Apples have had a fruitful season, so why not make an easy-to-prepare apple dessert, different than the old stand-by fall favorite, apple pie? What about old fashion turnovers? Turnovers are versatile and easy to prepare. They are also freezer-friendly, with a long shelf life, so you can make a large batch and have hot breakfast pastries, snacks or desserts all winter long.
This apple turnover recipe makes use of your on-hand pantry ingredients with the addition of pre-made pastry sheets. The filling can be made ahead of time, assembled in minutes and then baked off any time you feel like a delicious, hot, fruity snack or breakfast pastry in the toaster oven.
Yield: 8 Turnovers
Preparation time: 30 minutes
Baking time: 14 minutes
For this recipe, we love to use a blend of Honeycrisp, Golden Delicious and Braeburn apples. For turnovers, dice your apples in small pieces.
- 1 package frozen puff pastry
- 1 ½ lbs peeled and cored apples
- 2 tbs. dried, tart cherries (optional)
- 2 tbs. freshly grated orange
- 3 tbs. orange juice (fresh is preferred, or we prefer Minute Maid)
- 1/3cup sugar, divided (or 2 tbs. sugar plus 2 tbs. natural sweetener such as agave nectar or honey)
- ½ tsp. pumpkin pie spice (or grated fresh nutmeg)
- ½ tsp. ground cinnamon
- pinch of salt
- 2 tbs. white flour (King Arthur is our choice or gluten-free chickpea flour)
- 1 egg yolk beaten with 2 tbs. water
- Follow the package directions to defrost frozen puff pastry.
- Place peeled and cored apples in a large bowl filled with water and squeezed with lemon to deter any browning.
- Remove apples from lemon water and cut in small, ¼” slices.
- In a separate bowl, add apple slices, cinnamon, pumpkin pie or nutmeg seasoning, salt, sugar (or natural sweetener) grated orange, orange juice, flour and dried cherries, if using, tossing to incorporate all ingredients properly. Set aside.
- When puff pastry is defrosted, carefully roll out each of the two sheets to a 12” x 12” square, using a bit of extra flour to keep pastry from sticking to work surface. Cut each 12″ x 12″ square into 4 equal squares to make 8 pieces all together. Place 8 squares on a baking sheet in the refrigerator to keep chilled until ready to be filled.
- Working in 2 batches, lay 4 small sheets on your work surface, placing ¼ cup filling in the center of each square, making sure to keep the apples from protruding towards the edges.
- Brush the edges with beaten egg wash to act as glue.
- Fold corner of pastry over the apple mixture to form a triangle and press edges together. Using a fork, crimp the edges to seal.
- Place turnovers on a newly lined baking sheet and brush top of pastry with egg wash. Sprinkle on 1/8th reserved sugar and once again place in refrigerator for a minute or two to chill briefly.
- Repeat with remaining refrigerated squares.
- After all turnovers are assembled, individually wrap turnovers in wax paper, aluminum foil or as we prefer, Glad Press n’Seal for easy non-stick coverage. Bake immediately or freeze.
- Place in freezer. Can be stored in freezer for up to 2 months.
- When ready to bake, preheat oven (or toaster oven) to 425’. Bake for 14 minutes, or until brown and hot.
- Serve with powdered sugar, vanilla ice cream or drizzle with homemade dulce de leche (caramel) for a special treat.