This recipe for a quick apple pastry made by fuji variety delivers apple turnovers that are irresistibly delicious and will make your mouth wet. Using a shortcut of store-bought puff pastry makes these ridiculously simple to make. When I am in the mood for these speedy apple turnovers, I like to keep a batch or two of my handmade puff pastry dough in the freezer so that I am ready to make them whenever the urge strikes. They are always incredibly buttery, flaky, and light when they come out. The ideal starter for brunch or a snack to take with you to school in your lunchbox. Although there are a large number of distinct varieties of apples available, not all of them are created equal when it comes to producing turnovers. For this recipe, my go-to apple variety is Granny Smith, which is characterized by its light green color and sour flavor. They have a sour aftertaste and are abrasive to the touch; nonetheless, they hold their shape effectively during the baking process and lend the baked goods a satisfying crunch.
Apples such as Fuji, Honeycrisp, and Gala are three additional fantastic choices. You could even make use of a handful of them together. The preparation time for these apple turnovers, which only call for four ingredients, is only ten minutes, and the baking time is only fifteen minutes. In order to prepare the apples, first, peel them and then slice them into thin pieces. Set these apple preparations aside. Spread Out the Pastry Dough The next step is to roll out the pastry dough using a rolling pin on a surface that has been dusted with flour. After that, cut the pastry dough into nine equal pieces. To assemble the pastries, place four to five apple slices in the center of each pastry square, and then sprinkle a heaping teaspoonful of cinnamon sugar on top of each apple layer. Create a little pocket by folding over the side edges to meet in the middle and securing it by pressing the edge together with your fingers. Prepare the pastries by assembling them on a baking sheet that has been lined with parchment paper. Once the eggs have been thoroughly mixed in a small bowl, use a pastry brush to coat the tops of the turnovers with the egg wash. The pastries would benefit from having additional sugar sprinkled on top of them.
Baking the Pastries Put the pies in the oven and bake them at 415 degrees Fahrenheit for approximately 15 minutes, or until the tops are golden brown. Devour it without delay and savor it. Put the turnovers in a container that will keep out air and place it on the counter so that you can have them on hand for three days. Instead of keeping them at room temperature, you should put them in the refrigerator if you want them to last for a week. Apple turnovers can be reheated in the oven or an air fryer at 350 degrees Fahrenheit for three to five minutes. Reheating them in the microwave will only result in them becoming soggy. They will be able to regain the texture of having just come out of the oven, which is delightfully crisp. Apple slices should be cooked for around two minutes in a heated skillet with butter. Combine by stirring in some brown sugar and cinnamon. Continue to stir the mixture regularly and continue to cook for about two more minutes. Add a mixture of water and cornstarch and continue cooking until the filling has reached the desired consistency. After you have trimmed each sheet of puff pastry into a square shape, cut each large square into four smaller squares. Put a dollop of the apple mixture in the very middle of each square. After placing the filling in the center of the dough, fold the pastry over the filling in a diagonal fashion.
To create a seal, press the edges together. Next, apply an egg wash as an additional layer of leakage protection. After placing the turnovers on a baking sheet, bake them until the crust has puffed up and turned a golden brown color. In a small bowl, combine the ingredients for the glaze, which are confectioner's sugar, milk, and vanilla extract. Drizzle the glaze over the apple turnovers once they have cooled down. For a handful of different reasons, this recipe asks for Granny Smith apples. For one, the flavor has the ideal balance of sweet and sour. In addition, the flesh of Granny Smith apples remains intact even after being baked, as these apples have a very solid texture. You are free to use any apple variety you desire; however, you should select apples that are crisp and have a distinct flavor (Golden Delicious or Honeycrisp apples would work well, while Red Delicious likely would not). If you don't want to use the glaze on these turnovers, you can simply sprinkle some confectioners' sugar on top of them instead. Because they are the ideal sweet treat to take on the go, you do not need to serve them with anything else. To make it even more indulgent, though, serve each apple turnover with a scoop of vanilla ice cream or a dollop of whipped cream made from scratch. Any apple turnovers that are not consumed within two days should be placed in an airtight container and kept at room temperature. If stored in a container that is airtight and place in the refrigerator, they will remain edible for approximately five days.
Reheat in the oven until the filling is completely heated through and the crust is browned and crispy. A turnover is a type of filled pastry that is triangular in shape and somewhat resembles a hand pie in appearance. The filling is placed on top of the pastry dough, then the dough is folded over, and the borders are sealed before being baked. There are two possible flavor profiles for turnovers: sweet and salty. Dessert turnovers are typically topped with either a sugary glaze or a dusting of powdered sugar before being served. This wonderfully tempting apple turnover dish will satiate your craving for sweets in no time at all. Even beginner bakers won't be intimidated: A basic filling produced from scratch is placed inside of puff pastry that was purchased from the store, and the whole thing is cooked until it reaches the point of perfect warmth and fruity flavor. In all honesty, the turnovers taste the finest when they are freshly cooked and consumed. If you do have any leftovers, though, you should keep them in the refrigerator in an airtight container. You can eat turnovers cold the next day, or you can crisp them up in an oven preheated to a moderate temperature for about five minutes. Don't even bother trying to reheat these pastries in the microwave since it won't work.