Apple Turnovers

I wanted to squeeze in one more apple recipe before Fall officially ends. These apple turnovers made with puff pastry are probably my favorite Fall dessert. I'd even go as far as to say I like them better than apple pie.

Tips and Tricks

For this recipe, I used just regular puff pastry dough. It was the Pepperidge Farm puff pastry. You're going to want to keep the dough in the freezer and then move it to the fridge about 4 hours before you start baking.

For the best results, you will want to ensure that your dough is chilled. When the dough becomes too warm it will become sticky and hard to work with. Just make sure that your kitchen isn’t too hot.

I was able to make about 16 apple turnovers with this recipe 

The Recipe

Icing:

½ cup powdered sugar

½ tsp of vanilla extract

2 tablespoons of milk

1. Mix all together and set aside

Dough:

1 ½ packs puff pastry dough

½ cup of flour set off to the side in a cup

Eggwash (1 egg yolk + ¼ cup of water, mix well with a fork and set aside)

Apple Filling:

I have an apple pie filling recipe that I used for this recipe. Click *here* to access it.

Tools:

-Rolling pin

-Fork

-Large knife 

Procedure

1. Lightly sprinkle a few pinches of flour and spread it across the flat surface where you will be rolling your dough.

2. You will then lay out your puff pastry dough, dash a little bit of flour over it, and roll it to thin it out a bit.

3. You will then cut your dough into 6 even squares. It is better for the squares to be a bit bigger. About 6 inches is a good point of reference.

4. You will then scoop your apples into the center of the dough. *Drain the extra juice before placing it into your dough

   *Be sure not to overstuff your apples or they will spill out. Two tablespoons should be enough but feel free to make changes as you will see what fits best.

5. You will then take one corner and fold it over so that it forms a triangle. If it doesn’t make a perfect triangle or looks too big don’t worry I will show you how to fix it in the video below.

If your triangle is oversized and lopsided you will use what I call a double reinforcement technique. This technique helps your turnovers look neater as well as making sure that your edges are sealed to prevent the apples from oozing out and burning.

6. Be sure to poke a few slits in the tops of your turnovers.

7. Place it on your sheet tray and keep it in the fridge until you have made all of your turnovers.

8. Once you have made all of your turnovers preheat your oven to 400 and place your turnovers in the freezer. 

9. Let your turnovers stay in the freezer until your oven reaches 400 degrees.

**You want your turnovers to sit in the freezer while preheating your oven so that the butter within the dough chills as much as possible. The hot oven hitting the chilled butter will react and create steam, which gives you those flaky layers in the puff pastry dough. 

10. Once your oven reaches 400 degrees you will take your turnovers out and then brush them lightly with your eggwash mixture. This will help to create a nice golden brown color.

11. Place into the oven and bake for 15-18 minutes or until they are golden brown. 

12. Once your turnovers are done allow them to cool for about 10 minutes, drizzle them with your glaze and enjoy.

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