Easy Puff Pastry Apple Turnovers
Easy puff pastry apple turnovers are bursting with apple pie flavor, with a filling that can be prepared a variety of different ways. A simple drizzle of glaze flavored with apple pie spice is all you need as a finishing touch on these flaky, fruit-filled pastries.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
For the Turnovers:
- 1 sheet of puff pastry, thawed
- 2 large apples, peeled and cored (see note)
- 3/4 tsp lemon juice
- 3 tbsp brown sugar
- 1 tbsp cornstarch
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of ground allspice optional
- Pinch of ground cardamom optional
- 1/4 cup water
For the Glaze:
- 1/4 cup plus 2 tbsp confectioners' sugar
- Pinch of apple pie spice
- 1/2 tbsp water
For the Apple Filling:
Peel and slice apples about 1/4" thin and add them to a medium saucepan. Add lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, allspice, cardamom, and water and stir to evenly coat apple slices.
Set saucepan over low-medium heat and cover. Let heat for 15-20 minutes, stirring occasionally, as the apples soften the mixture thickens and becomes gooey.
Remove from heat and let cool before proceeding.
For the Turnovers:
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Place the sheet of puff pastry onto a lightly floured surface. Flour a rolling pin and roll out the puff pastry into a square shape until it's approximately 12-13 inches long on all sides.
Using a pastry or a pizza wheel, cut the sheet into four equal squares.
Scoop about 1/4 cup of apple pie filling onto each square and situate it onto one diagonal half of the square, leaving about 1/2" of space around the edges.
Using your finger or a pastry brush, very lightly wet the edges that you'll be sealing with water to help them stick.
Fold each square in half over the filling, and press the edges to seal. I went back over the edges and pressed with the tines of a fork to crimp them.
Bake turnovers for 15 or so minutes, or until they have puffed up and become golden. Let cool on the baking sheet for a few minutes, and then carefully transfer to a wire rack to cool completely.
For the Glaze:
Whisk together confectioners' sugar and apple pie spice in a bowl. Slowly add water until the glaze is pourable but is still thick enough to maintain a drizzle shape. If you've added too much water, add a little bit extra confectioners' sugar until the consistency is to your liking.
Drizzle glaze onto completely cooled turnovers and let set.
**You will have about 3/4 cup of leftover apple filling. You can make more than four turnovers, or use it to top pancakes/waffles, yogurt, ice cream, etc.
I like to use Gala, Ambrosia, or Honeycrisp apples when making apple pie filling, but you can use one or more of your preferred varieties.
The nutritional info is listed for one whole turnover. Since they're rather large I debated listed them as 8 servings instead of 4, but stuck with listing nutrition for a whole one. Obviously reduce the stats in half if you're sharing one! :)
Serving: 1turnover | Calories: 356kcal | Carbohydrates: 54g | Protein: 4.7g | Fat: 15.1g | Saturated Fat: 7.5g | Sodium: 213mg | Potassium: 84mg | Fiber: 3.2g | Sugar: 27.1g | Iron: 2mg