Perfect for a quick dessert (or even breakfast!) these Apple Turnovers are way too easy to make and taste better than any I’ve ever had.
I’ve loved turnovers since I was a kid. The combination of flaky pastry and warm fruit filling almost can’t be beat. It’s been a long time since I’ve eaten a really good turnover. These Apple Turnovers from Love Grows Wild showed up in my Pinterest feed a while back and I decided I *needed* to make these as soon as possible.
This is the first time I’ve used frozen pastry sheets and it seemed a little like cheating. Some day I might attempt to make my own but these worked better than I had hoped and tasted great. Right before I got started, I pulled them out of the freezer and let them hang out on the counter to thaw.
I started with slicing up the apples then threw them in a skillet with melted butter. I kept an eye on them and after a couple minutes I fished one out to make sure it had softened a bit. I recommend trying them at this point, not because they need to be checked, because they are so freakin yummy! I tested a few then grabbed the sugar mixture and lemon, tried a few more to make sure that they still tasted as good as I thought and finally threw in the everything else.
I gave it a good stir to combine and let it do it’s thing for a minute or so while I checked on the pastry sheets then came back, pulled it off the heat and added the vanilla.
My pastry sheets were mostly thawed and unfolded so I used a pizza cutter to slice them into 4 almost equal pieces. They were a little squishy when I was done so I popped them back in the fridge for a few minutes before I filled them.
I used an egg mixture around the edges for these so they would stick but I may have made another batch filled with blueberry pie filling a few days later and forgot that part. They turned out perfectly either way so I’ll stick to the lazy way.
I got a little carried away with the filling for one or two of them so it oozed out the sides a bit and made a mess. It didn’t change the taste but those ones weren’t as pretty.
I left them on the pan to cool a little while I put together the drizzle. It only took a minute or so and was so worth it. The addition of the drizzle added some sweetness and made them nice and sticky, which is always a good thing in a dessert!
I almost wish these weren’t so easy y’all, these apple turnovers are easy enough to throw together for breakfast and taste good enough to make for dessert. I’m thrilled that I found this pin, these turned out even better than I hoped! Joe and I ate way too many of them for comfort but neither one of us could even pretend to feel bad about it. You guys, they were definitely worth it and I know you’ll love them!
- 1 Package Frozen Puff Pastry Sheets, thawed
- 2 Medium Apples, diced
- 2 Tbsp Butter
- 1 Tbsp Cornstarch
- 1 Tbsp Lemon Juice
- 1 tsp Cinnamon
- 1/8 tsp Ginger
- 1/8 tsp Nutmeg
- 1 tsp Vanilla
- 1 Cup Powdered Sugar
- 2 Tbsp Milk
- 1 tsp Vanilla
- Melt butter in a skillet over medium heat. Add apples and stir to coat with butter, cook for 2 minutes until apples soften slightly.
- Add brown sugar, cinnamon, cornstarch, ginger, nutmeg and lemon and mix well. Cook for another 2 minutes and remove from heat.
- Stir in vanilla and set aside.
- Set oven to 400 degrees.
- Unfold pastry sheets and cut each into 4 equal squares.
- Add filling to the center and fold diagonally pressing down firmly around the edges to seal.
- Bake for 14 - 16 minutes, until puffed and browned.
- While baking, combine the powdered sugar, milk and vanilla and whisk until smooth. Drizzle over cooled turnovers.
Recipe adapted with permission from Love Grows Wild