Apple Turnovers
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
- Apples
- Butter
- Brown Sugar
- Cinnamon
- Egg
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:
- Baklava Recipe
- Chocolate Baklava
- Peaches and Cream Strudel
- Dulce de Leche Cronuts
- Rustic Fig Galette
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Quick Apple Turnovers
Ingredients
- 2 tablespoon butter unsalted
- 8 medium apples peeled, cored, shredded or sliced
- 1 teaspoon cinnamon ground
- 2 tablespoon brown sugar packed
- 2 sheets puff pastry
- 1 egg for egg wash
Instructions
- 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.
Recipe Notes
- 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.Â
- 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.Â
Just made this with my good friend! Made some caramel sauce to drizzle on top, it was so good! We’ll definitely try some more recipes xx
Yum! That sounds awesome 🙂
These look so good! I’m a bit lazy though. Is there somethg in the store I can buy for the pastry? Thanks
The pastry is store bought, it’s puffy pastry, if you mean the filling you can just buy apple pie filling.
Ok thanks for answer! Just the pastry. I’m going to make my own pie filling per your instructions.
Wow these look wonderful! Can’t wait to make them, thank you for your recipes!!
I LOVE apple turnovers – they always look so festive and happy!! also love the idea of the caramel sauce:)
Hope you try them Mary, they’re so good!
These are so cute! And possibly could even pass for a quick breakfast =)
Absolutely, I have them with a cup of coffee in the morning. Best breakfast!
One question about your apple turnovers. What do you mean by ‘shredding’ the apples? Do I use a grater with large holes? In the photo, the apples look as if it was sliced thinly and then chopped. Does how it’s cut matter to the final product? Thank you for your advice.
Yeah you can use a grater with the large holes or if you want chunkier apples you can just slice them with a knife. 🙂
I’m blown away by your Magic cakes and the variations. I’m going to try all of them, and the apple turnovers. That’s as far as I’ve gotten in perusing your site/blog, whatever it is. I’m thinking I’m going to be scouring your blog for some time for more tasty tips.