Ingredients
Store-bought puff pastry sheet (or homemade)
3 cups thinly sliced apples, peeled and cored (Granny Smith or Honeycrisp recommended)
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 tbsp lemon juice
1 tbsp cornstarch
1 egg, beaten (for egg wash)
1 tbsp milk
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour a work surface and roll out the puff pastry sheet to about 1/8 inch thickness. Use a 4-inch round cutter to cut 8 circles.
In a large bowl, combine sliced apples, sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Mix well.
Spoon about 1-2 tablespoons of apple filling into the center of each pastry round.
Fold the pastry in half over the filling to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a secure seal.
Brush the tops with the beaten egg mixed with milk for a golden finish.
Place on the prepared baking sheet and bake for 18-20 minutes, until golden brown and crisp. Cool slightly before serving.
Notes
For best results, chill the formed turnovers in the refrigerator for 15 minutes before baking to prevent the filling from leaking.
Leftover turnovers freeze well. Wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in a 350°F oven for 2-3 minutes.
Use a laminated puff pastry for a flakier result.
Try adding a pinch of cardamom or orange zest to the filling for extra flavor.
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 turnover
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg