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 TURNOVERS:

1 sheet of puff pastry (thawed)

3 Granny Smith apples, peeled and diced

1 tbsp butter (Irish butter if possible)

¼ cup brown sugar

½ tsp cinnamon (more if you love cinnamon!)

1 tbsp flour (optional, to thicken filling if very juicy)

Flour (for dusting surface)

FOR THE EGG WASH:

1 egg

1 tbsp water

FOR THE GLAZE:

⅓ to ½ cup powdered sugar

½ tbsp heavy cream (more as needed to thin)

Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Step 2: In a small saucepan over medium heat, melt the butter. Add diced apples, brown sugar, and cinnamon. Cook for about 5–7 minutes until the apples have softened and the mixture becomes syrupy. Let the filling cool slightly.

Step 3: Lightly flour your work surface and unfold the thawed puff pastry. Use a rolling pin to gently shape it into a square. Cut into 4 even squares using a sharp knife or pizza cutter.

Step 4: In a small bowl, whisk together the egg and water to make your egg wash.

Step 5: Spoon the apple filling onto one half of each square, leaving a border around the edges. Brush the edges with egg wash.

Step 6: Fold each square over into a triangle and press the edges to seal. Use a fork to crimp the sides.

Step 7: Brush the tops of each turnover with egg wash. This helps them turn a beautiful golden color.

Step 8: Bake for 20–25 minutes, until puffed and golden brown.

Step 9: While the turnovers bake, make your glaze by mixing powdered sugar and heavy cream in a small bowl. Add more cream a little at a time until you reach a drizzleable consistency.

Step 10: Let the turnovers cool slightly, then drizzle with glaze and serve warm.