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I have discovered a new favorite fall dessert. Crispy, wafery, layers of pastry, with warm apples cinnamon goodness inside.


And all credit goes out to Lawfully Wedded Wife for posting this recipe and inspiring me to try it myself.

Seriously so good, don’t expect it to last very long. Note: 10 lasted only 24 hours between 2 people… do the math wisely.

It’s also the perfect portion size piece of pie. That you can wrap up and eat during that afternoon hunger pang at work, and take a quick moment to forget about Excel and enjoy the fall and for 2 minutes, pretend it’s Thanksgiving.

And it’s easy! Some may say it’s cheating since the puff pastry is store bought. But I say it’s deliciously genius.

  • 2 c. chopped apples (that’s about 3 medium apples worth)
  • 1/4 c. brown sugar, packed
  • 1 T. coconut oil or butter
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. allspice
  • 1 t. cornstarch
  • 3 T. water
  • 1 standard package frozen puff pastry, thawed (that’s about 2 sheets)
  • 1 egg + 2 T. milk, beaten together well

puff pastry

Remove pastry from freezer and preheat your oven to 400 degrees.

In a medium skillet, heat butter or oil over medium-high heat. Add 2 cups of apples and sauté for a couple minutes.

Add brown sugar, cinnamon, nutmeg, and allspice to the apples and stir well to coat. Continue to sauté for another minute.


While the apples are cooking, dissolve the cornstarch into the 3 T. of water in a small bowl. Add this mixture to the apples and stir.

Continue cooking for another minute, and then lower the heat to medium-low. Continue to stir and cook until the cornstarch has dissolved (until the juice isn’t cloudy and the mixture has thickened up). Remove the pan from the heat and set aside to cool slightly.


While the apples cool, prepare the puff pastry sheet by placing it on a extremely overfloured lightly floured surface and cutting it into 4 equal squares with a sharp knife.

Note: The pastry is very stretchy once it defrosts, so my second piece of puff pastry made 6 of the same size squares. I recommend waiting until you can get more out of your pastry!

Place about a tablespoon of the apple mixture into the center of each square.


Pick up one corner of each square and fold it over to the opposite corner, sealing the edges by pressing down with your finger. It should be in the shape of a triangle and sealed together on the two open edges.


If you want a nice golden crust on the turnovers when they bake, brush the egg-milk mixture over the top of each turnover with a pastry brush.


Place the turnovers onto a parchment lined baking sheet and bake for about 20 minutes, or until they have puffed up high and are golden brown in color.

Remove to a cooling rack to cool for 10 minutes before serving.

Sprinkle with powdered sugar.

Makes 10-12 turnovers.


Enjoy warm.

Go here for the full recipe. Be prepared to make it again- for every “bring a dessert” occasion in your life, or possibly for breakfast tomorrow.