Cream Cheese and Apple Turnovers

Today we're making Cream Cheese and Apple Turnovers The cream cheese gives the turnovers creamy richness and tang - a match made in heaven. They just might become your new go-to pastry.

Cream Cheese and Apple Turnovers

Turnovers are one of my favorite pastries. The sweet fruit filling that's wrapped in light-as-air pastry and topped with a creamy glaze hits me in all the right places. And if you use pre-made frozen puff pastry dough, turnovers are incredibly easy to make. Let me show you how I put together these Cream Cheese and Apple Turnovers.

As I mentioned at the start of this post, the addition of cream cheese sends the flavor of these apple turnovers into the stratosphere. There's a cream cheese smear on top, plus cream cheese in the filling. Everyone will be wondering: "What did you put in these to make them so delicious?" If you want, it can be our little secret. My lips are sealed.

Although there are a fair number of steps, (That's the case with almost any pastry.), these turnovers are easy to make. And, once you have the technique down, you're going to be wrapping everything in puff pastry. Let's go through the steps.

How to Make Cream Cheese and Apple Turnovers

Start by making the filling. In a large skillet over medium heat, add the butter, brown sugar, and salt. Once the butter melts, add the apples and water and stir to combine. Cover with a lid and cook for about 5 minutes. Then, remove the lid and cook for 8 more minutes or until the apples are tender. Stir as needed.

Now remove the skillet from the heat and stir in cinnamon and vanilla. Allow the mixture to cool a bit before proceeding. Once cooled, fold in 2/3 of the cream cheese (5 ounces), the flour, and the egg yolk. Stir until evenly combined. (Don't worry if there are some small cream cheese lumps.) Set aside.

On a lightly floured surface, roll out one puff pastry sheet into a 12-inch square. (I keep a ruler in my kitchen drawer because I'm a terrible estimator.) Cut the square into four 6-inch squares.

Add 1/4 cup of the cream cheese and apple filling to the center of each pastry square. Then, brush the edges of each pastry square with water. Fold the pastry square in half to form a triangle and seal the edges with your fingers or a fork.

Repeat with the second sheet of puff pastry. You can make these turnovers smaller if you'll be serving a lot of other things with them, but I like this size for a single serving.

Transfer the pastries to your prepared baking sheets; four turnovers per sheet. In a small bowl, whisk together the egg and water. Brush this mixture over the top of each pastry. Bake for about 15 minutes or until beautifully puffed and golden brown.

While the turnovers cool, prepare the frosting. Using a hand mixer on medium speed, beat the remaining cream cheese with until smooth. Slowly add the powdered sugar and milk, one tablespoon at a time, to achieve the consistency you desire. I wanted thicker frosting for this recipe, so I opted for less milk.

Spread the frosting on the turnovers and serve.

Voila!

I'm not kidding when I tell you these turnovers are easy to make and well worth your time. Plus, your family and guests will be impressed that you made pastries from scratch.

Looking for more apple-based recipes? Try these:

Thank you for allowing me to take you along on my baking adventures. I hope you give these Cream Cheese and Apple Turnovers a try. Happy baking!

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Cream Cheese and Apple Turnover Recipe

Cream Cheese and Apple Turnovers

You're going to love these Cream Cheese and Apple Turnovers. The cream cheese gives the turnovers creamy richness and tang - a match made in heaven. They just might become your new go-to pastry.

3 tablespoons unsalted butter
1/3 cup packed brown sugar
1/4 teaspoon salt
3 cups peeled (cored, and chopped apples (about 3 whole apples) I used Granny Smith.)
1/4 cup water
8- ounce cream cheese (softened)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons all-purpose flour
1 egg yolk
1 egg (lightly beaten)
1 tablespoon water
1 package (2 sheets frozen puff pastry, thawed)
1 1/2 cups powder sugar
Milk (as needed)

Begin by preheating your oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
Next, in a large skillet, add the butter, brown sugar, and salt. Cook over medium heat until the butter melts. Add the apples and water, and stir to combine. Cover with a lid and cook for about 5 minutes. Then, remove the cover and cook for an additional 8 minutes or until the apples are tender. Stir as needed.
Remove from heat, stir in the cinnamon and vanilla, and allow to cool slightly. Once cooled, fold in 2/3 of the cream cheese (5 ounces), the flour, and egg yolk. Stir until evenly combined. (It's OK if there are some small cream cheese lumps.) Set aside.
On a lightly floured surface, roll out one pastry sheet into a 12-inch square. Cut the square into four 6-inch squares. Add 1/4 cup of the cream cheese and apple filling to the center of each pastry square. Then, brush the edges of each pastry square with water. Fold the pastry in half to form a triangle and seal the edges with your fingers or a fork. Repeat with the second sheet of puff pastry.
Transfer the pastries to your prepared baking sheets (four turnovers per sheet). In a small bowl, whisk together the egg and water and then brush this mixture over the top of each pastry. Bake for about 15 minutes or until the turnovers are beautifully puffed and golden brown.
While the turnovers cool, prepare the frosting. Using a hand mixer on medium speed, beat the remaining cream cheese until smooth. Slowly add the powdered sugar and the milk, one tablespoon at a time, to achieve your desired consistency. (I used less milk because I prefer thicker frosting for this recipe.)
Spread the frosting on the turnovers and serve. Leftover turnovers can be stored in an airtight container for a couple of days.

Recipe adapted from Country Home

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