You remember that Apple Pie Filling recipe I shared with you guys last week? Well, this is a scrumptious recipe that I used that filling in.
These were heavenly and could not be an easier recipe to make for a weeknight treat, for a crowd, or to have on your holiday dinner table.
While these turnovers are rather large, you could totally cut up the pastry dough and make little mini-sized turnovers.
Preheat oven to 375ºF.
Unroll a thawed puff pastry sheet.
Cut the dough in half, length-wise.
Then cut each half into thirds to make six pieces total.
In a separate bowl, combine some granulated sugar and cinnamon. Stir to combine and set aside.
Get your pre-made Apple Pie Filling ready by letting it sit on the counter for a few minutes.
Spoon about a tablespoon of the apple pie filling into the corner of each square.
Sprinkle a little bit of the cinnamon sugar mixture on top of the pie filling.
Fold the pastry diagonally from one corner to the other in a triangle shape, enclosing the filling inside.
Pinch the edges to seal and push out any air that may be in the middle.
Place the pastry on a baking sheet either lined with a piece of parchment or a silicone baking mat.
Continue with the remaining dough and/or filling.
In a small bowl, whisk together an egg and a tablespoon of water to create an egg wash.
Brush the tops of each turnover with the egg wash.
Now, get some coarse sugar. You could either use cane sugar, but since I do not use it often, I just bought some of these single-serving Sugar in the Raw packs.
Sprinkle the coarse sugar on the top of the turnovers.
Bake for 20-25 minutes or until pastries are golden brown.
Look how beautiful these are!
Cool completely and store in an airtight container on the counter for up to 3 days, if they last that long.
- 1 package frozen puff pastry, thawed
- 1 cup Apple Pie Filling
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg
- 1 tablespoon water
- 1/4 cup coarse sugar
- Preheat oven to 375ºF. Unroll a thawed puff pastry sheet.
- Using a pizza cutter or sharp knife, cut the puff pastry in half lengthwise. Then cut in half into thirds.
- In a small mixing bowl, combine the granulated sugar and cinnamon.
- Spoon a heaping tablespoon of the pie filling into the corner of each square. Sprinkle some of the cinnamon sugar mixture onto the pie filling.
- Fold the pastry diagonally from one corner to the other to form a triangle shape, enclosing the filling inside. Work out any air from the center of the pastry.
- Using a fork or your fingertips, seal the edges of the pastry together.
- Place each prepared pastry on a baking sheet that has been lined with either parchment paper or a silicone baking mat.
- In a small mixing owl, whisk together the egg and the water. Brush the egg was mixture on top of each pastry, then sprinkle the coarse sugar on top.
- Bake at 375ºF for 20-25 minutes or until the pastry is golden brown.
- Let the turnovers cool completely and store in an airtight container on the counter for up to 3 days.