Okay, so here’s the deal. I didn’t even know that I liked turnovers until today. And now I don’t just like them. I LOVE them. What’s not to love about flaky, buttery layers of puff pastry filled with a sweet and spiced cinnamon apple filling? Nothing, that’s what. Especially on a chilly fall morning. Can fall just stay forever? K, thanks.
Back to my aversion to turnovers. I guess what has always been unappealing about them is that they sounded fancy and complicated. While I’m not one to shy away from desserts or dishes that have a few extra steps, I’m not a huge fan of making pastry crusts of any kind. I’ll do it a couple times a year for holidays for pies but that’s about it. That brings me to my dirty little secret of the day: frozen puff pastry. The stuff is great! Homemade? No. Delicious? Yes.
I’m sure there are some serious bakers shaking their head at me right now but the ease of using the pre-made stuff makes up for the fact that it’s not-made-from-scratch. But who wants to roll out pastry dough on a Sunday morning? Not this girl.
I made these turnovers for breakfast this morning and I’m already planning the next time I can make them. Luckily, they are so easy to make I won’t hesitate when I get a turnover craving. The process is simply to cut a sheet of puff pastry into four squares, saute some diced apples in some spices, vanilla, and sugar, put the apple filling in the puff pastry, seal ’em up, dust ’em with cinnamon sugar, and pop ’em in the oven! Easy as that.
I’m happy (maybe a little embarrassed?) to report that all four of them are gone. Between the two of us. Those darn flaky layers! They just get me every time.
Ingredients
- 1 puff pastry sheet thawed
- 2 small apples peeled and diced
- 2 tbsp sugar
- 2 tsp vanilla
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
for topping:
- 1 egg lightly beaten
- 1 tbsp sugar
- 1/4 tsp cinnamon
Instructions
- Properly thaw puff pastry by letting sit at room temperature for 2 hours, or letting it sit overnight in the refrigerator.
- Once ready to make the turnovers, preheat oven to 400 degrees F.
- Line baking sheet with parchment paper.
- In a medium saucepan, combine apples, sugar, vanilla, cornstarch, cinnamon, nutmeg, and salt.
- Cook over medium heat for 5 minutes, stirring occasionally.
- Cut puff pastry into 4 squares.
- Spoon apple mixture evenly among puff pastry squares, in the middle of the squares.
- Fold one corner over diagonally, to make a triangle.
- Using a fork, press edges together.
- Brush each triangle with egg.
- Combine cinnamon and sugar and sprinkle over each turnover.
- Cut a slit in each turnover for a steam vent.
- Bake in preheated oven for 20 minutes.
- Let cool for 5 minutes, then enjoy!
Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate. 
I’ve never made this before, but just by looking at your pictures I’M SOLD!
PS- Just stumbled on your blog, it’s so cute I love it!
That’s exactly what I thought when I saw the picture and title of this recipe. It looks so complicated!
I had no idea they could be so easy to make. They wouldn’t last long in my house either.
By the way, I’ve decided that the significant others of food bloggers are basically the luckiest people on the planet. I’m sure Marc tells you that after every yummy bite though! 🙂
I first discovered making them last year. I had leftover pie crust, so I decided to experiment. So easy and tasty! Yours look gorgeous.
Oooh using leftover pie crust is a great idea!
I love turnovers – they are so delicious and SO easy to make if you use store-bought puff pastry (which I always do). Yours look amazing!
I agree – I couldn’t believe how easy it was to make them! I’m sold on them now!
Love apple turnovers and I love this recipe! Any recipe that can be prepared in the one saucepan is great with me!
Ok, so is one sheet one skinny sheet or the roll? There are a lot of skinny sheets in one box!
Thanks 🙂
Emily – the box of puff pastry that I bought had 2 rolls in it, and each roll is one sheet. Are you possibly thinking of phyllo dough? Phyllo dough has a bunch of layers to it, so I’m wondering if that might be what you’re thinking of.
Yep. Phyllo was it. Different, huh? No wonder … 🙂
Aha! I thought something sounded strange about that 😉