Classic Apple Turnovers Anyone Can Make

October 12, 2017

So happy to share that Leah and I have started our #betweentwokitchens series up again now that I’m in Phoenix and she’s in NYC. We started the series over a year ago when we were in opposite places and felt it was fitting to kick it off again now that we’ve switched locations for a bit. This week we’re starting with these classic apple turnovers that are de-licious. Scroll for the recipe!


for dough
+ 1 package frozen puff pastry, defrosted

for filling
+ 4 apples, diced
+ 1 tablespoon lemon juice
+ 1 tablespoon butter, melted
+ 1/2 cup sugar
+ 1/2 cup brown sugar
+ 2 tablespoon cornstarch
+ 2 teaspoon cinnamon
+ 1/4 teaspoon nutmeg
+ 1/4 teaspoon ground ginger
+ pinch of salt

for egg wash
+ 1 egg
+ 1 tablespoon milk
+ raw sugar

+ Preheat oven to 400 degrees.
+ Combine lemon and diced apples.
+ Add butter, sugars, spices, & cornstarch.
+ Thaw puff pastry (be sure to keep chilled when not using).
+ Roll dough out to 12×12 square & cut into 4 squares.
+ Transfer dough to prepared cookie sheet & brush with egg wash.
+ Place a big spoonful of apple mixture on 1, half of square.
+ Fold pastry diagonally & seal by pressing edges with fork.
+ Brush all pastries with egg wash, sprinkle with raw sugar & bake for about 20 minutes.

Recipe development by Punch & Pastry.

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