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Ultra close-up macro of golden flaky puff pastry apple turnover split open with bubbling spiced Honeycrisp apple caramel filling and vanilla glaze

Flaky Baked Apple Cinnamon Turnovers with Vanilla Glaze

Crisp, towering puff pastry turnovers loaded with brown-sugar caramelized Honeycrisp apples, aromatic Saigon cinnamon, and vanilla bean glaze. Better than any bakery pastry and made effortlessly in under 40 minutes.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 turnovers
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Spiced Caramelized Apple Filling
  • 3 large Honeycrisp or Granny Smith apples, peeled, cored, and cut into small 1/3-inch cubes
  • 2 tbsp unsalted sweet cream butter
  • 1/3 cup dark brown sugar, packed
  • 1 tsp ground Saigon cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch dissolved in 1 tbsp cold water (for glossy thick filling)
  • 1 tsp pure vanilla bean paste or extract
Pastry & Assembly
  • 2 sheets (14 oz each) all-butter puff pastry, thawed but refrigerator cold
  • 1 large farm fresh egg, beaten with 1 tbsp cold water (egg wash)
  • 2 tbsp coarse sparkling turbinado sugar, for sprinkling crust
Vanilla Bean Bakery Glaze
  • 3/4 cup confectioners' powdered sugar, sifted
  • 1 1/2 tbsp whole milk or heavy cream
  • 1/2 tsp pure vanilla bean paste or extract

Method
 

Simmer Caramelized Apple Filling
  1. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6 to 8 minutes, stirring frequently, until apples are tender-crisp and juices are bubbling.
  2. Stir in the cornstarch slurry and simmer for 1 minute until the spiced caramel sauce thickens and coats the apples glossily. Remove from heat, stir in vanilla, and let cool completely to room temperature (hot apples will melt puff pastry dough).
Cut, Fill & Crimp Turnovers
  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Unroll each chilled puff pastry sheet on a lightly floured surface. Cut each sheet into 4 even squares (approx. 5x5 inches), giving 8 squares total.
  3. Spoon about 2 heaping tablespoons of cooled spiced apple filling into the center of each square. Lightly brush the pastry edges with egg wash.
  4. Fold one corner over the filling to form a triangle. Firmly press the edges together and crimp securely with the tines of a fork to seal in the apple juices.
  5. Cut 2 to 3 small slits on top of each turnover for steam vents. Brush tops generously with egg wash and sprinkle heavily with coarse turbinado sparkling sugar.
Bake to Puffed Perfection & Glaze
  1. Bake at 400°F for 20 to 22 minutes, rotating pans halfway through, until pastries are dramatically puffed and deeply golden-brown.
  2. Transfer turnovers to a wire cooling rack and let rest for 10 minutes.
  3. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and drizzly. Drizzle generously over warm turnovers and serve immediately.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 42gProtein: 3.8gFat: 15gSaturated Fat: 6.2gCholesterol: 32mgSodium: 165mgPotassium: 120mgFiber: 2.4gSugar: 24gVitamin A: 180IUVitamin C: 4.2mgCalcium: 25mgIron: 1.2mg

Notes

Always allow the cooked apple filling to cool completely before placing it onto the puff pastry. Hot filling melts the butter layers in the dough, preventing the pastry from expanding into crisp, airy layers.

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