These scrumptious Easy Apple Turnovers are plump full of juicy honey-crisp apples, cinnamon, nutmeg, and cloves and baked in a flaky crust.
Author:Beth Pierce
Prep Time:35 minutes
Cook Time:45 minutes
Total Time:1 hour 20 minutes
Yield:8
Category:Pastry
Method:Baking
Cuisine:American
Ingredients
1 box (17.3 ounce) puff pastry (2 sheets)
2 tablespoons butter
4 honey crisp apple peeled cored and cut in small dice
1/2 cup light brown sugar
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 tablespoon water
1 1/2 teaspoons cornstarch
1 egg
1 tablespoon milk
3/4 cup powdered sugar
Instructions
Melt butter in a skillet over medium-low heat. Add apples and cook for 15 minutes or until they have begun to soften. Add brown sugar, cinnamon, cloves, and nutmeg and simmer for 8-10 minutes or until fully softened. Stir water and cornstarch together and add to apples. Cook until slightly thickened, about 1 minute.
Remove from heat and cool to room temperature.
Puff pastry will need to be thawed for 20-30 minutes prior to use. Do not thaw too long (see instructions on box),
Unfold each sheet of puff pastry and place it on a lightly floured surface. Cut into 4 equal squares. Place the squares on a parchment paper-covered baking sheet. Top each with a heaping tablespoon or so of apple mixture and fold over and press edges to seal, creating a triangle. Crimp edges with a fork dipped in flour. Beat egg until frothy. Brush on a light coat of egg wash with a pastry brush
Bake at 400 degrees for 18-20 minutes or until turnovers are puffed and golden brown. Let turnovers cool on a wire rack.
Whisk milk and powdered sugar until smooth and drizzle over cooled turnovers
Notes
If you prefer, you can sprinkle the tops with coarse sugar before baking.
My go-to apples for this recipe are Honey Crisp apples, Braeburn apples, Pink Lady apples, Gala apples, and Granny Smith apples.
Canned apple pie filling and other pie-filling flavors, such as cherry, blueberry, peach, and strawberry, can be substituted.
If the powdered sugar drizzle is too thick, add a tiny bit of milk. If it is too thin, add a tablespoon or two of powdered sugar.