It’s apple season once again! So, take your favorite kind of apples and start preparing these easy Apple Turnovers with Puff Pastry — a delicious and filling snack that adults and kids would surely love!
Don’t know about you, but here in Stockholm, we have good apples available in the supermarket the whole-year-round.
But if you want them at their best, autumn is the time of the year when you should prepare all your favorite apple dishes.
So, here’s one of my favorites, apple turnovers with puff pastry — and you don’t even need to prepare your own pastry!
IF YOU WANT MORE PUFF PASTRY RECIPES, THEN YOU WILL LOVE THESE POSTS!
- Puff pastry – the ones you buy from the supermarket are excellent for this apple turnovers recipe.
- Sugar – regular white sugar for mixing with the chopped apples.
- Brown sugar – muscovado, demerara; you can use any type of brown sugar you want.
- Egg – you only need it for the egg wash.
- Apples – I prefer to use the crunchy, sweet ones, like Pink Lady for making apple turnovers.
Start by preparing the apple filling. Using a medium saucepan, combine the diced apples with sugar, and place the pan on medium heat (photo 1).
Cover and bring to a boil while mixing often. Smash some of the apples, place cover back, and adjust heat to medium-high. Cook for ten to fifteen minutes more, then set aside to cool.
Unroll the puff pastry and divide into six equal portions (photo 2).
Brush half of each portion with egg, then place about a tablespoon (heaping) of the cooled apple filling on the same side (photo 3).
Fold the dough in half and close the edges with a fork (photo 4).
Place each filled dough on top of a baking tray lined with a baking sheet.
Brush each dough with egg, cover the tray with plastic, and place in the refrigerator for about forty-five minutes to chill.
Preheat oven to 180°C (350°F).
Take the tray out of the refrigerator and brush each turnover with egg again (photo 5).
Sprinkle (evenly) with brown sugar (photo 6).
Bake for about thirty-five to forty minutes, or when they turned golden in color.
Take the tray out of the oven and serve.
- Make sure your puff pastry is properly thawed before unrolling it; otherwise, you will end up with cracks, and you need to use a rolling pin to keep it all together.
- When preparing the apple filling, do not smash all the apples. It’s nicer to have small chunks in the filling as well — unless this is not what you want, of course.
- Remember that you will be adding brown sugar on top of the apple turnovers, so the cooked apple filling should not be overly sweet.
After brushing them with eggs, you can keep them in the refrigerator for no more than twenty-four hours to chill.
Just keep them properly and tightly covered — ideally with a plastic wrap.
So what are you waiting for? Give these easy apple turnovers a try this week and let me know what you think! 🙂
Easy Apple Turnovers with Puff Pastry
- 1/2 kg apples, peeled, cored and chopped into small bits
- 3 tbsp white sugar
- 1 sheet puff pastry dough, thawed
- 1 medium egg, beaten
- 2 tbsp brown sugar
Prepare the Filling:
- Combine the chopped apples and 3 tablespoons of sugar in a medium-sized saucepan.
- Cook over medium heat for 25 to 30 minutes.
- Once the apples are soft, smash some of them and lower heat to medium. Continue cooking for about 10 more minutes.
- Take the saucepan off the heat and set aside to cool.
Prepare the Turnovers:
- Unroll the puff pastry and cut into 6 equal portions.
- Brush half of each portion with the beaten egg. Place a heaping tablespoon of the apple filling on the same side of the dough.
- Fold the dough in half and use a fork to close the edges of the dough securely.
- Place each filled dough on top of a baking tray lined with a baking sheet.
- Brush each dough with egg, cover the tray with plastic, and place in the refrigerator for at least 45 minutes to chill.
Bake the Turnovers:
- Preheat oven to 180°C (350°F).
- Take the covered baking tray out of the refrigerator and brush each turnover with the remaining beaten egg again.
- Sprinkle each turnover with a generous amount of brown sugar.
- Bake for 35 to 40 minutes, or when they turned golden in color.
- Take the tray out of the oven and serve.
- Cook’s Tip #1: You can use any apples you like, but if you prefer the green ones (like Granny Smith), add a bit more sugar to balance the apple filling’s tanginess.
- Cook’s Tip #2: When cooking the apple mixture, do not smash all the apples. Keep some chopped bits in the filling.
- Cook’s Tip #3: Remember to thaw the puff pastry completely before unrolling it. It helps in keeping the dough intact.
- Cook’s Tip #4: When balancing the flavor of the apple filling, remember that you will be adding brown sugar later on, so it’s better to keep it on the not-to-sweet side.
- Cook’s Tip #5: These easy apple turnovers can be prepared ahead. You just need to make sure they are properly covered while chilling in the refrigerator — for no more than 24 hours.