I love a delicious apple dessert. There are so many delicious options so there is definitely something for everyone. If you are looking for a few more to try then start with this Caramel Apple Slab Pie, or this Best Ever Dutch Apple Pie and then this yummy Caramel Apple Cheesecake!
Apple Turnover Recipe
This apple turnover recipe is so yummy because it mixes the tasty apple pie with the crispy puff pastry. The outside is crunchy, and the inside is all gooey and sweet. The best part is that it’s really easy to make – you just cut, fill, and fold, then bake them. So, whether you bake a lot or a little, you’ll end up with delicious turnovers that are like a bakery treat you made at home. Apple desserts are a favorite at our house and this recipe is no exception. These small handheld treats are perfect for any occasion. Put them into lunches, bring them as a dessert for a family gathering or make them when you are craving apple pie but want something a little easier. Trust me, this recipe is perfect for just about everyone!
Ingredients in Apple Turnovers
These yummy turnovers are eay to make because they use store bought apple pie filling. Drizzle them with an easy homemade glaze and you won’t be able to stop at just one! Check out the recipe card at the bottom of the post for all of the exact measurements.
Puff Pastry: This is what wraps up all of the delicious ingredients. Make sure that your pastry is thawed before trying to use it! Canned Apple Pie Filling: You can make this from scratch, but I love making this easy and buying it all ready to go at the store. Egg and Water: Mix these together to make a wash. It will create that perfectly golden brown, flaky crust. Coarse Sugar: I use the sugar to add sweetness to the pastry. Powdered Sugar and Milk: Combine these two ingredients together to make a deliciously sweet glaze.
How to Bake Homemade Apple Turnovers
This dessert is sweet, delcious and only takes a few minutes to put together and bake. It’s a great beginner recipe that will make you look like a star baker!
Seal: A good seal is important, so make sure the pastry edges are crimped together well. The egg wash acts as a glue, so give the pastry’s outer 1/4-1/2 inch edge a good brush with the egg wash before crimping. How much filling? 1/4 cup or so is plenty for the filling on these. If you add more than that, you have a greater risk of the filling bursting out the sides of the turnovers. Let the steam escape: I didn’t cut slits in the pastry, but you may add a slit or two on top of the pastry to allow steam to escape from the filling as it bubbles in the oven. This will help prevent the filling from bursting through the seams. Can I use fresh apples? If you’d like to use fresh apples, peel, core, and dice 3 large apples. Toss in a bowl with 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and two teaspoons cornstarch. Use in place of the canned pie filling.
Once the turnovers are on a parchment-lined baking sheet then you can put them in the freezer. Freeze for about 3 hours until the pastries are frozen solid. Transfer to a freezer ziplock bag and store for up to 3 months. When ready to bake, remove from the freezer, place onto a parchment-lined baking sheet, and let thaw in the fridge for 4 hours. Resume the recipe in step 5.
In the Refrigerator: To make these pastries last as long as possible, store them in an airtight container in the fridge for up to 4 days. To Reheat: You can reheat the apple turnovers in the microwave for 15-20 seconds, or crisp them up in the air fryer for 2 minutes at 350 degrees Fahrenheit.
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