Beth's Apple Cinnamon Turnover with Puff Pastry



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Learn how to make an easy Apple turnover recipe from store-bought puff pastry. One of my favorite fall recipes.
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Learn how to make an apple cinnamon turnover recipe using store-bought puff pastry. This is a great fall brunch idea or would also make a great treat for Christmas Morning Breakfast! Enjoy! xx

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BETH’S APPLE CINNAMON PASTRIES RECIPE
Makes 6
*PRINT RECIPE HERE*

INGREDIENTS:

FOR FILLING:
2 tbsp (25 g) sugar
¼ tsp (1.25ml) cinnamon
1 cup (150 g) of diced apples, skin on (to preserve the pectin)
3 tbsp (30 g) raisins
1 egg beaten
1 package of store-bought puff pastry sheets (I really like the Pepperidge Farm Brand for these since it’s already scored!)

FROSTING:
1 tbsp (7g) powdered sugar
1-2 tsp (5-10ml) of heavy cream

METHOD:
Pre-heat oven to 400F (200C)

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

In a medium-sized bowl add the apples, the cinnamon sugar and the raisins. Toss well to combine and set aside.

Beat 1 egg until combined.

Roll out the puff pastry onto a floured surface. Cut into 3” by 2” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle.

Fill one half with a scoop of the apple mixture about 1 ½ tablespoons. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around.

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Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet.

These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked.

Bake for 30-35mins, depending on it they were frozen or not, if frozen will take the full 35 mins most likely. If not 25-30 mins. If not freezing before do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape.

Remove from oven and allow to cool slightly. Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp if too thick and the 2nd tsp.

Drizzle the glaze on the pastries with a fork in a zig zag motion. Transfer pastries to cake stand, et voila! Serve and enjoy ☺

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