Puff Pastry Apple Turnovers

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This puff pastry apple turnovers recipe is an easy and impressive dessert to make for the holidays! Using store bought puff pastry makes these turnovers come together super fast. The apple filling gets cooked on the stove in just minutes. I drizzle on an easy vanilla icing on the end. You’re going to love them!

two apple turnovers stacked, one puff pastry apple turnover cut in half


 

Growing up one dessert we had pretty frequently after dinner was one of those boxed turnovers. And it didn’t matter the flavor. Apple was my first choice, but I also enjoyed a good cherry turnover as well. You know the ones.

I haven’t asked him recently but I’m pretty sure my Dad still enjoys them. I mean who doesn’t? But we are kicking things up a notch here and making our own apple filling and icing to go along with these puffy pastry apple turnovers.

Because when it comes to apple season I’m always looking for delicious way to use up some apples, like this apple crumb cake that I usually have from an epic day of apple picking. I love making a homemade apple pie, apple crisp, or some easy one bowl caramel apple bars. But apple turnovers are one nostalgic dessert from my childhood that you just can’t go wrong with.

Now you could go ahead and make your own homemade puff pastry for this apple turnover recipe if you want. But if I’m being honest I think store bought puff pastry is just as good, and a heck of a lot of easier. Making your own puff pastry requires a lot of time and effort that let’s be honest we don’t always have! I prefer using frozen puff pastry from the store making these easy apple turnovers quick and delicious to make.

I used a few Granny smith apples for the apple pie filling, spiced it with some cinnamon and nutmeg, and sweetened it with a little brown sugar. The apple pie filling in these puff pastry turnovers gets all cooked down in a saucepan on your stovetop and turns to thick, caramel like filling that you could eat on its own. Then I drizzled them with an easy powdered sugar glaze at the end right before serving. You drooling yet? Me too.

These puff pastry apple turnovers are quick, easy, delicious – basically an apple dessert masterpiece!

What is an apple turnover?

If you’ve never had one, let me show you the delicious way! An apple turnover is basically a hand held apple pie. The apple filling is place in the center of the dough and the dough gets folded over the filling and then baked.

Usually an apple turnover is made with wonderfully flaky puff pastry as the dough, which is what I’m using for this recipe, but a butter crust could also work but won’t yield quite the same results as using flaky puff pastry.

apple turnovers on wire rack

What pastry is apple turnovers made from?

Traditional apple turnovers are made with using puff pastry. Puff pastry is a pastry dough where the butter gets laminated into the flour – basically layers of butter and flour creating a super flaky dough that can’t be beat.

The apple filling gets sealed inside creating this little pocket. They are then baked creating a portable little hand pie.

three apple turnovers on a wire rack

What apples are best for apple turnovers?

Easy answer – Granny smith apples. Granny Smith are tart enough to hold up against the sweet ingredients and buttery puff pastry, but hold up well during baking and do not break down into a complete applesauce like mush while baking.

I also recommend Honey crisp, Golden Delicious, or Pink Lady. However I would steer clear of MacIntosh which can become way too mushy during baking, or Red Delicious which is not very flavorful.

Why You Will Love These Puff Pastry Apple Turnovers

  • Quick Prep Time– The prep time is quick for these apple turnovers! Because we are using store bought puff pastry these are easy apple turnovers that are quick to make and assemble.
  • Make Ahead – You can assemble these puff pastry apple turnovers the day before, and then bake them fresh the next day making a perfect dessert to make ahead of time! You can even freeze them unbaked, and bake them frozen for a last minute dessert.
  • Perfect Fall Dessert – When apples are in season, apple turnovers are the perfect dessert to use some up!

