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Apple and Pecan Turnovers

Makes 8 turnovers

With the use of frozen puff pastry, turnovers are so easy to make. Just remember to keep the dough chilled at all times while working with it. This recipe is quick, delicious and equally appropriate for a family meal or special occasion. It can easily be halved or doubled. Also, the turnovers can be made in any size for smaller portions or to serve as part of a buffet or potluck event.


Toast the pecans in an ungreased skillet over medium heat just until lightly browned. Place the apples, lemon juice, sugar, salt, cinnamon, cloves, ginger and nutmeg in a medium bowl and toss to combine. Add the pecans and toss again. Set aside.

Preheat oven to 400° F. On a lightly floured surface, roll one pastry sheet to 12x12 inches. Keep chilled while doing the other. Cut each sheet into four 6-inch squares. Place 1/3 cup of the fruit just off center in each square. Do not overstuff, or the seams will not stay closed. With a brush or your fingers, moisten the edges of the pastry with a little water. Fold the pastry over the filling into a triangular shape. Press the edges to seal, then crimp with a fork. Beat together the egg and water. Brush the tops of the turnovers with the egg mixture, then sprinkle with a little sugar. With a small sharp knife, poke a few small holes in the top of each turnover. Place on ungreased baking sheets, preferably lined with parchment paper or a silicone sheet to ensure they do not stick. Bake until puffed and golden, changing from one rack to the other after 10 minutes, for 20 to 25 minutes. Serve warm or room temperature, dusted with some sifted confectioners' sugar, and with optional whipped cream or ice cream on the side.

Notes: Turnovers can be baked ahead just until starting to turn golden, cooled, placed in an air-tight container or freezer bag and frozen for up to several months. Defrost in the refrigerator and bake until heated through and golden brown before serving.