Description
Store-bought puff pastry and quick, homemade apple filling make these crispy, buttery apple turnovers an easy and delicious fall treat!
Ingredients
Scale
- 2 tablespoons butter
- 4 Granny Smith apples – peeled, cored, and sliced
- 1 tablespoon fresh lemon juice
- 1 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 (17.25-ounce) package frozen puff pastry sheets, thawed
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- In a large skillet, melt the butter over medium heat. Add the apples and cook for 3 minutes. Add in the lemon juice, brown sugar, and cinnamon, and cook, stirring frequently, for 2 more minutes.
- In a small bowl, stir together the cornstarch and water. Add this to the apples and cook for 1 minute, or until the mixture has thickened slightly. Remove from the heat.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Unfold puff pastry sheets and trim each sheet into a square, discarding the scraps.
- Cut each larger square into 4 smaller squares. Spoon the apples onto the center of each square, dividing equally between all the squares. Fold over from corner to corner into a triangle shape, and press edges together to seal with a fork.
- Place the turnovers on the prepared baking sheet, leaving about 1- inch between them. Bake for 25 minutes in the preheated oven, until the turnovers are puffed and lightly browned. Cool completely before glazing.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract.
- Drizzle the icing on top of the turnovers.
Notes
- Store airtight in the refrigerator for up to 5 days.
