Transform store-bought puff pastry into a family favorite recipe for Easy Apple Turnovers.
We are fresh off the celebration of the 10-year anniversary of Just a Taste. In many ways it feels like a lifetime ago when I decided to start sharing my mom’s beloved recipes, but in many other ways, it all still feels so new.
I think the later is attributed to just how quickly technology changes and advances these days. When I published my first blog post in 2008, Instagram didn’t exist. In fact, it still wouldn’t exist until an entire two years later. Mind. Blown.
And on the I’m-feeling-old front, I’m headed east this weekend for my 10-year Northwestern reunion. The city of Chicago will forever hold a special place in my heart and I can’t wait to explore the culinary scene a decade after my college glory days.
With so many anniversaries and reunions to celebrate (including a 4-year wedding anniversary today!), I can think of no better sweet treat than something that screams “celebrate the season!” And right now, I am all about the apples, from caramel apples and apple tarts to apple fritter rings and now, Easy Apple Turnovers.
I’ve been a longtime fan of transforming the ever-so-reliable store-bought puff pastry into various creations, both sweet and savory. But there’s just something about a classic fruit dressed simply with sugar and spices tucked inside a pastry pocket.
The crystal sanding sugar adds an optional but super satisfying crunch to every bite. And of course, Secret Ingredient Whipped Cream is a must for dipping and dunking!
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- 2 cups small diced (peeled) apples
- 1 Tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon lemon juice
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- Flour, for dusting work surface
- 1 large egg, whisked
- Crystal sanding sugar (optional)
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
- In a large bowl, stir together the apples, brown sugar, cinnamon and lemon juice.
- Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations then cut each sheet into 4 squares.
- Using a slotted spoon, scoop a portion of the apple mixture into the center of each puff pastry square then fold the pastry across diagonally to form triangles. Using a fork, crimp together the edges then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
- Cut three small slits in the tops of each turnover then brush them with the egg. Sprinkle the turnovers with the sanding sugar (optional).
- Bake the turnovers for 17 to 20 minutes or until they’re golden brown and puffed. Transfers the turnovers to a rack to cool then serve warm or at room temperature.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.