I posted these apple turnovers on our our Instagram page and was asked for the recipe so here you go. We don’t worry about making them “picture perfect pretty” because they get eaten so fast around here that they last about 5 seconds once they’re made, but they sure are delicious!
- 3-8 apples depending on how big (about a panful) chopped into small cubes
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 3-5 tbsp brown sugar
- 2 tbsp water
- Puff Pastry dough (I buy mine frozen from a local Italian bakery)
- 1 egg white or a few tablespoons of milk
- Couple tablespoons of loose white Sugar
In a pan on medium-high heat, add the chopped apples, cinnamon, nutmeg, brown sugar, and water. Cook covered for about 3-4 mins until the apples have softened, then once they’ve softened and released their moisture, remove the lid and stir them for 1-2 minutes until they’re a chunky sauce. They can be as softened as you want.
I use ready-made puff pastry dough. An important tip is to keep the puff pastry frozen until the day before you’re ready to use it. Then transfer it to your fridge and let it thaw overnight, and keep it in the fridge until you’re literally ready to roll it out. Then (it usually comes in a set of 2 individually wrapped rolls), be sure you take each roll out AS you use them because the dough needs to remain cold until the very last minute or it becomes hard to work with.
Flour your counter, place your puff pastry on the counter, then also flour the top of your dough. Roll out the puff pastry to about 12″ x 18″. Cut it into either 6 or 8 even pieces (I usually do 8). Honestly, you can make them whatever size or shape you want though.
My favorite way to make these is to cut 2 smaller rectangles or squares (one for the bottom, one for the top) and spoon the apples onto one of the pieces, then cover it with the other piece. Another way is to make a longer rectangle or larger circle of dough, spoon the mixture onto one side, then fold the other half over. Honestly, any way you do it as long as you end up with “apple covered by pastry” is fine.
To make the top and bottom pastry stick to each other, just wet the outer edge of the bottom side with a bit of water on your finger, then place the top dough over the apples and use a fork to press top/bottom edges down.
Brush egg white or a bit of milk over the tops, sprinkle with white sugar, and poke a little hole.
Bake at 350 until golden brown (about 20-25 mins). I’d set a timer for 20 mins, then watch them from then on because they get overdone very quickly. You want to see the edges and tops turn golden before you take them out.
Note: pretty much all ingredients are modifiable to taste. Add more or less sugar, more or less spice, use a different fruit for the filling etc. I promise they’ll taste amazing no matter what you do. We’ve done these with peaches too, and strawberries.