Beth’s Apple Cinnamon Turnover with Puff Pastry

– Hey guys, it is apple season
and you know what that means. It’s time for a real delicious
and decadent apple pastry. So I wanted to share with you one of my easiest pastry recipes because we’re gonna be using
store-bought puff pastry so that’s gonna save you a ton of time. It’s also a really great recipe that you can make all in advance and then when your guest come over you just pop them in the oven and they will think you are
a domestic goddess for sure. Let me show you how quick
and easy it comes together. So the first thing we’re gonna do is create our cinnamon sugar. So in a small bowl, you’re going to take two tablespoons of white sugar and combine that with a
quarter teaspoon of cinnamon. You can just whisk that up
with a fork and set that aside. And in a larger bowl you’re gonna add one cup of diced apple. Now I like to use the
Fuji apples for these only because I always have them on hand, and I do actually keep the skin on because there’s a ton
of pectin in that skin and what that’s gonna do when it bakes is it’s going to actually
congeal and create kind of like jellied turnover consistency and then it’ll also save you step, you don’t have to peel the apples. Just make sure you wash them well first. Then you’re gonna add that cinnamon sugar to the top of the apples and
three tablespoons of raisins or you could use currants. Or if you’re a raisin
hater, you could leave the raisins out, but I
keep trying to convert you. So I’m hoping maybe maybe
you’ll give this one a try. They’re really good, come on people. And that’s all you have to do. You’re gonna toss that
up and then you can set your filling aside and
then we’re gonna work on prepping the pastry. So on a lightly floured surface, you’re gonna take out
some store-bought pastry. Now, I will leave you a
link in the description the brand that I like to
use because it’s actually already scored in the
perfect measurements for you, which makes this really easy. And then, where it’s scored, you’re gonna just slice your knife along the scoring to separate these panels. And then you’re gonna cut each
panel in half, see how easy? That’s all you have to do. And you’re gonna do it with
the second package as well. So it works out perfectly,
you get two packages in one box and then you
just want to cut them all to that same dimension. Then you’re gonna take one egg
that’s been beaten slightly and then with your pastry brush, you’re gonna go in and just paint all along the perimeter
of each pasty rectangle. And this is gonna really help us when we go to seal in our apples. So then you’re gonna go
back to your apple mixture and you’re gonna put about a tablespoon to a tablespoon and a
half of the apple mixture in the center of each rectangle. And then you’re gonna put the second half of the pastry on top and
then you’re gonna seal it with the tines of a fork
that have been dipped in some flour and just go ahead and press it gently along each side. And see how pretty that looks? That’s also gonna help seal it as well. And then you’re going to brush the top with more of the egg wash. And then here comes the
little decorative part. You’re gonna take a sharp knife, and make sure that it’s not serrated, because that’ll start to
rip and drag the pastry, and you want a really nice, clean cut. And you’re just gonna
cut like four to five little lines over the apple mound. And that is going to allow
you to have a nice vent when that pastry starts
to bake and bubble up. And then with a spatula that has also been dipped in flour, you
want to gently take it and transfer it to a
parchment-lined cookie sheet. This is the hardest part. I know, it’s really time consuming, all of this pastry business. But that’s okay, because you
can do this a day before. And then what you’re gonna
do is you’re going to cover your sheet in foil and
pop it in the freezer and then all you have to do
when you’re ready to serve is preheat your oven to
400 degrees Fahrenheit. And then you can pop
your tray, don’t worry it’s all cold and frozen, no problem, just throw it in there. And you’re gonna bake from anywhere from 30 to 35 minutes. So I give you that range
because if you are doing it when they’re frozen, you’ll want to go probably the full 35 minutes. If you’ve just put it in
your fridge overnight, you probably will only
go 25 to 30 minutes. Now, even if you’re not
making this ahead of time, it is a good thing to do to
pop these little pastries in your freezer for 10 minutes or the refrigerator for I
don’t know, maybe 20 minutes. Just because when you’re working with the puff pastry, it starts
to soften as it warms up. If you have pastry that’s not really cold and you put it in the hot oven, it’s not gonna retain its shape. And in fact, those apples and the juices can kind of seep out even more. So it is a good thing to make sure that these little pastries
are nice and chilled before you put them in a hot oven. Then, when those pastries
come out of the oven you can set them aside and
let them cool slightly. And then in a small
bowl, you’re gonna take a tablespoon of powdered sugar and mix together about a teaspoon, a teaspoon and a half, you
have to kind of eyeball it, start with a teaspoon of heavy cream. You just want a nice sort
of runny consistency. And then at this stage you can leave those pastries just sitting
on your cookie sheet and then take your
frosting that you’ve made and with a fork just scoop some up and give it a nice drizzle, just in a sort of
zigzag, haphazard motion. And you’ll see you’ll have
this beautifully glazed pastry. And then you can transfer
them onto a serving platter or cake stand and bring them to the table and watch everybody ooh and ah. And when your guests cut into these, they are the most delicious things. You’ve got that light, flaky pastry mixed with those warm cinnamon apples and of course the gooey glaze on top. What could be better, right? So if you need to impress
somebody in a flash, in-laws, neighbors, the book
club, whoever it may be, you need to try these little
apple cinnamon pastries. They will surely do the trick. All right you guys, I
hope you give it a try. Let me know how it turns
out and I also hope that you subscribe for more
quick and easy recipes. I will see you back here
next week with another one. Until then. ♫ Loving you is easy, you’re amazing ♫ Please take a bite of my apple pie ♫ Oh, love loving, love loving you ♫ It’s a piece of cake ♫ Oh yes, yes, it’s true ♫

100 thoughts on “Beth’s Apple Cinnamon Turnover with Puff Pastry

  1. Can I use wax paper if I don't have parchment? Haha I'm a beginner but we have puff pastry and apples… I'm jazzed!

  2. This is the first video I've ever seen on your channel. I'm hooked. Love your personality ๐Ÿ™‚ You've got yourself a new subscriber!

