Apple Turnover
Buttery, flaky pastry envelopes warm spiced apples in this classic American dessert. Baked until golden and finished with a light glaze, it's perfect warm or at room temperature.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 3 medium Granny Smith apples
- 3 tablespoons Granulated sugar
- ½ teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 package (2 sheets) Puff pastry sheets, thawed
- 1 large Egg, beaten
- ½ cup Powdered sugar
- 1 tablespoon Milk
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place each apple on the cutting board and cut straight down from the top to remove the stem and core, then discard the core.
- 3
Lay each cored apple on its side and slice lengthwise into 1/4-inch-thick slices, moving the knife parallel to your cutting board.
- 4
Place the apple slices in a medium bowl, then add 3 tablespoons sugar, 0.5 teaspoon cinnamon, and 1 tablespoon lemon juice.
- 5
Stir the apples with a wooden spoon until all the slices are evenly coated in sugar and spice, about 1 minute.
- 6
Remove the puff pastry sheets from the package and place each one on the cutting board; if they are soft, refrigerate them for 5 minutes to make them easier to handle.
- 7
Use a knife to cut each puff pastry sheet in half to create 4 rectangles of equal size.
- 8
Place one pastry rectangle on a baking sheet lined with parchment paper, then lay a second rectangle next to it; repeat with the remaining 2 rectangles on a second baking sheet.
- 9
Divide the apple mixture evenly among the 4 pastry rectangles, placing the apples in a small mound slightly off-center on each one, leaving at least 0.5 inch of space around all edges.
- 10
Fold each pastry rectangle lengthwise in half over the apples so the edges meet, creating a rectangle-shaped envelope; press the folded edge down gently with your finger.
- 11
Use the tines of a fork pressed firmly along the sealed edge of each turnover to crimp and seal the pastry, so the apples cannot leak out during baking.
- 12
Beat the 1 egg in a small bowl with a fork until uniform, then brush the top surface of each turnover with the beaten egg using a pastry brush.
- 13
Place both baking sheets in the preheated 400°F oven and bake until the pastry is puffed and the surface turns the color of warm honey with darker edges, about 18–20 minutes.
- 14
Remove both baking sheets from the oven and transfer the turnovers to a wire cooling rack using a metal spatula; let them cool for 5 minutes.
- 15
Place 0.5 cup powdered sugar in a small bowl, then pour in 1 tablespoon milk and whisk with a fork until the glaze looks smooth and drizzles easily.
- 16
Drizzle the glaze over the top surface of each turnover in a thin zigzag pattern using a spoon.
Tools you’ll need
- Oven
- 9x13-inch baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Medium mixing bowl
- Wooden spoon
- Fork
- Pastry brush
- Metal spatula
- Wire cooling rack
- Small mixing bowl
- Whisk
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