Apple Turnovers
Apple turnovers with flaky puff pastry and cinnamon apple filling.FromScratchBaking.net
Servings: 6 turnovers
Ingredients
Apple Filling
- 3 apples, peeled, cored and diced
- 1 tbsp lemon juice
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1/4 cup cold water
Apple Turnover
- 1 package puff pastry keep refrigerated until ready to use
- 1 large egg
- 1 tbsp water
- 1-2 tbsp cinnamon sugar optional for tops
Instructions
Apple Filling
- Peel, core and chop apples into bite-sized pieces and place into a saucepan.
- Add lemon juice, sugar, cinnamon, allspice and salt; stir to coat.
- Cover the saucepan and cook on medium heat until the apples are simmering, about 5 minutes.
- While the apples are cooking, create your slurry by adding cold water to the cornstarch. Stir until smooth.
- Pour the slurry over the apples and stir. Keep stirring over medium-high heat until the mixture thickens and the liquid is bubbling. Once boiling, stir and cook for 1 additional minute.
- Remove from heat and cool completely.
Apple Turnover Procedure
- Preheat the oven to 425℉. Line a cookie sheet with parchment paper or a silicone mat.
- Remove the puff pastry from the refrigerator and unroll it on a cutting board. Cut the dough into 6 square pieces.
- Place between 1 to 2 tablespoons of cooled apple filling in the center of each square.
- With a pastry brush, brush water on the outer edges of the pastry dough and then fold into a triangle. Make sure the filling is completely covered and then seal with a fork by pressing down on the edges of the triangle. Poke the tops of each turnover with the fork to create a few holes for venting.
- Make an egg wash by beating one egg and one tablespoon of water together.
- Brush the tops of each turnover with egg wash. Sprinkle a little cinnamon sugar on top of the egg wash for a little extra color, crispness and flavor (optional).
- Bake turnovers for 20 minutes, or until golden brown. Remove from the oven and cool on a wire rack.