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Prep time
1 hour 5 minutes
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Cook time
23 minutes
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Makes
4 large or 8 small turnovers
Author Notes
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
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Ingredients
- For the apple turnover:
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1
sheet of frozen puff pastry, defrosted
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1 tablespoon
butter, vegan butter, or coconut oil (up to 2 tablespoons)
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2
medium cooking apples (Honeycrisp or Granny Smith, for example), peeled and diced
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1/4
coconut sugar (or brown sugar)
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1 tablespoon
arrowroot powder (or cornstarch)
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1/2
Lemon, zested and juiced
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1 teaspoon
ground cinnamon
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1/8 teaspoon
ground nutmeg
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1/8 teaspoon
ground ginger
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1 teaspoon
vanilla extract (great with almond extract too)
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1
egg plus 1 tablespoon water (for egg wash) or almond milk
- For the vanilla or almond glaze:
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1 cup
powdered sugar
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2 tablespoons
milk (or dairy-free substitute)
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1 teaspoon
vanilla extract (or almond extract)
Directions
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Defrost frozen puff pastry, if it's not defrosted already. It's easiest to let it sit out on your countertop for 40 minutes.
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Preheat oven to 400° F.
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Melt butter (or substitute) in a large skillet over medium-high heat.
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Cook the diced apples for 2 minutes, stirring occasionally.
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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.
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Remove from heat stir in the vanilla or almond extract.
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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.)
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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.
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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.
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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.
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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.
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