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Apple Turnovers with Puff Pastry

Apple turnovers with puff pastry are filled with tender cinnamon apples and baked until puffed and deep golden brown. Cooling the filling completely before folding it into the flaky pastry helps keep the turnovers crisp.
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Prep Time 20 minutes
Cook Time 32 minutes
cooling and chilling time 55 minutes
Total Time 1 hour 47 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 Granny Smith apples medium, peeled, cored, and cut into 1/4-inch dice
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
  • 0.125 tsp kosher salt
  • 1 tbsp cornstarch
  • 1 tbsp unsalted butter
For the turnovers
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed according to package directions
  • 1 egg large
  • 1 tbsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 10-inch skillet
  • 1 large rimmed baking sheet

Method
 

Make the filling
  1. Toss the apples with the granulated sugar, lemon juice, cinnamon, salt, and cornstarch until evenly coated.
  2. Melt the butter in a 10-inch skillet over medium heat, add the apple mixture, and cook for 5 to 7 minutes, stirring often, until the apples are tender and the juices are thickened.
  3. Transfer the filling to a shallow bowl and let it cool completely, about 20 to 30 minutes.
Assemble and bake
  1. Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Unfold each puff pastry sheet on a clean work surface and cut it into 4 equal squares.
  3. Divide the cooled filling among the squares, placing about 2 tablespoons on one half of each and leaving a 1/2-inch border; fold each square diagonally over the filling to form a triangle.
  4. Press the edges closed with a fork, cut 2 small vents in the top of each turnover, and place them on the prepared baking sheet.
  5. Beat the egg with the water, brush it over the turnovers, and sprinkle with the coarse sugar.
  6. Refrigerate the turnovers on the baking sheet for 15 minutes.
  7. Bake for 20 to 25 minutes, until puffed and deep golden brown.
  8. Let the turnovers cool on the baking sheet for 10 minutes before serving.

Notes

Cool the filling completely before assembling to help keep the pastry crisp. Store leftovers in the refrigerator for up to 3 days; freeze baked turnovers for up to 2 months. For a dairy-free option, use dairy-free puff pastry and plant-based butter.