Flaky Homemade Apple Turnovers with Sweet Vanilla Glaze: An Easy Puff Pastry Recipe
Delight in these incredibly easy homemade apple turnovers, crafted with golden, flaky puff pastry and a rich, spiced apple filling. Crowned with a simple yet irresistible vanilla glaze, they’re perfect for any occasion, from a comforting breakfast to an elegant dessert.
There’s something uniquely comforting about a warm apple turnover, isn’t there? The crisp, buttery layers of pastry giving way to a tender, sweet apple center – it’s a taste of pure nostalgia. Growing up, my family cherished these delightful pastries, and our freezer was almost always stocked with store-bought boxes, ready for a quick treat. However, as I got older, I felt a pull to recreate that magic in my own kitchen. What I discovered was a surprisingly simple process that yields results far superior to anything you can buy pre-made. Once you experience the joy of baking your own homemade apple turnovers, you’ll truly never look back.
This recipe for easy apple turnovers isn’t just a nod to my childhood; it’s a celebration of simple ingredients coming together to create something extraordinary. It’s designed for home bakers of all skill levels, ensuring a delightful outcome with minimal fuss. One of the many reasons these turnovers have become a staple in my home is their incredible ease of preparation. They come together quickly, making them ideal for impromptu brunches, a satisfying dessert, or even a cozy autumn snack. But beyond their simplicity, these pastries offer a sensory experience that’s hard to beat. Each bite delivers:
- Unrivaled Flakiness: Thanks to the marvel of store-bought puff pastry, these turnovers achieve an ethereal, melt-in-your-mouth flakiness that’s difficult to replicate from scratch.
- Aromatic Homemade Apple Filling: No bland, overly sweet fillings here. Our recipe features a perfectly spiced apple mixture that’s bursting with fresh, natural flavors.
- Elegant Vanilla Glaze: A drizzle of homemade vanilla glaze adds a touch of sweetness and a beautiful finish, elevating these humble pastries to dessert status.
- Irresistibly Delicious Flavor: The combination of tender apples, warm cinnamon, and buttery pastry creates a symphony of flavors that truly satisfies the soul.
The harmonious blend of the delicate, flaky puff pastry and the sweet, cinnamon-infused apple filling ensures these turnovers will be a hit with everyone who tries them. They are particularly enchanting when served warm, perhaps alongside a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream, transforming them into an unforgettable dessert experience. Imagine the aroma filling your kitchen as they bake – it’s the essence of comfort, ready to be enjoyed.
Essential Ingredients for Perfect Apple Turnovers
Crafting these delectable apple turnovers requires only a handful of readily available ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture. Let’s delve into the specifics of what you’ll need and why, ensuring your baking journey is met with absolute success.
- Puff Pastry: This is truly the secret weapon and ultimate shortcut to effortlessly flaky turnovers. For this recipe, you’ll need two sheets of puff pastry, which typically come conveniently packaged in a 17.3-ounce box. My personal preference leans towards Pepperidge Farm Puff Pastry sheets for their consistent quality and excellent rise, but any good quality brand will work beautifully. Ensure it’s thawed according to package directions before use, but still cold enough to handle.
- Apples: The star of our filling! You’ll need about two medium-sized baking apples. The best baking apples hold their shape well and offer a good balance of sweetness and tartness. Some fantastic options include Honeycrisp (known for its crisp texture and sweet-tart flavor), Granny Smith (a classic choice for its tartness, which balances the sweetness of the sugar), Braeburn, or Pink Lady apples. For optimal texture within the turnover, I highly recommend chopping your apples into smaller, uniform, bite-sized pieces. This ensures they soften evenly during baking and fit perfectly within the pastry pockets.
- Granulated Sugar: A touch of granulated sugar is added to the apple filling to enhance their natural sweetness and create a luscious, syrupy consistency as they bake. While granulated sugar is my go-to, brown sugar can also be used for a slightly deeper, caramel-like flavor if you prefer.
- All-Purpose Flour: Just one tablespoon of all-purpose flour works wonders in this recipe. Its purpose is to lightly thicken the apple filling, preventing it from becoming overly runny and ensuring it stays beautifully contained within the puff pastry as it bakes.
- Ground Cinnamon: Apples and cinnamon are an iconic pairing, and for good reason! A hint of ground cinnamon infuses the filling with a warm, comforting aroma and flavor that perfectly complements the apples. Feel free to adjust the amount to your taste; a little extra can make them even more fragrant.
- Egg White: An egg wash made from a single large egg white (mixed with a splash of water) is essential for achieving that gorgeous golden-brown, shiny finish on your turnovers. It also acts as a seal for the pastry edges, helping to keep the delicious filling securely inside. Don’t let that extra egg yolk go to waste! Save it for a delicious omelet, or use it to make a batch of my small batch chocolate chip cookies.
And for the optional, yet highly recommended, vanilla glaze, you will need:
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, this finely milled sugar is the foundation of our sweet, smooth glaze. Its fine texture dissolves easily, creating a silky consistency.
- Vanilla Extract: Pure vanilla extract adds a lovely depth of flavor to the glaze, complementing the apple and cinnamon notes beautifully.
