Apple Turnovers Recipe

Apples: Use granny smith or honeycrisp apples, peeled and diced.

Sugar: Granulated sugar to sweeten the filling.

Flour: All-purpose flour to help thicken the filling.

Cinnamon: Ground cinnamon for a warm, spiced flavor.

Puff pastry: Thawed sheets to create the flaky exterior.

Egg: Beaten for an egg wash to give the turnovers a golden brown finish.

When preparing the puff pastry, ensure it remains cold while working with it. This helps maintain its structure and results in a flakier texture. If the pastry becomes too warm, place it back in the refrigerator for a few minutes before continuing.

• granny smith or honeycrisp apples - Substitute with pears: Pears have a similar texture and sweetness when cooked, making them a good alternative.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor that complements the fruit filling.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling just as effectively as flour without altering the taste.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• puff pastry - Substitute with phyllo dough: Phyllo dough can be used to create a flaky, layered texture similar to puff pastry.

• egg - Substitute with milk: Brushing milk on the pastry can help achieve a golden-brown finish, though it won't be as shiny as an egg wash.

• Allow the apple turnovers to cool completely on a wire rack before storing. This prevents condensation from forming inside the container, which can make the pastry soggy.

• Place the cooled turnovers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispiness.

• To freeze, first, ensure the turnovers are completely cooled.

• Arrange the turnovers on a baking sheet lined with parchment paper, making sure they do not touch each other.

• Place the baking sheet in the freezer for about 1-2 hours or until the turnovers are frozen solid.

• Transfer the frozen turnovers to a freezer-safe bag or airtight container. Label with the date for reference.

• When ready to enjoy, bake the frozen turnovers in a preheated oven at 375°F (190°C) for 25-30 minutes or until golden brown and heated through. No need to thaw before baking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover apple turnovers on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the puff pastry is crispy again. This method ensures the turnovers retain their flaky texture.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the apple turnovers directly on the rack or on a small baking sheet. Heat for about 10 minutes, checking to ensure they don't over-brown. This is a quick and efficient way to reheat a small batch.

• Microwave Method: While not ideal for maintaining crispiness, the microwave is the fastest option. Place the apple turnovers on a microwave-safe plate. Heat on medium power for 30-60 seconds. To help retain some texture, you can place a paper towel under the turnovers to absorb moisture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the apple turnovers in the basket, making sure they don't overlap. Heat for 5-7 minutes, checking halfway through to ensure they don't burn. This method helps maintain a crispy exterior.

• Stovetop Method: If you don't have access to an oven or air fryer, you can use a skillet. Heat a non-stick skillet over medium heat. Place the apple turnovers in the skillet and cover with a lid. Heat for 3-4 minutes on each side, or until warmed through and crispy.

• Oven: Used to bake the turnovers at the specified temperature until they are golden brown.

• Mixing bowl: Used to combine the apples, sugar, flour, and cinnamon together.

• Rolling pin: Used to roll out the puff pastry sheets to the desired thickness.

• Knife: Used to peel and dice the apples.

• Cutting board: Provides a safe surface to peel and dice the apples.

• Fork: Used to seal the edges of the turnovers by pressing down on the dough.

• Pastry brush: Used to brush the beaten egg over the turnovers for a golden finish.

• Baking sheet: Used to place the turnovers on for baking in the oven.

• Measuring cups: Used to measure out the apples and sugar accurately.

• Measuring spoons: Used to measure out the flour and cinnamon accurately.

Prepare the filling: Mix the apples, sugar, flour, and cinnamon the night before and store in the fridge.

Use pre-cut pastry: Buy pre-cut puff pastry squares to skip the cutting step.

Quick egg wash: Use a pastry brush for a fast and even application of the egg wash.

Batch baking: Bake multiple turnovers at once by using two baking sheets.

Seal efficiently: Use a fork to quickly seal the edges of the turnovers.