Apple Turnovers

What do you make when you want apple pie but don’t want to put in all the effort to make said pie? You make apple turnovers! Perfect to celebrate “pi day” without having to make a full pie, and super easy to make, they provide the same delicious flavors of apple pie all wrapped in a flakey crust. If you’re like me, you won’t even be able to wait for them to cool before digging in.

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Ingredients:

• 1 (17.3 oz) package puff pastry
• About 1.25 lbs or 3 large apples, peeled, cored and chopped into about 1/3 to 1/2″ pieces
  • Granny Smith, Honeycrisp, Pink Lady, or any other apple ideal for baking
• 2 tbsp salted butter
• 1/4 cup light brown sugar, packed
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp kosher salt
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 egg
• 1 tbsp water
• Turbinado or sanding sugar, to top the pastry
• Flour, for dusting

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Directions:

1. Remove puff pastry from freezer and allow to thaw according to the package instructions.
2. In a medium sized pot, over medium heat, add the butter and allow it to melt. Add the apples and toss to coat. Let cook for about 5 minutes, stirring occasionally, until the apples begin to slightly soften.
3. Add the brown sugar, cinnamon, nutmeg, salt and vanilla. Stir to coat the apples, and allow to cook for about another 5 minutes, stirring occasionally. The apples should be soft with a slight bite.
4. Reduce the heat to low. Add the cornstarch to the pot and stir to thicken the juices. The apples should be perfectly coated with what is a syrup-like consistency, with no runny juices in the pot anymore.
5. Remove from heat and allow the apples to cool while the puff pastry continues to thaw and the oven warms. If you’re in a time crunch, you can also speed up the cooling by putting the apples in the fridge.
6. Preheat the oven to 400°F.
7. In a small bowl, whisk together the egg and water to use as an egg wash. This will be used to seal the edges of the pastry and brush the tops.
8. Once the puff pastry has thawed, lightly dust a flat surface with flour. Roll the puff pastry out with a rolling pin until it is approximately an 11×11 inch square.
9. Using a knife or a pizza cutter, cut the pastry into 4 even squares. Repeat this with the second sheet of pastry, giving you 8 squares total.
10. Fill one diagonal half of the pastry with the apple filling, leaving about 1/2 inch free of filling so you can seal the edges. Be careful not to over stuff, and don’t worry about using all of the apple. If you have any left over, save it in the fridge to top oatmeal, yogurt, or eat by itself as a snack.
11. Lightly brush all four edges of the pastry with the egg wash. Fold the pastry in half, over the filling, to create a triangle. Crimp the edges of the pastry with a fork to seal.
12. Cut three small slits in the top of each pastry with a knife to allow air to release while baking.
13. Place the pastries on a parchment lined baking sheet and brush the tops with the egg wash. This will allow a beautiful brown color to form while baking. Sprinkle the tops of the pastry with the sugar, as little or as much as you want.
14. Bake in the over for about 20 to 22 minutes, or until the pastry is golden brown and has puffed up.
15. Remove from oven and allow to cool.
16. Enjoy!

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Did you make this recipe? Let me know in the comments below! Also, be sure to follow my Instagram @dorlicious_food to keep up with my day-to-day cooking. Subscribe to my YouTube channel Dorlicious for step-by-step tutorials & other fun cooking projects. You can also subscribe to my blog to be notified any time I post!