Apples and cinnamon are a heavenly duo in this recipe for Classic Apple Turnovers. These crispy treats are perfect for breakfast or dessert!
Who doesn’t love Apple Turnovers? I mean what is better than sweet, warm apple and cinnamon baked in pastry?
I first posted this recipe in 2014. A few months after I first started this site, but I never got to post the preparation photos so it was on my list of things to do.
Last week I finally got around to making them again and after being on a diet for months now, these turnovers pushed me over the edge and I couldn’t resist. I ate two of them before they were even cooled. Let me tell you, it was well worth cheating for because they were absolutely amazing!
I think I knew I would cave when I was making the filling. Who could resist such a site?
It took me a while to perfect this recipe. My first attempt had a filling that was too wet and it was impossible to close them and keep them closed (that day, we made more of an apple rollover than an apple turnover).
I learned from that and this recipe was the end result. I have to admit, they turned out fantastic and although they are best served warm they were really good cold too!
I’ll tell you what – my son never stops asking for them!
To keep things simple, I have created the recipe using store bought puffed pastry.
- 4 medium sized cooking apples of choice peeled, cored, and diced
- 1 tablespoon lemon juice
- 1 tablespoon butter - melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 17.25 ounce package frozen puff pastry sheets thawed
- For the Cream Cheese icing:
- 6 tablespoons softened cream cheese
- 3 tablespoons softened butter
- 1 cups powdered sugar
- 1 teaspoon vanilla
- 1-4 tablespoons warm milk
Preheat the oven to 400 degrees F
On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square. Cut each sheet into 4 squares and make sure they stay chilled until you are ready to use them.
Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. Add sugar, cornstarch, cinnamon, nutmeg, salt and melted butter. Mix to combine.
Brush the edges of each square with the egg wash and neatly place 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
Transfer to a cookie sheet lined with parchment paper/grease proof paper. Brush the top with egg wash, make a small slit on the top of each turnover, and bake for 20 minutes, until browned and puffed.
Let cool for 10 minutes.
For the cream cheese icing: mix the cream cheese butter, sugar, and vanilla. Add warm milk 1 tablespoon at a time until the glaze reaches desired consistency.
Drizzle each turnover with icing.