Puff Pastry Apple Turnovers

[Photograph: Yvonne Ruperti]

The best apple turnover you will ever have. Made with blitz puff pastry, the buttery and flaky pastry shell encases a sweet-tart Granny Smith apple-and-cinnamon filling that's perfectly cooked throughout.

Why this recipe works:

  • This recipe uses blitz puff pastry, which is easier to make than traditional puff pastry and still produces tender buttery layers.
  • Quickly cooking the apples before filling the turnovers guarantees that they will be perfectly cooked, allowing you to focus on baking the pastry until it's just right.

Notes: If pastry becomes too soft while assembling, finish assembling and place pan in freezer to firm up turnovers before baking. Reseal with fork if necessary.

Puff Pastry Apple Turnovers

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About This Recipe

Yield:Serves 4
Active time:40 minutes
Total time:1 hour
Special equipment:baking sheet, pastry brush, sharp knife
This recipe appears in: 3 Recipes for Using Easy Blitz Puff Pastry

Ingredients

  • 1 pound Granny Smith apples (about 3 or 4), peeled, cored, and cut into 1/2-inch cubes
  • 5 1/2 tablespoons granulated sugar, divided
  • 3/4 teaspoon cinnamon, divided
  • Water
  • 3/4 teaspoon freshly squeezed juice from 1 lemon
  • Pinch kosher salt
  • 1 (14-ounce) piece blitz puff pastry
  • 1 large egg, beaten

Procedures

  1. 1

    Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper.

  2. 2

    In a large saucepan, combine apples, 1 1/2 tablespoons sugar, 1/4 teaspoon cinnamon, and 6 tablespoons water and cook over medium heat, stirring occasionally, until apples have softened but still hold their shape, 8 to 10 minutes; add more water, 1 tablespoon at a time, if apples becomes too dry. Stir in lemon juice and salt. Set aside to cool completely.

  3. 3

    Meanwhile, stir together remaining 4 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.

  4. 4

    Roll puff pastry into a 5 1/2- by 21-inch rectangle that is about 1/4-inch thick. Trim edges and cut into four rectangles. Place puff pastry squares on prepared baking sheet.

  5. 5

    Lightly brush edges of pastry with egg wash. Place apple filling in center of squares. Fold over puff pastry to create a triangle and gently press edges together. Using a fork, press edges to seal (see note above). Brush with eggwash and sprinkle tops with cinnamon sugar.

  6. 6

    Prick tops of turnovers a few times with fork. Bake until pastry is crisp and golden, about 20 minutes. Let stand for 5 minutes, then transfer to wire rack to cool. Serve warm or at room temperature.

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