Puff Pastry Apple Turnovers

These puff pastry apple turnovers are perfect for fall! You'll love the warm apple filling in the center, and the flaky and tender puff pastry crust. It's make-ahead friendly and freezer-friendly as well.

📝 Ingredients

• 1 tablespoon unsalted butter
• 3 honeycrisp apples, peeled and small diced
• 1 granny smith apple, peeled and small diced
• 1/4 cup light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon Kosher salt
• 1 tablespoon freshly squeezed lemon juice
• Zest of 1/2 a lemon
• 1 tablespoon cornstarch
• 1 pound frozen puff pastry sheets ((2 sheets), thawed according to package instructions)
• 1 large egg (for egg wash)
• 1 tablespoon heavy cream (for egg wash)

👨‍🍳 Instructions

1. 1--- Make the filling: ---
2. 2In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring occasionally, for about 12-15 minutes until the apples have slightly softened.
3. 3Dissolve the 1 tablespoon of cornstarch with 1 tablespoon of room water to create a slurry. Stir it into the filling and mix to combine. Bring to a simmer and stir for another 3 minutes until thickened. Feel free to add more cornstarch slurry if you want it thicker.
4. 4Transfer to a large shallow bowl and let cool completely before assembling the turnovers.
5. 5--- Assemble: ---
6. 6Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper. If needed, use 2 sheet pans.
7. 7Make the egg wash: Whisk the egg and heavy cream until evenly combined. Set aside.
8. 8Roll out each puff pastry sheet to about 10 or 11 inches on each side. Cut each sheet into 4 equal-sized squares. You should have 8 squares.
9. 9Spoon about 2 to 3 tablespoons of the filling on each square, leaving a ½ inch border. Tip: Keep the squares in the fridge to keep them cold as you work on the turnovers.
10. 10Lightly brush the borders with egg wash, and fold the dough over from one corner to the other to form a triangle, pressing to adhere. Tightly seal the edges with a fork. Repeat with the remaining ones, arranging them 2 inches apart on the lined sheet pan.
11. 11Brush them with the remaining egg wash. Then, cut a few slits on top of each turnover for venting.
12. 12Bake for about 20 to 22 minutes until golden brown and puffed up. Some juices may leak, that’s fine. Remove from the oven and let them cool for a few minutes. Enjoy!