Last updated on March 26th, 2019 at 10:03 pm
These Quick Apple Turnovers are perfect for when you have a sweet tooth and want something quick. Delicious flaky apple turnovers made with puff pastry, ready in no time and way better than store bought!
Food plays a big role in my life. Not only is it my job to come up with new recipes to share with you guys, but I love food, all food. Just thinking about it, Saturday mornings in my kitchen, making big elaborate breakfasts, home cooked lunches and dinners, the aroma of baking or cooking in my house, that’s what makes me happy.
However, I still love to take shortcuts here and there because more than cooking or baking, I love to actually sit down with my family or friends and enjoy eating, sharing stories about that day’s events and so on.
But I have to admit that when it comes to desserts I have a weakness for pastries. A big weakness. I love things like croissants, filled pastries with apples, chocolate, custard, cheese, caramel, you name it. As long as it’s flaky and sweet, it’s mine. While making my own puff pastry every once in a while is nice, sometimes I just want something quick but still homemade, to enjoy with my cup of coffee. Coffee, that’s another weakness of mine, but we’ll talk about that later.
Ingredients in Apple Turnovers
These are my quick apple turnovers using store bought puff pastry. However, I did make my own apple filling because this way I can control the sweetness and make it just how I like it. Here’s what you’ll need:
- Puff Pastry
- Brown Sugar
How to Make Apple Turnovers
You can definitely use store bought apple pie filling and this would make this recipe even quicker. Sometimes though, I do love making my own apple filling, and I did have lots of apples sitting on my counter, so why not.
By making my own filling I can also control the amount of sugar that goes into these turnovers. This is what I like about these pies. They’re not very sweet, which in my mind is great, because now I can drizzle as much caramel as I want over my turnovers. See, there’s a method to my madness.
Start by making the pie filling first, then let that cool for a few minutes. If the filling is too hot it will make working with the puff pastry that much harder.
Next assemble the turnovers. If you’re using 2 sheets of puff pastry you’ll get 8 turnovers, 4 from each sheet. Plenty to share with your family or friends, if you choose to do so. You can fold these up however you like, but I found it easier to make rectangles.
Brush them with egg wash and then cut slits into each turnover with a knife or scissors. Bake them for about 15 to 20 minutes or until golden brown.
How to Serve Turnovers
I’ve had this brown butter caramel sauce in my fridge for months and have been wanting to use it for something, so these apple turnovers were great for that. Of course, you could simply sprinkle them with some powdered sugar and off you go. But caramel sauce over these babies, that’s just perfection.
How to Store Leftover Turnovers
Store these turnovers wrapped loosely in aluminum foil, at room temperature for up to 3 days.
Can You Freeze Apple Turnovers
Yes, you can absolutely freeze turnovers. Cool them first, and do not ice them or sprinkle them with powdered sugar. Line a baking sheet with parchment paper and arrange the turnovers in a single layer. Place the sheet in the freezer and flash freeze them for about an hour.
After frozen, wrap each turnover in plastic wrap or aluminum foil, then place them in a freezer bag and store in the freezer for up to a month.
Reheat foil-wrapped turnovers in a 325 degree F oven for 15 minutes, or until heated through. I also place mine in the microwave for a minute, without foil.
Try These Other Decadent Pastries:
Quick Apple Turnovers
- Prepare apples: In a medium skillet heat the butter and then add the apples, cinnamon and sugar.
- Cook until all the juice from the apples is soaked up and the apples are cooked through, about 10 minutes. Let the filling cool for about 5 minutes.
- Preheat oven: Preheat oven to 400 F degrees.
- Assemble turnovers: On a floured surface, roll out each sheet of pastry and cut into 4 pieces, each piece should be about 5 x 5 inches.
- This will make 8 turnovers, so add 1/8 of the apple mixture to each pastry. You can fold it any way you want, either as a triangle or as a rectangle. Brush some egg around the edges of the pastry, then seal the edges with a fork.
- Brush the turnovers with egg wash and cut a couple slits into each pastry.
- Bake: Bake for about 15 to 20 minutes or until and and golden brown.
- Cool them first, and do not ice them or sprinkle them with powdered sugar. Line a baking sheet with parchment paper and arrange the turnovers in a single layer. Place the sheet in the freezer and flash freeze them for about an hour.
- After frozen, wrap each turnover in plastic wrap or aluminum foil, then place them in a freezer bag and store in the freezer for up to a month.
- Reheat foil-wrapped turnovers in a 325 degree F oven for 15 minutes, or until heated through. I also place mine in the microwave for a minute, without foil.