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Apple Turnovers

Apple Turnovers

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
MAU-COLUMBUS

MAU-COLUMBUS

Delicious, yet so easy to make. Anyone can do these classic apple turnovers!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 80g
  • 26%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
  2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
  6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
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Reviews

naples34102
452

naples34102

4/8/2008

Thanks to frozen puff pastry, these are quick and simple with great results. No need to bother with soaking the apples in lemon amd water. Also, I just mixed the cornstarch in with the brown sugar mixture, with no additional water, and cooked the apples until tender and the juices had thickened, then added a little vanilla. After filling and closing the turnovers, I secured the edges by pressing them with a fork, and slit a steam vent in the top. A fantastic bakery-style dessert just doesn't get any easier than this!

Leila
389

Leila

8/17/2007

First of all, make sure you use an egg wash! Next time I make these I will take a picture--they were gobbled up too quickly this time! This is the easiest recipe. Pepperidge Farm pastry already comes in square sheets, so all you have to do is quarter them with a pizza cutter. Probably the most time-consuming bit is peeling and slicing the apples. Next time I will only use 3 apples and reduce the sugar to 3/4 cup, because we had leftovers--although I'm not complaining, they were delish. You can use apple pie filling if you want, but the crispiness of the sauteed fruit can only come from fresh apples. I cooked my apples a little longer and shortened the baking time since they were browned after 20 minutes. I crimped the edges with a fork when I closed them up--don't worry if a little sauce spills out. (Feel free to add another teaspoon or two of cornstarch/water if your sauce is not thick enough.) They looked like they were store bought but tasted better.

MAGGIE MCGUIRE
206

MAGGIE MCGUIRE

8/8/2006

A perfect filling for apple turnovers! I used my own pastry crust, doubled the cinnamon, added a bit of allspice and sprinkled with Demerara sugar crystals rather than glaze. Yummy right out of the oven with a scoop of vanilla ice cream.

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