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Renae Wilson
Renae Wilson
Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
published Jul 26, 2021
Easiest Fall Ever
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A flaky and buttery treat, apple turnovers are simple and delicious. When made with store-bought puff pastry, they work up in no time.
Serves8Prep25 minutesCook20 minutes to 30 minutesJump to Recipe
Jump to Recipe
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A flaky and buttery treat, apple turnovers are simple and delicious. When made with store-bought puff pastry, they work up in no time. Not overly sweet, they pair great with a morning cup of coffee.
There are tons of ways to customize apple turnovers and make them your own. My favorite: Adding a tablespoon of shredded cheddar cheese inside for a savory touch.
What’s the Difference Between a Turnover and Strudel?
A turnover is a baked good made from puff pastry that’s filled with cooked fruit and is sealed by turning the dough over onto itself. Strudels, on the other hand, have a dough that’s stretched wildly thin. A filling is then layered in and the pastry is rolled. When sliced, it looks like a whirlpool inside.
What Are the Best Apples for Turnovers?
The best apples to use for a turnover are ones that have a firm flesh so they still retain a bit of snap after cooking. Tart apples also help cut through the butteriness of the pastry and stand up to the sugar. Classic Granny Smiths or blushing Pink Lady apples are the way to go.
How to Keep the Turnover from Leaking?
Keeping all that pucker-up goodness inside is simple.
- Brush the edges of your pastry squares with egg wash, then seal and crimp the sides with a fork.
- Slicing a small X in the top of the pastry will release steam and allow airflow through the turnover to cook the pastry evenly and keep it from leaking.
Apple Turnover
A flaky and buttery treat, apple turnovers are simple and delicious. When made with store-bought puff pastry, they work up in no time.
Prep time 25 minutes
Cook time 20 minutes to 30 minutes
Serves 8
Nutritional Info
Ingredients
- 1 (about 16-ounce) package
frozen puff pastry
- 1
large egg
- 1 1/2 pounds
Granny Smith or Pink Lady apples (3 to 5 apples)
- 3 tablespoons
water, divided
- 2 tablespoons
unsalted butter
- 1/4 cup
packed dark brown sugar
- 2 teaspoons
apple cider vinegar or lemon juice
- 3/4 teaspoon
ground cinnamon
- 1/4 teaspoon
ground nutmeg
- 1/4 teaspoon
kosher salt
- 1 tablespoon
all-purpose flour, plus more for dusting
- 1 teaspoon
vanilla extract
Turbinado sugar or sanding sugar, for sprinkling (optional)
Instructions
Thaw 1 package puff pastry in the refrigerator according to package instructions.
Arrange two racks to divide the oven into thirds. Heat the oven to 400℉. Meanwhile, whisk 1 large egg and 1 tablespoon of the water together in a small bowl. Halve, core, and chop 1 1/2 pounds apples (no need to peel) into 1/2-inch pieces (about 5 cups).
Melt 2 tablespoons unsalted butter in a large saucepan over medium-high heat and cook until starting to lightly brown, about 4 minutes. Add the apples, 2 teaspoons apple cider vinegar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Sauté the apples, stirring occasionally, until starting to soften, about 7 minutes.
Add 1/4 cup packed dark brown sugar and the remaining 2 tablespoons water. Stir until the sugar is melted. Add 1 tablespoon all-purpose flour and 1 teaspoon vanilla extract and stir to combine. Cook until most of the apples are soft and jammy, about 2 minutes. Scrape onto a plate and refrigerate until cooled to the touch, about 15 minutes.
Line 2 rimmed baking sheets with parchment paper. Lightly dust a work surface with flour. Remove one sheet of puff pastry from the refrigerator. Unfold and roll it into a 12-inch square if needed. Working quickly to keep the pastry cold, cut into 4 squares. Imagining a diagonal line from corner to corner, scoop about 1/4 cup of the apple mixture onto the lower half of each square, leaving a 1/2-inch border.
Lightly brush the edges of each square with the egg wash. Fold the top right half of each square over the filling to meet the lower left corner, forming a triangular pocket. Crimp and press the edges of each pastry together with a fork to completely seal. Place on a baking sheet and refrigerate for at least 15 minutes.
Meanwhile, repeat forming the remaining turnovers and place on the second baking sheet. Refrigerate for at least 15 minutes.
Lightly brush with the egg wash. Using a sharp knife, slice a small “x” into the top of each turnover. Sprinkle with sanding or turbinado sugar, if using.
Bake for 15 minutes. Rotate the baking sheets from front to back and between racks. Bake until the turnovers are golden-brown, 10 to 15 minutes more. Cool on the baking sheets for at least 5 minutes before serving.
Recipe Notes
Make ahead: The turnovers can be assembled and frozen unbaked. Freeze until solid on the baking sheet, then transfer to a freezer zip-top bag. Bake straight from the freezer; this will take 10 to 15 minutes more baking time.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in a 375ºF oven for about 10 minutes.
Filed in:
autumn
baked goods
Dessert
snacks
winter
apples
