Apple Turnovers

Apple Turnovers

If you browse a recipe for Apple Turnovers, there will be many different ones.  You will just need to find one that suits your taste.  I like this one as the walnuts give it a nice touch.  Also, instead of buying puff pastry sheet, I made the crust (pâte brisée dough -receipe from from scratch which was not hard at all.  My first try was a great success.

1 large     Granny Smith apple, peeled, cored, cut into 1/4-inch dice
2 Tbsp     Chopped walnuts
1/4 cup    Sugar
1/4 tsp     Cinnamon
1/2 tsp     Corn starch
1/4 cup    Apple sauce
1/8 tsp     Vanilla
2              Pâte brisée dough recipes
1 large      Egg (lightly beaten)
1 tsp         Milk


  1. Pre-heat oven to 400°F.  Butter the baking sheet.
  2. In a skillet, mix together apples, walnuts, sugar, cinnamon, and corn starch, add apple sauce and vanilla, bring to a boil over medium heat, stir constantly for 5-10 minutes or until apples are tender.
  3. Roll out Pâte brisée dough on a lightly floured surface and cut into six 5×5-inch squares.
  4. Divide the apple mixture among the squares, leaving a 1-inch border.  In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.
  5. Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash.  Poke 2 or 3 small steam vents in the top of each turnover.
  6. Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.  Cool turnovers to warm before serving.

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