Apples and cinnamon enveloped in a light and flaky pastry. This is simply the easiest method for making homemade apple turnovers.
But which apples should I use?
Taste and texture are important. There are some apples that should only be eaten fresh and there are others that are better when cooked.
I’ve recently become a big fan of J. Kenji López-Alt who is the Managing Culinary Director of Serious Eats. He tested 10 varieties of apples by baking 10 apple pies! To read more, here is his post: What are the best apples for pie?
A brief summary of his results:
Braeburn and Golden Delicious are the clear winners. Use one variety or a mixture of both in your turnovers.
Cooking the apples first before filling the turnovers is also a must. This ensures the apples are cooked through after baking.
- 3 apples, peeled, cored and cut into ½ inch cubes
- 5-6 tablespoons water
- 3 tablespoons granulated sugar, or to taste
- ½ teaspoon fresh lemon juice
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- 1 egg yolk, beaten
- 1 package store bought puff pastry, thawed
- Cinnamon sugar, optional
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine apples, water, sugar, lemon juice, cinnamon and nutmeg in a large saucepan.
- Cook over medium heat, stirring occasionally, until apples soften but still hold their shape, approximately 8-10 minutes.
- If apples become dry, add more water, 1 tablespoon at a time.
- Roll out puff pastry into two 9 x 9 squares. Cut each square into 4 squares of equal size.
- Place puff pastry onto prepared baking sheet.
- Place approximately 2 tablespoons of apple filling in the centre of each square.
- Lightly brush egg yolk around the edges of the puff pastry.
- Fold over and press the edges together, using a fork, to seal in the apple filling.
- Brush top with egg wash.
- Sprinkle with cinnamon sugar, if desired.
- Bake for 20-23 minutes or until lightly browned and puffed.
- Transfer to wire rack to cool completely.