Imagine biting into your favorite apple pie with all of the fall aromas and beautiful texture. Now imagine that apple pie filling inside of a flaky, buttery, melt in your mouth puff pastry. That my friends, is my definition of perfection. These Apple Walnut Turnovers are a great addition to your Thanksgiving dessert menu. They are super soft, filled with delicious apple pie filling, and have a slight walnut crunch that makes them extra with out all the extra work.
What you’ll need to make these Apple Walnut Turnovers.
It does not get any simpler than this. The ingredients required for this recipe you may already have. If not, they can be found at almost any grocery store.
For the apple walnut filling:
- 3-4 apples ( I recommend sour apples like Granny Smith)
- corn starch
- brown sugar
- crushed walnuts
- 1 package puff pastry ( 2 sheets)
- egg wash
- granulated sugar
- powdered sugar
Puff pastry is quite difficult to make and requires advanced level baking skills. That is why, for this recipe, I recommend using store bought puff pastry. It will make your life a whole lot easier and this recipe will be fool proof.
Making the Apple Walnut Turnovers.
You won’t be stuck in the kitchen making this all day. I promise. There are 4 major steps in the process of making these into perfection.
- Making the apple pie filling.
- Assemble the apple walnut turnovers.
- Drizzle with glaze.
Can I make the apple pie filling ahead?
Yes! You can make the apple pie filling up to 2 days ahead. If doing so, place in an air tight container and store refrigerated. In fact, you can make a bigger batch of this Apple Pie Filling recipe that not only easy to make, but can be made ahead and frozen for easier future preparations.
Can I freeze the apple turnovers?
Yes! Wait until they are completely cooled. Then, place in a freezer bag and refrigerate for up to 3 months. To thaw, remove from freezer and let sit at room temperate for a few hours.
Apple Walnut Turnovers
- 1 package puff pastry 2 sheets
- 1 ¼ lbs Sour Apples 2-3 apples
- ½ cup water
- 1 tbsp corn starch
- ¼ cup brown sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp salt
- ¾ cup chopped walnuts
- 2 tbsp granulated sugar topping
For the Glaze (optional):
- ½ cup powdered sugar
- 2 tsp milk
- Remove puff pastry from the freezer and thaw according to package instructions.
- In a medium sauce pan over medium heat, place water, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
- Once the mixture has boiled for 2 minutes, add the peeled and diced apples, cover, and let simmer until the apples are soft or about 4-5 minutes.Remove from heat and let the mixture cool completely.
- Preheat oven to 400˚F.
- Using a pizza cutter or a knife, cut each pastry sheet into 9 sections. You should have 18 total. The easiest way to do this is cut 2 horizontal lines where the puff pasty sheets have a crease and then 2 vertical lines, slightly over 3″ apart.
- Add about 1-2 tablespoon of the apple filling and about 1 teaspoon of chopped walnuts on 9 of the puff pastry sections, leaving about ⅛ inch space around the edges.
- Brush the edges of the puff pastry with egg wash and add a puff pastry sheet on top of each of the 9 filled with apple pie filling and walnuts. Crimp tightly around the edges to seal the turnovers.
- Transfer to a baking sheet lined with parchment paper, keeping them at least 1″ apart. Brush each of the turnovers with egg wash and sprinkle granulated sugar on top. Bake 20-23 minutes or until golden and puffy.
- Transfer apple walnut turnovers onto a cooling rack and allow to cool.
- Wish together powdered sugar and milk. Add teaspoon of milk at a time to reach desired consistency.
- Drizzle over turnovers and enjoy.