Apple turnovers are simple to make. The biggest decision you have to make is how to do the pastry crust. Already-prepared frozen puff pastry will be the easiest to make, with plenty of buttery layers. A homemade butter crust will be flaky but not filled with puffy layers. If you make your own homemade puff pastry dough you’ll have a truly delicious pastry.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 4 to 6 servings
- 1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
- 3 tablespoons dried currants
- 2 tablespoons chopped walnuts
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cornstarch
- 1/4 cup applesauce
- 1/8 teaspoon vanilla
- 1 frozen puff pastry sheet, thawed, OR 2 pâte brisée doughs (enough for a double crust pie)
- 2 tablespoons butter, cut into bits
- 1 large egg, lightly beaten
- 1 teaspoon milk
- Get ready: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet
- Make filling: In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and cornstarch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
- If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
- If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
- Add filling to pastry squares: Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)
- Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
- Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
- Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden. Cool turnovers to warm before serving.
Source: Simply Recipes