Ingredients
- For the Puff Pastry:
- 2 cups (250 g) all-purpose flour
- 1 cup (230 g) unsalted butter, chilled and cubed
- ½ cup (120 ml) cold water
- A pinch of salt
- For the Apple Filling:
- 3 medium apples (about 2 ½ cups), peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup (50 g) brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon lemon juice (optional)
- For Assembly:
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- In a large bowl, combine flour and salt. Add chilled butter and work into the flour until pea-sized bits form.
- Gradually add cold water, mixing just until dough comes together. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
- Roll chilled dough into a rectangle. Fold into thirds like a letter, rotate 90°, and roll again. Repeat 4–5 times, chilling for 10 minutes between folds if needed.
- Meanwhile, make the filling: In a saucepan over medium heat, melt butter and add apples, sugars, cinnamon, nutmeg, and lemon juice. Cook 5–7 minutes until soft and thickened. Cool completely.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll pastry to ⅛ inch thickness and cut into 6-inch squares.
- Spoon about 2 tablespoons of filling onto half of each square. Brush edges with egg wash, fold into triangles, and press with a fork to seal.
- Transfer turnovers to the baking sheet. Brush tops with egg wash and cut small slits for steam to escape.
- Bake for 20–25 minutes until golden and puffed. Let cool slightly.
- Dust with powdered sugar before serving, if desired.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture.
- Ensure apple filling is cool and not watery to prevent soggy pastry.
- Freeze unbaked turnovers for a quick future treat — bake from frozen, adding a few minutes.
- Sprinkle coarse sugar before baking for extra crunch and shine.
- For dairy-free, use plant-based butter and milk alternative for egg wash.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 turnover
- Calories: 320
- Sugar: 12g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