- Milk: A small amount of milk helps achieve the desired pourable consistency for the glaze. Any type of milk works perfectly here, whether it’s whole milk, 2%, 1%, skim, or even a non-dairy alternative like almond milk.
Mastering the Art of Apple Turnovers: A Step-by-Step Guide
With your ingredients thoughtfully assembled, it’s time to embark on the rewarding journey of preparing these delightful apple turnovers. Each step is straightforward, ensuring a smooth and enjoyable baking experience from start to finish.
Begin by preheating your oven to a precise 400°F (204°C). This ensures the oven is at the optimal temperature for that initial puff and golden brown crust. As the oven heats, prepare one or two large baking sheets by lining them with parchment paper. Parchment paper is crucial for preventing sticking and making cleanup a breeze. Next, take your puff pastry sheets out of the freezer and let them thaw. The key here is to have them cold, yet pliable enough to roll and fold without cracking. They should be easy to unfold and work with, but not warm and sticky.
While your oven preheats and pastry thaws, it’s the perfect time to prepare our aromatic apple filling. In a large mixing bowl, combine your finely chopped apples, granulated sugar, all-purpose flour, and ground cinnamon. Stir everything together thoroughly until the apples are evenly coated. Once mixed, set this delicious filling aside for about 15 to 20 minutes. This resting period is important because it allows the sugar to draw out some of the natural juices from the apples, creating a more flavorful and slightly syrupy filling. This also helps the flour begin its thickening work.
As soon as your puff pastry is adequately thawed and still cold to the touch, gently unroll both sheets onto a lightly floured surface. Using a rolling pin, roll each sheet out slightly, just enough to even out any creases and make them a little larger. Then, carefully cut each sheet into four equal squares. This will give you a total of eight square pieces, the perfect size for individual turnovers. If at any point the puff pastry becomes too warm and sticky to handle, don’t hesitate to place the squares on a baking sheet and pop them back into the refrigerator for 10-15 minutes to chill. Meanwhile, in a small bowl, whisk together your egg white with a little bit of water until it’s slightly frothy. This is your egg wash, crucial for a beautiful golden finish and for sealing the pastries.
Now, let’s assemble! Once the apples have had a chance to release some of their lovely juices, use a slotted spoon to transfer approximately 1/4 cup of the apple filling onto one corner of each puff pastry square. It’s important to leave as much of the released liquid in the mixing bowl as possible. Excess liquid can lead to a soggy turnover interior, which we want to avoid for that perfect flaky texture. Position the filling carefully, leaving ample space around the edges, especially on the two sides that will form the corner when folded. Take your prepared egg wash and lightly brush it along these two edges of the puff pastry, forming a small “L” shape where the apple filling sits. Gently fold the empty corner of the puff pastry over the filling, aligning the edges to create a triangular shape. To seal the turnover effectively and prevent any delicious filling from escaping during baking, use the tines of a fork to firmly crimp all three edges. This not only seals the pastry but also adds a charming, rustic decorative touch. Finally, cut two to three small slits into the top of each turnover. These vents are essential, allowing steam to escape during baking, which helps prevent the pastries from bursting and ensures an even cook.
With all your turnovers assembled, brush a little extra egg wash evenly over the top of each one. This final coat will contribute to that beautiful, deep golden-brown color and a lovely sheen. Carefully transfer the turnovers to your parchment-lined baking sheets, ensuring they have enough space between them to puff up without touching. Pop them into your preheated oven and let them bake for approximately 17 to 20 minutes. Keep a close eye on them; the turnovers are perfectly done when they’ve puffed up considerably, displaying an irresistible golden-brown hue on top and along the edges. Once baked, remove them from the oven and allow them to cool slightly on the baking sheet or a wire rack. While they’re still warm but not hot, whisk together the vanilla glaze ingredients and drizzle it generously over each turnover. The slight warmth helps the glaze set beautifully, creating that signature sweet finish. Serve warm or at room temperature and prepare for compliments!
Frequently Asked Questions About Apple Turnovers
How Do You Store These Homemade Apple Turnovers?
To keep your delicious turnovers fresh, allow them to cool completely to room temperature after glazing. Once thoroughly cooled, transfer them to an airtight container. They can be stored at room temperature for 2 to 3 days, maintaining their delightful flavor and texture. While refrigeration isn’t strictly necessary, you can store them in the refrigerator if you wish to extend their freshness by an extra day or two. Just be aware that refrigeration might slightly alter the flakiness of the pastry, though they will still be delicious.
To reheat cooled turnovers: For best results and to revive some of that fresh-baked warmth, microwave individual turnovers for 20 to 30 seconds. This will gently warm the filling and soften the pastry just enough without making it chewy.
Can You Freeze Apple Turnovers Before Baking?
Absolutely, freezing these apple turnovers before baking is a fantastic way to prepare ahead and enjoy fresh-baked treats anytime! To do this, assemble the turnovers up to the point of brushing with the egg wash and cutting the slits, but do not bake them. Line a baking sheet with parchment paper, arrange the unbaked turnovers on it (ensuring they don’t touch), and freeze them completely. This usually takes 1 to 2 hours until they are firm. Once frozen solid, transfer them to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months, ready to be baked at a moment’s notice.
