Super Flaky Apple Turnovers with Gooey Filling

These Apple Turnovers are the perfect Apple Dessert. Made with flaky puff pastry and stuffed with a delicious homemade apple pie filling, you can serve them all or store the extra in your freezer, ready to bake whenever you need them!

• One Batch of Homemade Puff Pastry, or 3-4 sheets of store bought puff pastry, thawed
• One Batch Homemade Apple Pie Filling, cooled to room temperature or fridge cold.
• Egg Wash: 1 egg whisked with 1 Tbsp water
• Raw / turbinado sugar for topping

Instructions

1. Divide the puff pastry into two pieces, each weighing about 375g. Re-wrap the second piece and place back into the fridge. Line a sheet pan with parchment paper. 
2. On a lightly floured surface, roll out the first piece of puff pastry to a rectangle that is 10x15" (25x38cm). It is ok to roll a little larger, you will square it off.
3. Using a ruler and a sharp knife or a pastry wheel, cut the pastry to exactly 10x15" (26x38cm). Save any scraps. Measure out and cut the pastry into six 5" (13cm) squares, and place them onto the parchment paper lined sheet. Top with a second piece of parchment paper to place the next round of pastry squares on. 
4. Repeat the rolling out process until you have 12 squares of puff pastry cut out. Press together the scraps, re-roll, and chill until you have finished assembling the last of the turnovers, then cut out additional squares of pastry - I am usually able to get three more squares. 
5. Line a second baking sheet with parchment paper. 
6. Working with one to two squares at a time, brush the edges of the puff pastry square with egg wash. Place 2-3 tbsp of apple pie filling in the corner of a piece of puff pastry (I use a #24 cookie scoop), and use the back of a spoon to spread it out. Do one at a time or at least one tester to make sure the amount of filling is to your liking. 
7. Fold the square of pastry over the filling to form a triangle, and press down lightly to seal. Transfer the turnover to the prepared tray, and use the tines of a fork to seal the edges together (I prefer to do it on the parchment so that it does not stick to the counter).
8. Repeat with the remainder of the squares of puff pastry - I like to start by making one at a time then when I get the hang of it, I do a few at a time. Arrange the assembled apple turnovers on the sheet pan - they are going into the freezer so it is ok if they are snuggled closely on the pan. Depending on the pan size you may need two pans. If at any time it feels like things are getting too warm, pop the puff pastry in the fridge.
9. Once all the turnovers are assembled, freeze on the sheet pan for 20 minutes. If they do not fit in your freezer, give them 30 minutes in the fridge. 
10. While the turnovers are chilling, preheat the oven to 400°f / 200°c. 
11. I usually bake my turnovers in two goes but if you are confident with your oven you can do two trays at once. Transfer the chilled turnovers to a room temperature pan lined with parchment paper (do not bake on the cold pan), arranging to leave a little space between. Use a sharp knife to cut two lines in the top of the pie to act as a vent. 
12. Brush the tops of the apple turnovers with egg wash, then sprinkle with sugar. Brush one then immediately sprinkle if the turnovers are frozen as the egg wash tends to freeze and then the sugar won't stick. 
13. Bake the apple turnovers for 20-25 minutes, until the filling is bubbling and the pastry is golden brown. If needed, repeat with the second tray of turnovers if you have not baked both trays at once. 
14. Remove from the pan and allow to cool for 10 minutes on the pan before transferring to a wire rack to cool. 
15. Serve warm or at room temperature. If eating the next day, refresh lightly in the oven. The turnovers are best eaten the day that they are made. 

If you wanted to do a half version to give 7 apple turnovers you can make a half recipe of my apple pie filling, and use half a recipe of my puff pastry (375g). However, making the full amount and keeping some in the freezer is never a bad idea. 

If you don't want to use an egg to make egg wash, brushing the tops with cream or milk also works!