Homemade Golden Apple Turnovers (Printable Version)

Flaky pastries filled with spiced apple mixture baked until golden and irresistible.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry, thawed (approximately 17.6 oz)
02 - 1 egg (for egg wash)
03 - 1 tablespoon milk

→ Apple Filling

04 - 3 medium golden apples, peeled, cored, and diced
05 - 2 tablespoons unsalted butter
06 - 1/4 cup granulated sugar
07 - 2 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon pure vanilla extract
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar, for sprinkling

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt butter. Add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook 4 to 5 minutes, stirring occasionally, until apples soften.
03 - Stir in vanilla extract and cornstarch. Continue cooking for 1 to 2 minutes until filling thickens. Remove from heat and let cool slightly.
04 - Lightly flour a surface and roll out puff pastry sheets if needed. Cut each sheet into 4 equal squares, totaling 8 pieces.
05 - Place a generous spoonful of apple filling onto the center of each pastry square. Fold each square into a triangle, sealing edges firmly and crimping with a fork.
06 - Arrange turnovers on the prepared baking sheet.
07 - Whisk egg with milk and brush over turnovers. Sprinkle coarse sugar atop each, if desired.
08 - Cut a small slit on top of each turnover to allow steam to escape during baking.
09 - Bake turnovers for 20 to 25 minutes until golden brown and puffed.
10 - Transfer turnovers to a wire rack and cool for 10 minutes before serving.

# Expert Advice:

01 -
  • They taste like something from a bakery window but come together in under an hour.
  • The filling is soft and spiced just right, and the pastry shatters perfectly when you bite in.
  • You can make them ahead and reheat them, so they work for busy mornings or last minute guests.
02 -
  • Don't skip cooling the filling before you fill the pastry, or it will soften the dough and cause leaks.
  • Press the edges firmly and crimp with a fork, otherwise they can open up in the oven and spill.
  • Make the steam slit before baking, not after, so the pastry puffs evenly and doesn't burst.
03 -
  • Keep your puff pastry cold until you're ready to work with it, warm pastry is harder to handle and won't puff as well.
  • Use a sharp knife to cut the steam slit, a dull one can press the layers together and prevent puffing.
  • If you're making these ahead, assemble them completely and freeze unbaked, then bake straight from frozen adding a few extra minutes.
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