These homemade puff pastry Apple Turnovers are so easy.
This recipe is really simple to make using store-bought dough and a fresh apple pie filling. Enjoy these bakery-style, flaky pastries that you have baked yourself for breakfast, brunch or dessert!
Why you’ll love this recipe
Puff pastry has always been one of my favourites. It’s wonderful because it can be used to make sweet or savoury recipes. My Puff Pastry Twists and Australian Sausage Rolls make for scrumptious snacks.
Of course, the combination of apples with cinnamon is a classic and for a very good reason. It also works perfectly in my Apple Crostata. If these are your favorite flavors too, I highly recommend this Apple Cinnamon Oatmeal. YUM!
By now you realise that you’ll need puff pastry. We are keeping this super simple so let’s use store-bought puff pastry. To make it easy, use the puff pastry that comes in square sheets or cut longer sheets into squares for ease.
You will also need:-
- brown sugar
- egg (for sealing the pastry)
To make this recipe even easier and quicker use canned, sliced apples (absolutely no judgement – I’ve used canned heaps of times!). My preference is pure canned apples with no additions. You will need a 400g (14oz can). To jazz up canned apples, simply melt the butter and stir into the apples with sugar, cinnamon and cornflour (cornstarch) and continue with the recipe.
How to make apple filling
If you are going to make your own apple filling, you’ll need the right apples. Granny Smith apples are a great apple for these turnovers because even when cooked they are never mushy. And making the filling is actually not going to take much more time.
- Peel, core and chop the apples into small pieces.
- Add to the pan along with butter, sugar and cinnamon.
- Cook for 8-10 minutes until just tender.
- Thicken with cornflour/cornstarch and water mixture.
- Allow to cool before making turnovers.
Rolled and ready to bake, square sheets of puff pastry make this recipe super easy! This recipe uses pre-rolled puff pastry that comes in square 25cm x 25cm (10in x 10in). You will need two sheets of pastry for these puff pastry apple turnovers.
- Cut each sheet into four smaller squares giving you eight squares.
- Divide the apple filling evenly onto each square.
- Lightly brush half of the pastry edge with egg wash.
- Fold pastry over filling and press to seal.
- Snip three slits into the top of the pastries.
- Brush with egg wash.
- Bake until crispy.
Tips for success and FAQ’s
Remember the turnovers need 25-30 minutes in the oven to get really golden and crispy.
Sure! Prepare until the baking stage. Transfer to the baking trays, cover with plastic wrap and store in the fridge for up to 12 hours. Then just brush with egg wash and bake. Cold pastries may take a few minutes more to brown. Just keep an eye on them in the oven.
Alternatively, prepare the apple filling beforehand – even a day or two in advance- then assemble and bake when you want fresh, flaky pastries.
No. And yes. Really these turnovers are best made and eaten fresh. But if you have leftovers, store in the refrigerator in a sealed container. Turnovers can be eaten the next day cold or crisp them up in a moderate oven for 5 minutes or so. Don’t try to warm these pastries in the microwave, that’s not successful at all!
Don’t you just love a hotel breakfast buffet where the pastries are displayed so temptingly? Now, you can enjoy freshly baked pastries for breakfast or brunch at home. But my favourite way to serve these puff pastry apple turnovers is with a scoop or two of vanilla ice cream for dessert. Yum!
Puff Pastry Apple Turnovers are perfect with just a dusting of powdered (icing) sugar but sprinkle with coarse granulated sugar before baking if you prefer. Either way, you find these crispy pastries will be gobbled up in no time.
More recipes like this
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
If you haven’t yet subscribed to the newsletter, don’t forget to click here so that you don’t miss out on more delicious food, tips and news!
Puff Pastry Apple Turnovers Recipe
- 4 Granny Smith apples
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornflour/cornstarch
- 2 sheets frozen or chilled puff pastry
- 1 egg beaten for egg wash
- powdered (icing) sugar, to serve
To make apple filling
- Peel, core and chop apples in to smallish pieces.
- Add apples to a frying pan along with butter, brown sugar and cinnamon and place on medium heat.
- Stir until the butter is melted and all ingredients are combined and beginning to bubble
- Turn down the heat to a low simmer and cook the apples for 8-10 minutes until just tender.
- Mix cornflour/cornstarch with 2 teaspoons water. Use this mixture to thicken the apples. If too thick add a spoonful or two of water.
- Transfer apple filling to a dinner plate to cool.
To assemble Apple Turnovers
- Preheat oven to 200°C/400° and line two baking trays with non stick baking paper.
- If frozen, defrost puff pastry until pliable according to instructions on the packet.. If puff pastry becomes too hot it will be limp and hard to handle – in that case just pop it back in the fridge.
- Ensure the pastry is about 25cm x 25cm/10in x10in. You might need to roll it out slightly. Cut each sheet of pastry into four equal squares.
- Divided apple filling over half of each square.
- Brush half of the edge of each square lightly with egg wash.
- Fold pastry over apples encasing the filling and press the edges well to seal.
- Transfer finished pastries to lined baking tray.
- With scissors or a sharp knife cut three slits in the top of each assembled pastry.
- Brush tops with egg wash.
- Bake for 25-30 minutes until golden brown and crispy.
- Cool on wire rack.
- Dust with powdered (icing) sugar to serve.