This apple turnover recipe post is brought to you by International Delight.
One of the great things about fall are the flavors that just seem synonymous with it. I find myself cooking with more apples, pumpkins, maple syrup, cinnamon, and more. Let’s just say that our house smells really, really good lately.
On the top of my husband’s list of requests this time of year is anything in the “apple pie family”. Pies, tarts, muffins, breads – the specific form doesn’t matter as much as that apple pie taste. Which is good, because I like to mix things up a little.
Apple Turnover Recipe
Apple turnovers are one of the ways I do so. They come together quickly and with the help from a little puff pastry, you don’t have to worry about how your pie crust turns out. Or spend all that time making a lattice top, for that matter.
- For turnovers:
- 1 Fuji apple, cored, peeled and diced
- 1 Granny Smith apple, cored, peeled and diced
- 2 T butter
- 1 T lemon juice
- ½ C brown sugar
- 1 T cornstarch
- 1 tsp cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- splash of vanilla
- 1 egg white
- 1 T water
- 1 package frozen puff pastry (17.3 oz)
- For glaze:
- 1 cup confectioner's sugar
- 3 T French Vanilla International Delight Creamer
- Preheat oven to 400.
- Over medium heat, melt butter in a medium saucepan or skillet.
- Add both diced apples and cook, stirring occasionally, for 3 minutes.
- Stir in brown sugar, cornstarch, cinnamon, nutmeg, ginger, and lemon juice. Cook 3 more minutes, stirring occasionally, until apples are soft.
- Remove from heat; add vanilla. Set aside.
- Unfold both sheets of puff pastry onto a lightly floured surface (I use a baking sheet to contain the mess). If the folds crack or split a little, just wet your fingertips and pinch them back together.
- Using a sharp knife, cut each sheet into four squares, creating a total of eight squares.
- Place 2-3 tablespoons of the apple mixture in the middle of each square.
- In a small bowl, beat egg white and water together to create a wash.
- Brush around the edges of one square then fold in half on the diagonal, creating a triangle shape.
- Press seams together, then use a fork to seal both sides.
- Place on an ungreased baking sheet and repeat with remaining squares.
- Lightly brush remaining egg wash over the top of each pastry.
- Bake 15-20 minutes, until pastry has puffed and the tops are golden brown.
- While turnovers are baking, stir together the confectioner's sugar and creamer to create a glaze.
- Drizzle glaze over each turnover when finished baking.
These are great for breakfast, dessert, or paired with a cup of coffee in the middle of the afternoon. Use some of the International Delight French Vanilla creamer that you use in the glaze to add a touch of flavor to your coffee, too! Perfect all around.
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What are your favorite flavors of fall?
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.