Puff Pastry Apple Turnovers Recipe

Apple turnovers come from a box - right? Well, while I was growing up, Pepperidge Farm Apple Turnovers were the fanciest Sunday treat my mother would allow me to cook. So of course I had to figure out how to make them myself, from scratch! or using prepared puff pastry... the secret to stress-free baking!

Puff Pastry Apple Turnovers

3 large pie apples, peeled and sliced into bite-sized pieces
2-3 Tbs demerara sugar, reserve 1-2 Tsp for sprinkling on top (regular sugar or brown sugar can be used as well)
3 Tsp lemon juice (in a pinch, apple juice or even apple cider vinegar will work!)
1 Tbs flour 
2 Tbs golden raisins
1 teaspoons allspice
1 teaspoon cinnamon
1 pinch cardamom
1 pinch nutmeg
1 egg, beaten with a Tsp of water (this is the egg wash)
1 package (2 sheets) puff pastry dough, defrosted


Method

Preheat oven to 400°F and line a cookie sheet with parchment.

Place apples in a large bowl. Add the lemon juice, flour, sugar and spices. Stir gently til the apples are coated with the mixture. 

Gently unfold the sheets of puff pastry and cut each sheet into 4 squares. Keep the pastry dough chilled (even if you have to pop it in and out of the freezer for a few moments).  

Brush the edges of each square with the egg wash. Carefully spoon about 3 heaping Tbs of the apple mixture onto one side of the square. Fold over diagonally (to make the triangle) and seal the edges by gently pressing down on the dough with your fingertips (or a fork, to be traditional).

Carefully place each triangle turnover onto the cookie sheet. Brush with a bit of the egg wash, sprinkle a pinch of sugar on the tops, and pierce the tops with a fork (to allow steam to escape). Bake for 20 minutes, until light golden brown.

Allow to cool a few minutes before serving - even if you want to serve warm - as the apple filling will be VERY hot.