Dessert: United States – Apple Turnovers Coated in Cinnamon and Sugar

Serving Size: 8

Approximate Time

Prep 25 min

Cook 22 min

Additional 10 min

Total 57 min

Ingredients

2 sheets frozen puff pastry (14–16 oz / 400–450 g total), thawed
2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced small
2 tbsp unsalted butter
1 / 3 cup granulated sugar
2 tbsp light brown sugar, packed
1 tsp ground cinnamon
1 / 8 tsp ground nutmeg (optional)
Pinch kosher salt
2 tsp lemon juice
1 tbsp cornstarch
1 tsp vanilla extract
1 large egg, beaten with 1 tbsp water (egg wash)
1–2 tbsp coarse or turbinado sugar, for sprinkling (optional)
1 / 2 cup powdered sugar (optional glaze)
1–2 tbsp milk or cream (optional glaze)

Instructions

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
Make the filling: In a medium skillet over medium heat, melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Cook, stirring often, until the apples soften and release some juices, 5–7 minutes.
In a small bowl, stir together the lemon juice and cornstarch to make a slurry. Add it to the skillet and cook, stirring, until the juices thicken and look glossy, about 1 minute. Remove from heat and stir in the vanilla. Transfer to a plate to cool to room temperature, about 10 minutes.
Prepare the pastry: On a lightly floured surface, unfold each puff pastry sheet and roll to roughly a 10-inch square. Cut each sheet into 4 equal squares to make 8 total.
Fill and seal: Spoon about 2 tablespoons of cooled apple filling into the center of each square, leaving a clean border. Brush the edges lightly with egg wash. Fold each square into a triangle to enclose the filling, pressing the edges to seal; crimp with a fork. Transfer to the prepared baking sheets.
Vent and finish: Cut a small slit or two on top of each turnover to vent steam. Brush tops with egg wash and sprinkle with coarse sugar if desired.
Bake until puffed and deep golden, 18–22 minutes, rotating the pans halfway through. Let cool on the sheets for 10 minutes.
Optional glaze: Whisk the powdered sugar with 1 tablespoon milk, adding more milk drop by drop until it’s thick but drizzly. Drizzle over warm turnovers.
Serve warm or at room temperature. Store leftovers covered at room temperature up to 1 day or refrigerate up to 3 days; re-crisp in a 350°F (175°C) oven for 5–8 minutes.