Ever since I was young, I LOVED any type of apple dessert. Apple pie, crisp, muffins, bars — you name it. Anytime my family and I would go to Pepperidge Farm or Arby’s, I wouldn’t leave without an apple turnover! Yes, I ate my little heart out.Puffy pastry sheets are one of the most genius things ever invented. They’re so versatile and nice & fluffy! I had two apples sitting in my fruit bowl for the past week anticipating to make apple turnovers; I figure I needed to stop being lazy and get these bad boys made… before my apples went bad.
At first, the apple turnovers seem pretty small and flimsy when I was constructing them so as a back up plan, I made two other varieties of these apple treats.I sampled two of them just to make sure they were good…
and then had a third one… shamelessly. These little guys are delicious and super easy to make! Not much is required — so let’s get started!
Here is what you’ll need:
- 1 puff pastry sheet, defrosted
- 2 granny smith apples, peeled, cored and finely chopped
- 1 Tbsp sugar
- 1 Tbsp cinnamon
- Juice from 1/4 lemon
- 1/2 cup water
- 1 tsp cornstarch
- 1 egg, beaten
Preheat the oven to 400 degrees.
Prepare apples. Combine apples, sugar, cinnamon, lemon juice and 1/4 cup of water into a small pot. Bring to a soft boil and simmer for about 6 minutes, or until apples are soft and tender. In a small bowl, combine 1/4 cup water and cornstarch — mix until dissolved. Slowly add the mixture to the apple filling and whisk until the liquid begins to thicken.
Cut the puff pastry sheet into nine squares. Flatten/roll each square out a little to give yourself more room for filling. Okay, so I made these in three different varieties: the classic apple turnover, an apple-filled muffin, and apple-filled nuggets.
For apple turnovers: Brush the edges with egg wash and scoop about 1 Tbsp of filling into each. Folder over diagonally so it forms a triangle – seal the edges with a fork. Brush with egg wash and sprinkle with a sprinkle of sugar.
For apple-filled muffins: Take one puff pastry square and gently place it in a greased muffin tin with all corners facing up. Fill with 1 Tbsp of filling.
For apple-filled nuggets: Place 1 Tbsp of apple filling in the center of a puff pasty square. Fold all corners in, and place seam-side down.
Place all turnovers/nuggets onto a baking sheet lined with parchment paper.
Pop them in the oven for 16 minutes — allow to cool for at least 5 minutes before indulging. These would be perfect with a scoop of vanilla ice cream… just a suggestion 🙂