk for brushing
For the Vanilla Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Preheat oven to 375°F.
Place the apple slices in a medium bowl; toss with lemon juice. Scatter the butter pieces over the apples.
In a small bowl, mix together the sugar, cornstarch, and cinnamon. Stir the sugar mixture into the apples.
Unwrap each of the puff pastry sheets. Cut each sheet of puff pastry into 4 squares, about 5 inches each.
Spoon the apple filling onto the center of each square. You probably will not use all of the apple filling, so you can sauté any leftovers in a skillet of butter!
Brush the edges with milk and fold over to make a triangle. Seal and crimp with the tines of a fork.
Arrange the turnovers on a parchment-lined baking sheet.
Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.
To Make the Vanilla Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Transfer the glaze to a piping bag or Ziploc bag, snip off the corner, and drizzle over the cooled turnovers.
- Keep the puff pastry nice and cold so that it stays flaky and puffy (rather than dense) when baked.
- Use a firm flesh apple that will not break down into mush during the cooking process. We like a combination of Granny Smith and Honey Crisp apples for the best sweet and tart flavors.
- You will probably have some apple filling leftover if it doesn't all fit into the turnovers. That's fine! You can sauté the extra apples in a skillet with butter for an easy side dish with dinner or a nice topping on vanilla ice cream.
- It's not necessary to cut small slits in the top of each turnover for steam to release.
- If you plan to serve the turnovers warm, you can glaze them while they're still hot. Just be aware that some of the icing might melt off or look messy (but they'll still taste good)! Otherwise, allow the turnovers to cool before drizzling with glaze. Once the glaze sets, enjoy the turnovers at room temperature.
- Instead of thin slices, dice the apples into small pieces. Either way will work, so it's just a matter of personal preference.
- To make just 4 turnovers, cut all of the ingredients in half, using one sheet of puff pastry.
- Add a dash of cinnamon to the glaze, or season the filling with extra warm spices like cardamom, cloves, ginger, nutmeg, or allspice.
- For a darker, more brown and shiny finish, brush the top of the turnovers with an egg wash (a large egg whisked together with about 1 tablespoon water) and sprinkle with coarse sugar and cinnamon before baking.
- Swap out half of the sugar for brown sugar for a slightly different flavor.
Serving: 1turnover | Calories: 484kcal | Carbohydrates: 61g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 166mg | Potassium: 95mg | Fiber: 2g | Sugar: 32g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg