Servings 8 turnovers
Ingredients
- 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)
Instructions
- 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.
Notes
- My favorite apple to use for the filling is Granny Smith, but any variety will work.
- The turnovers are best when enjoyed within a day of baking them, but they can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. To bring back that crisp, bakery-fresh texture, warm them in a 350°F oven for 5 to 7 minutes before serving.
- To make ahead: Assemble the turnovers up to the step before brushing with egg wash. Arrange them on a parchment-lined baking sheet and freeze until firm, about 1 hour. Transfer to a freezer-safe bag and freeze for up to 2 months. When you’re ready to bake, brush the tops with egg wash and bake straight from frozen, adding 3 to 5 extra minutes to the bake time.
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