Carefully brush the outer edges of each puff pastry square with egg wash.Cut each rectangle into 6 equal squares (12 squares total 6 from each sheet). Roll out the puff pastry on a lightly floured surface.Whisk together 1 egg and 1 tablespoon of water and set aside. While the apple filling cools, make the egg wash.Allow the mixture to cool for several minutes. Add the cornstarch slurry to the pan of apples, and stir constantly until thickened.Meanwhile, make a cornstarch slurry by combining 2 tablespoons of cornstarch and 1 tablespoon cold water. Cook over low-medium heat for about 10 minutes, stirring frequently.Heat over medium heat until the apples begin to cook, then reduce the temperature. Add the apples to a large pan along with butter, brown sugar, apple pie seasoning, and salt.Peel, core, and cut 5 apples into small pieces.Preheat the oven to 375☏, and line two large baking sheets with parchment paper.
Not to mention, the puff pastry is easy to freeze which makes these apple turnovers great if you wanted to make a batch ahead of time, freeze them, and bake them later. We love to use puff pastry for this recipe because it gives these turnovers a nice flaky crust unlike pie crust or biscuits. If you like a sweet turnover, make a quick caramel sauce or vanilla icing for dipping. Our apple turnover recipe is lightly sweetened, which makes it a great breakfast option. Just 2 sheets of puff pastry, some apples, and a few pantry staples. The best part is, there are no fancy ingredients. This apple turnover recipe is super easy! It only takes about 45 minutes to go from prep to having hot turnovers on the table.
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