Apple Turnovers

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.

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.

I made these the other day and froze them. We took two out yesterday morning, popped them in the oven, and enjoyed them (warm!) for breakfast. They were delicious. I love the flaky crust, and the filling was excellent. Tasted store bought. I'm looking forward to being able to eat them fresh all winter long.

Amazingly good and so easy to make! Make sure to keep the pastry crust cold so that it doesn't fall apart!

Made these and had great results. Like others, I used apple pie spice, and lined the baking sheet--a must! I had some extra apple filling left--must have used larger apples or something. A friend couldn't believe they were homemade. I plan on trying this out tonight with peach pie filling, and I'm sure they'll turn out just great! (and then maybe cherry pie filling, etc.--will be even quicker to make!)

Excellent. Skipped the lemon water bath for the apples, skipped the glaze. Cooked the apples longer than 2 mins - this worked well. Used pepperidge farm pastry sheets - these are amazing. Came out really well - whole family inhaled them. Will make again for sure. Easy and enjoyable.

Helpful tips: Cut the apples into much smaller pieces--faster cooking on the stove, faster, more even cooking in the oven, much easier to fill pastry and easier to eat. You will thank me! Note, you must cook apples much longer than a few minutes--at least 10 minutes prior to adding brown sugar. Egg wash is a must! Also, don't really need all the brown sugar, 1/2 or 3/4 is more than enough. Sprinkle some granulated on the egg wash if you want more sweetness. Also don't need glaze--sweet enough. Line the baking sheet with parchment paper for no pan clean up!

Very good and very easy! I've never made pies or turnovers before, so I was delighted that this turned out well. I followed the other reviewers' suggestions and doubled the amount of cinnamon. Instead of using the glaze, I combined powdered sugar and cinnamon and dusted it over the turnovers. This would be a nice brunch item.

I am making these for the second time in two weeks. They are delicious and easy. My husband can't get enough of them. They would be even easier with the use of canned pie filling.

Simply delicious! I sealed the pastry and brushed the top with egg whites and sprinkled with sugar. Came out perfect!

Fabulous recipe if you want to look like an incredible cook. No one could believe I made these. I did change a couple of things though. First, I diced the apples and used about 2/3 cups sugar instead of a whole cup. I increased the cornstarch and water by 1/2 and doubled the cinnamon. I used the Pepperidge Farms frozen pastry sheets and cut each sheet into 6 rectangles instead of 4 squares. Then I stretched the dough a bit to make the rectangles square. I brushed beaten egg on the tops and sprinkled with sugar. Because of thinning out the dough a little, I reduced the cooking time by 1/2 and cooked for 12-13 minutes. I have also cut the sheets into 16 squares as well and the turnovers are smaller but equally, if not more, impressive-looking.

This recipe is wonderful. Every time I make these, I get compliments. I do skip the lemon juice and water step and last time I made them, I cut the puff pastry into 18 squares and made as many smaller turnovers. It is more like a manageable serving size to me. I will be making these for years to come.

This recipe is soooo easy to work with. The only thing I can complain about is the time it takes to chop up the apples but the end result is worth it =P The first time I made these I didn't chop up the apples small enough so I had trouble fitting them inside the pastries without them spilling over. Make sure you chop them up to no more than 1/2 inch cubes. My sauce wasn't as runny and smooth the second time I made these so I had to add a bit more water to get the right consistency. Make sure to add your ingredients to the saucepan quickly so the sauce won't dry out. Another tip is to make sure you use the pepperidge farm brand for easy to handle pastry sheets. They come precut in squares and are thicker and larger than other puff pastry brands so you get a more puffy layered turnover. Basically once you get the sauce done, filling the dough with it becomes a breeze. To make really nice streaks for the icing, don't make the icing too thin otherwise it will just run off the pastry and the color will be almost transparent. The opposite is also true, don't make it too thick or you'll just get big globs of unattractive icing all over. If done well, these can look even better than the ones at the bakeries! (I know because I looked ^_~ ). After making this a third time, I did away with the step of soaking the apples in the lemon juice. The apples pretty much goes straight into the skillet after chopping so soaking isn't necessary.

OMG what a hot mess! Could not fill nearly enough of the apples to use them up, plus they are WAAAAY too runny to even be contained in the pastry. Don't know what everyone is raving about! Stick to a cobbler, with puff pastry top, a pie, or a crumble.

