Recipes

Apple Turnovers

Lynn Crawford and Lora Kirk's Apple Turnovers Lynn Crawford and Lora Kirk's Apple Turnovers (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice8N/AN/A

Ingredients

  • 1 tablespoon unsalted butter
  • 2 cups finely diced peeled Granny Smith apples (about apples)
  • ¼ cup packed brown sugar
  • 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons+ 1 teaspoon water, divided
  • 2 sheets (8 ounces/225 g each) frozen puff pastry, thawed
  • 1 egg
  • ¼ cup demerara sugar
  • ---FOR THE GLAZE---
  • 1 cup icing sugar, sifted
  • 1 tablespoon whole milk
  • ½ teaspoon pure vanilla extract

Directions

  1. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring, for 2 minutes, until well coated with the butter. Add the brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and salt. Cook, stirring, until the apples are soft and syrupy.
  2. In a measuring cup, stir together the cornstarch and 2 tablespoons of the water until smooth with no lumps.
  3. Reduce the heat to low and stir the cornstarch mixture into the apples. Cook, stirring, until the mixture thickens slightly. Remove from the heat and let cool. Store in the refrigerator until ready to use or up to 2 days.
  4. Position the oven racks in the upper and lower thirds of the oven and preheat to 00°F (200°C). Line 2 baking sheets with parchment paper.
  5. On a lightly floured work surface and working with one sheet of puff pastry at a time, roll out the pastry into a 12-inch square. Cut each sheet into equal squares. Place pastry squares evenly spaced on each lined baking sheet. Spoon an equal portion of apple mixture on the centre of each square. Lift the four corners of the pastry over the filling, allowing the corner points to overlap in the centre.
  6. In a small bowl, whisk together the egg and the remaining 1 teaspoon water. Brush the tops of each turnover with the egg wash.
  7. Sprinkle the demerara sugar over the turnovers and bake for 15 minutes or until golden brown. Transfer to a rack and let cool completely before drizzling with the glaze.
  8. Make the glaze: In a small bowl, mix together the icing sugar, milk, and vanilla until smooth.
  9. Drizzle the glaze over the cooled apple turnovers. Store in an airtight container at room temperature for up to 2 days.