Apple Turnovers with Vanilla Glaze
Print RecipeGolden, flaky puff pastry turnovers filled with a warm, cinnamon-spiced apple filling and drizzled with sweet vanilla glaze. Perfect for fall breakfasts or desserts!
Servings: 8 turnovers
equipment (affiliate links
- apple peeler optional
- flour duster optional
- pastry board and cloth optional
- fork
Ingredients
For the Apple Filling:
- 3 c. (400 g) tart apples peeled & chopped - 2 to 3 lg apples
- 6 tbsp (75 g) granulated sugar
- 1 ½ tbsp (18 g) brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ tbsp (12 g) unbleached all-purpose flour
- 1 ½ tbsp lemon juice
- 6 tbsp (90 g) water
For the Pastry:
- 17.3 oz. pkg frozen puff pastry 2 sheets
- 1 large egg beaten
- 1 tbsp water
For the Vanilla Glaze:
- 1 c. (120 g) powdered sugar sifted
- 2-4 tsp milk
- ½ tsp vanilla extract
Instructions
- Thaw Puff Pastry: Refrigerator (preferred): 5–6 hours or overnight OR Countertop: 30–40 minutes until pliable but still cold.
- Make Apple Filling: Combine all filling ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 5–7 minutes until apples are fork-tender (not mushy) and liquid thickens to a glossy syrup. Cool completely (spread on a plate and refrigerate 20–30 min).
- Preheat Oven: 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
- Cut Pastry: Unfold 1 thawed sheet on a lightly floured surface. Cut into 4 squares (repeat with second sheet for 8 total). Transfer squares to prepared baking sheet.
- Fill & Seal: Place ~2 Tbsp cooled filling in center of each square; spread slightly. Fold diagonally into a triangle. Press edges with a fork to seal. If pastry softens, freeze 10 min before baking.
- Egg Wash: Mix beaten egg with 1 Tbsp water. Brush tops of turnovers.
- Bake: 25–30 minutes until golden and puffed. Cool slightly on a wire rack.
- Glaze: Whisk powdered sugar, vanilla, and 2 tsp milk; add more milk for desired consistency. Drizzle over warm turnovers.
Notes
- Serving Suggestions: Serve warm with vanilla ice cream, whipped cream, or as a grab-and-go breakfast with coffee. Dust with extra powdered sugar for a simple finish or drizzle with caramel sauce for an extra indulgent treat.
- Puff Pastry Tip: Keep the pastry cold for the flakiest layers. If it softens while working, chill in the fridge for 10 minutes.
- Apple Choices: Granny Smith, Honeycrisp, Braeburn, and Cosmic are all great tart apples for baking.
- Storage:
- Baked Turnovers: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat at 350°F for 5–7 minutes to restore crispness. Freeze for up to 2 months. Thaw at room temperature and reheat to crisp.
- Unbaked Turnovers: Assemble, seal, and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F, adding 5-7 minutes to bake time.
Serving: 1turnover | Calories: 502kcal | Carbohydrates: 68g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 152mg | Fiber: 3g | Sugar: 36g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg
