- Hey, everyone.
It's Natasha of NatashasKitchen.com,
and today I'm gonna show you
how to make apple turnovers.
This is the simplest dessert.
We're using a store-bought puff pastry,
and you can totally make these ahead,
put them in the fridge or freezer,
and they bake up beautifully.
So let's get started.
I have two sheets, or one pound,
of frozen puff pastry dough.
Thaw that according to
the package instructions
while you make your apple filling.
For the filling, you'll need
one and a quarter pounds,
or three medium Granny Smith apples.
Peel the apples and remove the cores.
I like to use my little melon
baller to remove the centers,
and I'll link to this in the notes,
but you can also use an
apple corer if you have one.
You want to dice the apples
into 1/3-inch-thick pieces.
The easiest way to dice
is to use a food chopper,
and this one's our favorite.
We use it for tons of salads and recipes,
and of course, I'll link
to this in the notes.
Those are all diced up.
Place a pot over medium heat
and melt in one tablespoon of butter.
Add the diced apples and
cook, stirring occasionally
until they're softened,
or about five minutes.
Next, stir in 1/4 cup of
lightly packed brown sugar,
half a teaspoon of ground cinnamon,
and an eighth of a teaspoon of salt.
Continue to simmer for
about three minutes,
or until the apples are
soft and caramelized.
Then take them off the
heat and set aside to cool.
And it's so tempting to eat
the apples at this point,
but resist the urge.
Lightly dust your work surface with flour
and unfold your first pastry sheet.
And I'm using my favorite rolling pin
to roll the sheet into an 11-inch square.
Cut the pastry into
four equal-sized squares
using a pizza cutter because it's so easy.
Then add a heaping tablespoon,
or one-eighth of the cooled apple mixture
over the center of each square,
making sure you keep a
half-inch border at the edges.
You don't want any of that
filling touching the edges
or it will be difficult to seal.
For the egg wash,
beat together one egg and
a tablespoon of water.
Then brush the edges
lightly with a pastry brush.
Bring the two edges together,
lightly pinching to seal.
Then use a fork to go all
around the edges of the pastry,
pressing down firmly.
Cut three slits in the
top to create vents.
Repeat the process with
the remaining pastries
and transfer them to a
parchment-lined baking sheet.
Now onto round two.
Repeat the same process
with the second sheet of pastry dough.
Once all of your apple
turnovers are formed,
transfer them to the baking sheet,
and we're gonna refrigerate
that for about 20 minutes.
I found that refrigerating it
keeps the juices from leaking
out when they're baking.
Meanwhile, we're preheating the oven
to 400 degrees Fahrenheit.
Just before baking,
brush the tops with
the remaining egg wash.
Then bake at 400 degrees Fahrenheit
for about 20 to 23 minutes
on the center rack,
or until the tops are puffed and golden.
Take them out of the oven
and let them cool slightly
while you make the glaze.
And they smell and look amazing,
and it's tempting not
to eat them right away.
The glaze doesn't get any easier.
Combine half a cup of powdered sugar
with one to two tablespoons
of heavy whipping cream,
adding the cream
until you've reached
your desired consistency.
Generously drizzle that
glaze over the turnovers
while they're still warm.
All right, we want to get every last drop.
This glaze is really good.
Yum yum.
These totally look like they
just came out of a bakery,
and I cannot wait for this taste test,
so that's exactly what
we're gonna do right now.
And let's go for the
biggest, fluffiest one.
They're all the same.
Okay, here we go.
And I want to show you what's inside,
because, oh, these are just irresistible
and loaded with that
cinnamon-apple mixture.
It's gonna get messy.
Ho ho ho ho ho.
Yum.
Oh my goodness.
Cinnamon apples.
Buttery cinnamon apples.
Here we go.
Mm.
Mm.
This tastes like a bakery-quality pastry,
but it was really, really simple to make.
I love those flaky layers on the crust.
Oh my goodness.
And then don't skip the glaze
because the pastry itself isn't sweet,
so just that little bit of
sweetness on top is perfect.
Oh, these are so good.
And I have a line of
kids waiting for these,
so I gotta wrap things up quick
because, oh my goodness,
these are hard to resist.
And they're also really good the next day.
They keep well.
Love these.
Such a treat.
And they taste like autumn.
Now this is for all of
the people who have said,
some people have said that I
don't actually eat my food,
that I just take a bite and I leave.
That's what I call fake news.
This is for you.
Mm.
Mm.
Mm.
This is so good.
Mm.
Oh look, another half.
Mm.
Hey, if you guys are in the
mood for some yummy fall baking,
check out some of our most
popular autumn recipes
right over there, and don't
miss that one right down there.
And make sure you click below
to subscribe, and when you do,
click that little bell icon, bing,
and you'll get notifications
every time we post a new recipe.
