Baked Apple Turnovers
Makes: 8 pastries
  • 2 tablespoons butter
  • 2 Honeycrisp apples, peeled, cored and chopped into ½-inch cubes
  • 2 Granny Smith apples, peeled, cored and chopped into ½-inch cubes
  • ¾ cup firmly packed light brown sugar
  • 1 tablespoon all-purpose flour, plus more for dusting
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon water
  • 1 package (17.3 ounces) puff pastry, thawed
  • 1 tablespoon granulated sugar for sprinkling
  1. Melt the butter in a large sauté pan over medium-high heat until it’s foamy. Add the apples and cook, while stirring, for 3 minutes, or until they’re slightly softened. Stir in the brown sugar, flour, cinnamon, ginger, and salt, and continue cooking, stirring, for 3 minutes more, or until the pan looks almost dry and the sugar is syrupy. Remove the apples to a bowl and cool them completely.
  2. Preheat the oven to 400°F and adjust your oven racks to the center. Line two sheet trays with parchment paper. In a small bowl, whisk together the egg and water and set it aside.
  3. One at a time, very carefully unfold your sheets of puff pastry on a lightly floured work surface. Roll out each sheet to an 11 by 11-inch square.
  4. Cut each sheet into four equal-size squares and place them on the prepared sheet trays. Brush the outside corners of each square with some egg wash and add a scant ⅓ cup filling across the center of each square, going from one corner to the other. Fold the top corner over the filling and press it to seal. Then fold the bottom corner over the last fold and press it to seal. (Two corners of the tart will remain open with the filling peeking out.) Repeat this step with the remaining squares of pastry. Brush the outside of each turnover with egg wash and sprinkle lightly with sugar. Bake for 20 minutes, until puffy and golden. Allow the turnovers to cool a bit before serving.
Recipe by Bakepedia at