Description
Flaky, golden apple turnovers with a warm, spiced apple filling. Perfect for breakfast, dessert, or a sweet treat. Use homemade or store-bought puff pastry.
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (177ml) ice water
- 6 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons unsalted butter
- 1 large egg
- 1 tablespoon milk or water
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or lemon juice
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Add the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly!), cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible.
- Add the Ice Water: Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. It should be shaggy and not completely smooth.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a rectangle. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- First Turn: On a lightly floured surface, roll the chilled dough into a rectangle about 12×18 inches. The dough should be about 1/4 inch thick. Fold the dough into thirds, like a letter. Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.
- Second Turn: Repeat the rolling and folding process (another single turn). Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.
- Third Turn: Repeat the rolling and folding process one more time (another single turn). Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the Apples: Peel, core, and dice the apples into small, even pieces.
- Combine Filling Ingredients: In a large bowl, combine the diced apples, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and allspice. Toss everything together until the apples are evenly coated.
- Cook the Filling: In a large skillet over medium heat, melt the butter. Add the apple mixture and cook, stirring occasionally, until the apples are softened and the filling has thickened, about 10-15 minutes.
- Cool the Filling: Remove the skillet from the heat and let the apple filling cool completely.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out the Pastry: On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness.
- Cut the Pastry: Using a sharp knife or a pizza cutter, cut the pastry into squares, about 4-5 inches each.
- Fill the Turnovers: Place a generous spoonful of the cooled apple filling in the center of each square.
- Fold and Seal: Fold the pastry over diagonally to form a triangle. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
- Egg Wash: In a small bowl, whisk together the egg and milk (or water). Brush the tops of the turnovers with the egg wash.
- Bake: Place the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and puffed up.
- Cool: Remove the turnovers from the oven and let them cool on a wire rack for at least 10 minutes before glazing (optional) or serving.
- Combine Ingredients: In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more milk or lemon juice, a teaspoon at a time, until you reach your desired consistency.
- Glaze the Turnovers: Drizzle the glaze over the cooled turnovers. Let the glaze set for a few minutes before serving.
Notes
- For best results, use very cold butter and ice water when making the puff pastry.
- If you don’t have time to make your own puff pastry, store-bought puff pastry works well.
- Make sure the apple filling is completely cooled before filling the turnovers to prevent the pastry from becoming soggy.
- Crimp the edges of the turnovers well to prevent the filling from leaking out during baking.
- Baking times may vary depending on your oven, so keep an eye on the turnovers while they are baking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes