I’ve sampled dozens of apple pastries from bakeries and coffee shops over the years, some good, some… meh. I decided to try to make them myself. I stumbled on a recipe for apple tarts and decided to start there, but mistakenly put all the ingredients inside of the pastry, instead of saving some for a glaze. Starting over, I turned it up a notch by adding a little cinnamon and turned my happy accident into a turnover I love. — L. Weal
4 frozen puff pastry sheets
2 medium apples
1/2 cup sugar
1 1/2 tablespoons honey
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
large (5-quart) mixing bowl
measuring cups and spoons
baking sheet, lined with baking mat or foil
pastry server, or spatula
1. Set oven to 425 degrees. Set out pastry sheets to thaw at room temperature until pliable, but still cold — about 15 minutes. Core and peel apples, then chop into small bite-sized pieces.
2. Place chopped apples, sugar, honey, vanilla, cinnamon, and salt in bowl and stir until well-combined.
3. Cut the sheets down into 4 equal squares.
4. Scoop 2—3 tablespoons of apple mixture into the center of every other sheet. Cover each filled sheet with a bare sheet. Dampen your fingers with water and press together the edges of each turnover.
5. Place turnovers onto lined baking sheet and cut 2—3 slits across the top of each.
6. Brush remaining liquid from the apple mixture bowl across the top of each turnover.
7. Bake 20—25 minutes, or until golden brown.
8. Remove immediately from baking sheet.
NOTES & TIPS
• Look for frozen puff pastry brands that already split their sheets into individual servings to skip Step 3.
• Try using both a sweet and a tart apple together, such as a Gala with a Granny Smith, or a Honeycrisp with a Pink Lady.
• Taste and adjust flavor of apple mixture to your liking before using it to fill the turnovers.
• If turnovers seem difficult to close, remove a tablespoon of filling and try again. Forcing it will only cause the turnovers to split open when baking.