Apple turnovers fashioned from flaky puff pastry dough with a filling that tastes like apple pie are the best. Two of our favorite sweets are apple strudel and apple cake. This is one of the easiest apple desserts that can be made in advance and frozen. Apple Baked Goods Recipes Do not get simpler! Apple turnovers of bakery quality may be made using just puff pastry, apples, butter, an egg, and a few pantry staples. Do not skip the glaze since the pastry is not sweet on its own. This makes the turnovers irresistibly delicious. 
Pastry dough (usually puff pastry) is filled with a sweet or savory filling, the edges are sealed, and the turnover is baked. It becomes a portable delicacy when a savory filling is added (similar to a hand pie). Nothing beats an apple-filled puff pastry when you're on the go. Before applying eggwash to the pies' tops, freeze them flat on a prepared baking sheet before transferring them to a freezer-safe Ziploc bag. Place the frozen muffins on a baking sheet (do not thaw) and bake at 400°F for 23 to 25 minutes. At least one turnover will result in filling spilling out of the edge, regardless of how neatly the edges are crimped. A few factors that help avoid leaks: The egg wash will aid in keeping the dry pastry together. Crimp Place turnovers in the refrigerator 20 minutes before baking and wrap the edge where the two sheets meet tightly with plastic wrap. In this article, we will discuss a great deal more than simply recipes. already Excited? Then let's get started! 
Easy apple pastry
A few batches of my puff pastry dough are always on hand so that I can whip up this easy apple pastry whenever the mood strikes. They always turn out so flaky, buttery, and light. When I host a brunch, I usually whip up some apple turnovers for my guests to eat while I prepare the main meal. I prefer to munch on these small morsels or include them in my children's lunchboxes. But, no matter when or when I serve these turnovers, they are always a crowd favorite. You can bank on that! There are hundreds of different varieties of apples out there but not all are made equal when it comes to cooking turnovers. 
Granny Smith apples (the light green ones) are my favorite sort to use for this dish. They hold up nicely in the oven and provide the pastries a wonderful bite while being somewhat sour and hard to the touch. Apples such as Fuji, Honeycrisp, and Gala are all excellent choices. There’s no need to pre-cook your apples. Just make careful to cut them into thin, consistent pieces. When forming your turnovers, use chilled puff pastry dough alone. The butter in the puff pastry will melt more slowly in the oven as it becomes colder. Puff pastry's trademark light and fluffy stacking are achieved by this method. Flour the surface you'll be working with after you're done rolling out your puff pastry. Make sure the dough does not stick while you are working with it! If you need to wait to bake them, refrigerate turnovers until you are ready to throw them in the oven. To get the lovely golden hue on top of the apple turnovers, brush the tops with a whisked egg. 
Apple pastry puffs
These handmade puffs pastry Apple Turnovers are very easy. With pre-made crust and homemade apple pie filling, this dish comes together quickly. Enjoy these bakery-style, flaky pastries that you have prepared yourself for breakfast, lunch or dessert! One of my all-time favorite pastries is puff pastry. There are no restrictions on how you may use it, so you can create savory or sweet dishes with it. My Puff Pastry Twists and Australian Sausage Rolls make for wonderful treats. However, if you're in the mood for something sweet, try these Cream Horns, this Nutella Pastry Flower, or these Puff Pastry Apple Turnovers. 
Apples and cinnamon go together like clockwork, and for good reason. My Apple Crostata also comes out great with this recipe. If these are your favorite tastes too, I definitely suggest this Apple Cinnamon Oatmeal. YUM! By now you recognize that you'll need puff pastry. Because we want to make things as easy as possible, we'll use pre-made puff pastry. To make it easy, use the puff pastry that comes in square sheets or cut longer sheets into squares for simplicity. In addition, you'll require:- apple butter cinnamon brown sugar cornflour cornstarch egg (for sealing the pastry) Rolled and ready to bake, square pieces of puff pastry make this dish very easy! Pre-rolled puff pastry in squares of 25cm x 25cm is used in this recipe (10in x 10in). Puff pastry apple turnovers call for two sheets of pastry. Cut each page into four smaller squares giving you eight squares. Divide the apple filling equally onto each square. Brush the egg wash on half of the pastry's edge. Fold pastry over filling and press to seal. Make three slits on the pastries' tops using a slicing tool. Brush with an egg wash. Bake till crispy. 
Apple pastry dessert
The crust of this caramelized apple slab pie is made of flaky puff pastry. The easy filling resembles an apple dessert. It's simple and easy to prepare, and you don't need to create your own dough; puff pastry from the supermarket works well. You may use any apple, but granny smith apples that have been caramelized are ideal. If feeding more than four people, double the recipe. The package of puff pastry contains two sheets. It is rapidly consumed. This meal is never served with leftovers. Two granny smith apples, peeled, cored, and cut, for an Apple Slab Pie 1/3" 4-tablespoon unsalted butter 1/4 cup of granulated brown sugar 
teaspoon cinnamon 1-page (8 or 9 oz) Defrosted pastry (I used Pepperidge Farms) 1 egg, lightly beaten for egg wash Sprinkling sugar (I used raw sugar) Melt four tablespoons of butter in a large skillet or Dutch oven. Cook apple slices until they are lightly caramelized, stirring occasionally (6-8 min). Reduce heat and add 1/4 cup brown sugar and 1 teaspoon cinnamon. Cook apples over low heat until soft and caramelized, stirring intermittently (5 min). You should swallow the filling immediately. Try it out!
