Ingredients
For the Apple Filling
- 3 medium apples (about 3 cups diced)
- Best apples: Granny Smith, Honeycrisp, Fuji
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
For the Pastry
- 2 sheets puff pastry, thawed but cold
- All-purpose flour for dusting
For Sealing and Finishing
- 1 egg
- 1 tablespoon milk or water
- 1 tablespoon granulated sugar (optional)
Step 1: Prepare the Apples
- Peel, core, and dice the apples into small cubes.
- Toss with lemon juice to prevent browning.
Smaller pieces cook evenly and prevent tearing the pastry.
Step 2: Cook the Filling
- Melt butter in a saucepan over medium heat.
- Add diced apples and cook for 3–4 minutes until slightly softened.
- Add brown sugar, cinnamon, nutmeg, and salt.
- Stir and cook until apples release juice.
- Mix cornstarch with 1 tablespoon water.
- Stir slurry into apples.
- Cook until thick and glossy.
- Remove from heat and stir in vanilla.
The filling should be thick, not runny.
Step 3: Cool the Filling
Spread filling on a plate and let cool completely.
Hot filling will melt the pastry and cause leaks.
Step 4: Prepare the Pastry
- Preheat oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Lightly flour your work surface.
- Roll puff pastry slightly to even thickness.
- Cut each sheet into 4 equal squares.
Step 5: Assemble the Turnovers
- Place a spoonful of filling on one half of each square.
- Leave a clean border around the edges.
- Beat egg with milk or water.
- Brush egg wash around pastry edges.
- Fold pastry over filling to form a triangle.
- Press edges together firmly.
- Seal with a fork.
- Place on prepared tray.
Step 6: Finish the Tops
- Brush tops with egg wash.
- Cut 2 small slits on top of each turnover for steam.
- Sprinkle lightly with sugar if using.
Step 7: Bake
- Bake on the center rack for 18 to 22 minutes.
- Turn tray halfway through for even browning.
They’re done when deeply golden and puffed.
Step 8: Cool Slightly
Let turnovers rest for 10 minutes before eating.
The filling will be very hot.
Optional Glaze
Mix:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- A few drops of vanilla
Drizzle over cooled turnovers.
Storage and Reheating
- Room temperature: 1 day
- Refrigerator: up to 3 days
- Freezer (unbaked): up to 2 months
Reheat in oven at 180°C (350°F) for best texture.
Variations
- Add raisins or chopped walnuts
- Use apple pie spice instead of cinnamon
- Add caramel sauce inside
- Make mini turnovers for parties
