Learn how to make easy and quick Apple Turnovers: flaky crust is filled with juicy apple filling and drizzled with sugar glaze. They can be made from scratch with pie crust, or you can use store bought phyllo dough or Pillsbury crescent rolls. This recipe is using frozen puff pastry and homemade apple filling (you don’t even need to cook the filling). Of course, you can use store bought apple pie filling, or other fruit filling as well.
Even though some apple turnovers are fried, these are better baked because puff pastry already contains enough fat for flavor.
One sheet of puff pastry and 2 apples are enough to make 4 big turnovers or 9 mini ones.
- 1 sheet puff pastry defrosted, (1/2 of the 17.3 ounces package)
- 2 large tart apples, about 3/4 pound
- 1/4 teaspoon grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 1/2 Tablespoon brown sugar
- 1/2 Tablespoon cornstarch
- 1/8 teaspoon ground cinnamon
- a pinch of ground nutmeg (optional)
- 1 egg beaten with 1 Tablespoon milk
- 2 Tbs powdered sugar
- a little bit of milk
Peel and core the apples, then cut them in small dice. Toss the apples with the lemon zest and juice, brown sugar, cornstarch, cinnamon and nutmeg.
Roll puff pastry on a floured board to a square. Cut it into 9 smaller squares. Brush the edges with the egg wash. Place apple mixture on each square. Fold dough over to form a triangle and press the edges with a fork.
Place on a baking pan lined with parchment paper. Brush the tops with egg wash and make 3 small slits to allow the steam to vent. Bake for 20-25 minutes in 400 F preheated oven or until golden.
To make a glaze, mix powdered sugar with just a little bit of milk or water to get a thick liquid you can easily drizzle. Drizzle the glaze over the tops.
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These looks so tempting. I haven’t had one for years and think I’d forgotten about them so it’s lovely to be reminded. I haven’t ever made one but I’m thinking about it now.
Corina, give it a shot! It is not complicated at all.