Reviewed: Sep. 29, 2009

These are great, but I am wondering how you freeze them. Oh, and would you do the glaze before you freeze them or after you take them out of the freezer. Thank You.

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FunForLife

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Sep. 24, 2009

Perfect! To make a tighter seal, I used a finger to brush a little water on the edges before closing the pastry and pressing it together. I reduced the sugar down to about 1/3 of a cup and added around 2 Tbsp. of raisins to the apples while they were cooking in the skillet. These are SO delicious with or without the glaze!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

Great recipe thanks!!! I do agree that it is a bit too sweet so next time I will combat with some lemon juice or just reduce the sugar. I made it the second time in bite sized portions and it was a perfect sweet treat. The glaze makes LOTS so you could divide in half and have more than enough. I used Tenderflake puff pastry and it turned out great! Thanks!!

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BellaGracie

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Reviewed: Sep. 18, 2009

Im rating the filling only as I would be making my own pastry sheets. the filling is way to sweet it is too sweet in my oppinion, I didnt like the texture of the sauce. I tried keeping the apples. You will need to cook the apples longer than it says because they still come out a bit on the harder side.

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james81

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Reviewed: Sep. 16, 2009

We used homemade dough. Delicious!

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JB

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Reviewed: Sep. 15, 2009

Unbelievably easy and totally gorgeous! They tasted as wonderful as they looked. If they hadn't seen me make them I'm sure they would have thought they were store bought. Probably just a newbie mistake here but don't let the puff pastry dough get too warm before you unfold it!

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Freida

Cooking Level: Intermediate

Home Town: Ligonier, Indiana, USA

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Reviewed: Sep. 15, 2009

This is very good. The one change that I made is to wait tell the apple filling cools all the way untill you add it to the dough.

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Renee

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Reviewed: Sep. 13, 2009

So easy and delicious! I made four turnovers, cooked two and froze two for later.

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nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 13, 2009

I'm not quite sure I should be reviewing this recipe seeing how I cheated and used apple pie filling :-) However, before this recipe I wasn't even sure what type of dough to use, so I'll rate it based on that....these came out wonderfully. They look like they came from the bakery and tasted delicious!

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AGGIE778

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

Great turnover. The taste and icing reminds me of a toaster strudel.

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Risa

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

Terrific, my 3 boys, husband, and myself LOVE this one. No changes necessary

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stephanie s.

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Reviewed: Aug. 25, 2009

This recipe is the best, and so simple! I agree with other raters that the apple filling was more than my pastry sheets could handle, but that just meant I got to eat it out of the skillet, which isn't really a problem! :) The pastry sheets puff up so beautifully, it will make anyone look like a pastry chef!! I took another reviewers advice and cut slits in the top of each to give them more of a professional look, and it came out great! I will definitely be making this recipe over and over!

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hblythe

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Reviewed: Aug. 16, 2009

These were a hit to the going-away party I brought them to at work! I made little mini apple turnovers, so everyone could get some. Made 18 little turnovers from two sheets of pastry dough. Also added nutmeg to the topping and just sprinkled the nutmeg-sugar mix on. Will be making this again!

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vengencedeit

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Reviewed: Aug. 11, 2009

These were delicious!! I did add a little nutmeg to the mixture. One things I will do next time is make the filling the day before so it cools completely before filling the pastries. I had a hard time sealing them because the warm filling made the pastry dough too soft and hard to work with. Also you can use 2 boxes of puffed pastry, there is plenty of filling, I had a lot leftover.

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YankeesJets

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Reviewed: Aug. 10, 2009

I used apple pie filling that I made and canned last fall. Very good. My husband likes the sweet stuff. If it he loves it its a good recipe. Thanks for posting.

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Aug. 9, 2009

I substituted fresh pitted cherries for the apples in this recipe. My only comment is to advise people to use parchment paper before putting the turnovers on the baking sheet. I thought mine were well sealed but they leaked all over my baking sheet, creating quite a mess. Next time I will use parchment paper before baking these. They were very good.

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MCGRRL

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Reviewed: Jul. 27, 2009

Oh Wow! These are so good! I made these using the glaze to finish them off, cause I have a major sweet tooth. The filling is very delicious. Thanks for sharing your recipe! Easy with amazing results.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: May 21, 2009

Oh, my goodness! My husband just finished off 3 of these and said they were better than those from the stores. They really weren't difficult to make at all! They tasted wonderful, too! It looked beautiful. I will definitely be making this again. Probably with the apple filling prepared the night before. And remember Pepperridge Farms puff pastries recommend 40 min of thawing prior to use (whoops!) Things for next time: 1.) make 2/3 of the filling (night before). 2.) use remaining filling for topping. 3.) use egg wash. 4.) Omit drizzle and sprinkle coarse sugar over top.

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