Apple Turnovers
Homemade Apple Turnovers with a maple glaze are the perfect fall dessert. Their flaky puff pastry and apple spice filling are reminiscent of an apple pie.
Ingredients
Apple Turnovers
- 1 lb puff pastry, two sheets thawed according to package instructions
- 1 tablespoon all-purpose flour for dusting
- 3 medium Granny Smith Apples peeled, cored, and diced
- 1 tablespoon unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2/3 cup pecans finely chopped
- 1 egg for egg wash
- 1 tablespoon water for egg wash
Maple Glaze
- 1/2 cup powdered sugar
- 1 tablespoon heavy whipping cream
- 2 teaspoons maple syrup
Instructions
- Remove the puff pastry from the freezer and thaw according to the instructions on the package.
- Once the puff pastry has thawed preheat the oven to 400 degrees.
- In a medium sized pan melt the butter. Then, add in the diced apples and cook at medium heat until they soften. This should take about five to six minutes.
- Reduce heat to low. Next add in the brown sugar, cinnamon, allspice, nutmeg, salt, and chopped pecans.
- Let the mixture simmer for about four minutes or until the sugar and spices have carmelized the apples.
- Remove from heat and set aside to cool.
- Dust your counter with the flour. Roll out the first piece of puff pastry into a 10" square. Use a pizza cutter to divide the pastry into four smaller squares.
- Place about a tablespoon of the cooled apple spice filling into the middle of a smaller square.
- Whisk together the egg and water for the eggwash. Then use a brush to lightly coat the edges of the pastry with the eggwash to help seal the filling inside.
- Bring the edges of the turnover together to form a triangle shape. Pinch the edges of the turnovers and crimp them with a fork.
- Transfer each turnover to a parchment-lined baking sheet. Keep at least two inches in between each one.
- With a knife, cut three small slits on the top of each turnover. Next, brush the whole pastry with the eggwash.
- Bake for 20 minutes or until the pastry is a golden brown and puffed.
- While the pastries are baking, whisk together the powdered sugar, heavy whipping cream, and the maple syrup.
- Once the turnovers are done baking and are still warm, drizzle the maple glaze on the top.