APPLES ARE WHERE ITS AT!
Homemade Apple Turnovers have never tasted so good with a filling that tastes almost like an apple pie! The only difference is that you’re eating a soft, flaky apple pastry!
I have always enjoyed my desserts, especially if my desserts have apples! And it can be anything from Baked Apples to a European Apple Cake! With that being said, I’d love to introduce you to the easiest apple dessert that can be made ahead and frozen!
BETTER THAN THE BAKERY?!
This Apple Turnover doesn’t get any easier! And you don’t even need special tools to help you! All you need is a hungry spirit and two working hands! In my opinion, this tastes just as good as it would in the bakery! (Maybe even better!) All you need is frozen sheets of puff pastry, apples, butter, and an egg.
Keep in mind that the puff pastry isn’t sweet, so I’d recommend not to skip the yummy glaze! It’s what makes these beauties irresistible!
WHAT IS A TURNOVER?
Any turnovers are made with a filling inside of (usually) a puff pastry. It can be either sweet or savory, then you seal the edges and bake it! It becomes a cute little hand pie! Or a type of baked sandwich like a hot pocket. Biting into an apple filled pastry on the go is a cozy treat!
STORING AND SERVING
After fully assembling the apple turnovers, (before the egg wash), you are more than welcome to freeze on a baking sheet and then transferring them to a freezer-friendly ziplock bag. As soon as you’re ready to bake, put them onto a baking sheet without thawing, lightly brush some egg wash and bake at 400F. for 23-25 minutes.
They taste incredible right out of the oven! Let them cool for a few minutes and then make your glaze mixture. With a pastry bag, drizzle some of that glaze over the top. Serve warm!
HOW DO YOU KEEP THE TURNOVERS FROM LEAKING?
It’s one of those annoying things about most turnovers, no matter how well you crimp the edges, there will always be ONE turnover that leaks out some of the filling! And trust me, its normal, so take a deep breath:) A few things to consider that helps stop most of the leaks:
- When you’re sealing the edges, I like using some of the egg wash along the sides as glue, it sticks a lot better.
- Egg Wash will keep the pastry dry and put together all around and throughout baking.
- Crimp the edges tightly all along the sides where the two sheets come together.
- Refrigerate turnovers for 20 minutes before baking.
SOCIAL MEDIA?
If you enjoyed making these turnovers, follow me on instagram for more fun ideas for you and your family to enjoy! I try to post a weekly dessert that you will love! I enjoy trying out a lot of seasonal ingredients and making an incredibly easy and delicious treat you you to love!
Connect with me through Instagram or Email me. I am a fanatic when it comes to desserts, so feel free to share what you made! I enjoy seeing your creations:)
Ingredients
- 1 lb Puff Pastry (2 sheets)
- 1 tbsp King Arthur Unbleached All-Purpose Flour, for dusting
- 3 or 4 Medium Apples, peeled, cored, and diced
- 1/4 cup Monk Fruit
- 1 tbsp Unsalted Butter
- 1/2 tsp Ground Cinnamon
- 1/8 Salt
- 1 Egg + 1 tbsp water, for egg wash
For the Glaze:
- 1/2 cup Monk Fruit Powdered Sugar
- 1 or 2 tbsp Heavy Whipping Cream or Half and Half
Directions
1. Gather all of your ingredients together and preheat your oven to 400F. Remove puff pastry from the freezer and thaw according to the package.
2. In a medium pot, melt 1 tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until slightly softened. (3 minutes) - I like my apples still pretty crunchy. But you can definitely soften them according to your liking, about 5 minutes.
3. Reduce heat to low and stir in 1/4 cup monk fruit, 1/2 tsp cinnamon, and salt. Simmer for another 1 to 2 minutes and set aside to cool.
4. Use a rolling pin to roll the first sheet of thawed pastry to an 11” square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2” border.
5. Beat together 1 egg and 1 tbsp water. Brush egg wash lightly on edges of the pastry (just enough to seal), crimp tightly along the edges using a fork to seal.
6. Transfer to a parchment lined baking sheet, keeping them at least 1” apart. With a paring knife, cut 2-3 small slits on the top of each turnover. This will serve as a vent to let out steam and reduce leakage. Brush apple turnovers with egg wash and bake 20-23 minutes or until golden and puffed.
7. While turnovers are still warm, stir together powered sugar and heavy whipping cream or half and half. (Adding to your desired consistency) and drizzle glaze over the turnovers.
Recipe notes
*** For this recipe, I’ve used monk fruit and monk fruit powdered sugar to make this a low calorie dessert. You can buy this on Amazon or at your local whole foods. But you are more than welcome to use regular sugar. Read my sugar blog post for more info on sugars.
Did You Make This Recipe?
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