Apple Turnovers with Puff Pastry

Name: Apple Turnovers with Puff Pastry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 medium (about 1 lb 6 oz) (625 g) firm baking apples (Granny Smith or Honeycrisp), peeled, cored and cut into ¼-inch (6 mm) dice; 1 tbsp (14 g) unsalted butter; 3 tbsp (40 g) light brown sugar, packed; 1 tsp (3 g) ground cinnamon; 1 tbsp (15 ml) fresh lemon juice; 2 tsp (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water; 1 tbsp (15 ml) water, cold, for the cornstarch; ⅛ tsp (¾ g) fine salt; 2 sheets (about 17.3 oz total) (490 g) all-butter puff pastry sheets (about 9.5 × 10 inches / 24 × 25 cm each), thawed but cold; 2 tbsp (16 g) all-purpose flour, for dusting the counter; 1 large (50 g) large egg, beaten with 1 tablespoon (15 ml) water; 1 tbsp (15 ml) water, for the egg wash; 2 tbsp (25 g) coarse or granulated sugar

From the MyKitchenBank Kitchen

Flaky, golden puff pastry squares folded around a cinnamon-spiced apple filling cooked until just tender, then brushed with egg wash and sprinkled with sugar for a crisp, sparkly crust.

Prep: 30 min
Cook: 40 min
Wait: 50 min
Total: 2 hr
Makes: 8 turnovers

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Ingredients

8 servings

For the filling
3 medium (about 1 lb 6 oz) (625 g) firm baking apples (Granny Smith or Honeycrisp), peeled, cored and cut into ¼-inch (6 mm) dice
1 tbsp (14 g) unsalted butter
3 tbsp (40 g) light brown sugar, packed
1 tsp (3 g) ground cinnamon
1 tbsp (15 ml) fresh lemon juice
2 tsp (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water
1 tbsp (15 ml) water, cold, for the cornstarch
⅛ tsp (0.8 g) fine salt
For assembly
2 sheets (about 17.3 oz total) (490 g) all-butter puff pastry sheets (about 9.5 × 10 inches / 24 × 25 cm each), thawed but cold
2 tbsp (16 g) all-purpose flour, for dusting the counter
1 large (50 g) large egg, beaten with 1 tablespoon (15 ml) water
1 tbsp (15 ml) water, for the egg wash
2 tbsp (25 g) coarse or granulated sugar

Equipment (8)

Large (12-inch / 30 cm) skillet or saucepan
2 rimmed baking sheets, about 13×18-inch (33×46 cm)
Parchment paper
Rolling pin
Sharp knife or pizza cutter
Pastry brush
Fork
Ruler

Steps

Before you start

Thaw the puff pastry in the refrigerator overnight, or on the counter for 30–40 minutes, until pliable but still cold.
The filling must be completely cool before assembling, or it will melt the pastry butter and the turnovers won't puff. Allow about 30 minutes.
Use firm baking apples such as Granny Smith, Honeycrisp or Braeburn so the pieces hold their shape.
Line two baking sheets with parchment paper.

