Easy Puff Pastry Apple Turnovers
Enjoy all the flavors of apple pie in simple puff pastry apple turnovers — flaky puff pastry encasing gooey cinnamon apple pie filling and a crunchy sugar topping are a cozy must-try!
Servings: 6
Ingredients
- 3 Granny Smith apples peeled, cored, and finely diced
- 1 tablespoon vegan butter
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (17.3-ounce) package frozen puff pastry sheets thawed according to package instructions
- 1 tablespoon melted vegan butter
- Brown or turbinado sugar for topping
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large skillet over medium heat, melt the vegan butter.
- Add the diced apples and cook for 3 to 5 minutes, until they begin to soften.
- Stir in the brown sugar and cinnamon, mixing well. Cook for 1 minute.
- In a small bowl, whisk together the cornstarch and water. Add this mixture to the pan and stir well.
- Reduce the heat to low and cook until the apple mixture thickens. Remove from heat and let cool for 10 to 15 minutes.
- Lightly flour a clean surface and unfold the puff pastry sheets according to package instructions. Cut each sheet into 6 squares and transfer them to the prepared baking sheet.Place 3 tablespoons of the apple filling in the center of each square.Lightly wet the inside edges of the dough, then fold each square diagonally to form a triangle.
- Use a fork to crimp the edges and seal the turnovers. Ensure there is at least one inch of space between each pastry.
- Brush the tops with melted vegan butter and sprinkle with brown or turbinado sugar.
- Bake for 20 minutes, or until the turnovers are puffed and golden brown.
- Carefully transfer the turnovers to a cooling rack and allow them to cool before serving.
Notes
- Adjust sweetness: Based on how sweet or tart the apples are.
- Let the filling cool: A hot filling can make pastry soggy or misshapen.
- To avoid soggy pastry: It may help to cut 2-3 slits on top of the dough for steam to escape.
- To avoid filling leakage: Don’t overfill them, wet then properly, crimp the pastry edges, and optionally chill the pastries for 20-30 minutes pre-baking.