Introduction
You are going to devourer these crispy crunchy pockets, packed with a warm apple filling! These Apple Turnovers are the ultimate fall baked treat and are so easy to make. The aroma as these Apple Turnovers bake is truly irresistible!
Ingredients
- 2 sheets (450 grams) Puff Pastry
- 2 tbsp All Purpose Flour (for dusting)
- 3 medium (1.5 pounds) Granny Smith Apples, small cubes
- 1 tbsp Lemon Juice
- 2 tbsp Unsalted Butter
- 1/4 cup White Granulated Sugar
- 2 tbsp Light Brown Sugar, lightly packed
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Salt
- 1½ tbsp Corn Flour
- ¼ cup Water
FOR EGG WASH
- 1 Egg
- 1 Tbsp Water
FOR THE GLAZE:
- ½ cup Icing / Confectioners’ Sugar
- 2-3 Tbsp Water
- 1-2 drops Vegetable Oil
- 1-2 drops Vanilla Extract
Method
- Remove puff pastry from the freezer and place it in the refrigerator to thaw.
- Wash, peel, core and dice the apples into small cubes. Place them in a bowl and pour the lemon juice on them. Give it a stir so that the apples get coated with the lemon juice. This will prevent the apples from oxidizing.
- In a medium pot or deep skillet, melt the butter over medium heat.
- Toss in the diced apples and give them a stir.
- Now add the white sugar, brown sugar, cinnamon and salt. Stir occasionally until the apples soften (5-7 minutes).
- Make a slurry with the cornstarch and water. Gently introduce it to the soften apples
- Continue stirring and allow the apples to simmer for another 2-3 minutes until the apples soften and get caramelized.
- Now remove from the filling from the heat, transfer it into a bowl, and set it aside to cool.
- Dust the work surface with some all purpose flour.
- Place the thawed pastry sheet on the well floured work surface and sprinkle some more all purpose flour on the top of the pastry.
- Use a rolling pin to gently remove the fold marks from the pastry sheet.
- Using a pizza cutter cut the pastry into 4 equal-sized squares.
- Spoon the cooled apple mixture over half of each square, leaving at least a 1/2″ border.
- Make an egg wash by thoroughly beating together the egg and water. Brush the egg wash lightly all around edges of the pastry (just enough to seal)
- Now take one corner of the pastry and flip it over the apple filling diagonally to meet the opposite corner. Lightly press the two sides to seal.
- Lightly dust a spatula with all purpose flour and gently lift the apple turnovers off the work surface and place on a baking sheet lined with parchment paper, keeping them at least 1″ apart.
- Repeat the above 8 steps with the second sheet of puff pastry to make 8 turnovers.
- Cover the apple turnovers with a plastic wrap and place in the freezer for 20 minutes.
- Preheat the oven to 400˚F/200 C.
- With a paring knife, cut 3 small slits in the top of each turnover to create vents. Brush the top of each apple turnover with egg wash and bake for 20-25 minutes or until puffed and golden.
- Remove from the oven and transfer the apple turnovers on a wire rack to cool.
- While the turnovers are cooling, make a glaze by whisking together the icing sugar, water, oil and vanilla extract. Using the same whisk or fork, drizzle the glaze over the apple turnovers.
