These homemade Apple Turnovers with puff pastry 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!
Puff pastry has always been one of my favourites. What I love is that this is a pastry that can be used to make sweet or savoury recipes. My Puff Pastry Twists and Cheese and Bacon Sausage Rolls make for scrumptious snacks. But if you have a sweet tooth, these Mini Cream Horns are gorgeous, this Nutella Pastry Flower is a cinch to make and so are these Apple Turnovers.
Ingredients to make these Apple Turnovers.
By now you realise that you’ll need puff pastry. You can make your own using my recipe which you’ll find here but let’s keep this simple and use store-bought puff pastry. To make it easy, use the puff pastry that comes in square sheets.
You will also need:-
- brown sugar
- egg (for sealing the pastry)
Using canned or tinned apples.
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.
Fresh Apple filling for turnovers.
If you are going to make your own 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.
How to make crispy puff pastry 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 this recipe.
- 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.
Remember the turnovers need 25-30 minutes in the oven to get really golden and crispy.
Can these pastries be prepared in advance?
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.
Do these Apple Turnovers store well?
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!
Apple Turnovers are ideal for breakfast, brunch or dessert.
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 apple-filled turnovers is with a scoop or two of vanilla ice cream for dessert. Yum!
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.
Were you looking for more apple recipe? Here are a few I know you’ll like.
Moist Apple Cake
Cinnamon Panna Cotta with Apple Crumble topping
Homemade Apple Pie with all butter crust
Italian Apple Pie AKA Apple Crostata
Homemade Applesauce from A Baking Journey
Apple Cinnamon Pull Apart Bread from A Baking Journey
Apple, Pear, Almond and Watercress Salad from The Devil Wears Salad
DID YOU LIKE THIS 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.