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My review
Apple Turnovers
20
Maureen O'leary
"Delicious, yet so easy to make. Anyone can do these classic apple turnovers!"
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Ingredients
55 m servings 562Original recipe yields 8 servings (8 turnovers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- 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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Footnotes
- Note
- If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 571761 Ratings
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Most helpful positive review
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 sug...
Most helpful critical review
11/24/2011
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! St...
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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 sug...
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 ...
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 ...
10/8/2007
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...
5/11/2008
Amazingly good and so easy to make! Make sure to keep the pastry crust cold so that it doesn't fall apart!
11/28/2006
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 frie...
10/26/2007
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 o...
11/15/2012
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,...
4/26/2006
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. I...