Apple turnovers are the easiest way to enjoy that stupendous apple pie flavor without the hassle of baking a pie. Filled with sumptuous apple pie filling wrapped in flaky puff pastry dough, apple pie turnovers are a super convenient dessert you make ahead of time, or freeze and bake later. It's a fun, simple recipe that tastes best with homemade apple pie filling. Of course, for the ultimate time-saver, you can always pick up store-bought apple pie filling. Served hot or cold, these are a treat everyone will love!
An apple turnover is a delectable dessert made from puff pastry dough and filled with apple pie filling. They're incredibly convenient, and their single-serve portion size makes them ideal for parties, picnics, or as a treat in the afternoon.
Yes! You can freeze your turnovers before baking. Once the apple turnovers are assembled, you can wrap them and store them in your freezer in a single layer on a baking tray. When it's time to bake them, take them out of the freezer, brush them with the egg wash, then bake them about for 20 to 25 minutes.
You can also freeze them after they're cooked. They'll last up to 2 months frozen.
Store cooked apple turnovers in an airtight container for up to 5 days.
– Don't overfill your turnovers! Leave about half an inch of space for the border.
– To help prevent leakage, don't skip applying the egg wash to the edges of the pastry. Sealing by hand then crimping with a fork also helps to stop the turnovers from leaking.
– You can also pop your turnovers in the fridge for half an hour before you bake them to reduce the risk of leakage.
Preheat your oven to 400°F. Peel the apples. Melt the butter in a large heavy-bottomed skillet over medium heat. Stir in the apples and cook until soft, about 5 minutes.
Turn the heat to low then add the brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir to combine, and cook until the apples are caramelized and the mixture thickens. Remove from heat and let cool completely.
Roll out the pastry to approximately 11-inches. Cut it into 4-inch squares using a sharp knife.
Scoop 1 to 2 tablespoons of the cooled apple filling into one half of each square, leaving space for the border.
Beat the egg with a tablespoon of water. Using a pastry brush, lightly brush the edges of the pastry. Fold the pastry over to close, and gently but firmly press down along the edges to form a seal. Crimp with a fork.
Place the turnovers onto a baking sheet lined with parchment paper. Using a sharp knife, cut small slits into the turnovers to allow steam to escape. Brush with the egg wash and cook for 20 to 22 minutes, until golden brown.
Whisk the powdered sugar and cream in a small bowl. Drizzle over warm turnovers, and serve.
While this recipe calls for apples, you can make turnovers with other fillings like strawberry, apple rhubarb, blackberry, or you can make savory versions with meats and cheese.