These flaky, buttery Puff Pastry Apple Walnut Turnovers are easy to make and packed full of apple, walnut goodness.
Spring is officially here and nothing says Spring to me like apples. My love affair with apples began long, long ago. As most children, for me there were certain Go To foods and apples was high on that list, right under pierogies and cheese (go figure). You name it, I loved it… Apple cake, apple danish, apple fritters, apple turnovers, apple cookies, apples and cheese, baked apples, caramel apples, apples in salad, apple martinis (#hi) even one of my very first posts on this site was The Best Apple Pie Ever. Sweet, crunchy and sometimes even tart, apples just make this girl smile. So with this being the now official second day of Spring, I feel it’s only appropriate to break out another Apple recipe. This time, we are doing apple turnovers. A pastry dessert that I honestly forgot how much I enjoyed until Mike and I went to medieval jousting show and apple turnover was served as our dessert. The jousting tournament was great but the turnovers, oh my!! Nothing can compare the the buttery, flaky, dreaminess that comes from puff pastry.
This recipe is super easy, super fast, and will become one of your favorite layered, sweet treats to bite into on a beautiful spring afternoon. Or morning. Or evening. Let’s be honest, I’ll break it to one of these bad boys anytime of the day.
Puff Pastry Apple Walnut Turnovers
** Don’t forget to let your frozen puff pastry thaw before making these turnovers. Remove the package from the freezer the night before and let it thaw in your refrigerator over night. If you are purchasing the puff pastry the day you are making the turnovers, just let it sit on the counter for about an hour before you start your recipe. This part is important, so says the asterisks **
Start by peeling, coring and dicing your apples.
In a medium saucepan over medium heat, add in the apples, cornstarch, vanilla, cinnamon, brown sugar, salt, butter and walnuts.
Let simmer after the butter and sugar have melted, approximately 10 minutes. Remove from the heat and let filling cool for 15-20 minutes before filling your turnovers.
Next, unroll your pastry sheets onto a floured surface. Be gentle.
Once your sheet is unfolded and laid out, cut each sheet into 4 squares.
Spoon your filling onto the middle of each square.
Fold your pastry over onto itself and crimp the edges with a fork to seal.
Resist the urge to overfill, only use approximately 3 spoonfuls of filling here. If you over stuff the turnovers, they will explode (how dramatic does THAT sound) and then they will be half empty and most importantly, not pretty. Plan accordingly, don’t over stuff.
Once your pastries are made, brush their tops with the egg and cut 2 or 3 small slits in the dough to allow steam to escape. Bake for 20 minutes or until they turn a light golden brown. Drizzle with vanilla icing once they cool slightly.
Yes, let them cool for 10 minutes.