Not feeling a pumpkin pie this year? Or just have a ton of leftover green apples?? Try these puff pastry apple turnovers!
At the very beginning of September, a friend of mine asked me to do a recipe that uses up leftover apples because she always has a ton of them filling up her fruit bowl by the end of autumn. I promptly made these puff pastry apple turnovers and then promptly forgot to post them 🤦🏼♀️.
SO! These are for you Kristen, jus time for Thanksgiving 😊. Better late than never!
These flaky, buttery puff pastry turnovers are chock full of scrumptious apple pie filling. Best of all, they take less than an hour to make and you only need to use one bowl and one sheet pan to make them!
Ready to get baking?? Scroll down for the recipe 👩🏼🍳.Print
Leftover green apples?? Try these flaky, buttery puff pastry turnovers with a scrumptious apple pie filling.
- 2 puff pastry sheets, thawed
- 1 1/4 lb Granny Smith apples, peeled, cored, and diced
- 1 teaspoon orange zest
- 1/4 cup golden brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon sea salt
- 1 tablespoon corn starch
- Egg wash (1 egg + 1 tablespoon water, beaten together)
- White sugar, for sprinkling
- Preheat oven to 400˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large bowl, mix together apples, orange zest, brown sugar, cinnamon, nutmeg, ginger, sea salt and corn starch until apples are thoroughly coated. Cover with a towel and let rest for 10 minutes.
- On a lightly floured surface, roll each puff pastry sheet into a 12 by 12 inch square. With a pizza cutter, each sheet into 4 smaller, 6 by 6 inch squares. This leaves you with 8 equal squares.
- Leaving a 1/2 inch border along the edges, fill one half of each square with the apple filling.
- Lightly egg wash the edges. Fold the empty half of each square over the filling side and gently press the edges together. To seal the turnovers, use a fork to crimp the edges together.
- Place each turnover on the prepared baking sheet. Lightly brush the tops of each one with the remaining egg wash.
- Bake for 20-25 minutes until crust is golden and puffed up. Remove to a wire rack and let cool for 5 minutes.
- Sprinkle with white sugar for garnish as desired. Serve immediately!