Ingredients
Apple Filling
- 3 medium Granny Smith apples, peeled, cored, and diced
- 1/2 Tablespoon lemon juice
- 1 Tablespoon salted butter
- 3 Tablespoons granulated sugar
- 3 Tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 Tablespoon cornstarch
Puff Pastry
- 1 (17.25-ounce) package frozen puff pastry (2 sheets)
Egg Wash
- 1 large egg
- 1 Tablespoon water
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1 teaspoon vanilla extract
- 2 Tablespoons caramel sauce (optional, such as Ghirardelli caramel sauce)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prepare for baking the turnovers.
- Prepare Apples: In a medium bowl, toss the peeled, cored, and diced Granny Smith apples with 1/2 tablespoon lemon juice until they are evenly coated. Set aside this mixture.
- Thaw Puff Pastry: Remove the puff pastry sheets from the freezer and allow them to thaw at room temperature while you prepare the apple filling.
- Make Apple Filling: Heat 1 tablespoon salted butter in a medium saucepan over medium-low heat. Add the apple mixture along with 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice. Cook the mixture, stirring occasionally, until the apples are softened. Stir in 1/2 tablespoon cornstarch and continue cooking until the sauce thickens. Remove from heat and let the filling cool slightly.
- Roll and Cut Pastry: On a lightly floured surface, roll one sheet of thawed puff pastry into an 11-inch square. Cut the rolled pastry into four equal smaller squares.
- Assemble Turnovers: In a small bowl, beat together the egg and 1 tablespoon water to create an egg wash. On one half of each pastry square, spoon about 1 1/2 tablespoons of the apple filling, leaving a border for sealing. Brush the edges near the filling with the egg wash. Fold the pastry from corner to corner, forming a triangle, and press or crimp the edges with a fork to seal them well.
- Prepare for Baking: Place the assembled turnovers on the lined baking sheets, spacing them an inch apart. Repeat the rolling, cutting, and filling process with the second puff pastry sheet. Brush the tops of all turnovers generously with the egg wash.
- Bake: Bake the turnovers in the preheated oven for about 20 minutes, or until they are puffed and beautifully golden brown. Remove from oven and let cool slightly on the baking sheets.
- Make Glaze: While the turnovers cool, prepare the glaze by mixing 1 cup powdered sugar, 1 to 2 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl. Stir in 2 tablespoons caramel sauce if using, and adjust the consistency by adding more powdered sugar or milk to get a drizzle-able texture.
- Glaze and Serve: Drizzle the prepared glaze over the warm turnovers. Serve immediately and enjoy the warm, flaky, and sweet apple treats.
Notes
- Use tart Granny Smith apples for the best flavor and texture in the filling.
- Ensure the puff pastry is cold but thawed before rolling to prevent tearing.
- The egg wash helps give the turnovers a golden, glossy finish and seals the edges.
- Adjust the glaze consistency to your preference for drizzling or spreading.
- Caramel sauce is optional but adds a rich flavor contrast and decorative touch.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