  3. ok omg i have saved lots of your recipes n for the very first time, i baked this and hmmmm I guess you know how it turned out, AMAZING!!!!!!!thx for these recipes, it is not just about impressing your guests it is also how good it makes u feel ๐Ÿ™‚

  4. ุจุงู„ุชูˆููŠู‚ ูŠุง ู…ุงุฒู† ุงุณุชู…ุฑ ูˆุนุงูŠุฒูŠู† ุงููƒุงุฑ ุฌู…ูŠู„ุฉ

  5. Indeed I made it this night really it was very delicious and I eaten one piece and couldn't help it. As well I learned from you secret of bake pastry thanks a lot best regards from Sweden

  6. I made these today for my family. It was my first time. They were simple and delicious. I can't wait to make them again.

  7. Three things I seldom peel – tomatoes, potatoes and apples because according to my late grandmothers and mother, there's a lot of nutrients in the skin [and it's easier]. My mom made puff pastry dough back in the day before store bought, I tried it once and NEVER again!

    I HATE raisins out of the box but they're ok when cooked up, guess that makes me half converted, any reason blueberries wouldn't work as an alternative?

    Gotta try these ASAP, thanks Beth!!

  8. I love it! I am so subscribing. Could I leave the top off or maybe cut a hole so I could use a crumble on top with nuts and oats and brown sugary cinnamony crunchy yummy goodness?

  9. It was my Godson's turn to bring snacks for his pre-school so I decided to make these with the fresh apple pie filling that I canned a couple of days ago. Turned out great. These are amazing!

  10. Hey Beth! this looks awesome. before seeing your video i brought home granny smith apples. will they cook down as well in the short baking time. can' wait to try this

  11. I like the way you talk, full of class. the video is so good, everyone can follow and can make exactly how you did it. I'm now watching your other videos too.๐Ÿ˜‰

  12. That's the most delicious apple pastry I've ever seen ๐Ÿ‘๐Ÿ‘๐Ÿ‘ Thank-you ๐Ÿ’œ๐Ÿ’› so much ๐Ÿ˜๐Ÿ’•

  13. Love this! If you don't like raisins, I suggest cut up dried apricots or craisins (dried sweet cranberries) which come in many different flavors (cherry, pomegranate, etc.) Continuing my hunt for recipe for guava and cheese pastries, a/k/a "pastelitos". Beth???

  14. Thanks for the simple, easy and delicious recipe. Made according to instructions and they came out perfect! Never thought it could be so easy.

  15. I love the term "raisin hater" Beth. I didn't even know there was such a thing.ย Those turnovers look beautiful. The second best Apple Turnover I have seen is this one from England. It looks INCREDIBLE!

  16. We tried out these delicious pastries. They were so easy! My husband dislikes raisins but he loves these desserts, so thank you for this gift! I shall add this recipe to our family book. Thank you! ๐Ÿ’œ

  17. ๐Ÿ‘Love your recipe๐Ÿ’•๐Ÿ’•, it was delicious. I also added a few chocolate chips as a variation.

  18. Ok where or what kind of pastry do I buy in Italy we have pasta sfoglia or pasta brese? Let me know

  19. My mom is allergic to egg.. I used soymilk instead and it turned out well. I also ready you can use something called aquafaba (water from chickpea can) ill try that next time

  20. I have quiet a lot of apples that I cannot eat all by myself its been one month now and im fed …so trying this as a quick snack to put them in best use…..hope my family would be able to enjoy it as well ^^



  23. Can we peel the apple for this recipe?? My hubby is allergic to the skin of the apple… oooo and will granny Smith apples work??

  24. Tried it โœ”
    It was simple yet VERY tastey. โค My whole family enjoyed it โค
    The only con is that 1 tbsp of apples inside are too little, so if u will try this out DEFINETLY try putting more apples inside !

  25. thank you My dear ,๐Ÿ™๐ŸผI want try it, please write it down how many gram for cinamon sugar?, thank you so much ๐Ÿ™๐Ÿผ

  26. Dear Beth, I served these to our family and they were so delighted, and declared them a recipe that definitely needed to be added to our family cookbook to be served again, and often!
    Thank you!

  27. Thank You for a great video. the apple turnover is one of my favorite. I am going to make some. Oh, by the way, I just subscribed your channel. Thanks!!

  28. Made these today. Delicious ๐Ÿ˜‹. Instead of icing I used the cinnamon sugar on top instead. Placed on top before putting in the oven ๐Ÿ˜

  29. Just did it. I love it how simple this is and how good it turned out. I wish I could attach a photo of my 2 year old stuffing her face with it. ๐Ÿ˜…


Leave a Reply

Your email address will not be published. Required fields are marked *