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Apple Turnovers
Servings: 9 turnovers
Author: Kitchen Nostalgia
  • 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
  • GLAZE:
  • 2 Tbs powdered sugar
  • a little bit of milk
  1. 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.
  2. 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.
  3. 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.
  4. 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.