Incredibly simple apple turnovers made mini. These apple turnovers are made with a puff pastry, filled with sugared apples, and coated in a cream cheese glaze. The perfect breakfast, brunch, or snack on-the-go!
Let’s just talk about my great friend Grace for one second.
We’ll get to these amazing apple turnovers (that just happen to be miniature!!!) in a minute.
So, Grace and I have been friends since, oh gosh, middle school! She moved in high school and I can’t even remember the last time I saw her! It’s been far, far too long.
The great thing about Grace though, is she’s one of those friends that is always a good friend. She stays in contact and is always super excited for anything new in my life.
Like, take for instance, my blog. From one of my first blog posts, I got one of the nicest emails from her. She’s been super supportive. She likes all my facebook posts, she comments when she makes a recipe, etc. She’s just great!
Anyways, Grace messaged me the other day asking if I had a recipe for apple turnovers.
And, obviously since I am posting them today, I did not previously have them on my blog.
So I was super excited for a recipe idea and something new to make. PS can you dedicate recipes to people? Like when people write books? Okay, good. This recipe is dedicated to her then 🙂
When I started brainstorming to make these turnovers, I instantly thought of the homemade toaster strudels I made back in February.
I wanted the toaster strudels to be super simple and something that anyone could make. Traditional toaster strudels are made with puff pastry, which, is a more intricate and involved recipe. It takes quite a bit of time and preparation to make puff pastry. Like a few hours we are talking.
And that’s not the recipe I was going for. So instead I bought pre-packed puff pastry dough.
Super simple, super delicious.
The only thing that needs preparation is making sure to thaw out the dough. It generally takes about an hour in the fridge. I recommend thawing it in the fridge because it is easier to work with when it is still cool. I have thawed it on the counter too and it is quicker, just a little bit harder to work with. Either way is fine.
When you roll out the dough there are six total sections. To make these miniature, each section gets cut into three smaller sections. Hopefully the pictures illustrate that effectively. Just cut each dough section (when you buy the puff pastry dough it is sectioned off already!) in thirds.
All of the edges get crimped with the end of the fork. Make sure to really crimp the edges of the dough well so that none of the mixture leaks out while baking.
And while these delicious and simple pastries are baking, it’s time for a cream cheese glaze!
P.S. Have you entered to win a designer Blendtec with a Twister jar? Good luck!
- 1 (17.3 ounces) package Puff Pastry Sheets I like Pepperidge Farm best
- 4 large granny smith apples
- 2 teaspoons fresh lemon juice
- 1/3 cup white sugar
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- 1 large egg white
- 1 tablespoon water
- 1 and 1/2 cups powdered sugar
- 1/2 ounce cream cheese softened
- 1/4 cup butter softened (not melted)
- 1/2 teaspoon vanilla extract
Preheat the oven to 400 degrees F.
Prepare the apples by peeling them, removing the core, and chopping them into small pieces.
Mix the apples with the lemon juice.
In a medium saucepan over low heat, combine the apples with lemon juice, white sugar, brown sugar, cornstarch, and cinnamon.
Cook until the apples are tender stirring frequently.
Remove from the heat and allow to cool while preparing the dough.
Unfold the thawed puff pastry onto a lightly floured surface. Cut each section into three equal sections.
Place about 1 and 1/2 to 2 tablespoons of the apple mixture in the center of the dough. Fold one side over the meet the other and form a triangle. Using a fork, crimp the edges making sure they are all well sealed.
With a fork, beat the egg white with the water. Using a pastry brush, brush the egg white mixture over the top of the turnovers.
Place the turnovers on baking sheets and bake for 12-15 minutes or until lightly golden.
While the turnovers are baking, beat together all of the glaze ingredients until smooth. If needed, add a little bit of milk to get a thinner consistency.
Pour the glaze into a small plastic bag and cut off the tip. Pipe the frosting over the slightly cooled apple turnovers.
Enjoy while warm! Do not try to toast these later, but you can microwave them for 5-10 seconds to warm them up at another time.