What apples are best for turnovers?
Go for apples that hold their shape and bring some tang. Honeycrisp, Granny Smith, Pink Lady, or Braeburn are all great. I love doing half Honeycrisp and half Granny Smith for sweet-tart balance.
How do I keep the filling from leaking out?
Two moves: let the filling cool so it thickens, and do not overfill. Keep the filling mound low, seal the edges well with a fork, and cut vents on top so steam can escape without blowing out the seams. If you want extra insurance, trim the pastry edges for a clean seal.
Can I use pie filling from a can?
You can, but it will taste sweeter and less fresh. If you go that route, chop the apple pieces a bit and add lemon zest plus a pinch of salt to bring it back to life.
Why did my puff pastry not puff?
Usually the pastry got too warm. If it feels soft or sticky while you are assembling, slide the tray into the fridge for 10 minutes before baking. Cold pastry equals dramatic, flaky layers.
Can I make these without eggs?
Yes. The best simple swap is to brush the tops lightly with milk or cream (as needed). For an even better shine without eggs, use aquafaba (the liquid from a can of chickpeas) brushed on thinly. If you want more browning, whisk 1/2 teaspoon sugar into your milk or plant milk. If you use melted butter, go light. Heavy brushing can weigh down the layers and soften the puff.
How should I thaw puff pastry?
Thaw it in the fridge until it is pliable but still cold, usually 3 to 4 hours (or overnight). If it cracks when you unfold it, let it sit at room temp for 5 minutes, then try again. You want “bendable,” not warm and floppy.
