Puff Pastry Apple Turnovers Ingredients​

You don’t need fancy ingredients to make impressive apple turnovers. Keep reading for the full recipe with measurements and instructions in the recipe card below, plus all my best tips! Here’s what you’ll need for this recipe:

Apple Filling​

• Apples: I recommend Granny Smith, Jonagold, Honeycrisp, Braeburn, or Pink Lady.
• Unsalted butter
• Brown sugar
• Cinnamon
• Nutmeg
• Cornstarch
• Puff pastry
• Egg
• Water
• 
  
• Glaze
• Powder sugar
• Milk or water

Apple Filling​

1. Prep apples. Peel and finely dice the apples into ½ inch pieces.
2. Make apple filling: Combine the diced apples, butter, brown sugar and all spices & cornstarch in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple mixture up to 3 days ahead of time and store in the fridge until ready to use.

Turnovers​

1. Prep pastry and oven. Allow the puff pastry to thaw to room temperature according to the package instructions. Preheat the oven to 400ºF.
2. Roll and divide pastry. Working with one sheet at a time, use a rolling pin to roll the pastry into a 15 by 10 inch rectangle. Divide the pastry into 6 even squares that are about 5×5 inches.
3. Apply egg wash. Combine the egg and water in a small dish to make the egg wash. Using a pastry brush, brush the egg wash along the outside of each square. Prep apples. Peel and finely dice the apples into ½ inch pieces.

Assemble turnovers. Spoon about 2 tablespoons of apple filling onto each square. Fold the puff pastry over, creating a triangle. Use a fork to firmly crimp the edges together. Brush each turnover with egg wash and add 2 vent slits with a knife.

Bake. Transfer the turnovers to a baking sheet lined with a silicone mat or parchment paper. Bake at 400ºF for 18-20 minutes or until golden brown and puffy.

1. Cool. Allow the turnovers to cool for 10-15 minutes before adding the glaze.

Glaze​

1. Make glaze. In a small mixing bowl combine the powdered sugar and milk. If the glaze is too thin, add more powdered sugar 1-2 teaspoons at a time, if the glaze is too thick add more liquid 1-2 teaspoons at a time. Drizzle over the turnovers.