Last-minute invite to a party, brunch at your in-laws, or a sudden hit from the midnight munchies -- whatever it is, this recipe is sure to satisfy. It's easy to make from ingredients that you probably have in your kitchen and it's always a crowd- and tummy-pleaser. This is also a great recipe to put any local, in-season fruit (or vegetable!!) to use. The recipe below is for a classic apple turnover with a vanilla glaze. —Stacy
Test Kitchen Notes
WHO: Stacy is a yoga instructor and world traveler.
WHAT: The most low-maintenance pastry you’ll ever meet. And it’s so much better than Toaster Strudel.
HOW: Sauté apples with spices until tender, then tuck this mixture into puff pastry dough and bake until golden brown. Drizzle the pastries with a vanilla glaze while they’re still warm.
WHY WE LOVE IT: These are the days when we crave a warm breakfast but we’re too sleepy to wake up earlier than usual and too busy to (gasp!) make puff pastry from scratch. Here, store-bought dough comes to the rescue, providing us with flaky, impressive pastries that we would happily eat by ourselves or serve to brunch guests. —The Editors
1 hour 5 minutes
4 large or 8 small turnovers
For the apple turnover:
sheet of frozen puff pastry, defrosted
butter, vegan butter, or coconut oil (up to 2 tablespoons)
medium cooking apples (Honeycrisp or Granny Smith, for example), peeled and diced
coconut sugar (or brown sugar)
arrowroot powder (or cornstarch)
Lemon, zested and juiced
vanilla extract (great with almond extract too)
egg plus 1 tablespoon water (for egg wash) or almond milk
For the vanilla or almond glaze:
milk (or dairy-free substitute)
vanilla extract (or almond extract)
In This Recipe
Defrost frozen puff pastry, if it's not defrosted already. It's easiest to let it sit out on your countertop for 40 minutes.
Preheat oven to 400° F.
Melt butter (or substitute) in a large skillet over medium-high heat.
Cook the diced apples for 2 minutes, stirring occasionally.
Juice the 1/2 lemon over the apples and add coconut sugar, arrowroot, cinnamon, nutmeg, ginger, and lemon zest. Cook for 3 minutes, until apples are knife-tender and sauce is thickened.
Remove from heat stir in the vanilla or almond extract.
While filling cools, unfold the puff pastry on a lightly floured surface. With a sharp knife, cut it into 4 equal squares for 4 large apple turnovers. (This can also be cut into 8 equal squares for 8 small turnovers.)
To assemble, brush the egg wash or almond milk along the edges. This will be a binder for the turnovers. Add 1/4 (or 1/8 if you're making smaller turnovers) of the spiced apple mixture in the middle of each square. Fold pastry in half diagonally and lightly press together. Run a knife along the edges to seal the pastries completely and create a decorative design.
Transfer to baking sheet lined with a silpat or parchment paper. Make 1 or 2 small slits on the top of each turnover and sprinkle with additional sugar if desired.
Bake for 15 to 18 minutes until top is golden brown. Remove from oven and, this is important!!, let cool for 10 minutes on a wire rack.
For the glaze: Whisk all of the ingredients together until combined. Add more milk to make the glaze thinner, or more powdered sugar for a thicker glaze. Drizzle it over warm turnovers and serve immediately.