Apple turnover recipe made with one sheet puff pastry, apples, brown sugar, and spices.
Now that you are armed with a 15-minute puff pastry recipe, you are considered dangerous.
You are capable of whipping up an apple turnover recipe, flaky appetizers with ham and cheese, and French pastries at any time of day. Please, use this information carefully and to your advantage during the whole holiday season.
If you're still afraid of dough, this is the one dough you shouldn't fear! It only requires 3 ingredients plus a little rolling, and you're done 15 minutes later.
The best 15 minutes you'll spend this morning is making this dough. I can barely talk about the flaky layers. Oh, the flaky layers. And the buttery scent while it bakes? My tongue was almost on the floor. I was laying next to the oven getting high off the scent. Ok, too much information.
I tweaked the apple filling recipe from my apple-stuffed baked apples and use it in these turnovers. It did not disappoint. In fact, these turnovers were the highlight of my morning all week.
So, let's review. Make this easy dough: recipe here.
Saute some apples. Roll the dough out into a perfect square. Pile the apples into each of the four corners of the dough. Trim, fold over, and crimp the edges closed. Bake until your kitchen smells like Heaven (20 minutes to Heaven).
I love that this apple turnover recipe makes just 4 turnovers. They freeze very well, both pre-bake and post-bake, so you can always keep them on hand. I love using them as a fun breakfast treat on the weekends.
Don't let apple turnovers cool. Eat them right away. Your fingertips will recover from the burns, trust me.
Tips for a flawless apple turnover recipe:
- Puff pastry is superior to pie dough when making turnovers, in my not-so-humble opinion.
- Dice the apple small, but not too finely. See the photo above for reference.
- A beaten egg yolk brushed on top will help make these apple turnovers look like they're from a bakery. Turbinado corase sugar helps, too, but is totally optional.
Apple Turnovers
4 apple turnovers
Ingredients
- 1 batch of 15-minute puff pastry (see notes)
- 2 cups diced apples (from about 3 small apples)
- 1 teaspoon ground cinnamon
- 1 tablespoons freshly squeezed lemon juice
- ¼ cup light brown sugar
- 1 tablespoon unsalted butter
- pinch of salt
- 1 large egg yolk, beaten
- coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 400-degrees F, and line a large baking sheet with parchment paper.
- First, peel and core the apples and dice them. You should have 2 cups of diced apples. A little less is fine.
- Add the apples, cinnamon, lemon juice, sugar, butter and salt to a sauté pan, and cook over medium heat until the apples soften and caramelize, about 7 minutes. Stir frequently.
- Remove the apples from the heat and let cool.
- Meanwhile, roll out the dough into a 12-inch square. Use flour as you go to prevent sticking.
- Divide the apple mixture into 4 piles in the corners of the dough, but leave about ¾" of border. Cut the dough into four equal squares. Fold the edges of the dough over each of the apple piles. You will have 4 triangular pies.
- Crimp the edges closed with your fingers and the tines of a fork.
- Carefully move the pies to the baking sheet.
- Brush each pie generously with the beaten egg yolk. Sprinkle with coarse sugar, if using.
- Bake the pies for 20 minutes, or until golden brown and puffy. Serve immediately.
Notes
Half batch of my puff pastry recipe is here.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 730Total Fat: 46gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 100mgSodium: 327mgCarbohydrates: 70gFiber: 3gSugar: 19gProtein: 10g
Kitty says
I made this today and they are perfect! I used your 15-minute puff pastry recipe and it was so flaky and crispy! One tip for those who make these though: Remember to thaw the pastry before using! Thank you so much for this wonderful recipe!
Christina Lane says
Thanks, Kitty! You're so kind <3
Sherran Moyer says
I weighed the flour for the puff pastry (125g) so I knew I was using right amount, but instead of the dough being crumbly and somewhat dry, mine was the opposite, very wet. I just used a lot of flour during the rolling out process and it was fine, but wondering if 125g is the correct amount. Loved the outcome, very easy and super good. Will definitely make again and again.
LISA S says
This was a great recipe. Flaky puff pastry. Who knew it was so easy!
Adriana Celko says
I just made these this morning and after my first bite I almost swooned because they were SO. FREAKING. DELICIOUS! Just like everything else on here, these are the bom.com. Thanks Christina!
Hank says
Thees are fantastic. I have made them several times with great success. Question. Can I assemble these an hour or two in advance and then bake them? Should I refrigerate them while I wait? I'm never sure when my wife is going to get up on the weekends.