Apple Turnovers
  • Apple Turnovers:
  • 3 cups apples - peeled, cored and finely diced (I used 2 large honey crisp)
  • 2 tablespoons unsalted butter
  • ⅓ cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1 - (17.3 ounce) package frozen puff pastry sheets, thawed
  • Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375ºF. Melt butter in a large skillet over medium heat. Add apples and cook for 3 minutes, stirring occasionally. Add the brown sugar, flour, lemon juice, cinnamon, ginger and nutmeg. Cook and stir for 3 minutes until the apples are tender and the sauce is thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Set aside to cool.
  2. Meanwhile, unfold one pastry sheet on a piece of parchment paper. Pinch seams together if necessary. With a sharp knife, cut sheet into four squares. Mix the egg white with about 1 tablespoon of water in a small bowl, and brush the edges of the pastry squares with egg wash. Spoon ⅛ of the cooled apple mixture (about 2 tablespoons) into the center of each pastry square. Fold pastry in half diagonally and pinch the edges with a fork to seal. Lightly brush egg wash over the tops and transfer to a baking sheet lined with parchment paper. Repeat with the remaining pastry sheet.
  3. Bake at 375ºF for 20-25 minutes until the turnovers are puffed and lightly browned. Remove to a wire rack and cool for 10 minutes.
  4. In a small bowl, combine the powdered sugar, milk and 1 teaspoon vanilla extract. Mix to a smooth, thick consistency and drizzle over the turnovers.
- This recipe makes 8 turnovers.

- The turnovers are best served warm the day of baking, but you can make them a day ahead by leaving them unglazed and when ready to serve, warm them in a 350ºF oven for 5 minutes, then add the glaze.
Recipe by Love Grows Wild at