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Apple Turnovers with Puff Pastry

Apple turnovers with puff pastry have a crisp, flaky shell filled with tender cinnamon apples. Cook the filling until its juices thicken, then bake the folded pastries until puffed and deep golden brown.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp unsalted butter
  • 3 apples medium (about 1 pound), peeled, cored, and cut into 1/2-inch dice
  • 0.33 cup granulated sugar
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 0.125 tsp kosher salt
For the turnovers
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed but cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 10-inch skillet
  • 1 large rimmed baking sheet

Method
 

Make the filling
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the apples, sugar, cornstarch, cinnamon, lemon juice, and salt. Cook, stirring often, for 5–7 minutes, until the apples are just tender and the juices are thickened.
  3. Transfer the filling to a bowl and cool completely, about 20–30 minutes.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Unfold the puff pastry sheets on a clean work surface and cut each into 4 equal squares.
  4. Whisk the egg and water in a small bowl.
  5. Brush the edges of each pastry square with the egg wash.
  6. Spoon about 1/4 cup filling onto one half of each square, leaving a 1/2-inch border.
  7. Fold each square diagonally over the filling to form a triangle and press the edges together, then crimp with a fork.
  8. Arrange the turnovers on the baking sheet.
  9. Brush the tops with the remaining egg wash and cut 2 small vents in each.
  10. Bake for 20–25 minutes, until puffed and deep golden brown.
  11. Cool on the baking sheet for 10 minutes before serving.

Notes

For crispest pastry, serve soon after cooling. Refrigerate leftovers in an airtight container for up to 3 days; freezer: yes, freeze baked turnovers and reheat until crisp. For a dairy-free variation, use plant-based butter, dairy-free puff pastry, and a plant-based milk wash instead of the egg wash.