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Apple Turnovers with a Sugar Crust

Easy to whip up apple turnovers filled with an aromatic apple pie filling, and dusted with a copious amount of turbinaod sugar for the best crunchy crust!
Course Dessert
Cuisine North American
Keyword apple cider, apples, cinnamon, egg wash, puff pastry
Prep Time 15 minutes
Cook Time 30 minutes
chilling time 15 minutes
Servings 6 turnovers

Ingredients

Apple Filling

  • 2 tbsp butter
  • 2 firm apples, peeled and 1/4-inch diced, don't choose apples that will quickly turn to mush when heated
  • 3 tbsp brown sugar, packed
  • 1 tsp cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/8 tsp ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • pinch of Kosher salt
  • 1 teaspoon apple cider vinegar
  • 1 1/5 lb Puff Pastry, if frozen, then thaw in the fridge overnight.

Egg Wash

  • 1 large egg
  • 1 teaspoon water
  • 1/2 tsp cinnamon
  • 6 tbsp turbinado sugar

Glaze, optional

  • 1/2 cup confectioner’s sugar
  • 2-3 tsp apple cider or juice
  • pinch of salt

Instructions

Apple Filling, can be made in advance and chilled.

  1. Heat a medium skillet over medium heat. Add butter and swirl it around to melt. Add the chopped apples and cook, stirring frequently, until just softened, about 8 minutes. Reduce heat to medium-low. Stir in the brown sugar, cornstarch, cinnamon, ginger, cloves, nutmeg and salt. And then stir in apple cider vinegar. Remove from heat and let filling cool to room temperature.

Assemble

  1. Pull out the puff pastry from the fridge.

  2. Place an oven rack in the centre position. Preheat oven to 400F. Line a rimmed sheet pan with parchment paper.
  3. Combine egg and water in a small bowl and whisk gently. Then add the cinnamon. Either using a wand frother or a small whisk, blend to break down the cinnamon evenly into the egg. Set aside.

  4. Flour a surface and a rolling pin. Unfold the pastry gently. Roll dough out to 10×15-inch rectangle. Slice into 6 squares using a pizza cutter or sharp knife and ruler.

  5. Working with one square at a time, place 2 heaping tablespoons of the apple filling just off centre. Paint two touching side edges of the pastry with the egg wash. Fold dough into half to seal, pulling the opposing point over, and press down gently. Use a fork to crimp the edge. Transfer to the prepared pan. Repeat with remaining dough and filling.
  6. Chill the pan of turnovers for 15 minutes. Bring back out and cut vent holes in each turnover. Brush all exposed pastry with the cinnamon egg wash. Sprinkle each turnover generously with the turbinado sugar.
  7. Bake until puffed and totally golden brown, 25-30 minutes or until golden. Let the pastries cool on the baking sheet cool for 10 minutes before removing them to the rack to cool completely.

Glaze, optional.

  1. In a small bowl, use a fork to whisk together confectioner’s sugar, apple cider or juice and salt. Add more juice by the 1/2 teaspoon until the desired consistency is reached. Drizzle over completely cooled turnovers. Glaze should set after 20 minutes.
  2. Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. To revive them, warm in a 325F oven for 8 or so minutes. Never use a microwave.
  3. See blog post for more details and suggestions.

Recipe Notes

If your puff pastry comes in 1 lb sheets, then one sheet may be enough.  Just make sure you can roll it out to 10 x 15 without stretching it too thin.

Recipe inspired by the one found here.