Easy Apple Turnovers are made with store bought puff pastry, local apples that have been cooked with a bit of sugar, lemon, vanilla and a touch of High West whiskey. While these apple turnovers would be good anytime of the day, right from the oven is when they’re best!
I often find myself not posting a recipe because I don’t think it’s interesting or catchy enough. Or because there are already dozens (or hundreds!) of essentially the same recipe already floating around the web and it feels lame to add another. Or because my photos aren’t good enough. Or the worst- I think I have a really good and unique idea for a recipe only to have another blogger beat me to it. Like the very next week too. How does that even happen? It’s like they can read my mind or something. But you know what? It’s pretty simpleminded on my part. Not only does it not serve me but I also feel like you guys are missing out on some pretty prime recipes all because I’m being a ding-dong. It’s pretty silly really. And I need to get over it.
Case in point: these Easy Apple Turnovers. I dare you to google “easy apple turnovers”. You’ll come up with, oh just about 192,000 results. Seriously? That’s a lot. My first thought is that the interwebs probably don’t need another easy apple turnover recipe. But then I stop myself and say out loud BUT OF COURSE THE INTERNET NEEDS ANOTHER APPLE TURNOVER RECIPE. Why? Because even though it might just be one more apple turnover recipe to add to the web, it’s my apple turnover recipe. So many bloggers, a lot of the same recipes BUT each sharing our own spin and back story. I’m hoping to embrace that more this winter. I don’t want to NOT share a recipe because I think it’s too simple. Or overdone. Or whatever the stupid reason is.
It went something like this: last week I had 6 apples sitting on the counter that were starting to get mealy and because I refuse to throw any food away, I decided the only thing they were good for was apple sauce. But then I decided that instead of apple sauce, why not cook them down in vanilla and sugar and stuffed the mixture into the puff pastry I had in the freezer. Because hello?! Warm apple turnovers! And while I was making them (jamming to the Bruno Mars station on Pandora), I thought to myself- geez, my dad would really dig these. So I texted my dad and asked him if he wanted to come over for coffee that next morning and he said FOR SURE! I dropped the kids at school and then my dad and I sat at my counter for a good hour or so chatting about nothing and everything over apple turnovers and coffee. And you know what? It was awesome. Because my dad is awesome. And these apple turnovers are awesome. How could I not share something made with love for someone I love?
So there you have it. The internet now has 192,001 apple turnover recipes. Your welcome.
- 6 apples, peeled and coarsely chopped (about 5 cups)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon pure vanilla extract
- the tiniest pinch of kosher salt
- 1 teaspoon whiskey (optional)
- 14 oz package puff pastry (I used Pepperidge Farm)
- 1 egg, beaten
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Place apples in medium saucepan with 1/4 cup sugar, water, lemon juice, vanilla, a tiny pinch of salt and the whiskey if using. Bring apples to a boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer the apples until they are tender and you can mash them easily with a potato masher, about 15-20 minutes. Remove the apples from rom heat. Gently mash apples mixture iso it's soft but still chunky. Cool completely. You could also put the mixture, uncovered, in the fridge or if you're like me- pop it outside in the snow for an hour- to speed things along!
- When ready to bake, preheat oven to 400F degrees; line two baking sheets with either parchment or a silicone baking mat.
- Mix the 1 tablespoon of sugar and 1/2 teaspoon of cinnamon together in a small bowl; set aside.
- Put the two sheets of puff pastry on top of one another and roll them out together on a lightly floured surface to form a 15-inch square. Cut pastry into nine even squares. Place 1 generous tablespoon of filling in the center of each square. Lightly brush edges of pastry with beaten egg. Fold half of the pastry square over filling, forming a triangle. Press the pastry edges with fingertips and pinch lightly to form a nice seal. Lightly brush top of the turnover with beaten egg. Sprinkle with cinnamon-sugar mixture. Repeat with remaining squares.
- Place triangles on lined baking sheets and refrigerate until firm, at least 15-20 minutes.
- Bake turnovers in preheated oven until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Continue baking until turnovers are firm and golden, about 12-15 minutes longer. Keep a close eye on them as they can get too brown all too quick. Turn heat down in oven if neccesary.
- Remove turnovers from oven and let cool 15 minutes before serving. Serve warm or at room temperature.
- Share them over coffee with your dad if you can 🙂