We are a family that loves cereal. We love all kinds of cereal. Lucky Charms, Cinnamon Toast Crunch, Reese’s Puffs… you name it, and we’ll eat it. And not just for breakfast either. I’ll eat a nice, big bowl of cereal for dinner when I’m too tired to cook and be perfectly satisfied. But on weekends, I get the urge to treat my family to a delicious, not-out-of-a-box breakfast that will totally blow their minds. This recipe, my friends, does just that! My Apple Turnovers with Vanilla Glaze are not only the perfect breakfast pastry, but make a wonderful sweet treat any time of the day! And the smell that fills your kitchen while cooking these scrumptious turnovers is absolutely heavenly!
The turnovers are a cinch to put together with the help of frozen puff pastry. If you’ve never tried using it before, now is definitely the time! It bakes up beautifully with lots of flaky, delicious layers. I keep some in the freezer all the time to whip up quick pastries and desserts like this!
I like to use two different apples for these turnovers to get the perfect mix of sweet and tart. Fuji and Granny Smith apples work great! The apples are sauteed in butter until tender and a mix of brown sugar, cinnamon, ginger, nutmeg, lemon juice, and vanilla creates a wonderful, thick sauce around the apples that smells out of this world! I could probably eat those apples straight out of the pan!
And as if the apple turnovers aren’t already delicious enough, I add a vanilla glaze that sends them totally over the top!
Drizzle on a little or drizzle on a lot… you decide! Either way I know you are going to love these turnovers!
2 medium apples – peeled, cored, and diced
2 Tablespoons butter
1/3 cup brown sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon vanilla
1 egg white
1 Tablespoon water
1 (17.3 ounce) package frozen puff pastry sheets, thawed
Heat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add apples and cook 2 minutes, stirring occasionally. Add brown sugar, cinnamon, cornstarch, ginger, nutmeg, and lemon juice. Cook and stir 3 minutes until apples are tender and sauce is thickened. Remove from heat and add vanilla. Cool slightly. Meanwhile, unfold pastry sheet on a lightly floured surface. Pinch together seams if necessary. With a sharp knife, cut each sheet into four squares. Mix the egg white and water in a small bowl and brush the edges of the pasty squares with egg wash. Spoon 1/8 of the mixture into the center of the 1 pastry square. Fold pastry in half diagonally and pinch the edges with a fork to seal. Transfer to an ungreased baking sheet. Repeat with remaining squares. Bake at 400 degrees for 14-16 minutes until the top is puffed and nicely browned. Remove turnovers from pan to a wire rack and cool 10 minutes.
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm turnovers and serve.
*Apple Turnovers are best served the same day as baking. They can be reheated in a 350 degree oven for 5 minutes to bring back that fresh out of the oven taste!
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