Apple Turnovers
A delightful apple-filled pastry, these flaky, triangular treats trace their origins to French chausson aux pommes.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F and line two large baking sheets with parchment paper.
-
Peel, core, and cube apples into 1/2-inch pieces.
-
Melt butter in a large skillet over medium heat, then add apples and cook until softened, about 5 minutes.
-
Stir in brown sugar, granulated sugar, lemon juice, cinnamon, and salt. Reduce heat to medium-low and cook for another 5 minutes until juices reduce and apples caramelize.
-
Transfer apples to a bowl, cool completely, then chill in the fridge for 15 minutes.
-
Roll each puff pastry sheet into a 12x12-inch square (1/8 inch thick) and cut each into four 6x6-inch squares. Refrigerate the squares on a prepared baking sheet.
-
Whisk together the whole egg, yolk, milk, and salt for the egg wash.
-
Remove chilled pastry squares and apple filling from the fridge. Rotate each square 90 degrees to form a diamond, then brush egg wash on its lower two edges.
-
Place 2 to 3 tablespoons of filling onto each pastry, fold the top over, press to seal, and crimp the edges with a fork. Repeat for all turnovers.
-
Brush the tops of all turnovers twice with egg wash, then pierce a few holes with a fork. Sprinkle with granulated sugar.
-
Bake for approximately 20 minutes until deep golden brown. Prepare and refrigerate the second batch until ready to bake.
-
Whisk confectioner's sugar and milk together for the glaze.
-
Once turnovers are barely warm, drizzle the glaze over each with a spoon and serve immediately.