Preheat your oven to 425° F. This is an essential step to ensure your pastries bake evenly and achieve that perfect golden brown color.
Line a rimmed baking sheet with parchment or a silicone baking mat. This will prevent the turnovers from sticking and make for easier cleanup.
Toss the diced apple, ground cinnamon, and brown sugar in a bowl, mixing well. Set this aside to allow the flavors to meld.
Unroll your refrigerated pie dough on a clean, floured surface. Make sure it's well-floured to prevent sticking.
Using a 4-inch round cookie cutter or the rim of a drinking glass, cut out circles from the pie dough. You should aim for a uniform size to ensure even baking.
Place 2 teaspoons of the apple mixture in the center of each circle, leaving space around the edges for sealing later.
Brush half of the border on each round with some of the beaten egg yolk. This acts as a glue to hold the turnover together.
Fold each round over to create a half-moon shape, pressing the edges together. Crimp the edges shut with the tines of a fork for a decorative touch and to seal the filling inside.
Transfer the assembled turnovers to your prepared baking sheet. Make sure to give them enough space to rise while baking.
Continue making the remaining turnovers until all the filling is used. Don’t forget to have fun with this step!
Use a toothpick to poke 3 to 4 holes in the top of each turnover to allow steam to escape. Brush the tops with the yolk wash for that shiny finish.
Bake in the preheated oven for 18 minutes, or until the crust is golden brown and the filling is bubbly. Allow to cool on the baking sheet for 10 minutes before serving. Enjoy the delightful aroma as you wait!
