Serves 8
60 min
Apple Turnovers with Brown Butter Icing
Recipe GLPR8ed86ded95005b
Crispy puff pastry turnovers filled with spiced cinnamon apples and topped with a rich brown butter glaze. These golden pastries make an elegant dessert or snack with a delicate, flaky exterior and tender apple filling that's tossed in browned butter and cinnamon spice.
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Ingredients
1 package frozen puff pastry sheets (thawed)
4 small Granny Smith apples, peeled, cored, and diced
1 juice of 1 lemon
5 tablespoons butter, divided (3 tablespoons for filling, 2 tablespoons for icing)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 cup powdered sugar
1 tablespoon whole milk
1 teaspoon vanilla extract
Directions
Remove puff pastry sheets from freezer and allow them to thaw completely according to package instructions, typically 30–40 minutes at room temperature.
While pastry thaws, place the diced apples in a medium bowl. Squeeze the lemon juice over the apples and toss gently to coat; set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Continue cooking, swirling occasionally, until the butter turns amber in color and develops a nutty aroma, about 5–7 minutes.
Add the lemon-coated apples, granulated sugar, and cinnamon to the browned butter. Stir well and cook over medium heat, stirring frequently, until the apples have softened, about 8–10 minutes.
In a small bowl, whisk together the cornstarch and cold water until dissolved and smooth. Pour this mixture into the apple filling and stir constantly until the filling thickens noticeably, about 1–2 minutes.
Remove the apple filling from heat and transfer it to a clean bowl to cool for at least 15 minutes.
Preheat your oven to 430°F, or according to your puff pastry package instructions.
Once pastry has thawed, carefully unwrap and lay the sheets on a clean work surface. Using a pizza cutter or sharp knife, cut each sheet into four equal squares, yielding eight squares total.
Place approximately 2 tablespoons of the cooled apple filling in the center of each pastry square. Fold one corner of the square diagonally over to the opposite corner to form a triangle, pressing the edges gently to seal.
Arrange the turnovers on a baking sheet lined with parchment paper. Bake for 15–18 minutes, until the pastry is golden brown and crispy.
Remove the baking sheet from the oven and transfer the turnovers to a cooling rack. Allow them to cool for 5 minutes before glazing.
While turnovers cool, prepare the icing. In a clean saucepan, melt the remaining 2 tablespoons of butter over medium heat. Cook until the butter is dark amber in color, about 4–5 minutes, swirling frequently.
Remove from heat and add the milk, stirring to combine. Whisk in the powdered sugar until smooth and well blended.
Stir in the vanilla extract and a pinch of salt (roughly 1/8 teaspoon). Mix until the icing is glossy and drizzle-ready.
Transfer the icing to a piping bag or small plastic bag, snip a small corner to create a small opening, and drizzle the brown butter icing over the cooled turnovers in a decorative pattern.
Serve the turnovers warm or at room temperature, and enjoy while the pastry is at its crispiest.
