Fresh apples are cooked with a touch of cinnamon and baked in a flaky puff pastry crust in these quick and easy apple turnovers.
Apples are one food everyone in my family can agree on. Both kids love them, my husband eats one a day, so we’re rarely without a big bowl of them on the counter. The girls love Gala apples – for no reason other than they are the favorite variety of the famed Fancy Nancy. (Can they write a bookw here she loves broccoli?) My preference is MacIntosh or Empire. I used Empire in these apple turnovers, but use whatever variety you like to cook with. These simple turnovers come together in minutes – peeling the apples is the most time-consuming part.
Serve these right out of the oven with some vanilla ice cream or have them the next morning for breakfast. I love the cinnamon in the filling, but if you’re a purist, you can leave it out for straight-up apple goodness.
- ¼ cup sugar
- 1 tsp. water
- 4 medium apples, peeled and cored and cut into ½ inch thick wedges
- ¼ tsp. cinnamon
- 1 package frozen puff pastry, thawed
- 1 egg, lightly beaten
- Place the sugar in a medium saucepan and sprinkle the water over it. Stir until the sugar is moistened. Cook over medium heat until the sugar melts. Stir in the cinnamon and apples and cook for about 25 minutes on medium low heat. The mixture should be thickened. If it's still to thin, let it cook down a bit longer.
- Remove from the heat and let cool.
- Preheat oven to 400F.
- On a lightly floured surface, unfold the puff pastry sheets and mend any cracks by pressing them with your fingers. Roll each into a square and then cut each square into 4 smaller squares. then cut each square in half to make rectangles.
- Divide filling among the rectangles. Fold each one over to form a square and press the edges with the tines of a fork to seal.
- Place on a parchment lined baking sheet.
- Cut a couple small slits in the top of each and brush with the egg.
- Bake for 20-25 minutes or until golden.