As far as apple-filled desserts go, the apple turnover is one of our favorites. Not only is it delicious and easy to make, it’s convenient. Because all the ooey-gooey goodness is packed inside a flaky pastry crust, they make a great grab-and-go snack. Your hands stay clean and your sweet tooth satisfied. [photo via flickr]
There are many variations of the apple turnover recipe. Almost any fruit can be added to or substituted for the apples. Some people prefer a plain crust, while others drizzle a powdered sugar glaze over the top. We prefer the good old-fashioned version; stuffed full of ripe, tart apples (Granny Smith work best) with just a touch of powdered sugar glaze on top. If you’re looking for an excuse to make a batch of these delicious desserts, look no further. July 5th is National Apple Turnover Day. The long holiday weekend certainly has us feeling all old-fashioned, so we broke out this recipe for some of the best apple turnovers we’ve ever tasted.
Ingredients
- 2 tablespoons lemon juice
- 4 cups water
- 4 Granny Smith apples – peeled, cored and sliced
- 2 tablespoons butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (17.25 ounce) package frozen puff pastry sheets, thawed
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Directions
1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
6. To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Tips
- To help seal the edges of your turnover, use an egg wash and water mixture. Brush edges with egg wash and crimp the edges with a fork to keep the filling inside while baking.
- Get as much air as possible out of the turnover before sealing to prevent it from exploding while baking.
- If you prefer a cinnamon/sugar topping on your turnover rather than the glaze, brush the tops of the turnovers with the egg wash and sprinkle with cinnamon and sugar before baking.
