Apple Turnovers

Why You’ll Love This Recipe

These turnovers are simple to make yet taste bakery-quality. The combination of buttery pastry and cinnamon-sweet apple filling makes them irresistible. They can be prepared ahead of time, baked fresh, and even frozen for later. The versatility and comforting flavors ensure this will become a go-to recipe in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package puff pastry sheets (2 sheets), thawed
2 medium apples, peeled, cored, and diced
¼ cup white sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon lemon juice
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 egg, beaten (for egg wash)
1 tablespoon milk
Optional: powdered sugar glaze (½ cup powdered sugar + 1–2 teaspoons milk)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, melt butter over medium heat. Add apples, sugar, cinnamon, lemon juice, and flour. Cook for 5–7 minutes until apples soften slightly and mixture thickens. Remove from heat and let cool.
3. Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
4. Spoon a few tablespoons of apple filling onto the center of each square. Fold the dough over diagonally to form triangles and press the edges with a fork to seal.
5. Place turnovers on the prepared baking sheet. Whisk the egg with milk and brush over the tops for a golden finish.
6. Bake for 18–22 minutes, or until golden brown and puffed.
7. If desired, drizzle with powdered sugar glaze once cooled slightly.
8. Serve warm or at room temperature.

Servings and timing

This recipe makes 8 apple turnovers.
Preparation time: 20 minutes
Cooking time: 20 minutes
Cooling time: 10 minutes

Variations

• Add a pinch of nutmeg or allspice for extra flavor.
• Use pear or peach filling instead of apples for a fruity twist.
• Mix in raisins, dried cranberries, or chopped walnuts with the apple filling.
• Drizzle with caramel sauce instead of glaze for a richer dessert.
• Make mini turnovers by cutting smaller pastry squares.

Storage/Reheating

Store turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving, as it can make the pastry soggy. Baked turnovers can also be frozen for up to 2 months reheat directly from frozen in the oven until hot.

FAQs

Can I make apple turnovers ahead of time?

Yes, you can assemble them and refrigerate before baking, or bake and reheat them later.

Do I need to peel the apples?

Peeling is recommended for a smoother filling, but you can leave the skins on for extra texture.

Can I freeze unbaked turnovers?

Yes, assemble them, freeze on a baking sheet until solid, then transfer to a bag. Bake straight from frozen, adding a few extra minutes to the time.

What kind of apples are best?

Granny Smith, Honeycrisp, or Pink Lady apples work well because they hold their shape and balance sweetness with tartness.

How do I prevent turnovers from leaking?

Make sure to seal the edges well with a fork and avoid overfilling.

Can I use store-bought apple pie filling?

Yes, but homemade filling gives better flavor and texture.

Do I need puff pastry, or can I use pie dough?

Puff pastry is best for a flaky texture, but pie dough can be used for a sturdier, more rustic turnover.

Should turnovers be served warm or cold?

They’re best enjoyed warm but are also delicious at room temperature.

Can I make them gluten-free?

Yes, use gluten-free puff pastry and a gluten-free flour substitute for the filling.

Can I add icing sugar instead of glaze?

Yes, dusting with powdered sugar is a quick and elegant option.

Conclusion

Apple Turnovers are a timeless pastry treat that’s both easy to make and incredibly satisfying. With their flaky crust and spiced apple filling, they’re versatile enough for breakfast, dessert, or a sweet snack. Whether you enjoy them warm with a drizzle of glaze or plain and simple, these turnovers are sure to become a favorite in your baking rotation.

Print