Apple turnovers are one of the simplest desserts to make, and with this shortcut recipe (for the inner lazy cook), you will be enjoying a warm, spicy pastry in no time!
Apple turnovers are pretty simple – a flaky, golden pastry filled with a sweet, cinnamon spiced apple filling. They are a dessert that I have been making for as long as I can remember. They were simple enough to make a child, used few ingredients most of which we would have on hand, and tasted so ridiculously good!
They have long been a personal favourite dessert of mine, and as we get into the busiest time of the year, it’s nice to have a few simple but delicious recipes on hand.
I call these lazy apple turnovers because we are using frozen, ready-rolled sheets of puff pastry. This makes the journey from I really feel the need for dessert tonight to a steaming, my house smells amazing, tray of pastries filled with apple goodness. They are so easy to make, even the laziest cook can manage to get through the few simple steps.
I’m not 100% sure if my recipe is traditional – I’m guessing probably not – but it is just the way I have always done it, and they are always so delicious that I have just kept doing it this way.
I first start by making the filling. Chopping up a couple of apples – generally the Pink Lady variety as they are my favourite, but I have been known to use any variety available. The trick here is to cut the apple into quite small pieces. This is for two reasons. First because they make it easier to fill the small pastries, and second because they cook quicker.
I stew my apples in a mixture of water with brown sugar and cinnamon. I let the apples boil and they absorb the delicious sweet and spicy mixture and become soft and translucent. Once done the apples need to cool down. In an effort to make this happen quicker, I have been known to put the pot in the fridge!
Once cool, you want to make sure you drain off any excess liquid before making your turnovers. The liquid will prevent the pastry from becoming crisp and yummy. The liquid has done its job, all we really want are those soft apple pieces.
Usually I just cut my pastry sheets into 4 squares and make the turnovers triangular in shape. To be a bit more fancy, I cut out 4 circles instead. If I wasn’t making them to take photos for the internet, I probably would have left them as squares as this recipe is called lazy apple turnovers for a reason…
Place a small scoop of apples in the centre of your pastry cutouts and fold it over, sealing the edges with a brush of egg wash and the help of a fork around the edges.
Brush the tops with more egg wash and sprinkle over some white sugar. Just because we’re lazy doesn’t mean we can’t sparkle.
These are super comforting and remind me of being a kid and making something out of what I could find in my mums kitchen. As an adult, these definitely need a big scoop of vanilla icecream and a generous drizzle of vegan salted caramel sauce.
If you are looking for an easy dessert but want something a bit different without a lot of effort, then these lazy apple turnovers are exactly what you need in your life. At this time of year, we can all be thankful for frozen pastry who makes creating delicious food just that little bit less stressful.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Lazy Apple Turnovers
- 2 sheets frozen puff pastry thawed
- 1 egg
- 1 tablespoon white sugar
- 2 cups apple, chopped and peeled*
- 1 ½ cups water
- ¼ cup brown sugar
- 1 teaspoon cinnamon
To Serve (optional):
- salted caramel sauce
- vanilla ice cream
- In a small saucepan place all filling ingredients, stirring to combine and bring to the boil. Let the apples boil for about 10 minutes or until soft and translucent. Set mixture aside to cool.
- Lay frozen puff pastry sheets out on the kitchen bench and let thaw while the filling mixture is cooling.
- Preheat your oven to 180°C. Cut puff pastry sheets into 4 squares to be really easy, or use a bowl or glass to cut out 4 circles in each sheet to get the finished half-moon shape like in my photos.
- Place a small spoonful of the cooled apple mixture, being sure to drain off the excess liquid so you have apple only, in the centre of your pastry shapes.
- Crack the egg into a small bowl and whisk with 2 tablespoons of water to create an egg wash. Brush the edges of your pastry around the filling with the egg wash and fold in half using a fork to carefully press down and seal the edges together.
- Place on a tray lined with baking paper, brush with egg wash and sprinkle some white sugar over the top for added crunch and sparkle. Bake for 15 minutes or until the tops are golden. For maximum satisfaction, serve warm with a scoop of vanilla icecream and a generous drizzle of salted caramel.
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