These puff pastry apple turnovers taste just like mini apple pies and are a breeze to make. The filling is slightly sweet and with a touch of tartness, and the outside is nice and flaky.
Serves Makes 8 Apple Turnovers
- 3 apples peeled, cored and thinly sliced (Empire, Spartan or McIntosh)
- ¼ cup sugar
- ¼ cup chopped walnuts
- ½ teaspoon cinnamon
- 1 tablespoon butter
- 1 package frozen puff pastry (pre-rolled), thawed
- 1 egg, beaten in small bowl
- In a bowl toss together apples, sugar, walnuts, cinnamon, and a pinch of salt.
- In a large non-stick frying pan, melt butter over medium heat. Add apple mixture. Cook and stir for 4 minutes. Remove from heat, set aside to cool.
- Preheat oven to 400°F.
- On a lightly floured surface, unroll pastry. Working quickly cut both squares into 4 quarters, making 8 squares in total. Place ¼ cup of apple mixture into the centre of each square. Fold each pastry into a triangle and crimp edges together with the tines of a fork. Transfer triangles to a large parchment lined baking sheet.
- Brush the tops of the pastries with beaten egg. Cut 2 or 3 small steam vents in the top of each turnover. Bake until golden, about 25 minutes.
- I recommend using puff pastry that is pre-rolled to save time. If your grocery store doesn’t offer pre-rolled puff pastry (found in the freezer section), you can roll out the traditional block shaped puff pastry into two 10-inch squares.
- Use a wide spatula to transfer turnovers to a large baking sheet.
- Dip your fork into flour if it starts to stick to the pastry while crimping the edges.
- If you don’t have parchment paper, grease your baking sheet with non-stick cooking spray or butter.
- Defrost puff pastry at room temperature for 2 hours, or overnight in the fridge.
- The trick to working with puff pastry is to keep it cold until you’re ready to use it.