Apple Turnovers
These golden apple turnovers use store-bought puff pastry and a quick cinnamon apple filling. They are flaky, warm, and just sweet enough for dessert, brunch, or an afternoon snack.
Total
47 min
Servings
8 turnovers
Level
Easy
Apple turnovers are the kind of pastry that feels special without asking too much of the baker. With frozen puff pastry, the flaky layers are already done for you, so the main job is making a simple apple filling and sealing the edges well.
The filling is cooked briefly on the stove before it goes into the pastry. This softens the apples, thickens the juices, and helps prevent soggy turnovers.
Serve them warm on their own, dusted with powdered sugar, or drizzled with a quick vanilla glaze. They are lovely with coffee, tea, or a scoop of vanilla ice cream.
01What you'll need
Ingredients
15 items · 8 turnovers
- 2 sheets frozen puff pastry, thawed but still cold
- 2 medium apples, peeled, cored, and diced small, about 2 cups
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 large egg
- 1 teaspoon milk or water, for egg wash
- 1 tablespoon coarse sugar or granulated sugar, for sprinkling, optional
- All-purpose flour, for dusting the work surface
- Optional glaze: 1/2 cup powdered sugar, 1 to 2 teaspoons milk, and 1/4 teaspoon vanilla extract
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 400°F / 200°C. Line a large baking sheet with parchment paper. Keep the puff pastry in the refrigerator while you make the filling so it stays cold and easy to handle.
2. Cook the apples
Melt the butter in a medium skillet over medium heat. Add the diced apples, brown sugar, granulated sugar, lemon juice, cinnamon, and salt. Cook for 5 to 7 minutes, stirring often, until the apples begin to soften and release some juice.
3. Thicken the filling
In a small bowl, stir the cornstarch and water together to make a slurry. A slurry is a smooth mix used to thicken sauces or fruit fillings. Pour it into the apples and cook for 1 to 2 minutes, stirring, until the mixture looks glossy and thick. Remove from the heat and let it cool for at least 10 minutes.
4. Cut the pastry
Lightly dust the counter with flour. Unfold the cold puff pastry sheets and gently roll each one just enough to smooth the seams. Cut each sheet into 4 equal squares, giving you 8 squares total.
5. Fill the turnovers
Spoon about 2 tablespoons of cooled apple filling onto one half of each pastry square. Leave a clean border around the edges. Do not overfill, or the turnovers may leak as they bake.
6. Seal the edges
Beat the egg with 1 teaspoon milk or water. Brush a little egg wash around the edges of each pastry square. Fold each square into a triangle over the filling. Press the edges together, then crimp with a fork to seal.
7. Chill and vent
Place the turnovers on the prepared baking sheet. Cut 2 small slits in the top of each one so steam can escape. Chill the shaped turnovers in the refrigerator for 10 minutes if the pastry feels soft or sticky.
8. Bake until golden
Brush the tops with more egg wash and sprinkle with coarse sugar, if using. Bake for 20 to 24 minutes, until puffed and deep golden brown. Let the turnovers cool on the baking sheet for 10 minutes before serving; the filling will be very hot.
9. Add the glaze, if you like
For a simple glaze, stir the powdered sugar, milk, and vanilla together until smooth. Drizzle over the warm, not hot, turnovers. Let the glaze set for a few minutes before eating.
03From our kitchen
Cook's tips
- Make-ahead: Cook the apple filling up to 2 days ahead. Cool it completely, then store it in an airtight container in the refrigerator.
- Shape ahead: You can assemble the turnovers and refrigerate them, covered, for up to 6 hours before baking. Brush with egg wash just before they go into the oven.
- Storage: Store cooled turnovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. The pastry will soften over time.
- Reheating: Warm turnovers in a 350°F / 175°C oven or toaster oven for 8 to 10 minutes. Avoid the microwave if you want the pastry to stay crisp.
- Apple swaps: Granny Smith apples give a tart filling, while Honeycrisp, Braeburn, or Pink Lady apples taste sweeter. A mix works well.
- Pastry tip: Puff pastry bakes best when cold. If it becomes warm, floppy, or greasy while you work, chill it for 10 to 15 minutes before continuing.
Cook's note
Dice the apples small, about 1/4 inch, so they soften quickly and fit neatly inside the pastry. Large chunks can tear the dough or make the turnovers harder to seal.
04Frequently asked
Questions & answers
Can I use canned apple pie filling?
Yes. Chop any large apple slices into smaller pieces and use about 1 1/2 to 2 cups filling. Because canned filling is already thick and sweet, you do not need to cook it first.
Why did my apple turnovers leak?
The most common causes are too much filling, warm pastry, or edges that were not sealed firmly. Use a modest amount of filling, keep the pastry cold, and press the edges with a fork after brushing with egg wash.
Can I freeze apple turnovers?
Yes. Freeze unbaked, shaped turnovers on a tray until firm, then move them to a freezer bag for up to 2 months. Bake from frozen at 400°F / 200°C, adding 5 to 8 minutes to the bake time.
Do I have to peel the apples?
No, but peeled apples make a softer, smoother filling. If you leave the peel on, dice the apples small so the texture is not too chewy.
Can I make these without an egg wash?
Yes. Brush the pastry with milk or cream instead. The turnovers may be a little less shiny, but they will still brown.
05Keep cooking
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