- Flour parchment paper. The thawed puff pastry dough should be rolled out to 9 1/2 by 10 1/2 inches. Cut puff pastry in half to get two pieces measuring 4 3/4 by 10 1/2 inches.
Arrange apples in a nice, longitudinal row in the center of one sheet of puff pastry. Lastly, drizzle the remaining syrup over the apples. Brush pastry edges with egg wash. Seal the second pastry sheet's edges. Cut six 1-inch broad vents into the pastry. Coat the pastry with an egg wash and sugar crystals. Bake @ 400°F for 15-17 minutes or until golden. 
apple turnover recipe
It's incredibly easy to whip up an apple turnover right in your own kitchen with this recipe! Warm apple turnovers are only a few simple steps away. They're also very simple to create! I am thrilled that I am able to share recipes with you on a regular basis, and perhaps, we’ll all get back to traveling soon so that I will be able to share my experiences with you again, too. Thank you so much to all of my devoted readers who consistently write heartfelt emails and messages to let me know how much you appreciate a particular recipe or how much your family enjoys the food you prepare. I cannot tell you how much I appreciate these gestures! 
Note the absence of spices in the apple filling. There will be no pumpkin spice, cinnamon, nutmeg, or cloves. The apple flavor in sweets is one of my favorites. I believe that the flavor of the apple is destroyed by smothering it with spice. If you're familiar with the rest of the UK, please share your knowledge in the comments section below if you know where apple turnovers are served with a large filling of fresh cream! Now, it is something I adore. However, this is unsweetened cream, the puff pastry has no sugar and the apples have very little. To be sure, there's a sprinkle of sugar on top, but don't expect this to be an overly sugary treat. There's also a significant variation in the sweetness between this apple turnover in the UK and the one sold in the United States. Serve them with or without the cream as you like. 
German apple turnover
This easy apple turnover recipe has flaky pastry and a delightful apple filling made from scratch with just fresh apples. Similar to the German Apfeltaschen (apple pockets), these apple pastries are a great option when you want an easy yet delicious snack or dessert made with pantry ingredients. Your fruit dish is overflowing, right? The ideal fall delight is pumpkin spiced apple crisp. Craving that incredible apple pastry you had in Germany? You will appreciate these puff pastry apple turnovers since they are so easy and simple to create. Apfeltaschen was one of my favorite snacks throughout my time in Germany ("apple pockets"). The flaky pastry and delectable apple filling were irresistible. 
The pastry and delicious apple filling in these pastries are not identical to the Apfeltaschen I used to buy in German bakeries, but they're close. These scrumptious desserts need only a few basic ingredients: Apple-filled dough pastry In this recipe, cinnamon, sugar, egg yolk, and water are blended. That is all! Simply combining these three ingredients produces the most delicious apple turnovers. Continue reading for a detailed step-by-step guide with recommendations and changes for this easy recipe. I also provide the results of a few studies I did. Using puff pastry from the freezer is a major benefit! This is a great recipe for children, novice bakers, or when you need a quick dessert and doesn’t have hours to spend in the kitchen. I have made these pastries with both fresh uncooked and cooked apples, and if the apples are thinly sliced, there is no discernible difference in taste or texture. When baked with cinnamon and sugar, apples become mushy and are very satisfying and delicious. Apple juice has never spilled from any of the pies I've baked. Carefully slice the apples into little pieces before serving. 
Apple puff pastry strudel
How to make a puff pastry apple strudel. This apple-sultana-cinnamon-sugar puff pastry dessert is reminiscent of the traditional Austrian and German apfelstrudel. This puff pastry strudel is really easy to create. View the slide show below. Continue reading for the history and further tips for making this Apple Strudel using puff pastry, or go right to the recipe card. Apple strudel originated in Vienna, Austria, and is now a well-known pastry across Europe. Traditionally, German apfelstrudel is made with ultrathin layers of soft, elastic dough that have been stretched. It is a complicated process that is best left to the professionals! 
We created this apple strudel using puff pastry for this purpose. Pre-cut blocks are an easy and handy method to swiftly roll out puff pastry for a strudel, and they are available at the majority of stores. Apple, cinnamon, and sugar are the most common strudel filling, but we love to use sultanas or raisins. We believe that the best apples for strudel are sweet and crisp varieties such as Pink Lady's, Jazz, Enterprise, Honeycrisp Golden Delicious, and Gala. Additionally, there is a coating of brown sugar and breadcrumbs on the puff pastry; if desired, you may also add crushed nuts. Cherry is our second-best filling for strudels. The simplest approach for rolling an apple strudel is to place the apple filling in a long line on one-third of the dough, leaving a few inches on either side. Use the parchment paper on which the puff pastry was made to fold it over the apple filling. Then, just tuck it under the apple and make the remaining dough into a long sausage. Use an egg that has been beaten to seal the strudel puff pastry edges. Additionally, an egg wash applied to the whole surface will impart a beautiful golden tint to the cooked dish. Don't forget to score the top to allow some steam to escape! On top, equal-length pieces were stacked. I really hope that it was as helpful to you as it was to me.