Apple Turnover with French Vanilla Glaze
Serves: 8
  • 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
  1. Preheat oven to 400.
  2. Over medium heat, melt butter in a medium saucepan or skillet.
  3. Add both diced apples and cook, stirring occasionally, for 3 minutes.
  4. Stir in brown sugar, cornstarch, cinnamon, nutmeg, ginger, and lemon juice. Cook 3 more minutes, stirring occasionally, until apples are soft.
  5. Remove from heat; add vanilla. Set aside.
  6. 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.
  7. Using a sharp knife, cut each sheet into four squares, creating a total of eight squares.
  8. Place 2-3 tablespoons of the apple mixture in the middle of each square.
  9. In a small bowl, beat egg white and water together to create a wash.
  10. Brush around the edges of one square then fold in half on the diagonal, creating a triangle shape.
  11. Press seams together, then use a fork to seal both sides.
  12. Place on an ungreased baking sheet and repeat with remaining squares.
  13. Lightly brush remaining egg wash over the top of each pastry.
  14. Bake 15-20 minutes, until pastry has puffed and the tops are golden brown.
  15. While turnovers are baking, stir together the confectioner's sugar and creamer to create a glaze.
  16. Drizzle glaze over each turnover when finished baking.
Recipe by Views From the Ville at