I’m thrilled to share with you one of my all-time favorite dessert recipes – Decadent Puff Pastry Apple Turnovers. These flaky, sweet, and utterly delicious pastries are perfect for a cozy afternoon tea or even a fancy dinner dessert. Plus, they’re much easier to make than you might think! So, let’s dive in.
- 2 medium apples, peeled and finely chopped
- 1/4 cup of granulated sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 2 tablespoons of unsalted butter
- 1 package (about 17 ounces) of frozen puff pastry, thawed
- 1 egg (for egg wash)
- Powdered sugar for dusting
- Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will keep our turnovers from sticking to the sheet.
- In a medium saucepan, combine the chopped apples, granulated sugar, cinnamon, nutmeg, and butter. Cook over medium heat until the apples are soft and the mixture has thickened a bit, usually about 5-7 minutes. Then, remove from the heat and let it cool.
- While your apple mixture is cooling, roll out the thawed puff pastry on a lightly floured surface. Cut each sheet into 4 equal squares.
- Once your apple mixture has cooled, spoon a portion onto one side of each puff pastry square, leaving some room around the edges to seal your turnovers.
- Beat your egg in a small bowl and brush the edges of the pastry squares. Fold each square over the filling to form a triangle, then press the edges together to seal. Crimp the edges with a fork for a decorative touch.
- Place your turnovers on the prepared baking sheet, then brush the tops with more of your egg wash. This will give them a delightful golden color.
- Bake your turnovers for 15-20 minutes, or until they are beautifully puffed and golden brown. Once they’re done, let them cool on the baking sheet for a few minutes.
- Finally, dust your turnovers with powdered sugar for that extra touch of sweetness and elegance.
And there you have it, friends – Decadent Puff Pastry Apple Turnovers that are sure to impress. I hope you enjoy them as much as I do. Happy baking!
Un Seattle Gourmand