Thaw the dough properly, according to package directions or per the above.Here are a few ways to do so as you are assembling the pastries: Thaw the puff pastry sheets in the fridge for 3 hours OR at room temperature for 35-40 minutes.Īlso, to ensure maximum flakiness, make sure the dough stays cold. My favorite brand is Pepperidge Farm – a box of 1.1 pounds comes with 2 sheets, enough to make 8 apple turnovers. Homemade laminated dough is really hard to make, so it’s always a no-brainer to get it from the store. I actually think store-bought is better than homemade in this case. The best part is that store-bought puff pastry sheets are of great quality. It’s amazing and perfect for fall baking! Puff pastry is basically laminated dough, so when it bakes, all the layers expand with the heat, creating puffy and flaky layers.
I use this dough to make both sweet and savory dishes, such as these apple tarts and salmon wellington. Every bite is flaky, buttery, tender, and perfectly balanced. What I love about these apple turnovers is the texture that puff pastry adds. Made with store-bought puff pastry for ease and convenience.So easy to assemble in just a few simple steps!.The apple filling is pre-cooked, so you can adjust it to taste and to the right consistency.Why we love making apple turnovers with puff pastry: You’ll love the contrast between the warm and sweet apple filling and the buttery, flaky pastry layers.
This apple turnovers recipe uses store-bought puff pastry, so it’s super easy and simple to make. If you have an abundance of apples from your fall apple picking adventures, then you need these Puff Pastry Apple Turnovers ASAP! They are so flaky, tender, and really delicious. Have you tried these easy Apple Tarts yet? Or this traditional Apple Pie with Pre-cooked Apple Filling – it’s the best! We’ve also been loving these Apple Cinnamon Muffins for breakfast lately. We’ve been baking with lots of apples lately.
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