Cream Cheese and Apple Turnovers
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyToday 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:
- Aunt Maybe’s Apple Strudel
- Apple Cinnamon French Toast
- Apple Cranberry Tart
- Apple Streusel Cake
- Apple Cranberry Slab Pie
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
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Recipe adapted from Country Home
I used Cortland apples for this recipe, considering them my go-to baking apple, but with the 1/4 cup water, the filling was too runny! After making a mess of my first two turnovers, I reluctantly put the filling thru a strainer and filled the turnovers with the remaining apple chunks. While they were baking, I gave a wistful glance toward all that cinnamon and vanilla sauce that would be lacking in the turnovers. Remembering a custard frosting I used to make, this sauce seemed to have all the ingredients. Hmmm. I cooked it to custard for a minute, cooled it, added some of the cream cheese and powdered sugar, and slathered this delicious spiced caramel apple frosting on the turnovers. Recipe salvaged!
I found a recipe for apple cheesecake turnovers in a magazine that I wanted to make but decided to browse recipes online to see if I saw a recipe I liked more. I’m SO HAPPY I picked this recipe. I never leave comments on recipes I find, but these were so delicious and came out amazing, so I had to. Super easy to make and just heavenly in your mouth.
You just posted one of my favorite desserts. I love, love , love apple turnovers. Yum!
I’ve always said the finest recipes come from innkeepers (and many grandmas, of course). The anticipation of the turnovers and muffins is killing me, as I’m healing a femur fracture and literally can’t stand in the kitchen to bake or cook. Autumn is calling, and so are your stellar inspirations, Michael. Blessings and good energy your way.
Michael you are killing me, because my family and I love, I am telling you, we love apple turnover. Your homemade apple turnovers looks amazing. We love eating these for breakfast with coffee. Yum! Thanks!
I love everything about your blog, decorating, recipes and just everything. Warmly a forever fan
OMG – you should be arrested 😉 These are sinfully good! Out of this world delicious!!!! Thanks for sharing so many wonderful recipes
Just wanted to let you know that I made the maple walnut cupcakes this past weekend as part of a Birthday celebration. They were delicious, lovely maple flavours but not over the top, will definitely make again. Thank you.
So happy to hear that! Thank you!!
xo Michael
I made these with my 5 year old this weekend. It was a hit and so much fun to do together. He loves to watch cooking videos so it’s a great thing to be able to cook together. Thanks for a yummy recipe and an even sweeter memory!
I love this SO MUCH!! Thank you forswearing. I’m so glad you enjoyed it!
xo Michael
Oh, Yum!!!! Another stellar recipe from you. Thanks much!
P.S. You show two glass canisters in the picture of your pantry. They seem to have wooden lids, and sit to the left of the two chicks. I think that might be what Janis was referring to.
This brings back so many happy memories! My “second grandma” (an elderly local family who basically adopted us as her own grandkids) used to serve a slice of white cheddar cheese with her apple pie and say “apple pie without the cheese is like a kiss without the squeeze.” If you’ve never tried the combo I highly recommend as it really brings out the flavors!
saving this for the weekend haven’t had a turnover in too long to remember, so thank you!
These look like Heaven on a plate! Can’t wait to try these this weekend. Love your detailed photographs of each step. It is very helpful and creates such a wonderful anticipation of the finished product. You have amazing skills. You truly are “Inspired by Charm”!
Can not wait to make these! This weekend it is! Thank you for the inspo!
You’re so welcome! Enjoy!!
xo Michael
Where did you buy the glass canisters? Are they air-tight?
What glass canisters?
You can find my kitchen sources HERE, but I’m not sure if that’s what you mean.
xo Michael