Apple Turnovers

    • Prep Time
    • 10 mins
    • Cook Time
    • 1 hr 5 mins
    • Yield
    • 12 turnovers

This is a recipe for apple turnovers. Turnovers are a¬†genius¬†thing. It’s like an apple pie, but much less messy! It’s pre-portioned so you don’t have to slice anything. It’s easy to serve and there is no pie pan to wash after. Plus they are delicious!

I use store bought puff pastry, so all you have to do is caramelize the apples a bit. Delicious, easy and very impressive. If you are feeling very creative, you can use any filling that you fancy. Bake a batch of apple turnovers today.

Enjoy!

Rate Recipe

3 Ratings

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 8 tbsp unsalted butter, softened
  • 1 tbsp fresh lemon juice
  • 6 apples, peeled, cored and quartered
  • 1 tsp cinnamon
  • 2, 1 lb sheets of all-butter puff pastry, thawed if frozen
  • coarse sugar, for sprinkling

Instructions

  • 1. In a very large, deep skillet, cook sugar, water, butter and lemon juice over high heat until liquid turns a pale amber caramel, about 15 minutes.
  • 2. Add the apples and cinnamon. Cook over moderate heat, stirring occasionally, until fruit is very soft but not falling apart, about 30 minutes. Transfer the apples to a large plate and cool. Pour the caramel into a small bowl and let cool.
  • 3. For each turnover, lightly brush the edge of a pastry square with water. Place 2 cooled apple quarters in the middle and spoon 1 tbsp of the caramel on top. Fold the pastry over to form a triangle and press the edges to seal. Repeat with remaining pastry squares.
  • 4. Preheat the oven to 350 degrees Fahrenheit. Transfer turnovers to baking sheets. Brush the turnovers with water and sprinkle with coarse sugar.
  • 5. Bake for about 25 minutes, until golden and puffed. Cool before serving.

Instructions

  • 1. In a very large, deep skillet, cook sugar, water, butter and lemon juice over high heat until liquid turns a pale amber caramel, about 15 minutes.
  • 2. Add the apples and cinnamon. Cook over moderate heat, stirring occasionally, until fruit is very soft but not falling apart, about 30 minutes. Transfer the apples to a large plate and cool. Pour the caramel into a small bowl and let cool.
  • 3. For each turnover, lightly brush the edge of a pastry square with water. Place 2 cooled apple quarters in the middle and spoon 1 tbsp of the caramel on top. Fold the pastry over to form a triangle and press the edges to seal. Repeat with remaining pastry squares.
  • 4. Preheat the oven to 350 degrees Fahrenheit. Transfer turnovers to baking sheets. Brush the turnovers with water and sprinkle with coarse sugar.
  • 5. Bake for about 25 minutes, until golden and puffed. Cool before serving.

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  • Average Rating

    (4.7 / 5)


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