Comments on: Puff Pastry Apple Turnovers

By: Sandra D

Thu, 14 Nov 2024 23:56:30 +0000

That caramel sauce drizzled over the turnovers looks delish – do you have a special recipe for that, or would any recipe do?

]]>

By: Hank

Sun, 23 Jan 2022 14:52:36 +0000

Thees are fantastic. I have made them several times with great success. Question. Can I assemble these an hour or two in advance and then bake them? Should I refrigerate them while I wait? I’m never sure when my wife is going to get up on the weekends.

]]>

By: Adriana Celko

Thu, 17 Sep 2020 15:38:27 +0000

I just made these this morning and after my first bite I almost swooned because they were SO. FREAKING. DELICIOUS! Just like everything else on here, these are the bom.com. Thanks Christina!

]]>

By: LISA S

Wed, 27 May 2020 04:16:41 +0000

This was a great recipe. Flaky puff pastry. Who knew it was so easy!

]]>

By: Sherran Moyer

Sat, 05 Oct 2019 16:41:36 +0000

I weighed the flour for the puff pastry (125g) so I knew I was using right amount, but instead of the dough being crumbly and somewhat dry, mine was the opposite, very wet. I just used a lot of flour during the rolling out process and it was fine, but wondering if 125g is the correct amount. Loved the outcome, very easy and super good. Will definitely make again and again.

]]>

By: Christina Lane

Tue, 30 Jan 2018 15:06:37 +0000

By: Kitty

Tue, 30 Jan 2018 07:59:20 +0000

I made this today and they are perfect! I used your 15-minute puff pastry recipe and it was so flaky and crispy! One tip for those who make these though: Remember to thaw the pastry before using! Thank you so much for this wonderful recipe!

]]>

By: Heather

Mon, 24 Jul 2017 00:44:48 +0000

I made these today (along with your brioche buns). Also made your puff pastry for these. They were amazing! Even my husband, who doesn’t like apple-y things, ate it up! I was too impatient waiting for the apples to cook down, and we tend to like the pie goo, so I added cornstarch after it cooled before I made the pockets. Lovely!

]]>

By: Christin

Sun, 15 May 2016 12:55:15 +0000

I have been making apple turnovers for about 6 months at least once a week me and my family love them, but I’ve always paid $5+ for puff pasty. Nope thanks to use I can save $ and it tastes so much better I think they use shortning in the store bought. Thank you for a great recipe that will be used in our family for a long time.

]]>

By: Christina Lane

Sun, 01 Mar 2015 03:23:04 +0000

By: Lindsi

Sun, 01 Mar 2015 02:42:32 +0000

this looks fantastic! I’m very excited to make this, although I did have a question about refrigerating it. Is it something that I would be able to do or would it ruin the tastiness? I was thinking I could make some tonight and leave them in the fridge for my husband to heat up for his breakfast.

]]>

By: Christina Lane

Tue, 23 Dec 2014 02:06:39 +0000

By: carolinka

Tue, 23 Dec 2014 02:05:11 +0000

Omg. I have made 6 batches this week. Incroyabil! And ididnt use the fancy butter either – think whats going to happen when i lay my hands on that!!!!!

]]>

By: Emily

Sun, 23 Nov 2014 14:51:04 +0000

Absolutely gorgeous. Making puff pastry is a pain in the you know what, so I appreciate this recipe.

]]>

By: Erin @ The Speckled Palate

Sat, 22 Nov 2014 22:20:21 +0000

Welp, I’m drooling over here, and I can’t even smell these beauties baking… so I KNOW they’re gonna be good. And I can envision these going over wonderfully for various occasions… though i just really want one or two (or ALL) so I can eat them right this moment…

]]>