Reviewed: Apr. 8, 2007

This is a delicious recipe! We are sure going to keep this one! We skipped the lemon juice though because with the caramel you can't tell if the apples are brown anyway.

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Joni A.

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Reviewed: Mar. 21, 2007

This is so easy to make and has wonderful results! I, too, had additional apples, but I didn't mind one bit - we spooned them over vanilla ice cream for an additional treat. I agree with another reviewer, if you don't make the turnovers, at least make the apples, you won't be sorry. Thanks for the great and easy recipe!

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 12, 2007

We made this for friends and everyone loved the flakiness and the not too sweet filling. Everyone said they were better than bakery. I also used the parchment paper and was very glad I did. We used the leftover filling on our overnight baked French Toast!

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Donnamarie

Cooking Level: Beginning

Home Town: Little Neck, New York, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 21, 2007

These turnovers are delicous! As others have mentioned they do leak a bit so line your baking sheet. I will make these again!

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Renee

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Reviewed: Feb. 17, 2007

Even though everyone says the filling is easy I took the really easy route and used canned cherry pie filling. They were still really yummy. They're even better than some bakery versions I've had. My husband can't get enough of them!

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FoodFave

Cooking Level: Intermediate

Home Town: Beatrice, Nebraska, USA

Living In: Forest Grove, Oregon, USA

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Reviewed: Feb. 7, 2007

we made these as individuals and froze them on a cookie sheet--now whenever we're craving something sweet, we toss these in the oven. A great use for all of those end of summer apples...hard to screw it up!

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Micki J

Cooking Level: Expert

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Reviewed: Jan. 16, 2007

Great recipe. I went the extra mile and made my own puff pastry from scratch. It was fun. My first attempt at making puff pastry. Turned out great although maybe just a little raw in the middle. I'll have to roll out the pastry a little thinner next time. Puffed up nicely but it should puff up even more when baked through. And, yes there was too much apple filling, so I'll get to make it again soon. I added a little flour to the butter block cutting it in with a food processor. Makes the block more maleable when cold.

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pointsevenout

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Reviewed: Jan. 10, 2007

These are terrible if you eat them warm. The puff pastry is hard and flaky. The recipe wasn't kidding about making sure they're cooled completely. I thought these were terrible fresh, but wonderful the next morning.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Nov. 28, 2006

Made these and had great results. Like others, I used apple pie spice, and lined the baking sheet--a must! I had some extra apple filling left--must have used larger apples or something. A friend couldn't believe they were homemade. I plan on trying this out tonight with peach pie filling, and I'm sure they'll turn out just great! (and then maybe cherry pie filling, etc.--will be even quicker to make!)

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Acurlytops

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Reviewed: Nov. 24, 2006

Delicious and so easy to make. I used 4 fujji apples, 3/4 c unpacked brown sugar (and still it was a bit too sweet). To make smaller turnovers, I cut each sheet into 9 and diced the apples into smaller pieces. Also use a fork to press the edges, brush with egg wash and cut 3 vents in the top before baking.

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dianamtu

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Nov. 8, 2006

These were very good I will be looking forward to making this again.

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!!Chef!!

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Reviewed: Sep. 26, 2006

Who needs to finish making the turnovers when the filling can stand on its own?!! I may use the *filling* as a side dish instead -- it tastes just like the apples at Cracker Barrell. Yum! My family liked the turnovers; I made a pie crust for them. However, I'll try a frozen pastry next time, as the recipe suggests, because I prefer a more flakey crust for turnovers. Awesome recipe!

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JOYCE_NIELSEN

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Reviewed: Sep. 23, 2006

I just made these turnovers tonight and they were wonderful! The flavor of the apple filling was just perfect. I did add nutmeg and used pie crust instead of puff pastry. The filling would lend itself to so many different uses. Thanks for a superb recipe.

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carafein

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 23, 2006

Super yummy and super easy! I used ready made pie crust instead of puff pastry and apple pie spice instead of cinnamon. I also doubled the amount of spice and poured milk over mine rather than messing with the glaze. Next time I will probably use parchment paper... the syrup does not clean off of pans easily after being baked at 400.

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xayide

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Sep. 18, 2006

Oh these are good! Didn't bother with the glaze and they were still fantastic. Thanks for sharing

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 10, 2006

Great easy recipe. I didn't try the glaze as I did not have the correct sugar but they were great anyway. I did add a small amount of fresh nutmeg and some sultanas for extra flavour. This ones a keeper

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Sacaidia

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Reviewed: Sep. 7, 2006

Living in a county that bills itself as the Apple Capital of Georgia and has orchards everywhere, we're always looking for good apple recipes, and this one is a WINNER. It's a bit sweet for us, though, so next time we'll cut down on the sugar. Most people like things sweeter than we do, however.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Aug. 9, 2006

This recipe tastes great..but don't panic if there is a lot of brown sugar syrup leftover and you trouble sealing the dough. I used a sieve spoon. Also I know why people said to use parchment paper as they leak. However they are wonderful!!Be sure to check the bottom to make sure they are done. Thanks for a great recipe. My family loved them.

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kanoe

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Reviewed: Aug. 8, 2006

A perfect filling for apple turnovers! I used my own pastry crust, doubled the cinnamon, added a bit of allspice and sprinkled with Demerara sugar crystals rather than glaze. Yummy right out of the oven with a scoop of vanilla ice cream.

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MAGGIE MCGUIRE

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Reviewed: May 26, 2006

very nice.Since it was first time using puff patry,just a note that after thawing it,its easier to spread it out by hand than rolling out.it was delicious.and definitely cover tyhe baking sheet with parchment paper.

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