Don't make the same mistakes I did! First, be sure to thaw the puff pastry for just 20 minutes, then cut them into the 8 squares- and make sure to place the ones you arent working with in the freezer as you work to put the mixture in each square. The puff pastry does 'melt' just as other people have rated. Also, cut your apples into small squares, not into slices. Otherwise, the apples won't stay put in the square. Use much less sugar, at least 1/2 less. Use light brown sugar, not dark brown sugar (recipe did not specify). Lastly, spray nonstick cooking spray before baking. The recipe did not specify and I figured it didn't need it, and boy was i wrong!

WOW. My family thinks this is the best thing since ...well...EVER! I have extra filling after making them and put about 1/4 C in a 1/2 cup of Krusteaz Pancake Mix then add water to get the pancake batter consistency. Fry just like pancakes except turn the burner down a bit. And Voila! Apple Fritter Pancakes! YUMMY Surprise this morning. Thanks

So easy and delicious. I did make some alterations. I didn't soak the apples in the lemon water but instead used lemon juice and zest. I also added some salt and vanilla to the apples. I used three large red delicious and I still had leftovers. Remember to let the filling cool or it will melt the pastry. I also used a puff pastry recipe from this site rather than store bought. Everyone raved! Now I have tons of requests to make this.

These turned out great. I would give it 5 Stars, except I would recommend cutting the apples into small, bite size pieces so they fit into the puff pastry better. Also, there was a lot of juice, so I think you can cut back on the sugar and butter by about half, and even just use 3 large apples instead of 4. I will definitely make these again. My friends and family loved them.

Great recipe! Following the advice of others, here are the changes to the original recipe 1. Used only 2 good-size apples 2.Chopped apples in smaller pieces. 3. Reduced brown sugar to half cup, and added a sprinkle of freshly grated nutmeg. 4. Cooked apples for about 10 minutes. 5. Let apple mixture cool, before making the turnovers 6.Do not worry about making perfect squares, triangles, or if edges do not seal completely. 7. Brush with egg wash (one egg+1 tablespoon water- beat until well mixed. 7. Line baking sheet with non-stick aluminum paper. 8. Baked for 20 minutes.

This recipe came out just like the ones in the restaurant. The only thing I might do different next time is to use a bit of a sweeter apple. Also I use another tsp of water and another tsp of cornstarch mixed together and run it along the edge of the turnover dough with my finger to seal it closed.

OMG! AMAZING and SO EASY!!! As suggested by others, I doubled the cinnamon and didn't bother with the lemon/water bath. I put everything together in the pan and slowly added the brown sugar til I felt it tasted right. I did use an egg wash and baked it for 20 minutes. Fricking amazing! Hubby's on his way back from a meeting and I just called and told him to make a detour home cause he NEEDS to taste this before going back to work! Hahaha! Oh, I didn't make the glaze, just sprinkled some sugar on top before baking.

Unbelievable! We just came back from apple picking and my son asked me to make apple turnovers. I had never worked with puff pastry so I was a little nervous. It was so easy! I did cut back on the brown sugar as many suggested. I used 3/4 cup. I also did an egg wash which gave the turnovers a nice color. The glaze is a must and so yummy. Make sure it is thick enough before using it. At first my glaze was a little to thin. I made one batch for home and then I made mini turnovers for work. Everyone thought I bought them. Not sure if they believed me. I froze a couple. Not sure how they will bake but wanted to try. These are delicious and so easy to make! I can't wait to make them again.

These turnovers were perfect. I skipped the lemon water bath and added a little vanilla to the filling. Next time I'll chop the apples into smaller pieces so they'll fit better inside the pastry. For a shiny, professional look, definitely brush with an egg wash before baking and cool completely before drizzling the glaze.

we made these as individuals and froze them on a cookie sheet--now whenever we're craving something sweet, we toss these in the oven. A great use for all of those end of summer apples...hard to screw it up!

Great bakery item. Awesome. Be sure to use parchment paper.

Quick, easy and tasty! I made these with refrig pie crust I had leftover from Christmas and the only change I made was to double the cinnamon - because I always do in pie! I didn't ice, just ate as is. Is now in my Recipe box and next I will try using the new brown sugar Splenda - will let you all know the result.

