Saturday, January 24, 2015

Apple Turnovers With Vanilla Glaze

These amazing Apple Turnovers are a delicious pastry filled with soft apples all coated and seasoned in the warm spices of cinnamon and nutmeg. Then placed in a puff pastry and then a smooth and creamy icing topped all over the turnovers. Yumm..

The turnovers have the house smelling so good as these are baking, you smell the aroma of apples and cinnamon baking. These make 8 turnovers and are perfect in the morning or any time of the day. Great for brunch, breakfast, if you are having coffee with your family and friends. After the come over and have one of these amazing apple turnovers don't be surprised if they ask to come over for coffee again. They are that good.When I saw this recipe I just had to make them, changed a few things and I love these.

I love the combination of a sweet and tart apple so I used Granny Smith and Fuji apples, but you can use your apple of choice. These are very easy to make and you do not need a mixer, you will have these ingredients in your house already, if not run to the store and grab the apples and puff pastry and make them today.

  • 4 medium sized cooking apples of a mixture of fuji and Granny Smith, or your apple of choice – peeled, cored and diced
  • 1 tablespoon lemon juice
  • 1 tablespoon butter – melted
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 2 tablespoons cornstarch
  • A pinch of salt
  • 1 teaspoon vanilla extract 
  • 1 (17.25 ounce) package frozen puff pastry 
  • pastry sheets, thawed
  • 1 egg, place in a small bowl and whisk( for brushing on the top of the turnover)

  • For The Icing:
  • 1 teaspoon vanilla extract 
  • 1 cup  powdered sugar
  • 2-3 Tablespoons milk 
  1. Preheat the oven to 400 degrees 
  2. In a large skillet on medium heat add the butter until melted, then add the apples and cook for 2 minutes, then add the lemon juice, both sugars, cinnamon, nutmeg, cornstarch and salt then cook for about 3 minutes stirring constantly until apples are tender and sauce is thickened. Remove from heat and add the vanilla.   
  3. On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch  square. Cut each sheet into 4 squares and they have to stay chilled until you are ready to use them.
  4. Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
  5. Transfer to a cookie sheet lined with parchment paper. Brush the top with egg wash, make a small slit on the top of each turnover with a knife and bake for 16-20 minutes, until browned and puffed.
  6. Let cool for 10-15 minutes.
  7. To make the icing: In a small bowl whisk the powdered sugar, milk and vanilla. Start with 2 Tablespoons of milk if need more add little  at a time until the glaze reaches desired consistency.
  8. Drizzle each turnover with icing.
  9. Serve warm or room temperature. 

recipe and photo source adapted from: :

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