*this post contains affiliate links, read my disclosure here.*
If you’re looking for an easy and fun way to make a pie that you can eat without dirtying up your dishes, these puff pastry apple turnovers are your way to go! With them being self contained, apple turnovers are easy to eat and serve.
Apple cinnamon desserts have got to be my favorite flavor of desserts (besides chocolate, come on now!). It’s spicy, warm, and sweet! Some times when I feel like I want a quick apple dessert, with little to no fuss, these apple turnovers are the way to go.
I think the thing that really makes these turnovers stick out is this awesome apple pie filling recipe. Made with Granny Smiths, or Pink Ladies, this apple pie filling is perfect for these apple turnovers. In order to fit the filling nicely into the puff pastry pocket, I pulse the filling in my food processor quickly until there are small pieces. That way the puff pastry folds nicely and you don’t have apple chunks poking out.
Filling apple turnovers can be tricky. I’ve got you covered! Here is a nifty tip to filling these babies up!
Tips on Filling Turnovers
You might be tempted to fill your turnovers with a ton of delicious filling (I wouldn’t blame ya, it’s mighty tasty) but if you fill the turnover too much, you won’t be able to properly seal it. I find that about 1/2 tablespoon of filling is the most you want to fill if your pastry is cut into 9 pieces. When it comes to positioning the filling before sealing your turnover, keep this in mind: when making any filled pastry in which the pastry is going to be folded, you want to put the filling a little off center of the middle of thepastry; imagine the middle of the pastry and you’re going to place the filling a little bit closer to the edge of the pastry, this allows us to fold the pastry fully and the ends will match up. Make a simple egg wash to seal the edges and you are good to go!
When working with puff pastry, you need to keep the pastry as cold as possible so that you get maximum rise. I thaw out my pastry in the fridge over night and let it warm up for 5 minutes on the counter before working. That way the pastry isn’t too stiff when rolling it out. Brushed with a little egg wash on the outside and these puff pastry apple turnovers have a gorgeous GBD (golden brown and delicious) color to them!
Feel free to make these turnovers with any pie filling you like! My favorite just happens to be apple. Have fun making these hand-held pockets of yum!
Some other awesome apple desserts you may enjoy!
If you're looking for an easy and fun way to make a pie that you can eat without dirtying up your dishes, these puff pastry apple turnovers are your way to go! With them being self contained, apple turnovers are easy to eat and serve.
- 1/2 batch apple pie filling
- 10 ounces all purpose flour
- 1/2 tablespoon Sugar
- 3/4 teaspoon salt
- 6 ounces Butter cold, cut into small cubes
- 2 ounces water iced
- 1 each Egg
- 1/2 tablespoon distilled vinegar
Mix together dry ingredients by spinning in the food processor for 30 seconds.
Pulse the cold butter into the dry ingredients until mealy.
Add wet ingredients until dough comes together in a ball.
Let the dough rest, wrapped in plastic wrap, for 30 minutes before use. Dough can also be frozen until needed; wrap in plastic and then place in a ziploc baggie. Will last in the freezer for a few months.
Roll dough out on a floured surface until thin.
Using a lid or a cutter, cut circles out of the dough. Roll each circle out with a rolling pin to stretch.
Fill each circle with a small amount of filling. Brush edges with egg wash and seal. Press with a fork. Brush turnovers with egg wash and sprinkle with some cinnamon sugar.
Place on a sheet tray lined with parchment paper or a sil pat and bake in an oven, preheated to 350 degrees, for about 15 minutes.
Remove from oven and let cool.