Ingredients
For the filling:
- 3-4 medium Granny Smith apples (or a mix of sweet and tart apples)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) packed light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1 tablespoon lemon juice
For the pastry:
- 1 package (14-17 ounces) frozen puff pastry sheets, thawed according to package directions
- 1 large egg, beaten
- 1 tablespoon water
- Coarse sugar or turbinado sugar for sprinkling (optional)
Instructions
Make the filling:
- Peel, core, and dice the apples into small, even pieces (about ½ inch).
- In a large saucepan, melt the butter over medium heat. Add the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg (if using), and salt.
- Cook, stirring occasionally, for about 5-7 minutes, or until the apples soften slightly and the sauce begins to thicken.
- Remove from the heat and stir in the lemon juice. Let the filling cool completely.
Assemble the turnovers:
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Lightly flour your work surface and unfold the puff pastry sheets. Roll out each sheet slightly to thin it out a bit.
- Cut each sheet of puff pastry into 9 even squares.
- Spoon a generous amount of the cooled apple filling into the center of each pastry square. Don’t overfill, or they will be difficult to seal.
- Fold the pastry squares diagonally to form triangles, moisten the edges slightly with water and press firmly to seal. You can crimp the edges with a fork for decoration.
Finish and bake:
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the egg wash over the top of each turnover. Sprinkle with coarse sugar, if desired.
- Cut a few small slits on the top of each turnover to allow steam to escape.
- Bake for 20-25 minutes, or until the turnovers are puffed and golden brown.
Cool and enjoy!
- Let the turnovers cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Tips:
- Apple choice: Choose a mix of tart and sweet apples (like Granny Smith, Honeycrisp, or Braeburn) for the best flavor balance.
- Thickening the filling: For a thicker filling, increase the flour to 2 tablespoons.
- Puff pastry care: Work with chilled puff pastry for best results. If it becomes too warm, pop it in the fridge for 10-15 minutes before continuing.
- Make-ahead: You can prepare the apple filling in advance and refrigerate it. Assemble and bake the turnovers just before serving.
