Golden Apple Turnover Pastries (Printable)

Buttery, flaky pastries envelop a spiced golden apple filling, baked until perfectly golden and crisp.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (about 17.6 oz, thawed if frozen)
02 - 1 large egg (for egg wash)
03 - 1 tablespoon milk

→ Apple Filling

04 - 3 medium golden apples, peeled, cored, and diced
05 - 2 tablespoons unsalted butter
06 - 1/4 cup granulated sugar
07 - 2 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon pure vanilla extract
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar, for sprinkling

# How To Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for 4 to 5 minutes until apples soften.
03 - Incorporate vanilla extract and cornstarch into the mixture. Continue cooking for 1 to 2 minutes until thickened. Remove from heat and allow to cool slightly.
04 - Lightly flour a surface and roll out puff pastry sheets if necessary. Cut each sheet into 4 equal squares, yielding 8 squares in total.
05 - Place a generous amount of the apple filling onto the center of each square. Fold each square into a triangle and press edges to seal firmly. Crimp the edges with a fork.
06 - Position the turnovers on the prepared baking sheet, spacing evenly.
07 - Whisk together the egg and milk, then brush the mixture over each turnover. Optionally, sprinkle coarse sugar on top.
08 - Make a small slit on top of each turnover with a sharp knife to allow steam to escape during baking.
09 - Bake in the preheated oven for 20 to 25 minutes, until turnovers are golden brown and puffed.
10 - Transfer turnovers to a wire rack and cool for 10 minutes prior to serving.

# Expert Advice:

01 -
  • The pastry puffs up into golden, crispy layers that shatter perfectly when you bite in.
  • The filling tastes like the inside of the best apple pie, but without all the fuss of a double crust.
  • They're just as good for breakfast as they are for dessert, and they reheat beautifully the next day.
  • You can make them ahead and bake them fresh whenever you want the house to smell incredible.
02 -
  • If your filling is too hot when you add it to the pastry, it will melt the butter in the dough and you'll lose that flaky puff.
  • Don't overfill the squares or the filling will leak out during baking, making a mess and leaving you with hollow turnovers.
  • Always cut a vent slit on top, otherwise steam builds up inside and the pastry can split in weird places.
  • If your puff pastry is getting too soft while you work, pop it back in the fridge for a few minutes to firm up.
03 -
  • If you want an extra glossy finish, brush the turnovers with egg wash twice: once before adding the sugar, and again right before baking.
  • For a richer filling, add a tablespoon of heavy cream to the cooked apples before spooning them onto the pastry.
  • Always keep your puff pastry cold until you're ready to use it, warm dough won't puff properly in the oven.
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