Easy Puff Pastry Apple Turnovers
These puff pastry apple turnovers have a flaky, crispy shell, a warm cinnamon apple filling, and are drizzled with a sweet glaze that tastes like fall with every bite!
Have you ever wondered how to make an apple turnover? Well, let me tell you, these homemade puff pastry apple turnovers will answer all your questions. They’re made with store-bought puff pastry and filled with an apple-pie-like filling that is super easy to prepare.
They have a flaky, crispy shell, a warm cinnamon apple filling, and are drizzled with a sweet glaze that tastes like fall with every bite!
I can’t imagine a day starting better when enjoying this warm, delicious, homemade pastry. And you don’t need to be a pastry chef to make them!
Variations
If you want to increase the sweetness, use a different apple than Granny Smith. Gala or Honeycrisp are good options.
How to Make Puff Pastry Apple Turnovers
This recipe is fantastic because you can pull a batch of these out of the oven in about an hour. And as the smell of the baking wafts through the house, you know they’re going to come running!
Ingredients Needed
- Puff pastry – This will give your turnover all the flaky layers that make a delicious apple turnover.
- Granny Smith apples – The tartness of the Granny Smith apple will balance out the sweetness of the sugary glaze.
- Fresh lemon juice – Adds the needed acid to brighten up the pastry.
- Unsalted butter – It’s always best to use unsalted butter. You will be adding salt as an ingredient.
- Dark brown sugar – The molasses in the dark brown sugar will add an additional layer of flavor to the pastry.
- Ground cinnamon – Classic Fall flavor!
- Ground nutmeg – Cinnamon and nutmeg belong together!
- Salt
- Egg – For the egg wash.
Ingredients for the Glaze
- Powdered sugar
- Heavy cream
Thaw the frozen puff pastry according to the package instructions. Be sure that it stays cold.
Toss the diced apples with the fresh lemon juice, and set aside.
In a medium-sized saucepan over medium heat, melt the butter. Add the diced apples and cook the apples until they are softened about 5 minutes.
Reduce the heat to low and stir in the dark brown sugar, cinnamon, nutmeg, and salt. Simmer for another 3 to 5 minutes until the apples are soft. Remove from the heat and let cool to room temperature.
Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
Lightly flour a surface and roll out the first puff pastry sheet to an 11-inch square. Cut the pastry into four equal-sized (about 5 1/2 inches) squares.
Spoon about 1 1/2 – 2 tablespoons of the apple mixture onto the center of each square down the long side of the triangle leaving at least a 1/2″ border. (see photo or video)
If you want to be absolutely sure you evenly distribute the apple filling amongst all eight squares, roll out both pastry sheets. Cut and evenly distribute the apple filling.
Beat together the egg and water. Brush the egg wash lightly on all four edges of each pastry square.
Bring the edges together to form a triangle, and press the edges together slightly. Then crimp the edges with a fork to seal tightly.
Transfer to the prepared baking sheet, leaving at least one-inch space between each turnover.
Refrigerate for 20 minutes. This helps the dough to chill again and helps keep the filling from leaking out.
Cut 2 or 3 small slits in the top of each turnover, then brush each one with egg wash.
Bake for 20-24 minutes or until golden brown and puffed.
You don’t want the turnovers to be piping hot out of the oven when drizzling the glaze, but you want them still warm. So allow them to cool for about 10-15 minutes before drizzling the glaze. Otherwise, the glaze will just melt right off.
To make the glaze, mix the powdered sugar and heavy cream together in a small bowl until smooth. Add more cream, if necessary, to reach desired consistency.
Drizzle the warm pastry with the glaze and serve.
Making these turnovers are so easy, and they’re so delicious. When the apples come into season, and the temperatures start to drop, these apple turnovers will make that time of the year all the better.
FAQ
Basically, they are a hand pie (single serving). It’s a piece of pastry filled with a sweet or savory filling, folded over, crimped edges, and baked.
Yes, formed turnovers before brushing the egg wash can be frozen. Lay them in a single layer on a lined baking sheet and flash freeze. Then transfer to a freezer-safe ziplock bag or container to store.
When ready to bake, arrange them frozen (DO NOT THAW) on a lined baking sheet, brush with egg wash and bake.
Yes. Follow the recipe until they’re ready to be baked. Cover the baking sheet with plastic wrap and store refrigerated overnight.
The next day, egg wash the pastries and bake until golden brown.
More Apple Recipes
- Easy Apple Pie Recipe
- Classic Apple Crisp
- Apple Strudel In Puff Pastry
- Slow Cooker Apple Butter
- Apple Butter Bread
Easy Puff Pastry Apple Turnovers Recipe
Ingredients
Apple Turnover
- 1 lb Puff pastry 2 sheets – thawed according to package instructions
- 1 1/4 lb Granny Smith apples (about 3 medium) peeled, cored, and diced about 1/3" thick pieces
- 1 tsp Fresh lemon juice
- 1 tbsp Unsalted butter
- 1/4 cup Dark brown sugar packed
- 1/2 tsp Ground cinnamon
- 1/4 tsp Fresh grated nutmeg
- 1/8 tsp Salt
- 1 large Egg
- 1 tbsp Water
Glaze
- 1/2 cup Powdered sugar
- 2 tbsp Heavy cream or more for desired consistency
Instructions
Apple Turnover
- Thaw the frozen puff pastry according to the package instructions. Being sure that it stays cold.
- Toss the diced apples with the fresh lemon juice, set aside.
- In a medium-sized saucepan over medium heat, melt the butter. Add the diced apples and cook until they are softened about 5 minutes.
- Reduce the heat to low and stir in the dark brown sugar, cinnamon, nutmeg, and salt. Simmer for another 3 to 5 minutes until the apples are soft. Remove from the heat and let cool.
- Preheat the oven to 400 degrees F. Prepare a large baking sheet (or two) with parchment paper.
- Lightly flour a surface and roll out the first pastry sheet to an 11-inch square. Cut the pastry into four equal-sized (about 5 1/2 inches) squares.
- Spoon about 1 1/2 – 2 heaping tablespoons of the apple mixture onto the center of each square down the long side of the triangle leaving at least a 1/2″ border.
- Beat together the egg and water. Brush the egg wash lightly on all four edges of each pastry square.
- Bring the edges together to form a triangle, press the edges together slightly. Then crimp the edges with a fork to seal tightly.
- Transfer to the prepared baking sheet, leaving at least one-inch space between each turnover.
- Refrigerate for 20 minutes. This helps the dough to chill again and helps keep the filling from leaking out.
- Cut 2 or 3 small slits in the top of each turnover, then brush each one with egg wash.
- Bake for 20-24 minutes or until golden brown and puffed.
- Remove from the oven to a wire rack to cool at least 10-15 minutes before drizzling with the glaze.
Glaze
- In a small bowl mix the powdered sugar and heavy cream together until smooth. Adding more cream to reach desired consistency, if necessary.
- Drizzle the glaze over each pastry and serve.
Notes
- You can mix the apples with sugar, salt and spices then bake raw but I recommend cutting them a little smaller. They will soften while baking but may take a few extra minutes.
- This is a great make-ahead and freeze dessert. Perfect for those last-minute guests!