Puff Pastry Apple Turnovers (Print-Friendly Version)
Golden puff pastry pockets filled with tender apple and cinnamon for a sweet breakfast or dessert treat.
# Ingredients Required:
→ Pastry
01 -
2 sheets frozen puff pastry, thawed
→ Egg Wash
02 -
1 large egg, beaten with 15 ml water
03 -
2 tbsp coarse sugar
→ Apple Filling
04 -
3 medium apples, peeled and diced
05 -
45 g granulated sugar
06 -
5 g ground cinnamon
07 -
8 g all-purpose flour
08 -
15 ml lemon juice
09 -
15 g unsalted butter
→ Glaze
10 -
120 g powdered sugar
11 -
30-45 ml milk
12 -
2.5 ml vanilla extract
# Detailed Directions:
01 -
Cook diced apples with granulated sugar, cinnamon, flour, lemon juice, and butter in a skillet over medium heat until the apples soften and the mixture thickens, about 8 minutes.
02 -
Transfer the filling to a bowl and allow it to cool completely before assembling.
03 -
Roll out the thawed puff pastry sheets and cut each sheet into equal squares, approximately 12 cm per side.
04 -
Place a spoonful of the cooled apple filling in the center of each square; fold the pastry diagonally to form triangles.
05 -
Press the edges firmly with a fork to seal completely and prevent filling leakage.
06 -
Brush each turnover with the beaten egg wash and sprinkle generously with coarse sugar.
07 -
Arrange turnovers on a parchment-lined baking sheet and bake in a preheated oven at 200°C for 18 to 22 minutes until golden brown and puffed.
08 -
Mix powdered sugar, milk, and vanilla extract to create a glaze; drizzle over cooled turnovers as desired.
# Helpful Advice:
01 -
Use a blend of tart and sweet apple varieties for enhanced flavor. Ensure the puff pastry is kept cold until baking to maximize flakiness. Adjust glaze thickness by varying milk quantity.