Puff Pastry Apple Turnovers -

Puff Pastry Apple Turnovers

Prep Time 1

Cook Time 20

Course Dessert

Servings 7

4 oz or half package Philadelphia Cream Cheese softened to room temperture
¼ cup powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
⅛ cup or enough until icing is thinned down to drizzle consistency heavy cream you can also use milk or water

Wash, peel, and slice the apples around the core until you get three or four large apple pieces from each apple. Cut the large apple pieces into ½" slices. Dice those slices into small-sized pieces.
Place the diced apples, salt, lemon juice/zest, granulated sugar, and butter in a saucepan over medium to medium-high heat. Stir and cook for a few minutes.
Stir in the cinnamon and nutmeg. In a separate small bowl, whisk together the cornstarch and apple cider. Pour this slurry mixture in with the apple mixture. Stir this mixture and cook for another 10 minutes or until al dente. The apples should be cooked fully but they'll still have a little bit of a bite to them.
Once the apples reach that stage and the sauce is thicker, take the pot off the heat and add in the vanilla extract. Stir until combined. Pour the apple filling into a shallow dish, "goo" included.
Allow the mixture to cool at room temperature for 15 minutes. Cover in plastic wrap and allow it to cool in the fridge for at least one hour or until no longer warm.

Use frozen puff pastry dough that has been thawed in the fridge overnight.
Preheat your oven to 425°F and prep your baking sheet by lining it with parchment paper and greasing it lightly with cooking spray.

Make an egg wash by combining one egg and heavy cream, milk, or water. Mix until combined. Use a pizza cutter to cut the edges off the large puff pastry by about ¼" to ½". Then cut the puff pastry into large squares by cutting in half vertically and horizontally and then cutting vertically into even squares. Brush the eggwash onto the sides of the squares.
Place one tablespoon of prepared and cooled apple mixture into the top section of the square. Gently lift up the lower right corner of the square and meet it with the top left corner of the square so it forms a triangle shape. You can adjust the filling and move it down a bit into the pocket formed if needed so it doesn't squeeze out. Gently press down all the way around and seal the edges by using a fork to crimp the edges.
Brush the outside of the pastries with more egg wash. Use a pairing knife or a sharp small knife to cut one small slit down the middle of the top of the pastry. This will allow the filling not to leak out much.
Bake on the pregreased baking sheet at 425°F for 10 minutes, then turn down the heat and continue baking for 10 minutes at 375°F until they're golden and puffed up. Remove the pan from the oven once baked and let them cool on the pan for a couple of minutes before moving them to a wire rack to cool.

Meanwhile, make the cream cheese icing drizzle by combining the cream cheese and powdered sugar and mix until combined.
Thin down with vanilla extract and heavy cream, milk, or water. Continue adding in the thinning liquid until it's a smooth drizzle consistency and it ribbons down off your fork.
Use a pastry bag, zip lock bag, or a spoon to drizzle the icing onto the warm turnovers while they're on the cooling rack. Let the glaze set up for a few minutes then serve the turnovers warm. Make sure the turnovers are not too warm or the cream cheese icing will melt. These turnovers are best served fresh and warm!

these turnovers taste best when they're fresh and warm.
store in a storage container covered and rewarm in an oven or air fryer.
you can also use my salted caramel as a topping.
let the apple filling cool before using it in your turnovers.
the filling recipe makes more than you need, but just store leftovers as a snack or to use in another recipe. You can also just use more than one roll of puff pastry and make more turnovers until the filling is gone.
you can discard the edge scraps or bake them separately.