How long to bake apple turnovers

Make sure filling is completely cooled before assembling the turnovers. If making the filling ahead of time, store in the refrigerator in a covered container until ready to use. Line a baking sheet with parchment paper or a silicone baking mat. Unfold the puff pastry sheets and place on a floured surface. Use a rolling pin to gently pinch the seams together and shape the dough into a square as needed.

If dough gets warm while working with it, set it back in the refrigerator for a few minutes — you want the dough to stay cool. Cut each sheet of puff pastry into 4 smaller squares. Divide the apple filling into the center of each dough square. Whisk together the egg and water and brush a small amount of the egg wash along 2 edges of the dough. Fold over the dough, corner to corner, and gently press the edges together.

Use a fork to crimp the edges and set the shaped turnover onto the prepared baking sheet. Repeat with each of the remaining dough squares. Use a knife to cut a small slit into the top of each turnover. Gently brush the tops of the turnovers with the egg wash. Bake for 20 minutes or until puffed and golden. Allow to cool for about 10 minutes. While the turnovers cool, whisk together the icing. Back to Recipes Whole foods recipes Healthy dinners See more.

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Preparation and cooking time. First of all, make sure you use an egg wash! Next time I make these I will take a picture--they were gobbled up too quickly this time! This is the easiest recipe. Pepperidge Farm pastry already comes in square sheets, so all you have to do is quarter them with a pizza cutter.

Probably the most time-consuming bit is peeling and slicing the apples. You can use apple pie filling if you want, but the crispiness of the sauteed fruit can only come from fresh apples. I cooked my apples a little longer and shortened the baking time since they were browned after 20 minutes.

I crimped the edges with a fork when I closed them up--don't worry if a little sauce spills out. They looked like they were store bought but tasted better. A perfect filling for apple turnovers! I used my own pastry crust, doubled the cinnamon, added a bit of allspice and sprinkled with Demerara sugar crystals rather than glaze.

Yummy right out of the oven with a scoop of vanilla ice cream. I made these the other day and froze them. We took two out yesterday morning popped them in the oven and enjoyed them warm! They were delicious. I love the flaky crust and the filling was excellent. Tasted store bought. I'm looking forward to being able to eat them fresh all winter long. Jessica Nottingham.

Amazingly good and so easy to make! Make sure to keep the pastry crust cold so that it doesn't fall apart! Made these and had great results. Like others, I used apple pie spice, and lined the baking sheet--a must! I had some extra apple filling left--must have used larger apples or something.

A friend couldn't believe they were homemade. I plan on trying this out tonight with peach pie filling, and I'm sure they'll turn out just great! Skipped the lemon water bath for the apples, skipped the glaze.

Cooked the apples longer than 2 mins - this worked well. Roll out thawed puff pastry into inch square. Cut into 4 smaller squares. Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.