Apple Turnovers with Cinnamon Glaze
These tender and flaky apple turnovers with cinnamon glaze put a big smile on my teenagers’ faces after their last zoom class of the day recently. What’s not to love about buttery cinnamon-spiced apples folded in puff pastry and baked until golden brown then topped with a drizzle of cinnamon glaze? My kids absolutely loved these apple turnovers–especially with lots of cinnamon glaze. They both said they are most definitely blog-worthy and want me to make them again soon.
How to Make Apple Turnovers with Cinnamon Glaze
Take one puff pastry out of the freezer to thaw, per package instructions.
Heat the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, lemon juice, and salt and cook, stirring often, for 5 minutes. Remove from the heat and sprinkle the cornstarch on top and stir until well combined. Pour the apples into a bowl and place them in the refrigerator to cool.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Gently roll out the puff pastry to be slightly larger then cut them into 4 squares.
Brush a thin layer of beaten egg on 2 joining sides of each square.
Divide the apple mixture between all squares then fold each square in half creating a triangle and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.
Brush each turnover with the egg wash then sprinkle with turbinado sugar.
Place into the oven and bake for 18-20 minutes, or until golden brown. Remove and allow to cool on a rack for a few minutes. Side Note: Place the rack of turnovers on top of parchment paper prior to glazing for easier cleanup.
Make the Glaze
Combine the powdered sugar, milk, vanilla, and cinnamon together in a bowl; mix until creamy and smooth. Drizzle the glaze over the turnovers.
Serve while warm and with a big glass of ice-cold milk. Enjoy.
Equipment
Ingredients
Apple Turnovers:
- 1 sheet of frozen puff pastry, thawed *Most packages contain two sheets - this recipe uses one sheet.
- 2 tsp unsalted butter
- 2 apples, peeled & diced
- 2-3 tbsp brown sugar, depending on the sweetness of the apples *I used Honey Crisp apples
- ¼ tsp grown cinnamon
- 2 tsp fresh lemon juice
- Pinch of salt
- ½ tsp cornstarch
- 1 egg, well beaten
- Turbinado sugar, to taste
Cinnamon Glaze:
- ½ cup powdered sugar
- 1-2 tsp milk, to taste & desired thickness
- ½ tsp vanilla extract
- ⅛ tsp ground cinnamon
Instructions
- Take one puff pastry out of the freezer to thaw, per package instructions. (Mine took about 30 minutes).
- Heat the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, lemon juice, and salt and cook, stirring often, for 5 minutes.
- Remove from the heat and sprinkle the cornstarch on top and stir until well combined. Pour the apples into a bowl and place them in the refrigerator to cool.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Gently roll out the puff pastry to be slightly larger then cut them into 4 squares.
- Brush a thin layer of beaten egg on 2 joining sides of each square.
- Divide the apple mixture between all squares then fold each square in half creating a triangle and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.
- Brush each turnover with the egg wash then sprinkle with turbinado sugar.
- Place into the oven and bake for 18-20 minutes, or until golden brown. Remove and allow to cool on a rack for a few minutes. Side Note: Place the rack of turnovers on top of parchment paper prior to glazing for easier cleanup.
- Meanwhile, make the glaze by combining the powdered sugar, milk, vanilla, and cinnamon together in a bowl; mix until creamy and smooth.
- Drizzle the glaze over the turnovers and serve. Enjoy.
These look really beautiful and yummy, Pam. Save me one please 🙂
Feeling very grateful right now that I have puff pastry in the freezer!!
Beautiful dessert
Quick questions, when do you put the lemon in? I put it in with the apple mixture when I was cooking it on the stove. Also, do you cut the puff pastry in 4 pieces for four turnovers, or 8? Thanks! Looks delicious!
Sue,
THANK YOU! Can you tell I was very tired when I typed this recipe? Lemon juice with the apples and 4 squares. I have corrected the recipe.
-Pam