So easy apple turn over spicy with puff pastry
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Apple Turnover Recipe
Simple and sweet Apple Turnovers are easy to make with frozen puff pastry and fresh apples. Drizzled with a quick glaze, these pie like treats are better than a bakery.
Ingredients
1 lb puff pastry 2 sheets thawed
2 tablespoons all purpose flour for dusting
1 1/2 lb Granny Smith Apples peeled, cored and diced
1 1/2 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg lightly beaten with 1 tablespoon water
For the glaze:
3/4 cup confectioners sugar
2 tablespoons half and half
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 400˚F.
Thaw the puff pastry according to package instructions while making the filling.
In a medium skillet, melt the butter over medium heat and add the apples. Cook until softened, approximately 5-7 minutes.
Reduce the heat to low, stir in the sugar, cinnamon, nutmeg and salt. Continue to simmer until the apples are caramelized and the sauce is slightly thickened.
Remove from the heat and cool to room temperature.
Using a rolling pin, roll out one sheet of puff pastry to 10 inch square.
With a sharp knife or pastry cutter (a pizza wheel works, too), cut the pastry into 4 squares.
Spoon apple filling into the center of each pastry square leaving about a 1/2” border around the edges.
Using a pastry brush, lightly coat the edges of the pastry with the egg wash and then fold the pastry edges together to form a triangle. Lightly crimp the edges with a fork to seal. Repeat with the remaining pastry and apple filling.
Transfer the turnovers to a baking sheet lined with parchment or a silicone baking mat. Cut 2 small slits in the top of each turnover to release steam during baking.
Brush the tops of the turnovers with the remaining egg wash and bake for 18-20 minutes or until golden brown and puffed up.
While the turnovers are baking, whisk together the confectioners sugar, half and half and vanilla for the glaze.
Remove the turnovers from the oven and cool slightly before drizzling with the glaze.
Serve warm or room temperature.
Notes
Turnovers can be made smaller by cutting the dough on the bias a second time and filling them with less apple filling. Baking time will be shorter so keep an eye on them after 10 minutes of baking time to ensure they are not overcooked.
Nutrition
Calories: 492kcal | Carbohydrates: 64g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 160mg | Fiber: 3g | Sugar: 34g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
If you prefer cream just add on top before you eat.
But on its own deliciously inviting.
You can have it without icing just sprinkle some icing sugar
Simple and sweet Apple Turnovers are easy to make with frozen puff pastry and fresh apples. Drizzled with a quick glaze, these pie like treats are better than a bakery.
Ingredients
1 lb puff pastry 2 sheets thawed
2 tablespoons all purpose flour for dusting
1 1/2 lb Granny Smith Apples peeled, cored and diced
1 1/2 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg lightly beaten with 1 tablespoon water
For the glaze:
3/4 cup confectioners sugar
2 tablespoons half and half
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 400˚F.
Thaw the puff pastry according to package instructions while making the filling.
In a medium skillet, melt the butter over medium heat and add the apples. Cook until softened, approximately 5-7 minutes.
Reduce the heat to low, stir in the sugar, cinnamon, nutmeg and salt. Continue to simmer until the apples are caramelized and the sauce is slightly thickened.
Remove from the heat and cool to room temperature.
Using a rolling pin, roll out one sheet of puff pastry to 10 inch square.
With a sharp knife or pastry cutter (a pizza wheel works, too), cut the pastry into 4 squares.
Spoon apple filling into the center of each pastry square leaving about a 1/2” border around the edges.
Using a pastry brush, lightly coat the edges of the pastry with the egg wash and then fold the pastry edges together to form a triangle. Lightly crimp the edges with a fork to seal. Repeat with the remaining pastry and apple filling.
Transfer the turnovers to a baking sheet lined with parchment or a silicone baking mat. Cut 2 small slits in the top of each turnover to release steam during baking.
Brush the tops of the turnovers with the remaining egg wash and bake for 18-20 minutes or until golden brown and puffed up.
While the turnovers are baking, whisk together the confectioners sugar, half and half and vanilla for the glaze.
Remove the turnovers from the oven and cool slightly before drizzling with the glaze.
Serve warm or room temperature.
Notes
Turnovers can be made smaller by cutting the dough on the bias a second time and filling them with less apple filling. Baking time will be shorter so keep an eye on them after 10 minutes of baking time to ensure they are not overcooked.
Nutrition
Calories: 492kcal | Carbohydrates: 64g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 160mg | Fiber: 3g | Sugar: 34g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
If you prefer cream just add on top before you eat.
But on its own deliciously inviting.
You can have it without icing just sprinkle some icing sugar
