3 medium apples (Granny Smith or Honeycrisp), peeled and diced
2 tbsp unsalted butter
3 tbsp brown sugar
1 tsp cinnamon powder
½ tsp nutmeg (optional)
1 tsp lemon juice
1 tsp cornstarch (for thickening)
For Assembly:
1 egg (for egg wash)
1 tbsp milk
2 tbsp sugar (for sprinkling)
Powdered sugar for dusting (optional)
Directions
Prepare the Puff Pastry Dough: In a large mixing bowl, combine flour, salt, and sugar. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with visible small butter chunks. Pour in the cold water gradually and mix just until the dough comes together. Do not overmix — the secret to flaky pastry is keeping the butter pieces intact.
Fold the Dough: Turn the dough out onto a lightly floured surface, shape it into a rectangle, and roll it out. Fold it into thirds (like a letter), rotate 90 degrees, and roll it out again. Repeat this folding process 4–5 times, refrigerating for 15 minutes between folds. This creates the signature flaky layers of puff pastry.
Chill the Pastry: After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling allows the butter to firm up, which is crucial for puffing during baking.
Make the Apple Filling: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–6 minutes until the apples soften slightly and the mixture becomes syrupy. Stir in cornstarch and cook for another minute until the mixture thickens. Remove from heat and cool completely before filling the turnovers.
Assemble the Turnovers: Preheat your oven to 200°C (400°F). Roll out the chilled puff pastry to about ⅛-inch thickness and cut into 5-inch squares. Spoon a tablespoon of the cooled apple filling onto one half of each square, leaving space around the edges. Fold over to form a triangle and press the edges with a fork to seal.
Add the Finishing Touches: In a small bowl, whisk together egg and milk to make an egg wash. Brush over the turnovers and sprinkle lightly with sugar for extra crispness.
Bake: Arrange the turnovers on a parchment-lined baking tray and bake for 20–25 minutes, or until golden brown and puffed. Let them cool slightly on a rack before dusting with powdered sugar, if desired.
Serve and Enjoy: Serve warm with a cup of coffee, tea, or a scoop of vanilla ice cream for the ultimate treat.
