Flaky Greek Yogurt Apple

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Flaky Greek Yogurt Apple Turnovers with Maple-Cinnamon Glaze

Ingredients

For the Filling:

  • 2 medium apples (220g/8 oz), preferably Granny Smith
  • ½ cup (120g) full-fat Greek yogurt
  • 2 tablespoons (30ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

For the Pastry:

  • 1 sheet puff pastry (320g/11.3 oz), thawed
  • 1 large egg
  • 1 tablespoon water

For the Glaze:

  • ¼ cup (60ml) maple syrup
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt

Essential Equipment

  • Sharp knife
  • Large mixing bowl
  • Pastry brush
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Wire cooling rack

Instructions

Step 1: Prepare the Filling

  1. Peel, core, and finely dice apples into ¼-inch cubes.
  2. In a large bowl, combine diced apples, Greek yogurt, maple syrup, vanilla, cinnamon, nutmeg, and salt.
  3. Mix gently until well incorporated.
  4. Refrigerate the filling while you prepare the pastry.

Step 2: Prepare the Pastry

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Lightly flour your surface and roll the puff pastry into a 12×12 inch square.
  4. Cut into nine 4-inch squares.
  5. In a small bowl, whisk the egg with water to make the egg wash.

Step 3: Assemble the Turnovers

  1. Spoon 2 tablespoons of filling into the center of each pastry square.
  2. Avoid overfilling to keep the edges clean and sealed.
  3. Brush the edges with egg wash, then fold each square diagonally to form a triangle.
  4. Seal the edges by pressing with a fork.
  5. Cut small slits or vent holes on top of each turnover.
  6. Brush the tops with the remaining egg wash.

Step 4: Bake

  1. Place turnovers on the prepared baking sheet.
  2. Bake for 15–20 minutes, rotating the pan halfway through for even browning.
  3. Watch closely during the last few minutes to prevent burning, especially at the edges.

Step 5: Glaze and Finish

  1. While turnovers bake, combine maple syrup, cinnamon, and a pinch of salt in a small saucepan.
  2. Warm gently over low heat until slightly thickened.
  3. Remove turnovers from the oven and cool on a wire rack for 5 minutes.
  4. Brush warm glaze generously over each turnover.
  5. Optionally, sprinkle with extra cinnamon for a finishing touch.

Storage and Serving

  • Best enjoyed warm on the day they’re made.
  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerated: Keep up to 4 days.
  • To Reheat: Warm in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

Nutrition Information (Per Turnover)

  • Calories: 265
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 21mg
  • Sodium: 170mg
  • Carbohydrates: 31g
  • Fiber: 2g
  • Sugar: 12g
  • Protein: 6g

Pro Tips

  1. Keep puff pastry cold until you’re ready to work with it for the flakiest texture.
  2. Chilling the filling prevents excess moisture from leaking during baking.
  3. Don’t skip the egg wash—it helps achieve that signature golden sheen.
  4. Rotate the pan during baking to ensure even color and texture.
  5. Allow turnovers to cool slightly before glazing to avoid sogginess.

These flaky Greek yogurt apple turnovers blend classic pastry charm with a nourishing twist. The creamy filling contrasts beautifully with the crisp layers of puff pastry, while the warm maple-cinnamon glaze adds a touch of sweetness that makes these impossible to resist.

 

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