When craving a treat filled with fall flavors, these quick apple turnovers can be your go-to recipe. They're packed with apples held together with a soft buttery crust. The sweet apples are tender and full of spice from cinnamon and nutmeg. Brown sugar and honey add a touch of sweetness. When baked, the crescent roll dough is golden brown and then it's topped with the perfect sweet glaze. This came about one Sunday morning. Really you can put any fruit you like in these or even a yummy cream cheese filling. But, my husband's favorite is the traditional apple turnover. It is quick and delicious!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- CRUST
- 2 package(s) Pillsbury crescent rolls tubes (8 count)
- 2 tablespoon(s) melted butter
- unsalted
- FILLING
- 3 medium Granny Smith apples
- 2 tablespoon(s) lemon juice
- 2 tablespoon(s) cinnamon
- 1/4 teaspoon(s) nutmeg
- 1/3 cup(s) brown sugar
- firmly packed
- 1 tablespoon(s) honey
- 1 teaspoon(s) pure vanilla extract
- 1/8 cup(s) melted butter
- unsalted
- 1/2 teaspoon(s) salt (to taste or optional)
- QUICK GLAZE
- 1/2 cup(s) vanilla or cream cheese premade frosting
- HOMEMADE GLAZE
- 1/4 cup(s) milk
- 2/3 cup(s) confectioners' sugar
Intructions :
- Preheat oven at 425 degrees. Lightly grease a cookie sheet. Wash
- peel
- and core the Granny Smith apples. Thinly julienne cut the apples into 1/4 inch long matchsticks (for a more rustic look
- rough chop the apples to your likeness).
- In a medium size mixing bowl
- add the apples and the remaining filling ingredients. Mix until all of the apples are well coated.
- Open and unroll the crescent rolls one tube at a time. Roll the entire tube out (do not tear at perforated edges). With a sharp knife
- cut the crescent rolls into 4 rectangles (each rectangle is made up of 2 crescent rolls connected at the long edge). Pinch the perforated edges together to ensure the rectangle is sealed in the middle and flatten the pastry to make it more uniform in shape and size.
- Brush each rectangle with butter.
- Take about 1/4 cup of the filling and lay it in the middle of one rectangle.
- Take another rectangle (buttered side down) and lay it on top.
- Pinch the edges to create a sealed pastry pocket.
- With a knife make 3 slits on the top. Repeat with remaining pastry and filling.
- Bake at 425 degrees for 18-22 minutes or until golden brown and flaky on top. The bottom should be cooked through and the recipe should make 4 turnovers.*TIP: If you experience seepage or spillover of the filling juice; halfway through the baking time remove the turnovers from the oven and transfer to a new cookie sheet for the remaining baking time. This will help to keep the bottom crisp and cooked through.
- Cut each turnover diagonally and drizzle with glaze before serving. Serve warm and enjoy.
- Homemade Glaze: Mix milk* 1 tsp at a time and confectioners' sugar until the glaze can be easily drizzled but is not too runny. *You made need more or less of the milk depending on your preference of the glaze thickness.Quick Glaze: Take the premade frosting of your choice and microwave for 15 seconds. Stir until smooth and can easily be drizzled. If needed microwave for an additional 5 seconds until the consistency desired is reached.
Rated 5/5 based on 76 Reviews
Keyword : recipe-American-Other Breakfast-Bake