These quick apple turnovers with puff pastry taste just every time! Wonderfully tender, crispy, and buttery.
Why buying when do-it-yourself-baking is so easy? This quick recipe for bakery-style apple turnovers will give you a great little treat for coffee get-togethers. And since it's an apple turnover with puff pastry recipe, the entire treat is also prepared comparatively quickly.
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Taste and Occasion
The result is wonderfully tender and tastes like cinnamon and vanilla, fruit, and buttery dough. The latter, by the way, comes out of the refrigerator – exceptionally. Because puff pastry is the only type of dough that I admittedly rarely make completely myself.
Ingredients
Of course, you could say, grandma's apple turnovers are not homemade. But with this alternative, you at least have the entire decision about whether you want to eat sugar masses and artificial flavors - or puff pastry apple turnovers with a wonderfully fruity, only slightly sweet filling. But beware, even if you initially think you don't need a recipe for this - even with such easy, quick apple turnovers with puff pastry, something can go wrong. I tell you of course, how everything works out without problems 😉 …
We like to eat grandma's apple turnovers with a simple filling of apple cubes and spices. You can add raisins, almond slivers, or some lemon juice if you like. If you want the apple turnover filling to be less chunky and more bound, a teaspoon of starch or pudding powder will help. Apple turnovers with applesauce are also delicious. The basic recipe or preparation remains the same here.
How to make the Apple Turnovers
First, peel and core the apples and cut them into small cubes. Melt the sugar in a (non-stick) pan, add the apples with cinnamon and vanilla, and simmer gently for about 5 minutes without stirring much. Allow the apple mixture to cool.
Now, roll out the puff pastry and divide it into 6-8 squares or rectangles, including the paper underneath - depending on how big you want the apple pockets to be. Preheat oven to 350°F/175°C. Whisk egg yolk with milk. Cover each sloping half of the dough with an apple mixture, leaving an edge. Brush this edge (i.e. two sides of the square) with egg yolk as glue and fold the square into a triangle. Press the sides down with your fingers or a fork.
After that, brush the apple turnovers with a little egg yolk-milk mixture. Do the same with the remaining pieces of dough. Place all apple pockets on a baking sheet lined with baking paper, spacing them apart. Bake apple turnovers for about 18-22 minutes until golden brown.
Top Tip
The only question remains: How do you want to fold the puff pastry apple turnovers? I chose triangles this time, as that is the least complicated. The most crucial point to get through the baking without a nervous breakdown 😉 : Make sure that the dough and the apple mix are not too warm. Otherwise, everything will stick and be hard to work with. It also helps to leave the supplied puff pastry base under the dough squares.
Recipe Card
Easy Apple Turnovers
Ingredients
- 275 grams (1 ⅕ cups) puff pastry, from refrigerator, 1 roll
- 500 grams (4 cups) apples
- 40 grams (3 ⅓ tablespoons) sugar, or more
- ½ teaspoon (0.5 teaspoon) cinnamon
- ¼ teaspoon (⅓ teaspoon) vanilla paste
- 1 egg yolk, medium
- 1 teaspoon milk
Instructions
- Peel and core the apples and cut them into small cubes. Melt the sugar in a (non-stick) pan, add the apples with cinnamon and vanilla, and simmer gently for about 5 minutes without stirring much. Allow the apple mixture to cool.
- Roll out the puff pastry and divide it into 6-8 squares or rectangles, including the paper underneath - depending on how big you want the apple pockets to be.
- Preheat oven to 350°F/175°C. Whisk egg yolk with milk. Cover each sloping half of the dough with an apple mixture, leaving an edge. Brush this edge (i.e. two sides of the square) with egg yolk as glue and fold the square into a triangle. Press the sides down with your fingers or a fork.
- Brush the apple turnovers with a little egg yolk-milk mixture. Do the same with the remaining pieces of dough. Place all apple pockets on a baking sheet lined with baking paper, spacing them apart.
- Bake apple turnovers for about 18-22 minutes until golden brown.
Notes
- For a less chunky filling, you can thicken the apples by stirring 1 teaspoon starch or custard powder into 1 teaspoon cold water and adding it to the pan as it simmers. Also, (relatively thick) applesauce is suitable as a filling.
- Folding or folding is easier if you leave each square of dough on the white baking paper on which the puff pastry was rolled.
- It is essential that the puff pastry is well-cooled and the apple mixture is warm enough.
- Cut rectangles instead of squares if you prefer rectangular apple turnovers instead of triangles. Cover one half with apple mixture and spread the edge, fold into a pocket, and make a few diagonal cuts in the top of the dough with a sharp knife.
Ingredient substitutions
Variations
Well, do you feel like baking this recipe now? Then get to the oven! If you love puff pastry in a spicy, hearty alternative, you should try spinach puffs. If you're in the apple mode now, then also give my classic German apple strudel a chance. And now, have fun with my easy apple turnovers recipe!
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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