Apple Turnover Recipe

Peel, core and dice the apples into roughly 1/2‑inch pieces to yield about 3 cups. Toss immediately with the lemon juice to prevent browning.

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the diced apples, granulated sugar and brown sugar and cook, stirring, until apples begin to soften, about 4–5 minutes.

Stir in the ground cinnamon, ground nutmeg, pinch of salt and cornstarch. Cook 1–2 minutes more until juices thicken slightly and apples are tender but still hold their shape. Remove from heat and let cool to room temperature (cooling prevents soggy pastry).

Heat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour a clean work surface with the 2 tsp all‑purpose flour.

Unfold the puff pastry sheet(s) and, if using a double sheet, roll gently to smooth seams. Cut pastry into 6 equal squares (about 4.5–5 inches each) for a standard package yielding 6 turnovers.

Place about 2–3 tablespoons of cooled apple filling in the center of each square, leaving a 1/2‑inch border all around. Do not overfill.

Beat the egg with 1 teaspoon cold water to make an egg wash. Brush the edges of each pastry square lightly with egg wash.

Fold each square into a triangle or rectangle (depending on cut) by bringing one corner over the filling to meet the opposite corner. Press edges together to seal, then crimp with a fork to ensure a good seal and create a decorative edge.

Transfer sealed turnovers to the prepared baking sheet, spacing about 1 inch apart. Use a paring knife to cut 2 small slits in the top of each turnover to vent steam.

Brush the tops with remaining egg wash and sprinkle about 1/4 teaspoon coarse sugar on each turnover for sparkle and crunch.

Bake in the preheated oven for 18–22 minutes, rotating the sheet halfway through, until turnovers are puffed and deep golden brown. If bottoms brown too quickly, lower oven to 375°F (190°C) and continue baking until done.

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes before glazing or serving.

Make glaze

Whisk the powdered sugar with 2 teaspoons milk (add a little more milk, 1/4 tsp at a time, if needed) and 1 teaspoon vanilla extract until smooth and pourable but not runny.

Drizzle or spread the glaze over warm turnovers with a spoon or small spatula. Allow glaze to set 10–15 minutes before serving.