Apple Turnovers Recipe (Puff Pastry)

  • Preparation 30 min + 15 min cooling
  • Cooking 30 min
  • Servings 12
  • Freezing Absolutely

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Apple filling

  • 6 large apples (2 McIntosh, 2 Empire, 2 Cortland), peeled and diced, about 600 g (5 cups)
  • 2 tbsp (30 ml) lemon juice
  • 1/2 cup (100 g) light brown sugar
  • 2 tbsp (30 ml) cornstarch
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/4 tsp (1 ml) ground nutmeg
  • 1/2 tsp (2 ml) vanilla extract
  • 1/3 cup (70 g) unsalted butter

Assembly

  • 1 lb (450 g) store-bought puff pastry (2 sheets), thawed
  • 1 egg
  • 1 tbsp (15 ml) water

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Preparation

  • Peel the apples and cut them into 1/2-inch (1 cm) dice. Put them in a large bowl and toss with the lemon juice.
  • Add the brown sugar, cornstarch, cinnamon, nutmeg and vanilla. Stir until the apples are well coated.
  • Melt the butter in a large skillet over medium heat.
  • Pour the bowl into the skillet and cook 5 to 6 minutes, stirring often. The sugar and cornstarch settle and catch on the bottom the second you leave them alone.
  • Take off the heat and let cool at least 15 minutes. The filling should be lukewarm, never hot.
  • Preheat the oven to 400 °F (205 °C), no convection. Line two baking sheets with parchment paper.
  • Whisk the egg with the water in a small bowl.
  • Take out one sheet of puff pastry and keep the other one cold. On a lightly floured surface, roll it into a rectangle about 10 x 15 inches (25 x 38 cm), then cut it into 6 squares.
  • Spoon some filling into the center of each square, keeping the edges clear. Divide all the filling among the 12 turnovers.
  • Brush the edges with a little water, fold one corner over the filling to the opposite corner to make a triangle, then press all around with your fingers. Seal with a fork.
  • Repeat with the second sheet of pastry.
  • Brush the tops with egg wash. Space the turnovers out on the sheets.
  • Bake about 25 minutes, until the tops are deep golden.
  • Let cool 5 minutes on the pan, then transfer to a rack. Serve hot or warm.