Tasty delicious and simple apple turnovers with SweeTango apples! Crispy, juicy and delicious I am obsessed and I have made several apple recipes since receiving these and everyone of them has been a hit! Wanted to share an easy apple turnover recipe for when you want a little treat or perhaps are craving an apple pie but want a smaller version with less work. SweeTango apples are the love child of the Honey Crisp Apple and the Zestar! apple and has all the amazing qualities of both! Find SweeTango apples at a store near you and check out this super simple recipe. They are here for a limited time.
Apple Turnover
Ingredients
Crust
- 1 lb puff pastry (2 sheets) thawed
- 1 tablespoon all purpose for dusting
Filling
- 3 medium SweeTango apple peeled, cored and diced into 1/2-1/3 inch thick pieces
- Lemon juice fm 1/2 lemon
- 1 tablespoon unsalted butter
- 1/4 cup brown sugar lightly packed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg + 1 tablespoon water for egg wash
For the Glaze
- 1/2 cup icing sugar powdered sugar
- 2 tablespoon heavy whipping cream
Instructions
Filling
- In a pan on medium heat , add your unsalted butter and let it melt.
- Add your diced apples, lemon juice, brown sugar and mix. Store for about 5 minutes until the apples start to brown and sugar dissolves.
- Add your cinnamon and cornstarch and mix your apples for an additional 5 minutes until they start to soften and the syrup thickens.
- Place your cooked apples in a bowl and place in the fridge for 30 minutes until it cools completely.
Crust
- Preheat your oven to 400 degrees and prepare one large or two smaller parchment lined baking sheets.
- Take your thawed puff pastry dough and on a lightly floured surface, remove from the package and roll out. Work with one puff pastry dough at a time, they usually come in a package with two.
- Sometimes it helps to lightly flour the surface of your puff pastry dough if there is moisture on top as a result of the thawing process. Lightly roll out your puff pastry dough, not to stretch it out significantly but to fill up any cracks and to flatten it if slightly curved.
- Make your egg wash: beat one egg and a tablespoon of water and set aside.
- Cut your pastry into 4 even squares and egg wash the edges (brush the egg wash mixture along the edges of your squares.
- Scoop about a tablespoon of your chilled filling towards one corner then take the opposite corner and fold it over the filling forming a triangle.
- Use a fork to seal it closed.
- Repeat steps 3 to 7 with your other rolled up dough and place your field puff pastry triangles on a parchment line baking sheet making sure they are not touching. I usually bake 4 per baking sheet.
- Brush all your triangles with more egg wash, and make 2-3 small slits with a sharp knife on top of the pastry.
- Sprinkle with turbinado sugar if you would like and bake for 20-23 minutes until it browns nicely and the filling starts to bubble.
- When your turnovers come out of the oven, let them cool for about 2 minutes and enjoy hot on their own.
- You can also let them cool for about 5 minutes before drizzling them with your prepared glaze.
- Enjoy! These also freeze well so you can freeze them before they are iced and reheat in the oven when you want to eat them for about 5-10 minutes at 350 degrees or until heated through.
Make Glaze
- While your turnovers are baking, make the glaze by mixing cream and icing sugar together. Mix well until it is smooth and place in a piping bag with a tiny tip or ziploc bag to help you ice your turnovers.
- If using a ziploc bag to ice, just cut a very tiny hole at the corner of the bag and your will squeeze the icing out of this hole to drizzle on your turnovers.
