Peruvian & World Recipes

Apple Turnovers

Apple Turnovers
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Apple Turnovers

Course: DessertsCuisine: French
Yield:

8

Savor the perfection of my Apple Turnovers, where flaky puff pastry embraces a delightful filling of medium-diced Granny Smith apples sautéed in butter, brown sugar, cinnamon, and a touch of salt. Crafted with 1 lb. of puff pastry (2 sheets), this treat promises a symphony of flavors for family and friends. Complete the experience with a luscious glaze made from 1/2 cup powdered sugar and 1-2 tablespoons of heavy whipping cream. Elevate your gatherings with this irresistible pastry masterpiece!

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Ingredients

  • 1 lb. puff pastry, (2 sheets)

  • 1 Tbsp all-purpose flour

  • 1 lb. Granny Smith apples, medium diced

  • 1 Tbsp unsalted butter

  • 1/4 cup brown sugar

  • 1/2 tsp ground cinnamon

  • 1/8 tsp salt

  • 1 egg

  • For the Glaze:

  • 1/2 cup powdered sugar

  • 1 Tbsp heavy whipping cream

Directions

  • Preheat oven to 400˚F.
  • Remove puff pastry from the freezer and thaw according to instructions while making the apple filling.
  • In a large sauté pan, melt butter over medium heat. Add diced apples and cook, stirring occasionally until softened, about 3 minutes.
  • Reduce heat to low and stir in brown sugar, cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
  • Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. With a pizza cutter, or knife, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2″ border.
  • Beat 1 egg with one tablespoon of water. Brush egg wash lightly on edges of the pastry to seal, bring the edges together and press tightly along the edges with a fork to seal. Repeat the process with the second sheet of puff pastry.
  • Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart. With a paring knife, cut 2-3 small slits on the top of each turnover. Brush the tops with egg wash and bake 20 minutes or until golden and puffed.
  • Stir together powdered sugar and heavy whipping cream and drizzle glaze over warm turnovers

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