Easy Apple Turnovers
By America's Test KitchenPublished on November 3, 2011
Yield
Makes 8 turnovers
Ingredients
¾ cup (5¼ ounces/149 grams) sugar 1 teaspoon ground cinnamon 2 Granny Smith apples, peeled, cored, and chopped coarse1 tablespoon lemon juice ⅛ teaspoon table salt ½ cup applesauce 2 sheets frozen puff pastry (9 by 9 ½ inches), thawed overnight in refrigeratorFlour for dusting work surface
Before You Begin
If you don’t have a food processor, grate the peeled and cored apples on the coarse side of a box grater before mixing them with the lemon juice, sugar, and salt. This recipe is easily cut in half.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.
- Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
- Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp (see photos). Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.
- Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
- Make Ahead
- You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.
Yield
Makes 8 turnoversIngredients
¾ cup (5¼ ounces/149 grams) sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and chopped coarse
1 tablespoon lemon juice
⅛ teaspoon table salt
½ cup applesauce
2 sheets frozen puff pastry (9 by 9 ½ inches), thawed overnight in refrigerator
Flour for dusting work surface
Test Kitchen Techniques
Ingredients
¾ cup (5¼ ounces/149 grams) sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and chopped coarse
1 tablespoon lemon juice
⅛ teaspoon table salt
½ cup applesauce
2 sheets frozen puff pastry (9 by 9 ½ inches), thawed overnight in refrigerator
Flour for dusting work surface
Test Kitchen Techniques
Ingredients
¾ cup (5¼ ounces/149 grams) sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and chopped coarse
1 tablespoon lemon juice
⅛ teaspoon table salt
½ cup applesauce
2 sheets frozen puff pastry (9 by 9 ½ inches), thawed overnight in refrigerator
Flour for dusting work surface
Test Kitchen Techniques
Why This Recipe Works
We developed our Easy Apple Turnovers recipe to take only minutes to prepare by using frozen puff pastry dough. Allowing the dough to thaw overnight in the refrigerator helps avoid cracking. Blending applesauce and Granny Smith apples yields a quick filling with complex apple flavor. Processing the apples with sugar and draining them removes excess liquid that would make the apple turnovers soggy. We baked the apple turnovers in a hot oven to ensure the individual layers of puff pastry lifted apart for crisp, flaky texture.
Before You Begin
If you don’t have a food processor, grate the peeled and cored apples on the coarse side of a box grater before mixing them with the lemon juice, sugar, and salt. This recipe is easily cut in half.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.
- Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
- Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp (see photos). Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.
- Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
- Make Ahead
- You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.
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