Deliciously Easy Apple Turnovers

You are going to devourer these crispy crunchy pockets, packed with a warm apple filling! These Apple Turnovers are the ultimate fall baked treat and are so easy to make. The aroma as these Apple Turnovers bake is truly irresistible!

Ingredients

• 2 sheets (450 grams) Puff Pastry  

• 2 tbsp All Purpose Flour (for dusting)

• 3 medium (1.5 pounds) Granny Smith Apples, small cubes

• 1 tbsp Lemon Juice

• 2 tbsp Unsalted Butter

• 1/4 cup White Granulated Sugar

• 2 tbsp Light Brown Sugar, lightly packed

• 1/2 tsp Ground Cinnamon

• 1/8 tsp Salt

• 1½ tbsp Corn Flour

• ¼ cup Water

For the Egg Wash

• 1 Egg 

• 1 Tbsp Water 

For the Glaze

• ½  cup Icing / Confectioners’ Sugar

• 2-3 Tbsp Water

• 1-2 drops Vegetable Oil

• 1-2 drops Vanilla Extract

Method

1. Remove puff pastry from the freezer and place it in the refrigerator to thaw. 

2. Wash, peel, core and dice the apples into small cubes.  Place them in a bowl and pour the lemon juice on them.  Give it a stir so that the apples get coated with the lemon juice.  This will prevent the apples from oxidizing.

3. In a medium pot or deep skillet, melt the butter over medium heat. 

4. Toss in the diced apples and give them a stir.

5. Now add the white sugar, brown sugar, cinnamon and salt.  Stir occasionally until the apples soften (5-7 minutes).

6. Make a slurry with the cornstarch and water.  Gently introduce it to the soften apples

7. Continue stirring and allow the apples to simmer for another 2-3 minutes until the apples soften and get caramelized.

8. Now remove from the filling from the heat, transfer it into a bowl, and set it aside to cool.

9. Dust the work surface with  some all purpose flour.

10. Place the thawed pastry sheet on the well floured work surface and sprinkle some more all purpose flour on the top of the pastry.

11. Use a rolling pin to gently remove the fold marks from the pastry sheet.

12. Using a pizza cutter cut the pastry into 4 equal-sized squares. 

13. Spoon the cooled apple mixture over half of each square, leaving at least a 1/2″ border.

14. Make an egg wash by thoroughly beating together the egg and water. Brush the egg wash lightly all around edges of the pastry (just enough to seal)

15. Now take one corner of the pastry and flip it over the apple filling diagonally to meet the opposite corner. Lightly press the two sides to seal. 

16. Lightly dust a spatula with all purpose flour and gently lift the apple turnovers off the work surface and place on a baking sheet lined with parchment paper, keeping them at least 1″ apart. 

17. Repeat the above 8 steps with the second sheet of puff pastry to make 8 turnovers.

18. Cover the apple turnovers with a plastic wrap and place in the freezer for 20 minutes.

19. Preheat the oven to 400˚F/200 C. 

20. With a paring knife, cut 3 small slits in the top of each turnover to create vents. Brush the top of each apple turnover with egg wash and bake for 20-25 minutes or until puffed and golden.

21. Remove from the oven and transfer the apple turnovers on a wire rack to cool.

22. While the turnovers are cooling, make a glaze by whisking together the icing sugar, water, oil and vanilla extract.  Using the same whisk or fork, drizzle the glaze over the apple turnovers.