Ingredients Needed For Apple Turnovers

  • Store bought puff pastry – You can always make your own puff pastry, but I used store bought puff pastry (2 sheets) that was thawed. Frozen puff pastry is found in most supermarkets, but be sure to let it thaw overnight in the fridge before using. I generally use Pepperidge Farm puff pastry, but also love the all butter DuFour puff pastry.
  • Apples – I used about 3 Granny smith apples, but you can also Honey crisp, Golden Delicious, or Pink Lady. I do not recommend MacIntosh (too mushy), or Red Delicious (not very flavorful).
  • Unsalted Butter – You can also use salted butter, and simply omit the extra salt.
  • Light brown sugar – Dark brown sugar will also work. If you don’t have any brown sugar, you can definitely use granulated sugar instead. You can also make your own brown sugar!
  • Ground cinnamon
  • Ground nutmeg
  • Lemon juice 
  • Flour 
  • Salt
  • Egg – This is for the egg wash. You mix one egg with a little water. The egg wash is used to seal the edges of the puff pastry and is brushed on before baking to help create a brown crust and keep the filling from leaking out.
puff pastry apple turnovers ingredients

Ingredients For Powdered Sugar Icing

  • Powdered Sugar
  • Vanilla
  • Milk
ingredients for powdered sugar icing for apple turnovers

How To Make Apple Turnovers

In a large sauce pan, add butter and apples an cook over medium heat, stirring occasionally until softened (5 min).

diced apples in saucepan with spatula

Reduce heat to low and stir in brown sugar, cinnamon, nutmeg, lemon juice, flour and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.

cooked apple turnover filling in saucepan with spatula

Lightly flour a clean surface. Use a lightly floured rolling pin to roll the first sheet of puff pastry sheet to an 11″ square onto the lightly floured surface. Keep the other pastry sheet in the fridge. With a pizza cutter or sharp knife cut each sheet into 4 equal-sized squares.

puff pastry cut into four squares

Place a ¼ cup of the diced apples in center of each square, leaving at least a 1/2″ border. 

apple filling placed into center of one puff pastry square

In a small bowl, whisk together 1 egg and 1 Tbsp water. Lightly brush with egg wash lightly on edges of the pastry to seal.

bowl of egg wash next to puff pastry

Fold the puff pastry over the apple mixture by brining the edges of the puff pastry dough together.

puff pastry folded over apple filling

Crimp tightly along the edges with a fork to seal.

crimping edges of puff pastry to seal

Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart.

With a paring knife, cut 2 or 3 small slits in the top of each turnover. Refrigerate for 20 minutes to chill the puff pastry dough which helps with keeping the filling from leaking out. 

knife cutting slits into top of puff pastry apple turnover on parchment paper

Near the end of the chilling time, Preheat oven to 400F. Brush with egg wash. I like to use a silicone pastry brush for this job, I find they are easy to clean!

four unbaked puff pastry turnovers on baking sheet, with egg wash being brushed on

Bake for about 20-23 minutes or until golden brown and puffed.

While turnovers are still warm, stir together powdered sugar, vanilla, and milk and drizzle glaze over turnovers.

Now you can eat your flaky apple turnover as is, or if you want or serve warm with some vanilla ice cream which is what did!

four puff pastry apple turnovers on baking sheet being drizzled with icing on parchment paper

Recipe Tips

  • Chill The Turnovers Before Baking – I find for the best rise, it’s best to pop these puff pastry apple turnovers assembled back into your fridge for 20 minutes before baking to firm up the puff pastry again. This will create a higher rise in your puff pastry.
  • Do Not Over Fill – You want to use about a 1/4 cup of apple filling right in the center. It might not look like a lot, but if you add to much it will leak out during baking.
  • Lightly Egg Wash Edges – You just want to lightly brush with egg wash (or you could even brush on with your finger) on the edge so the puff pastry before folding over the apple filling. The egg wash will help seal the puff pastry and help it stick together.
  • Seal With A Fork – You want to press down the edges of the puff pastry with a fork to create a sealed crimped edge that will keep the puff pastry from popping up and leaking apple filling during baking.
baked puff pastry apple turnover on parchment paper drizzled in powdered sugar icing

Recipe FAQ’s

How do you keep the apple filling from leaking?

Make sure you use an egg wash to seal, a fork to crimp the edge shut, and then refrigerate for 20 minutes before baking to ensure your apple filling doesn’t leak out during baking.

Can you freeze apple turnovers?

