Yep, it’s Fall and even if you can’t tell by the temperatures (90’s in California in October?) you can tell by the number of pumpkin/pumpkin spice recipes that have been blowing up the internet since September. But I’m here to save you from all that pumpkin – how about an easy apple turnover recipe?
This apple turnover recipe only has 5 ingredients and takes so little time to throw together (but it’s a sure fire way to impress a guest), you can use them for a sweet breakfast treat in the morning if you like. We’ve been eating them morning, noon and night… since an apple turnover knows no “proper” time to be eaten.
The easiest part is the store bought puff pastry. Unfortunately, finding the all butter kind has proven to be very unsuccessful for me. You might have better luck though. Trader Joe’s used to carry it, but I’ve noticed some of their stores don’t carry the dough at all and some just carry the non-butter kind. Don’t worry, you can still make a delicious apple turnover recipe even with the non-butter pastry. It’s all about the filling.
Typically, the apple filling in a turnover is cubes of apples. But I’ve found that sometimes the cubes are a little too big and they don’t cook down quite enough for me. So I’ve remedied this by grating the apples. Smaller apple pieces = less cooking time required for the apples to be nice and soft. You can either do this on a box grater or run them through your food processor (with the grating tool – which is what I do because I’m super lazy and usually end up shredding my fingers on the box grater.)
Why not make your day a little more special by making up a batch of this apple turnover recipe? If you can’t eat them all in a couple of days (and I know you can 😉 ) you can always freeze the extras. These didn’t last longer than 2 days in our house. The husband and mother in law made short work of them (yes, that was the guest I was trying to impress).
- 1½ Pounds Apples (about 3)
- 3 Tablespoons Sugar
- ½ Teaspoon Lemon Juice
- ¼ Teaspoon Cinnamon
- 1 Package Puff Pastry
- 1 Egg, whipped
- Turbinado or Raw Sugar
- Pre-heat oven to 400 degrees Fahrenheit.
- Line a baking sheet with either a silicone baking mat or parchment paper.
- Core, peel and grate the apples. You can use a box grater (the big holes) or the grater plate on your food processor.
- Add the sugar, lemon juice and cinnamon to the apples and stir to combine.
- Toss some flour on your counter, so that when you roll out the puff pastry it doesn't stick.
- Carefully unfold the puff pastry and roll it out so that you can cut 6-8 equal squares from the dough (the number you cut will determine the size of your turnovers).
- Brush the egg around the 4 edges of the pastry.
- Use a tablespoon to scoop out 2 tablespoons of the apple mixture. (You can use almost 3 tablespoons of apple if you only make 6 turnovers from your pastry sheet.) You'll need to squeeze out the excess liquid from the apples.
- Place the apple mixture in the middle of the pastry.
- Fold the pastry corner to corner and form a triangle. Gently press the edges together.
- Arrange pastries on baking sheet.
- Use the tines of a fork to push down and seal the edges of the pastry.
- Do the same thing with the remaining pastry sheet.
- Brush the turnovers with the egg.
- Cut 2-3 slits into each turnover (this lets the steam escape.)
- Sprinkle turnovers with turbinado or raw sugar.
- Bake for 15-20 minutes. Pastries are done when they are golden brown.
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