Puff Pastry Apple Turnovers are delicious easy desserts made with flaky puff pastry dough filled with cinnamon flavored diced apples. This quick to make Puff Pastry Apple Turnovers can be done in an hour using a store bought puff pastry and fresh apples.
If you love apple pie then there’s no doubt you’ll be all over these Puff Pastry Apple Turnovers. As simple as it is, you can feed your hungry family a delicious snack that everyone will enjoy. Staying at home for weeks can get boring and we can brighten our day with food.
Of course, eat in moderation to stay healthy especially at this uncertain time. No doubt, we can easily immerse ourselves in food when activities are limited.
To combat boredom or gaining weight, exercise. Walk around your neighborhood but practice social distancing.
I have to admit, I have gained a few pounds already. I haven’t moved as much as I used to. Gardening keeps me busy but it is getting hot in my area so I spend limited hours outside. If I do go out, it would be after sunset. Guess who’s back, mosquitoes.
Anyway, during this trying times stay positive. You never know something good can come out of this difficult time. When all these started, I was worried about some stuff. It turned out to be the opposite of what I expected. After all, we are all human and it is normal to feel some uncertainty.
It pays to be competitive, motivated, creative and optimistic and I know I can survive this ordeal. Find joy in your life and you should be OK, too.
Another good example is my young neighbor with a toddler. She doesn’t garden but decided to have a vegetable garden to passed time. I can hear both her and her son excited about their tomato plant.
It is getting hot here, which I’m not too excited about plus heat means higher AC bills but I have to look at it in a positive way. Hopefully, the weather will help get rid of this situation.
We are not out of the woods yet so use COMMON SENSE and follow the CDC guidelines (the medical experts and not the politicians). We have stayed in lock down for a month and half, so don’t screw it up or we might have to start all over again and at the same time putting people’s life at risk.
When I started writing this post, I was staring outside and don’t know what to say. Now, I can’t stop writing about this. Oh well!
Anyway, this homemade apple turnovers are scrumptiously flaky similar to what you get at the bakery. In my opinion, it's even better. WHY? Because I can control my ingredients. It is not overpowered with cinnamon flavor and most of all, it is not very sweet.
When it comes to sweets, I prefer to buy a couple of pieces first to try it. It seems like some bakeries don’t try what they sell. It is too sweet. If I like it, then I buy more. It is very seldom that I buy packaged desserts.
If you are not into baking but would like to make something simple especially that we are all staying home, a store bought puff pastry is something to try. It is so convenient to have this on hand. When craving strikes, I can even use jam, pop it in the oven and it’s done.
Honestly, this puff pastry must have been in my freezer for about 5 months now. I baked a few things before Thanksgiving and it is a habit to always buy extra.
I saw that I also have 2 crescent rolls, pizza dough and a pie crust that I bought at the time I got this puff pastry. This time, it is a good thing because I heard they’re hard to come by. But I am trying to stay away from this habit.
Just the other day, I was checking my freezer. I still have so many leftover ingredients from previous cooking. I promised myself not to do any grocery until I put a dent in my inventory.
The 2 apples I used for this apple turnovers were my last 2 fresh fruits on hand. I am never without fruits but this time I would like to use first the bags of frozen mixed fruits that are in my freezer. Smoothies are on the menu but haven’t had the time to do it. No, I have time, I’m just lazy!
Tips in Making Puff Pastry Apple Turnovers
If puff pastry is frozen, move it in the fridge to thaw overnight. Puff pastry is delicate and should be pliable to easily work with it.
Apple filling can be done ahead of time.
Let apple filling cool off before filling the puff pastry.
Don’t put too much filling.
Tweak the recipe to your liking. Add or use less cinnamon or sugar.
When ready to use, it is easier to work with puff pastry that doesn’t sit too long in room temperature. The longer it stays in room temperature, the stickier it gets. It is best to leave it in the fridge if not ready to use yet.
Lightly flour your work surface, rolling pin and your hands before working on the puff pastry. Do this and you will be happy that you did. Brush off the excess flour.
Seal puff pastry and use fork to crimp the edges. Brush lightly with egg wash.
Place 3 to 4 slits on top of puff pastry for ventilation.
After making the pastry, place it in the freezer for about 20 minutes before baking. This will prevent your filling from leaking.
Oven temperature should be set to a higher temperature for puff pastry to puff.
Puff Pastry Apple Turnovers
- 2 sheets puff pastry (1 box Pillsbury Puff Pastry)
- 1 tablespoon butter unsalted
- 2 medium apples peeled, cored & diced
- 1/2 teaspoon ground cinnamon
- 3 tablespoons brown sugar packed
- 1 tablespoon lemon juice
- 1 egg beaten for egg wash
- 3 tablespoons raisins
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon flour for dusting work area, rolling pin & hands
- 1/2 cup powdered sugar
- 1 tablespoon heavy whipping cream add another tablespoon, if needed
- Move store-bought puff pastry from freezer to fridge to thaw overnight.
- In a medium pot, add diced apples, lemon juice and butter over medium-low heat. Stir and simmer for about 6 minutes until apples are soften.
- Stir-in cinnamon and brown sugar. Continue to simmer for another 2 minutes.
- Dilute cornstarch in water. Pour over apple mixture to thicken. Blend well. Turn off heat. Cool apple filling.
- Take Pillsbury Puff Pastry from fridge. Take 1 sheet of pastry and put back 2nd pastry in fridge. Take 2nd pastry when ready to make turnover.
- Lightly flour work area, rolling pin and hands. Unfold puff pastry with folds facing you. Measure the center opposite the fold. If making rectangular shaped apple turnovers, no need to use rolling pin. Cut with pizza cutter using fold as guide then cut at the center yielding 6 cut pastry dough. Use rolling pin, if making triangular shaped apple turnovers. Make it into a square. Watch video to see how I do it.
- Divide apple filling to 6 if making rectangular shape, 12 if triangular shape.
- Use a paring knife and place 4 slits (rectangle) or 3 slits (triangle) on top of dough for steam to escape.
- Lightly brush edges with egg wash. Add filling at the center of the lower dough. Take the top dough, place over the apple filling. Seal and press dough together. Crimp edges with fork.
- Transfer to a baking sheet lined with parchment paper leaving an inch space apart.
- Take 2nd puff pastry sheet from fridge and assemble the rest of turnovers.
- Cover baking sheet with foil and place in freezer for 10 minutes. This will prevent apple filling from leaking.
- Meanwhile, pre-heat oven at 400 degrees F. After 10 minutes, remove foil from baking sheet and bake apple turnovers between 25 to 30 minutes. Note: Oven temperature varies. Mine took 30 minutes.
- Remove from oven and cool for 3 minutes then transfer to wire rack to completely cool.
- Combine powdered sugar and heavy cream to make glaze. Glaze should not be runny. If runny add a little bit of powdered sugar until right consistency is reached.
- Drizzle glaze over cooled apple turnovers. Enjoy!
- When making triangle shaped turnover, if you prefer bigger portions divide each pastry dough into 4 squares yielding 8 turnovers instead of 12 and no need to use rolling pin.
- Video shows how I make it into a rectangular or triangular shaped apple turnovers.