Ingredients
Scale
- 1 sheet frozen puff pastry (thawed but cold)
- 2 medium Granny Smith apples (peeled and finely diced)
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 large egg (beaten, for egg wash)
- Optional: 1/2 cup powdered sugar and 1 tablespoon milk (for glaze)
Instructions
- Melt the butter in a small skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté the mixture for about 5 to 7 minutes until the apples soften slightly and the liquid thickens into a syrupy glaze. Remove from heat and let the filling cool completely before using. Filling the pastry with hot apples will melt the fat in the dough and prevent it from puffing correctly.
- Unroll your thawed puff pastry sheet on a lightly floured surface. Cut the sheet into four equal squares. Place about two tablespoons of the cooled apple filling in the center of each square, leaving enough space around the edges to seal them. Avoid overfilling, as the juices will leak out during the cooking process and prevent a proper seal.
- Fold one corner of the pastry over the filling to meet the opposite corner, creating a triangle shape. Use a fork to press down firmly along the edges to crimp and seal the turnovers. Brush the tops of each turnover lightly with the beaten egg wash. This step is crucial for achieving that beautiful golden-brown color and glossy finish.
- Preheat your air fryer to 375°F (190°C). Place the turnovers in the air fryer basket in a single layer, ensuring they do not touch. Cook for 8 to 10 minutes, or until the pastry is puffed and deep golden brown. If you have a smaller air fryer, work in batches to maintain proper airflow.
- While the turnovers cool slightly on a wire rack, whisk together the powdered sugar and milk in a small bowl to create a thick glaze. Drizzle the glaze over the warm turnovers. Serve immediately while the pastry is at its maximum crispness.
- Cook Time: 25 minutes