Ingredients for Apple Turnovers
- 2 sheets frozen puff pastry
- 2 Granny Smith apples
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar
- Parchment paper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Turnovers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apple Turnovers
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Thaw puff pastry sheet for 40 minutes. Once thawed, gently unfold and cut into 6 equal squares.
- Place the cut dough squares on the prepared baking sheet. Refrigerate until ready to fill (about 15 minutes).
- In a medium bowl, combine 2 medium apples (peeled, cored, and diced), 1/4 cup packed brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Gently toss to coat.
- Let the apple mixture sit for 10-15 minutes to allow the apples to release their juices.
- Remove the dough from the refrigerator. Spoon approximately 1/4 cup of the apple filling onto the center of one half of each dough square, positioned diagonally.
- Make an egg wash by whisking together 1 large egg and 1 tablespoon of water.
- Lightly brush the edges of the dough squares with the egg wash.
- Fold the dough over the filling to form triangles. Press the edges firmly to seal, crimping with a fork for a decorative touch.
- Brush the tops of the turnovers with the remaining egg wash and sprinkle with 1 tablespoon of granulated sugar.
- Bake for 15-20 minutes, or until the turnovers are golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
56g
Fat
21g
Carbs
11g
