Puff Pastry Apple Turnovers
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 1/2 inch cubes
- 5-6 tablespoons water
- 3 tablespoons granulated sugar, or to taste
- 1/2 teaspoon fresh lemon juice
- 1/4 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.
Can you freeze these
Hi Jean, yes, you can freeze in an air tight container or bag. Remove to thaw.
why do my puff pastery flatten out after baking? Could I be putting to much egg wash on them?
Hi Ann, if puff pastry is underbaked it will collapse. Insert a toothpick or wooden skewer and it should come out dry. If it feels wet, bake a little longer. When done, let cool on a wire rack. Hope this helps.