Apple Turnovers

At Hillside Farm, fall means apple picking, warm ovens, and the sweet smell of cinnamon filling the kitchen. These homemade apple turnovers are one of my favorite ways to use up fresh apples from our orchard. They’re simple enough to make with kids and elegant enough to serve for guests.

INGREDIENTS

FOR THE FILLING:

3 medium Granny Smith apples, peeled and diced

1 Tbsp butter (I love using Irish butter)

¼ cup brown sugar

½ tsp cinnamon

FOR THE PASTRY:

1 sheet puff pastry (thawed)

1 egg + 1 Tbsp water (for egg wash)

Flour (for dusting)

FOR THE GLAZE:

⅓ cup powdered sugar

½ tbsp heavy cream (add more for thinner consistency)

Step 1: In a food processor, combine flour, salt, and sugar.

Step 2: Add sliced butter and Crisco. Pulse until crumbly.

Step 3: Add 3–4 tbsp ice water and pulse until the dough just begins to form a ball.

Step 4: Turn the dough out onto a floured surface. Gently roll into a circle. Set aside while you prep the filling.

Step 5: In a large bowl, toss together the diced apples, white sugar, brown sugar, flour, cinnamon, allspice, and salt. Mix well with hands until apples are evenly coated.

Step 6: Place rolled-out crust onto a foil-lined baking sheet. Pile the apple mixture into the center of the dough.

Step 7: Dot the apples with pieces of butter. Fold the edges of the crust up and over the filling, leaving the center exposed.

Step 8: In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash all over the folded crust.

Step 9: Bake at 400°F for 40 minutes, or until the crust is golden and the apples are tender.

Step 10: Let cool slightly, then slice and serve – preferably with a scoop of vanilla ice cream.