Ok, when I made the apples I was like OMG these taste awesome. Then I stuffed the pastry squares and baked. Waited until they were warm and ate one and then I was like Ewww. My apples taste sour. Then I was up until 2:30am doing work and got hungry so I grabbed a turnover and then I was like OMG again. For some reason the apples have to cool completely or they have this sour taste. Is that normal. Anyways, now they are awesome. I love the ones I sprinkled some sugar on top before baking. Will make again but this time will sprinkle sugar over the whole turnover and not just the top. BTW I used only 3 apples and 3/4 brown sugar and it was plenty for one box of puff pastry. I actually have a little left in fridge for later. Thanks...

Delicious turnovers. I made these for dessert and they were great. Didn't take too long to prepare but could probably be prepared ahead of time and baked when you're ready. I added about a shot of spiced rum (be sure to pull pan off heat to burn off the alcohol) to the apples at the same time as the cinnamon, which enhanced the flavor plenty. Make sure to cool the apples before adding to pastry, I forgot that step and resulted in messy turnovers. Also lined the cookie sheet with parchment paper for easy cleanup. Will make again!

These will get 4 stars for now but they have potential. I may have done something wrong but I had two problems with these. The sauce was definitely not thick enough and the turnovers exploded filling during cooking. The taste is there though! The filling tastes great but I need to work on the consistency of the sauce and execution of the turnover itself. I would definitely recommend lining your pan with parchment in case the filling comes out of the pastry. Next time I make these I will cook them at 375 because at 400 they came out crispier than I prefer. I have made another version of these (but made with jam) and they bake at 375 for 20-25 minutes and I liked the pastry better at that temperature, it was still browned on top but the dough was still soft. I will make these again but with adjustments on cooking temperature and I will look for suggestions of other reviewers on thickening the sauce. I also didn't bother soaking the apples in water and lemon and they turned out just fine.

These are AMAZING! My sister and I had never made apple filling before so we were anticipating a learning curve, but these were so easy to make and they were delicious. If you want to make this recipe even easier, skip the puff pasty sheets and instead by Pepperidge Farm puff pastry shells. You can just place them in the oven directly from the freezer and they are ready in 25 minutes. You pop out the centers, fill the center with the apple filing, and skip the glaze. Even faster and just as yummy. Happy eating!

These are really good! My filling leaked a bit while baking, but that is probably just my fault for not sealing them.. maybe use egg instead of water. They baked up crispy and brown. The glaze makes it!

These were so good! Best right out of the oven with whipped cream. When I was cooking I went to grab the cornstarch and it wasn't their! So I had to use flour instead and it worked perfectly. Instead of putting icing on the turnovers I drizzled the leftover sauce from the apples.

Oh, my goodness! My husband just finished off 3 of these and said they were better than those from the stores. They really weren't difficult to make at all! They tasted wonderful, too! It looked beautiful. I will definitely be making this again. Probably with the apple filling prepared the night before. And remember Pepperridge Farms puff pastries recommend 40 min of thawing prior to use (whoops!) Things for next time: 1.) make 2/3 of the filling (night before). 2.) use remaining filling for topping. 3.) use egg wash. 4.) Omit drizzle and sprinkle coarse sugar over top.

These are easy to make, deliceous, and fun! I traded the apples for strawberries, the brown sugar for normal sugar, and the ground cinnamon for hot chocolate powder! They were so good that I just have to make them again! P.s. If you use regular sugar and 3 table spoons of milk in the glaze it is so much better. P.p.s it is more fun if you leave the glaze on the side ( and color it) and dip the turnover in, and you can replace the puff pastry sheets with pie crust.

easy, tasty. The dough was hard to work with and it dripped out the edges. Will not make this same recipe again. I like the concept though

I have made these twice this week and they fly off the baking sheets! Wonderfully quick, easy and delicious - can't ask for more in a recipe!

Wonderful recipe!! I had left over sauce from the apple mixture so I drizzled it on top of the turnovers instead of the icing mixture and it tasted even better!!!

I didn't have time to make a big fancy dessert for a friend's dinner party, so I whipped a batch of these. Quick and easy. Really yummy! My hostess asked me for the recipe afterwards too.

These are terrible if you eat them warm. The puff pastry is hard and flaky. The recipe wasn't kidding about making sure they're cooled completely. I thought these were terrible fresh, but wonderful the next morning.