1
Cook the apples
- Melt the butter in a 12-inch (30 cm) skillet over medium heat.
- Add the diced apples, brown sugar, cinnamon, lemon juice and salt.
- Cook, stirring often, for 5–7 minutes.
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Ready when: Apples are just tender when pierced with a fork but still hold their shape, and juices are bubbling.
Tip: Don't cook the apples to mush; they soften further in the oven.
2
Thicken the filling
- Stir the cornstarch and cold water together in a small cup until smooth.
- Pour into the skillet and stir for 1 minute.
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Ready when: The juices turn glossy and thick enough to coat the apples like a syrup.
Tip: Re-stir the cornstarch right before pouring since it settles quickly.
3
Cool the filling
- Spread the filling on a plate or shallow dish and cool to room temperature, then chill if you have time.
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Ready when: Filling feels cool, not warm, when touched.
Tip: Spreading it thin cools it much faster.
4
Preheat and prepOven 400°F / 205°C
- Place oven racks in the upper and lower thirds and heat the oven to 400°F (200°C).
- Line two baking sheets with parchment paper.
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Ready when: Oven has reached 400°F (200°C).
5
Roll and cut pastry
- Lightly flour the counter.
- Unfold one pastry sheet and roll gently to a 10-inch (25 cm) square, about 1/8 inch (3 mm) thick.
- Cut it into 4 equal squares of 5 inches (12.5 cm) using a sharp knife or pizza cutter.
- Repeat with the second sheet for 8 squares total.
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Ready when: Eight even 5-inch squares, pastry still cold and flexible.
Tip: Cut straight down rather than dragging the blade; sealed, squashed edges stop the pastry layers from rising.
6
Fill and fold
- Whisk the egg with the 1 tablespoon water.
- Brush the edges of each square lightly with egg wash.
- Spoon about 2 tablespoons (35 g) filling onto one half of each square, leaving a ½-inch (1.25 cm) border.
- Fold the empty half over diagonally to make a triangle, or fold in half to make a rectangle.
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Ready when: Edges meet neatly with no filling touching the borders.
Tip: Overfilling is the main cause of leaks; use only about 2 tablespoons.
7
Seal and chill
- Press the edges firmly, then crimp with the tines of a fork.
- Transfer 4 turnovers to each lined sheet, spaced 2 inches (5 cm) apart.
- Chill for 15–20 minutes.
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Ready when: Pastry feels firm and cold to the touch.
8
Glaze and vent
- Brush the tops with egg wash, avoiding the cut edges.
- Sprinkle with the coarse sugar.
- Cut 2 small slits in the top of each turnover with a sharp knife so steam can escape.
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Ready when: Tops are evenly glossy with sugar scattered over.
Tip: Egg wash dripping down the sides glues the layers together and limits puffing.
9
Bake the turnoversOven 400°F / 205°C
- Bake at 400°F (200°C) for 22–26 minutes, swapping and rotating the sheets halfway through, until deeply golden.
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Ready when: Turnovers are puffed and deep golden brown, including the sides and bottoms.
Tip: Pale pastry is underbaked and can taste doughy; bake until richly golden.
10
Cool and serve
- Slide the turnovers on the parchment onto a wire rack and cool for at least 15 minutes before serving.
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Ready when: Filling is warm rather than scalding.
Tip: The filling stays very hot for a while, so wait before biting in.

Good to know

Tips

Keep the pastry cold at every stage. If it softens or gets sticky, return it to the fridge for 10 minutes.
Cool filling is essential, as warm filling melts the butter layers and causes leaks.
Dice apples small (¼ inch) so the turnovers bake through without bulging or bursting.
For an optional glaze, whisk ½ cup (60 g) powdered sugar with 1–2 tablespoons milk and drizzle over cooled turnovers.

Make ahead

"Make the filling up to 3 days ahead and refrigerate in a covered container. Assemble unbaked turnovers (without egg wash), freeze on a tray until solid, then bag for up to 2 months. Bake from frozen, adding 5–8 minutes to the time after applying egg wash and sugar."

Storage & reheating

"Room temperature: 1 day, loosely covered. Refrigerator: up to 3 days in an airtight container. Freezer: baked turnovers up to 2 months. Reheat at 350°F (175°C) for 8–10 minutes (12–15 from frozen) to re-crisp the pastry."

Substitutions

firm baking apples (Granny Smith or Honeycrisp) → firm pears. Use the same weight; reduce cooking time by about a minute.
light brown sugar → granulated sugar or maple syrup. Use the same amount of sugar, or 2 tablespoons (30 ml) maple syrup.
ground cinnamon → apple pie spice. Use 1 teaspoon for a warmer, more complex flavor.
coarse or granulated sugar → turbinado sugar. Gives a similar crunch and a slightly caramel flavor.