This is a necessary ingredient in this recipe. Cornstarch: A small amount of cornstarch is needed to thicken the apple filling.I prefer to use European-style butter with a fat content of 82% in all my recipes. Butter: Always use unsalted butter in baking to control the amount of added salt.If you want to learn more about the different types of sugar and how to use them in baking, please read my sugar guide. Sugar: Both granulated white sugar and light brown sugar are used to sweeten the turnovers.Lemon Juice: Freshly squeezed lemon juice helps to balance the sweetness and keep the apples from turning brown.Yet, softer apples can sometimes fall apart while cooking. You want to use a type of apple that is firm and crisp in texture. Apples: Granny Smith, Fuji, Gala, or Honeycrisp are the best choices.You can find refrigerated or frozen puff pastry in any supermarket. Puff Pastry: Store-bought puff pastry works perfectly for this recipe and saves on time too.If the pastry gets too soft it can melt in the oven. The puff pastry needs to remain cold when you are assembling the turnovers and you must chill them before you bake them.Egg washing the tops of the turnovers at the end also works to seal the dough. Seal the edges of the pastry with egg wash and crimp them with a fork to prevent any filling from seeping out.Not doing so will result in a filling that is too wet. Use cornstarch to thicken the apple filling.Yet, be careful not to overcook the apples and turn them into mush. If you don't, it will result in a soggy mess. You must cook the apples and allow the juices to reduce. So just follow these tips and your pastry is sure to bake up perfectly brown and stay super flaky. The good news is that there are a few simple steps that you can do to keep your turnovers from getting soggy. I mean sure it still tastes good but you need a spoon to eat it. You want your puff pastry apple turnovers to be nice and flaky, not soft and soggy! And especially not have a soggy bottom, which is just the absolute worst in baking. □ How do you keep apple turnovers from getting soggy It's a detailed tutorial - This is a super easy apple turnovers recipe but I've still shared as much information as possible to make sure you succeed even without prior baking knowledge! So don't skip the expert tips or FAQ!. No stand mixer, food processor, or fancy baking tin. All you need is a saucepan for cooking the apples and a baking sheet.
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