To bake the frozen turnovers: When you’re ready to enjoy them, preheat your oven to 400°F (204°C). There’s no need to thaw them! Simply place the frozen turnovers on a parchment-lined baking sheet, brush each with the egg wash (you can whisk a fresh egg white and water for this), and bake for approximately 20 to 25 minutes. They are done when they are beautifully puffed, cooked through, and golden brown on top. This method ensures you always have a warm, homemade treat at your fingertips!
Pro Baking Tips for the Best Apple Turnovers
- Perfect Pastry Thawing: Achieving the right consistency for your puff pastry is key. Allow it to thaw slightly at room temperature, but keep it cold. It should be pliable enough to unfold and work with without cracking, but not so warm that it becomes sticky or difficult to handle. This balance ensures easy folding and crimping, leading to perfectly sealed turnovers.
- Consistent Apple Chunks: For an even bake and optimal filling distribution, it’s crucial to chop your apples into small, uniform, bite-sized pieces. This ensures that the apples soften adequately within the baking time and fit comfortably within the pastry pockets without tearing the dough. Aim for pieces no larger than 1/2 inch.
- Secure Sealing is Essential: Don’t underestimate the power of a good crimp! Make sure to firmly press and seal the edges of your turnovers using a fork. This creates a strong barrier that prevents the delicious apple filling from oozing out during baking, keeping your pastries neat and ensuring all the flavor stays locked inside.
- Explore Glaze Variations: While the vanilla glaze is a classic and delightful choice, don’t be afraid to experiment with other flavors! For a delightful autumnal twist, consider trying a maple cinnamon glaze. The maple cinnamon glaze from my popular baked pumpkin donuts recipe would be an absolutely fantastic complement to these apple turnovers, adding another layer of warm, spiced sweetness.
Apple Turnovers
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
For the Apple Turnovers:
- 1 (17.3-ounce) package puff pastry, typically containing 2 sheets, thawed as per package instructions
- 2 cups (240 grams) chopped apple peeled, cored, and finely chopped into small, even pieces (about 2 medium apples)
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (8 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 large egg white
- 1 tablespoon (15 ml) water
For the Vanilla Glaze (Optional):
- 1 cup (120 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons (15 to 30 ml) milk
Instructions
To make the apple turnovers:
-
Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside, preparing for the turnovers.
-
In a spacious mixing bowl, combine the chopped apple, granulated sugar, all-purpose flour, and ground cinnamon. Stir all ingredients thoroughly until the apples are well coated. Allow this mixture to sit for 15 to 20 minutes to enable the apples to release their natural juices.
-
Unroll both pieces of thawed puff pastry. Using a rolling pin, gently roll each piece out slightly to smooth them, then cut each sheet into four even squares, resulting in eight total pastry squares.
-
In a small bowl, whisk together the egg white and water until it’s slightly frothy; this will be your egg wash. Set it aside.
-
Using a slotted spoon (to leave excess juice behind), place about 1/4 cup of the apple filling onto one corner of each puff pastry square. Ensure you leave enough clear space on the two edges that form this corner to fold and seal the dough. Brush the egg wash on these two edges. Fold the pastry over the filling to form a triangle, and then use a fork to firmly crimp all edges, sealing the turnover securely.
-
Brush the remaining egg wash over the entire top surface of each turnover. Using a sharp knife, cut two to three small slits into the top of each one to allow steam to escape during baking.
-
Place the turnovers on the prepared baking sheet and bake for 17 to 20 minutes, or until they are beautifully puffed, golden brown, and cooked through. Remove from the oven and transfer to a wire rack to cool slightly before glazing.
To make the vanilla glaze:
-
In a small bowl, whisk together the powdered sugar, pure vanilla extract, and an initial 1 tablespoon (15 ml) of milk. Continue whisking until smooth. If a thinner consistency is desired, add an additional 1/2 teaspoon of milk at a time until your preferred drizzling consistency is achieved.
-
Evenly drizzle the prepared vanilla glaze over all the slightly cooled apple turnovers. Serve immediately or store as directed.
Notes
To freeze unbaked turnovers for later: This is a fantastic make-ahead option! Line a large baking sheet with parchment paper. Place the assembled (but unbaked) turnovers on the sheet, ensuring they don’t touch, and freeze them for 1 to 2 hours, or until they are completely firm. Once frozen, transfer them to a freezer-safe bag or an airtight container and store for up to 3 months. When you’re ready to bake, preheat your oven to 400°F (204°C). Brush each frozen turnover with an egg wash (using a fresh egg white and water mixture) and bake for 20 to 25 minutes, or until they are golden brown and cooked through.
Choosing Your Apples: This recipe typically requires about 2 medium apples to yield the necessary 2 cups of chopped fruit. The type of apple you choose can significantly impact the flavor and texture of your filling. Any firm baking apple will work beautifully, but some excellent choices include Honeycrisp (for sweetness and crispness), Fuji (for a balanced sweet flavor), or Granny Smith apples (if you prefer a more tart filling that contrasts wonderfully with the sweet glaze).