Why It 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.
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.
- 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
- 3/4 teaspoon freshly squeezed juice from 1 lemon
- Pinch kosher salt
- 1 (14-ounce) piece blitz puff pastry
- 1 large egg, beaten
Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper.
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.
Meanwhile, stir together remaining 4 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.
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.
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). Brush with eggwash and sprinkle tops with cinnamon sugar.
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.
Baking sheet, pastry brush
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.