Flaky Apple Turnovers
From the Blog Author
Ingredients
- 4 medium-sized cooking apples
- 1 tablespoon lemon juice
- 1/2 tablespoon melted butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 pound puff pastry
- 2 tablespoons softened cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
Directions
Preheat the oven to 400°F (200°C).
Combine the lemon juice and diced apples in a bowl.
Add the sugar, cornstarch, cinnamon, nutmeg, salt, and melted butter to the apples and mix well.
On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square.
Cut each sheet into 4 squares and keep them chilled until ready to use.
Transfer the pastry squares to a baking sheet lined with parchment paper.
Brush the edges of each square with egg wash, then place 1/3 cup of the apple mixture onto one half of each square.
Fold the pastry diagonally over the apple mixture and seal the edges by pressing with a fork.
Brush the tops with egg wash, cut a small slit in the top of each turnover, and bake for 20 minutes, or until browned and puffed.
Let the turnovers cool for 5 minutes.
Mix the cream cheese, butter, sugar, and vanilla, and beat until smooth to create the icing.
Drizzle each turnover with the icing.
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Frequently Asked Questions
Can I make these Flaky Apple Turnovers ahead of time?
Yes, you can assemble the turnovers completely before baking and store them covered in the refrigerator for up to 24 hours. When ready to bake, let them sit at room temperature for about 15 minutes before placing them in the preheated 400°F (200°C) oven, though you might need to add a few extra minutes to the 25-minute bake time.
What is the best way to store leftover baked apple turnovers?
Store cooled, leftover Flaky Apple Turnovers in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen baked for up to 3 months; reheat them in a 350°F oven until warmed through to re-crisp the pastry.
What kind of apples should I use for the best filling texture in this recipe?
For the best results, use firm, slightly tart cooking apples like Granny Smith, as they hold their shape well during baking. The recipe calls for 4 medium-sized cooking apples, ensuring the mixture of light brown and granulated sugar perfectly balances the tartness after cooking for 25 minutes.
