Description
Light and flaky, sweet and tangy Apple Turnover Recipe ready to serve in 40 minutes!
Ingredients
Scale
- 2 sheets ready-to-bake puff pastry (thawed – I use Pepperidge Farm)
- 1 egg (whisked)
- 3 tablespoons butter
- 2 apples (such as Honeycrisp or Pink Lady, peeled, cored and chopped bite size (small bites), preferably Honeycrisp)
- 2 tablespoons granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper (optional)
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 400ºF.
- Cover a cooking tray with parchment paper and set aside.
- In a pot over medium heat, add butter, apples, sugar, honey, cinnamon, salt and pepper, and bring to a boil.
- Lower heat to a simmering boil and cook for 10-12 minutes, until apples are tender but still yielding a little crunch. Turn the heat off and transfer to a plate. Let cool to room temperature. Alternatively, you can put the mixture in the freezer for 10-15 minutes to speed up the cooling process.
- Add walnuts to the apple mixture and stir well.
- Slice each puff pastry sheet into four even squares. Scoop up a little apple and walnut mixture and drop it in the center of a square. Wet the edges of the puff pastry square with a little water, grab a corner and fold in half (in triangular shape).
- gently pressing with your fingers to seal. Repeat until all the squares have been used and filled with the mixture.
- Brush the top of each pastry with egg and sprinkle a little sugar.
- Bake in the oven for about 15 minutes, or until puff pastry is flaky and golden brown.
- Let cool and serve.
Notes
This Apple Turnover Recipe Is:
High in vitamin B6
Nutrition
- Serving Size:
- Calories: 455
- Sugar: 10.6 g
- Sodium: 237.7 mg
- Fat: 30.8 g
- Saturated Fat: 6.5 g
- Carbohydrates: 40.2 g
- Fiber: 2.4 g
- Protein: 5.8 g
- Cholesterol: 34.7 mg
