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!
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.
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.