This was the hit dessert at my Christmas gathering this year. It seemed like a lot of effort to make them, but then, I had just eaten a huge Christmas meal, and had been baking all day the day before... so maybe I was a little bit biased. The smiles, "mm"s and requests for seconds and thirds definitely made up for the effort in the end. I didn't make the glaze, but I put a light egg wash on the top of the turnovers and sprinkled them with turbinado sugar before baking. Delicious. I don't know if I'd do the egg wash again -- maybe just a little bit of water to get the sugar to stick? I would make these again, but not on Christmas day after dinner.

Awesome, will certainly make again

Great filling, I doubled the spices and added walnuts, also sprinkled raw sugar on the top after applying egg wash. One word of warning, your filling should be cooled considerably prior to adding it to the puff pastry or else the pastry gets too soft to work with.

I followed the recipe exactly and they turned out beautifully! The end result tasted much more complex than the simple ingredients and steps to the recipe. The filling yields more than the pastry sheets could hold and next time around I might reduce the filling a bit and only use three apples to avoid the waste.

The reason I am giving this a three is because of the filling. The dough was hard to work with and they burned because the filling didn't stay inside even though I had sealed the ends. Might try again but I don't know.

My main difficulty with these was that the apples made a ton of very liquid sauce that even extra cornstarch and some flour couldn't thicken. I decided to leave most of it out of the turnovers (it would have been quite a mess) and reduce it more over the stove to make a syrup for pancakes. Delicious! Also sort of annoying.

These are delicious and very easy! I used a mix of apples I had - I think a couple honeycrisp and a couple Rome, which are sweet, so I cut back on the brown sugar to about 3/4 cup. I made them half size, so 16 total. I ended up with a lot of filling left over, but I'm thinking it would be an excellent topping for pancakes! I didn't use the glaze - instead did an egg wash (1 egg beaten with about a Tbsp water) and sprinkled raw sugar on top before baking. Maybe it was because mine were smaller, or maybe my oven was hot, but it took 18 - 19 minutes for mine. My guests were extremely impressed and they didn't last long. These will definitely be a must for my holiday breakfasts!! Thanks for the great recipe!

Excellent recipe. I used the egg wash and skipped the glaze. Looks like bakery bought and tastes even better. I had enough apple mixture to make 12 pastries and used a box and a half of the pepperidge farm pastry sheets.

Very good. Diced apples instead of slicing them.

My DH requested these (I don't eat sweet stuff) and he loved them. I had leftover filling and he put some of the extra sauce on the top. Said they were great. Thanks for the recipe.

Easy and tastes great! What more can you ask for?

OMG YUMMM-O so easy soooo easy and so yummy. My husband ended up getting pie dough from the store..so I made these big circles and filled them and closed them up... baked them..I ended up finishing them all the same night.. we ate them all up, teh filling was so delicious, PERFECT! thanks

Super easy to make. I had left over of the apple filling which I incorporated into a apple crisp I also made. If you don't want to make the glaze, you could simply dust with powdered sugar.

As others have said, too much filling. I don't know what to do with it, other than make more with the extra crust I got (but didn't thaw) lol I definitely suggest reducing it to 3 apples, and finely chopping up the apples if you like a little less crunch and chew with your pastry.

Excellent! especially for fall! I admit that I too skipped the lemon bath, if you plan out all the things you need before hand and have all ready .. then peel and slice your apples, (or for those who really don't have the time to peel, core and slice - use canned! - without the syrup/liquid - reserve for a topping on ice cream with your turnovers) they don't have enough time to get that brown color. This recipe is really marvelous, but like probably a lot of us, I didnt have puff pastry in the house.. and I usually don't. It's a bit expensive too. I'll buy it only for major holidays but mostly I make it myself- there is a really good substitute - try Puff Pastry by Phaylock here on this site, it's soooo easy and way less expensive or try using the canned crescent rolls, roll out two together into a square joining them and then after filling fold from two corners into triangle. you can then decorate your edge... i do use a fork sometimes, but you can try other things to get a decorative edge, the flat of a knife or a bottle cap... This is a wonderful recipe and I'll make this again and again I'm sure!

This is really good! This recipe is a keeper; I would eat it again. The only thing I didn't like was the parts without the apple, like the edges; the dough wrap was a little plain, but other than that, it was great!

