Easy Apple Turnovers
These apple turnovers have quickly become a favorite in my home! They are easy to make but in no way, shape, or form, do they look easy. All you need is some good ol’ frozen puff pastry sheets and you will have your dessert ready in no time! They taste great on their own, but the vanilla glaze will definitely take it over the top! The glaze may taste like something is missing when it’s on its own, but I promise you, when you take that first bite of that flaky, buttery, and apple filled turnover, you will soon realize that making the vanilla glaze was probably the best decision that you’ve ever made in your life.
Wow, sometimes I don’t realize how deep I can get when I start to talk about pastries.
PASTRIES ARE LIFE.
PASTIES CAN BE LIFE, TOO…If that’s your thing.
I won’t judge you. Just kidding–I totally will.
2 frozen puff pastry sheets, thawed on counter for 30-40 minutes
2 large Fuji apples (or 3 smaller ones)
2 Tbsp of unsalted butter
1/2 cup of packed brown sugar
1/2 tsp of cinnamon
ground nutmeg to taste
pinch of salt
FOR THE EGG WASH:
1 whole egg
a bit of water
FOR THE VANILLA GLAZE:
1 cup of SIFTED powdered sugar
2 Tablespoons of milk
1/4 tsp of vanilla extract
YOU WILL AlSO NEED:
8 small cubes of unsalted butter (optional)
2 large baking sheets
1. Remove your two sheets of frozen puff pastry from the packaging and leave it out on your counter while you chop up your apples.
2. Peel and then dice up your apples into small, uniform pieces.
3. Into a saucepan on medium high heat, add in your butter, diced apples, brown sugar, salt, cinnamon, and nutmeg. Mix well. Bring this to a rolling boil and cook for 5 minutes, or until most of the liquid has evaporated. Remove filling from saucepan, place into a small bowl, and set aside. Allow to cool before using. You may also refrigerate the filling before use.
*PREHEAT YOUR OVEN TO 400 degrees F.
4. Place one of your puff pastry sheets onto a clean surface dusted with some flour. Place the other sheet back into the fridge until you are ready to use it. With a floured rolling pin, carefully roll out your puff pastry a bit to remove any cracks.
5. Slice into 4 equal squares.
6. Place 2 heaping Tablespoons of filling into the middle of your puff pastry. Place a dab of butter (if using) right on top of your filling. Fold over one corner of the pastry, creating an even triangular shape. Take a fork, dip it into some flour, and firmly crimp to seal the outer edges. Continue process with the other 3 squares and place them onto a baking sheet lined with parchment paper.
7. Using a serrated knife, make two small cuts on top of the turnover. Brush with some egg wash, sprinkle a nice pinch of granulated sugar, and bake for about 20-25 minutes, or until golden brown. Allow to cool down a bit before glazing. Serve immediately.
TO MAKE THE VANILLA GLAZE:
Into a mixing bowl, add in your sifted powdered sugar, milk, and vanilla extract. Whisk until smooth. Place finished glaze into a piping bag or snip the corners of a small ziplock baggie.
While you have your first batch of apple turnovers baking, begin making your other batch. Place your apple turnovers on your second baking sheet lined with parchment paper, cover with foil, and place them into the fridge until ready to bake.