Ingredients (for 4–6 apple turnovers)
1 sheet of puff pastry (thawed)
2 Jonagold apples
2 tablespoons sugar (or to taste)
1 tablespoon lemon juice (prevents the apples from browning)
1 beaten egg (for shine, optional)
Optional: powdered sugar for finishing
Instructions
Preheat the oven to 200°C (390°F, top and bottom heat).
Peel and cut the apples into small cubes or thin slices.
Mix the apple pieces with sugar and lemon juice.
Roll out the puff pastry on a lightly floured surface and cut into squares of about 10×10 cm (4×4 inches).
Place a spoonful of apple in the center of each square.
Fold the corners diagonally to form a triangle, or fold the sides over and press the edges firmly with a fork.
Brush the top with the beaten egg (optional, for a golden color).
Bake the turnovers for 15–20 minutes until golden brown and puffy.
Let cool slightly and optionally sprinkle with powdered sugar before serving.
💡 Extra tips (without cinnamon or vanilla)
Add a little grated lemon zest for extra flavor.
Jonagold apples are sweet enough, so you can reduce or skip the sugar if desired.
Serve with a scoop of ice cream or whipped cream for a more indulgent touch.