Delicate, light puff pastry filled with sweet, cinnamon apples is sure to become your favorite food. These can honestly be a breakfast or dessert. These puff pastry apple turnovers are elegant enough to impress your friends and family.
Even You Can Make an Elegant Dessert
Puff pastry makes these apple turnovers so simple to make. You don’t have to be a pastry chef with years of experience and training to make this recipe. If you have never made anything with puff pastry, stop what you are doing and go buy a box. Oh, and don’t forget to grab some apples while you are at the grocery store..
The puff pastry is found in the freezer section of the grocery store, so make sure to set it out on the counter when you start this recipe so it has time to thaw. I like to peel the apples first, but it is completely up to you if you want to do that. One of those apple peeler and slicers that attach to your counter works great for this job. Then all you have to do it dice them after it is peeled and sliced.
How To Make These Delicious Pastries
Throw all the filling ingredients into a saucepan and to start to soften the apples. These do not bake nearly as long as a whole apple pie would, so I like to give the apples a little head start.
Working with the puff pastry is really quite easy. It’s already coated in flour, so it is ready to roll out. Simply cut each pastry sheet into nine equal squares then roll out to a 3-4 inch square. Egg wash is the magic to sealing these pastries. Just beat an egg with a splash of water to make the egg wash. Use a pastry brush to egg wash the pastry sheets before filling and the tops before baking.
Distribute the filling between each of the puff pastry squares and fold over to make a delicious triangle of apple loveliness. Try your best to keep the filling away from the edges of the pastry or it will open up while baking. It will still be very tasty if it opens. Remember to use the tines of a fork to seal the edges. Cutting slits in the tops of the pastry helps steam to escape while baking. Egg wash the tops and sprinkle with the coarse sugar. The little bits of coarse sugar on top give these pastries a delightful texture.
Connect With Us!
If you try this recipe, please leave a comment and star rating below to let us know how it turned out! We would also love to connect with you on Facebook, Instagram, or Pinterest. Tag @chloestrayblog or #chloestray to show us your food!
Puff Pastry Apple Turnovers
- 2 large Honeycrisp apples, about 2 1/2 cups diced (peeled optional)
- 3 Tablespoons flour
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons butter
- 2 sheets puff pastry
- 1 egg
- 2 Tablespoons coarse sugar
- Preheat oven to 400°F and line two baking sheets with parchment paper. Take the puff pastry out of the freezer to defrost.
- Combine diced apples, flour, brown sugar, sugar, cinnamon, nutmeg, and butter together in a medium size saucepan over medium heat. Cook for about 5-7 minutes to soften the apples. Set aside while you prepare the puff pastry.
- Work with one sheet of puff pastry at a time. Cut the puff pastry into 9 equal squares. Roll out each piece of pastry into 3-4 inch squares and place on the prepared baking sheet. Repeat with the other puff pastry sheet.
- Prepare the egg wash by beating the egg with a splash of water. Brush the egg wash on each pastry square. Place a spoonful of apple filling on the puff pastry squares. Fold over to make a triangle and press the edges closed with the tines of a fork.
- Brush the tops of the pastries with the egg wash. Cut a few slits in the tops of each to let steam escape while baking. Sprinkle each pastry with the coarse sugar. Bake for 15-20 minutes or until lightly golden brown.