Awesome, used cherries. House smelled like a bakery! Peach next time

OMG. So Awesome! I just ate one and WOW, super good. I did everything the recipe called for. Yummy!!!

These are delicious, but make sure you read over the reviews for suggestions on improvement. My first batch burned on the bottom in 15 minutes and I followed the recipe exactly. The second batch was perfect: I turned the oven down to 350 and used parchment paper. I also brushed the tops with an egg wash and sprinkled sugar over them. I also agree that the apple mixture can get too fluidy, so feel free to drain as necessary. Other than that, these are fantastic!

Made these this morning. Chopped my apples fine but that was the only thing I did different from the recipe. They are so good! Will definitely make again. Thank you!

Delicious and so easy to make. I used 4 fujji apples, 3/4 c unpacked brown sugar (and still it was a bit too sweet). To make smaller turnovers, I cut each sheet into 9 and diced the apples into smaller pieces. Also use a fork to press the edges, brush with egg wash and cut 3 vents in the top before baking.

Oh my goodness! These are heavenly. I am so glad that I listened to some of the other reviewers and lined my pan with parchment paper. When I took them out of the oven I thought for sure I had ruined them because some of the brown sugar mixture had came out the sides but after I put them on a new pan they looked perfect. The egg wash is a must. They were a beautiful light golden brown color. I did use the glaze but they could be eaten without it and still be amazing. My husband said "These could have been bought from a store." Delicious!

Super yummy and super easy! I used ready made pie crust instead of puff pastry and apple pie spice instead of cinnamon. I also doubled the amount of spice and poured milk over mine rather than messing with the glaze. Next time I will probably use parchment paper... the syrup does not clean off of pans easily after being baked at 400.

Super yummy!!! I used 2 large apples and chopped them up tiny so the filling fit into the turnover better and still had some filling left over. Going to put it on my french toast tomorrow!

soggy - and not a lot of flavor - but I made it with sprite, so my review isn't really fair.

I used frozen puff pastry dough. These are a lot bigger than I expected! One per person is perfect!

easy and yummy.

I made this EXACTLY how it was written. No changes whatsoever. I am really good at baking but this was a mess. There is far too much liquid even after the sauce thickens. I baked them for 15 mins and they nearly burnt. Never ever again. Save yourself the time, money, and aggravation and find a better recipe. I never write a review but I have never had this much trouble. Dont soak the apples and dont use as much butter. There is too much liquid when you do this. Apples already contain water. No need to drench them.

I LOVE these! I don't like to have too many sweets in the house, but we will be making these again! I used tender-crisp apples and the dish is a hit! Also, a bit too much filling, oh darn! I have to go get some more puff pasty! lol Love this!!!

I made these for my family and friends and they LOVED these!! I put caramel topping on them. Next time will try with only the sugar topping. they are so easy to make, although a bit messy. Thanks for this recipe. Msmoney

I was truly amazed at how wonderful these were! I had never worked with puff pastry before, so I was a little nervous, but my guests couldn't believe the turnovers weren't store-bought. I'd also like to add that they are very EASY to make too. Thank you for this receipe -- it is a new Christmas breakfast tradition at our house.

These are so good and easy to make. I added nutmeg to the apples and some cinnamon to the glaze! Perfect way to use fresh picked apples.

I loved this and it was easy. I used Gala apples instead of Granny smith. Came out great.

Tasty and fairly easy to make. I feel that the cost is a little too much for these. $2 for 4 turnovers for just the puff pastry. 2 apples $1.45. Ummm.. the sugar and other ingredients. I think you can buy frozen turnovers with the same results for a bit cheaper.

These tasted great - but it makes way more filling than you need.

I just made these turnovers tonight and they were wonderful! The flavor of the apple filling was just perfect. I did add nutmeg and used pie crust instead of puff pastry. The filling would lend itself to so many different uses. Thanks for a superb recipe.

These are awesome!!! I pretty much followed the recipe, except I did not use the glaze. I just sprinkled baked turnovers with a little powdered sugar and cinnamon. Next time I plan to try and fit more apples in the pastry somehow, but cutting the apples or making the squares differently. But overall, easy, aromatic, and awesome!!!!! Will most definitely make these again!