Yes you can freeze these puff pastry apple turnovers unbaked, for up to 3 months. I place mine on a small baking sheet on parchment paper and then freeze solid. This usually takes about an hour in my freezer. Then I transfer the apple turnovers to a sealable plastic bag. The best part is you can bake these frozen, there’s no need to thaw! Just place the apple turnovers on your baking sheet and bake as directed. You will need to add on a few extra minutes of baking time.

Do I need to cook the apple first?

I like to cook down the apples first to ensure that they are cooked through after baking and it helps to create a caramel like sauce for the apple filling. But if you wanted to skip this step I would recommend to dice the apples fine so they cook down in time during the baking process.

How should I store apple turnovers?

You can keep these in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.

Can I make gluten free apple turnovers?

Yes you can make this apple turnover recipe gluten free. Simply use gluten free puff pastry, and then swap the flour for either gluten free all purpose flour or cornstarch.

baked apple turnover with powdered sugar icing on parchment paper

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Puff Pastry Apple Turnovers

Easy apple turnovers made with store-bought puff pastry.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 turnovers
Calories: 432kcal

Ingredients

  • 1 1/4 pound apples about 3 medium peeled, cored and diced into 1/3" thick pieces
  • 1 tablespoons unsalted butter
  • 1/3 cup (67 g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 Tablespoon lemon juice
  • 1 Tablespoon all-purpose flour plus more for dusting on puff pastry
  • 1/8 teaspoon salt
  • 1 lb puff pastry 2 sheets thawed according to package instructions
  • 1 large egg+ 1 Tbsp water for egg wash

For the Glaze:

  • 1/2 cup (57 g) powdered sugar
  • 1-2 Tbsp milk
  • 1/2 teaspoon vanilla extract

Instructions

  • In a medium saucepan, over medium heat, add butter to melt. Stir in diced apples and cook until softened, about 5 minutes.
  • Reduce heat to low and stir in brown sugar, cinnamon, nutmeg, lemon juice, flour and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
  • On a lightly floured surface, use a lightly floured rolling pin to roll the first sheet of thawed puff pastry to an 11" square. With a pizza cutter or sharp knife, cut into 4 equal-sized squares. Place a ¼ cup cooled apple mixture in center of each square, leaving at least a 1/2" border. Filling is juicy so make sure to not get too much liquid when scooping mixture.
  • Place a ¼ cup of the cooled apple mixture into the center of each square, leaving at least a 1/2" border.
  • Thoroughly beat together 1 egg and 1 Tbsp water. Lightly brush egg wash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Save the rest of the egg wash for brushing on right before baking.
  • Transfer to a parchment-lined baking sheet, spaced about 1" apart. With a sharp knife, cut 2-3 small slits in the top of each turnover. Refrigerate for 20 minutes (this helps the filling from leaking out.)
  • Position a rack in the center of your oven and preheat oven to 400oF (205oC). Brush the tops of each turnover with egg wash and bake 20-23 minutes or until golden brown and puffed.
  • While turnovers are still warm, stir together powdered sugar, vanilla, and milk. Adjust consistency if needed. Drizzle glaze over turnovers.

Notes

  • Storage: You can keep these in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.
  • Freezing: Freeze them unbaked, and without an egg wash. Arrange them on a small parchment lined baking sheet, and freeze uncovered. Once frozen, transfer them to a freezer bag. And then when ready to bake, arrange them on a baking sheet, do NOT thaw, egg wash and bake for about 23-25 minutes.
  • Apples – I used about 3 Granny smith apples, but you can also Honey crisp, Golden Delicious, or Pink Lady. I do not recommend MacIntosh (too mushy), or Red Delicious (not very flavorful).
  • Unsalted Butter – You can also use salted butter, and simply omit the extra salt.
  • Light brown sugar – Dark brown sugar will also work. If you don’t have any brown sugar, you can definitely use granulated sugar instead. You can also make your own brown sugar!
  • Gluten Free: Simply use gluten free puff pastry, and then swap the flour for either gluten free all purpose flour or cornstarch. 

Nutrition

Calories: 432kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 130mg | Fiber: 3g | Sugar: 24g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg
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