Apple Cinnamon Turnover Wreaths

There’s just something about the smell of apples and cinnamon baking that instantly makes my kitchen feel like home. It’s that cozy, comforting scent that reminds me of crisp autumn days and warm gatherings. These Apple Cinnamon Turnover Wreaths are exactly that – a little slice of comfort and joy. They’re so much fun to make, and they always disappear in a flash!

Why You’ll Love These Apple Cinnamon Turnover Wreaths

• They’re incredibly easy to make, even for beginner bakers!
• The flaky puff pastry combined with soft, spiced apples is pure bliss.
• They look absolutely adorable, like little edible wreaths!
• Perfect for breakfast, brunch, or a delightful dessert.

Ingredients You’ll Need

• Baking Apple: A firm, tart apple like Honeycrisp or Granny Smith works best as it holds its shape and provides a nice contrast to the sweetness.
• Superfine Sugar: This fine sugar dissolves quickly and coats the apples beautifully. Regular granulated sugar works too, but superfine gives a smoother coating.
• Ground Cinnamon: Essential for that classic apple pie flavor. Don’t skimp on it!
• Cornstarch: This is our secret weapon to keep the apple filling from getting too watery. It thickens the juices as they bake.
• Puff Pastry: Store-bought is a huge time-saver here! Make sure it’s thawed but still cold enough to handle easily.
• All-Purpose Flour: Just a tiny bit for dusting to prevent sticking.
• Large Egg & Water: This creates our egg wash, giving the pastry a beautiful golden shine and helping the sugar stick.
• Demerara Sugar: This coarse sugar adds a lovely crunch and sparkle to the finished wreaths. If you don’t have it, turbinado sugar or even regular granulated sugar will work in a pinch.

How to Make Apple Cinnamon Turnover Wreaths Step by Step

First things first, let’s get that oven preheating to 350°F (180°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze. Now, for the star of the show: the apple! You’ll peel your apple, then carefully slice it into four ¼-inch thick circles. This is where the magic begins – use a small paring knife or a 2-inch cookie cutter to remove the core from the center of each apple slice. You’re aiming for perfect apple rings!

Next, we’ll get our apples ready for their cozy pastry blanket. In a small bowl, whisk together the superfine sugar, 2 teaspoons of ground cinnamon, and the cornstarch. This mixture is going to give our apples that sweet, spiced flavor and help thicken their juices. Quickly coat each side of your apple slices in this sugar-cinnamon blend. Remember, don’t let them sit in it for too long, or they’ll start to get watery! This part goes fast, so have everything ready.

Now for the fun part – wrapping! Lightly dust your work surface with a little flour and roll out your thawed puff pastry sheets just enough to flatten any creases. Cut your pastry into long strips, about 9 inches by ¼ inch. Grab a small bowl of water – this will be your “glue.” Take one apple ring, thread one end of a pastry strip through the center, and start wrapping that apple ring like a little mummy! Overlap the pastry slightly as you go to cover the apple completely. If you need to start a new strip, just dab the end with a bit of water to help it stick. Place your beautifully wrapped wreaths on the prepared baking sheet, making sure they have at least 2 inches of space between them. Don’t worry if they’re not absolutely perfect; homemade always looks charming!

Finally, it’s time to get them ready for their golden glow. Whisk an egg with a tablespoon of water to make an egg wash. Brush this over the pastry of each apple ring. This gives them that gorgeous, glossy finish. Generously sprinkle demerara sugar over the tops – this adds a lovely crunch – and a final dusting of cinnamon. Bake them for about 30 minutes, or until they’re puffed up and beautifully golden brown. Remember to rotate the baking sheet halfway through for even baking. Once they’re done, let them rest on the baking sheet for 5 minutes before diving in. They are truly best enjoyed the day they’re made!

My Top Tips for Success

• Choose the Right Apple: Trust me on this one, a firm baking apple like Granny Smith or Honeycrisp makes all the difference. They hold their shape beautifully.
• Work Quickly with Apples: Once you coat the apples in the sugar mixture, wrap them immediately. They release moisture fast!
• Keep Pastry Cold: Puff pastry is easier to work with when it’s cold. If it gets too warm and sticky, pop it back in the fridge for 10-15 minutes.
• Don’t Overlap Too Much: When wrapping the pastry, aim for slight overlaps. Too much pastry in one spot can make it dense.
• Generous Egg Wash & Sugar: Don’t be shy with the egg wash and demerara sugar! It creates that beautiful golden crust and delightful crunch.
• Rotate Baking Sheet: I always rotate my baking sheet halfway through. This ensures even browning on all sides of your wreaths.

Common Mistakes to Avoid

• Using soft apples: If you use a soft apple variety, it will turn mushy during baking. Stick to firm baking apples!
• Letting apples sit in sugar too long: This causes the apples to release too much water, making your pastry soggy. Coat and wrap quickly.
• Overworking the puff pastry: Handling the pastry too much can make it tough. Work quickly and gently.
• Not thawing puff pastry properly: If it’s too frozen, it will crack when you try to roll it. If it’s too warm, it will be sticky and hard to handle. Thaw just until pliable.
• Crowding the baking sheet: If the wreaths are too close together, they won’t brown evenly. Give them space to breathe!

How to Store Apple Cinnamon Turnover Wreaths

• Room Temperature: Leftovers can be stored for up to 1 day in an airtight container at room temperature.
• Reheating: For best results, rewarm them in an oven at 300°F (150°C) until heated through and the pastry is crisp again.

Frequently Asked Questions

Can I use other fruits?

Yes, you can! Pears or even firm peaches would likely work, but you might need to adjust the cooking time slightly as different fruits have varying moisture content.

Can I make these ahead of time?

It’s best to bake these Apple Cinnamon Turnover Wreaths fresh. The puff pastry loses its crispness over time, and the apples are best when just baked.

What if I don’t have demerara sugar?

You can use turbinado sugar or even regular granulated sugar for sprinkling. The demerara just adds a little extra crunch and sparkle.

My puff pastry is sticking, what should I do?

If your puff pastry is sticking, it might be too warm. Pop it back into the refrigerator for 10-15 minutes to chill it down, then try again with a lightly floured surface.

Can I freeze these?

I don’t recommend freezing these after baking. The texture of the puff pastry and apples won’t be the same once thawed and reheated.

I hope these delightful Apple Cinnamon Turnover Wreaths bring a little warmth and joy to your kitchen! They’re so simple yet so satisfying. Give them a try, and let me know how they turn out – I’d love to hear about your baking adventures!

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