Oh so yummy! I didn't seal the edges well and a lot of filling spilled out so I'll remember that for next time. If you can mange not to eat them all (we're diabetic so only one each), they keep well overnight too! I save one for my Dad the next day and took one to work - delicious!

This was easy and came out perfect.

I think this was a good recipe but I also think that 1 cup of brown sugar was a little much. Next time I make these, I will cut back the sugar and add more cinnamon and maybe a pinch of nutmeg.

very delicious...my sister liked them and she's very picky. the frosting makes a huge difference soo yummy... try adding some mapke syrup and butter to the confectioners sugar instead of milk...MOUTH-WATERING!!!

Great recipe. I added some extra cinnamon, 1/2 cup of raisins, and a tbl spoon of rum. Halved the sugar, used egg wash, and did not do the glaze. Fast and easy, which is a key when you have an infant at home. Will definitely do again.

Crazy easy to make, and you end up looking like a baking genius. (Thank you, puff pastry!) I use a variety of apples, and I don't bother with the lemon bath because I'm cooking the apples down and they turn beautifully brown anyway. Next time, I'm going to experiment with cutting the puff pastry smaller to make fun-size pastry bites for a cider-pressing party.

I used my homemade canned apple pie filling and these turnovers were awesome! We enjoyed them so much! YUMMY!

I made this last night and it was amazing! My husband loved it. Although I used Granny Smith apples I will substitute 2 Granny Smiths for 2 sweeter apples next time. They were a little tart for my 7 year old. I didn't use the glaze but sprinkled a mixture of powdered sugar and cinnamon instead. They were a hit! I will be using this recipe from now on!

Love this recipe. It's relatively easy. I did not find it necessary to put the apples in lemon water they were fine. I always use Granny Smith and Golden Delicious Apples for my pies and did the same here. I added nutmeg too because I love it. I doubled the recipe and glazed half and used raw sugar to coat the other half. Everyone ate them up. Thanks!

Delish! I used apple pie filling that I already canned.. But you can use any canned pie filling to make it quick and easy!

These were ok. I thought the apple filling could have cooked for longer and was too sweet for my taste, even with the tart Granny Smiths. They were, however, super easy to whip up after a weeknight supper (but a bit messy to fill). Next time I'd cut back the sugar and cook the apples longer before adding the sugar.

These turnovers are incredible. The crust was flaky & the filling was very flavorful. I'll be making these on a weekly basis - if not more often. Thanks for the recipe!

Every time I make these, people rave and ask for the recipe. My husband LOVES them. I use less apples and skip the water/lemon juice step. I always need more puff pastry than they say (2 boxes instead).

The perfect apple turnover. Simple and easy to make.

Delicious. Read the reviews. Added double the cinnamon AND cut half the sugar, might even cut more next time. it's not necessary. Everyone was right, simple to make and really tasty results!

Tasted ok, but made a mess in my oven. Wasn't able to close the turnovers properly because the apple mixture was too liquid and running all over the place. In the end I had a big mess of apples and caramel with pastry stuck to my baking sheet, but taste good anyways. I would suggest cutting the apples into very small pieces and making a thick caramel before adding the apples to the pan so the mixture might run less and actually stay inside the puff pastry while cooking.

Great! Reheated really well too.

This were pretty easy to make, and made a delicious Breakfast treat, but it lacked the WOW factor. I put a cinnamon sugar coating on the outside instead of the icing. I might make this again, but I think I'll keep looking also.

These were so flippin good!! I just kept on making batches of these since they disappeared so quickly. What is even better is how easy they are to make!

These were awesome! I had some left over apple filling but I didn't hate it because it was so versatile (crepes, cake topping, even by itself). They turned out a lot bigger then I expected but I just cut them in half. My family isn't big on dessert and they loved it and I brought them to school and had nothing left. I think that speaks for itself!

Unbelievably easy and totally gorgeous! They tasted as wonderful as they looked. If they hadn't seen me make them I'm sure they would have thought they were store bought. Probably just a newbie mistake here but don't let the puff pastry dough get too warm before you unfold it!

I used this in a cooking class for kids. They loved them, the apple especially! Very easy even with limited cooking tools.

The filling is very good, very easy to make. I had a problems with the pastry. I use Peperideg Farm puff pastry and it burned and stuck to the pan. I had planned to take them to a church function, and they looked so bad that I couldn't. I suppose that my oven runs hot, but I don't know why they stuck to the pan.