Skip to Content

Apple Cinnamon Turnovers

Apple Cinnamon Turnovers are flaky little pockets of pastry full of apple cinnamon compote. The apple compote is slightly sweet with a hint of cinnamon for warmth.

Apple Cinnamon Turnovers

Apples

For baking I liked to use a mix of apples. My favorites are Granny Smith and Golden Delicious apples. 

Granny Smith apples are great for baking because they are tart and they keep their shape well after baking. Golden Delicious apples are great because they add sweetness and they break down when cooked, creating a nice compote. So you get the best of both worlds. I also use this apple blend for my apple pie filling.

Apple Cinnamon Turnovers

Apple Substitutions

Granny Smith apple: Jonagold, Jonathan, Braeburn and Rome

Golden Delicious apple: Honey Crisp, Gala, Stayman and Rome

Apple Cinnamon Turnovers

Filling

This filling is somewhere between a chunky filling and a smooth filling. For a more chunky filling, don’t mash the apples after cooking. Or, for a more smooth filling, like an apples sauce filling, mash the apples with a potato masher until smooth.

Apple Cinnamon Turnovers

Make Ahead

If you plan on making these for the holiday season I’ve got good news for you. This apple filling can be made up to 2 days in advance. Store in an air tight container in the refrigerator until you’re ready to bake the Apple Cinnamon Turnovers.

Apple Cinnamon Turnovers

Icing Drizzle

Personally, I love a good icing drizzle. And it’s so easy to make. I start with about 1 cup powdered sugar and add about 1 tablespoon water. Depending on the consistency you want, you may need to add more or less. So I typically start with 1 tablespoon water and go from there.

Apple Cinnamon Turnovers

Decorate

To make things look as perfect as possible, I pour the icing in a piping bag fitted with a piping tip, such as Wilton’s #7 and drizzle the icing over the top of the Apple Cinnamon Turnovers. But, a spoon would also work, the drizzle just may not look as consistent.

You May Also Like:

Apple Pie with Cheddar Cheese Crust

 

Apple Cups with Maple-Toffee Sauce

 

Pumpkin Pie with Gingersnap Crust

 

Apple Cinnamon Turnovers

Apple Cinnamon Turnovers

Yield: 9
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

Little pockets of flaky pastry filled with apple compote.

Ingredients

CINNAMON-SUGAR

  • 2 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

FILLING

  • ¾ pound Granny Smith apples, peeled, cored and cut into 1-inch pieces
  • ¾ pound Golden Delicious apples, peeled, cored and cut into 1-inch pieces
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 3/4 teaspoon fresh lemon juice

PASTRY

  • 17.3 ounce puff pastry, thawed
  • 1 large egg, beaten

ICING DRIZZLE

  • 1 cup powdered sugar
  • 1-2 tablespoons water (more or less depending on desired consistency)

Instructions

CINNAMON-SUGAR

  1. In a small bowl combine the sugar and cinnamon and set aside.

FILLING

  1. Place apples in a medium saucepan, and add water, sugar, cinnamon and lemon juice.  Bring to a boil on high heat, stirring occasionally until the sugar dissolves. Cover and reduce the heat to medium-low and simmer until the apples are tender, stirring often, about 12 minutes. Remove from the heat and gently mash the apples with a potato masher or fork until soft but still chunky. Cool apples completely.
  2. Adjust and oven rack to the center position and heat oven to 400 degrees. Line one full sized or two half sized baking sheets with parchment paper and set aside.

PASTRY

  1. On a lightly floured surface, roll out each pastry sheet into a 15-inch square, and place on top of each other. Cut pastry into 9 5-inch squares. Place a heaping tablespoon in the center of the 9 squares and lightly brush the edges with beaten egg. Fold the pastry square over the filling to create a triangle. Press the pastry edges with fingers or the tines of a fork to tightly seal. Lightly brush the pastry with beaten egg and sprinkle cinnamon-sugar on top. You don’t have to use all of the cinnamon-sugar. Save the remaining for another use. Repeat this process with the remaining squares. With a thin sharp knife, make 3 small slits on the top of each pastry to allow the steam to escape. Place pastries on prepared baking sheet and refrigerate for about 15 minutes until firm.
  2. Bake the turnovers in the oven for about 15 minutes until they start to brown. Rotate baking sheet and reduce the oven temperature to 350 degrees and continue to bake until the turnovers are firm and browned, about 15 minutes. Remove from the oven and set aside to cool.
  3. While the turnovers are cooling, prepare the icing. Once turnovers have cooled, drizzle or spread the icing on top and serve.

Notes

Apple filling can be made 2 days in advance. Store in an airtight container in the refridgerator.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 21mgSodium: 148mgCarbohydrates: 55gFiber: 3gSugar: 27gProtein: 5g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

 

Gingerbread Cottage
← Previous
Eggnog Layer Cake
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe