If you haven’t tried apple butter yet, now is the time. Spiced, thick and sweet, apple butter (which doesn’t contain any actual butter) is like a super concentrated applesauce. The easiest way to enjoy it is to just spoon it from the jar directly into your mouth, but this recipe is the second easiest way. Using store-bought puff pastry makes this dish quick to make, so you can experience apple butter even faster. So get baking.

Ingredients

  • 1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon plus 2 teaspoons sugar
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • Pinch of salt
  • ¾ cup apple butter, homemade (see below), or store bought
  • 1 large egg, beaten

Additional Information

  • Prep Time: 15m
  • Cook Time: 20m

Instructions

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

On a lightly floured work surface, roll the puff pastry out to a 10-inch square.

Cut the pastry into four 5-inch squares.

Brush the squares on one side with the melted butter. In a small bowl, combine 1 tablespoon of the sugar with the cinnamon, cardamom, ginger, and salt. Sprinkle over the butter.

Spoon 3 tablespoons of apple butter onto the bottom half of each square, leaving a ¾-inch border on the bottom and 2 sides. Brush the border with the beaten egg, fold the top half over the bottom half, and sprinkle with the remaining 2 teaspoons sugar. With a paring knife or a pair of scissors, make 2 small steam vents in the turnovers. Bake for 20 minutes, or until puffed golden brown.

Apple Butter

You can make your own apple butter by making the Cinnamon-Ginger Applesauce (recipe here) and cooking it down, very slowly, on top of the stove until it’s thick enough for a spoon to stand up in it.

This recipe can be found in our Beekman 1802 Heirloom Cookbook.

by Josh and Brent

Reader Comments

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Ali R.

This recipe sounds amazing! Just a couple of questions though, since I’m not a baker…do you fold the turnovers over and then make the incisions? Or do you place one piece of pastry on top of another one thereby only making 2 turnovers? These questions may sound silly but I feel like there could be a step or two missing. Thank you for any clarification you could provide 🙂

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Kathy

Hi..agree steps are missing. I would fold over and seal edges as you said, also would brush little bit of melted butter on top for color/taste. These look good🌝

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Matthew Olson

I might be wrong but I think part of the recipe is missing??! “Spoon 3 tablespoons of apple butter onto the bottom half of each square, leaving a ¾-inch border on the bottom and 2 sides. Brush the border with the beaten egg and sprinkle with the remaining 2 teaspoons sugar. With a paring knife or a pair of scissors, make 2 small steam vents in the turnovers. Bake for 20 minutes, or until puffed golden brown.” Am I folding it over onto itself? Like a triangle? Shouldn’t the egg on the border be for sealing the dough? Then brush the top of the turnover with egg and sprinkle the sugar? Help!

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