Delicious, yet so easy to make. Anyone can do these classic apple turnovers!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

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  • 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.

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.

Nutrition Facts

561.9 calories; 4.8 g protein; 80 g carbohydrates; 7.8 mg cholesterol; 183.9 mg sodium. Full Nutrition

Reviews (598)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2008
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 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! Read More
(630)

Most helpful critical review

Rating: 1 stars
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! Stick to a cobbler with puff pastry top a pie or a crumble. Read More
(23)
795 Ratings
  • 5 star values: 582
  • 4 star values: 160
  • 3 star values: 34
  • 2 star values: 11
  • 1 star values: 8
Rating: 5 stars
04/08/2008
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 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! Read More
(630)
Rating: 5 stars
08/17/2007
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 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. Read More
(451)
Rating: 5 stars
08/08/2006
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 the oven with a scoop of vanilla ice cream. Read More
(233)
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Rating: 5 stars
10/08/2007
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 the filling was excellent. Tasted store bought. I'm looking forward to being able to eat them fresh all winter long. Read More
(129)
Rating: 5 stars
05/12/2008
Amazingly good and so easy to make! Make sure to keep the pastry crust cold so that it doesn't fall apart! Read More
(86)
Rating: 5 stars
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 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!) Read More
(83)
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Rating: 5 stars
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 out really well - whole family inhaled them. Will make again for sure. Easy and enjoyable. Read More
(76)
Rating: 5 stars
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, 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! Read More
(75)
Rating: 5 stars
11/13/2007
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. Read More
(56)
Rating: 1 stars
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! Stick to a cobbler with puff pastry top a pie or a crumble. Read More
(23)