Puff Pastry Apple Turnovers
These homemade puff pastry Apple Turnovers are so easy.
This recipe is straightforward to make using store-bought puff pastry 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 favorites. It’s wonderful because it can be used to make sweet or savory recipes. My Puff Pastry Twists and Australian Sausage Rolls make for scrumptious snacks.
But if you have a sweet tooth, these Cream Horns are gorgeous, this Nutella Pastry Flower is a cinch to make and so are these Puff Pastry Apple Turnovers.
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!
Ingredients
By now you realize 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 frozen prerolled puff pastry which you can just cut to size.
You will also need:-
- Apples: I like Granny Smith apples but almost any apples will be fine. A combination of different varieties is even better still!
- Butter: Salted or unsalted butter will work for this recipe.
- Brown sugar: Dark brown sugar adds so much flavor but use whatever you have in the pantry. Let’s make this as easy are possible.
- Cinnamon: Ground cinnamon is one of the well-known spices to add to any apple recipe. This is easily available at all grocery stores and can be used in lots of different recipes.
- Cornstarch: Just a little is used for thickening the apple filling. This is known as cornflour in some countries.
- Egg: A little bit of egg is needed to seal the pastry and ensure the apple turnovers remain closed.
Substitutions
- Apples: Use canned, sliced apples instead. My preference is pure canned apples with no additions. You will need a 14-ounce can (400 grams) of pure canned apples with no additions. Simply heat the canned apples together with butter, sugar, cinnamon, and cornstarch (cornflour) until thickened.
- Brown Sugar: White sugar can be used if you’re out of brown sugar.
- Cinnamon: Substitute apple pie spice for the ground cinnamon.
How to make apple filling
To make the homemade apple filling, you’ll need fresh apples. Granny Smith apples are a great apple variety for these Apple Turnovers because even when cooked they are never mushy. And making the filling is 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 over medium heat for 8-10 minutes until just tender.
- Thicken with cornflour/cornstarch and water mixture.
- Allow to cool before making turnovers.
How to make apple turnovers
Rolled and ready to bake, square sheets of puff pastry make this recipe super easy! This recipe uses pre-rolled puff pastry. You will need three sheets of pastry for this puff pastry apple turnovers recipe.
- Cut each sheet into 5-inch x 5-inch (12cm x 12cm) 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 them in the refrigerator in a sealed container. Turnovers can be eaten the next day cold or crisped 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!
Serving Suggestions
Don’t you just love a hotel breakfast buffet where the pastries are presented in such a tempting way? Now, you can enjoy freshly baked pastries for breakfast or brunch at home. But my favorite 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
Moist Apple Cake
Cinnamon Panna Cotta with Apple Crumble topping
Puff Pastry Apple Tart
Italian Apple Pie AKA Apple Crostata
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Puff Pastry Apple Turnovers Recipe
Ingredients
- 6 Granny Smith apples
- 3 tablespoons butter See Note 1
- ¼ cup brown sugar
- 1½ teaspoon ground cinnamon
- 1½ teaspoon cornstarch (also known as cornflour)
- 1 pound (450 grams) frozen or chilled puff pastry See Note 2
- 1 egg beaten for egg wash
- powdered (icing) sugar, to serve
Instructions
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 10-15 minutes until just tender.
- Mix 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 400F°/200°C and line two baking trays with non-stick parchment paper.
- If frozen, defrost the puff pastry until pliable according to package instructions. If puff pastry becomes too hot it will be limp and hard to handle – in that case just pop it back in the fridge.
- Cut each sheet of pastry into 5-inch x 5-inch (12cm x 12cm) 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 in the preheated oven for 25-30 minutes until golden brown and crispy.
- Cool on wire rack.
- Dust with powdered (icing) sugar to serve.
Notes
- Use either salted or unsalted butter.
- Gluten-free puff pastry can be used to make this recipe. Be sure to also use gluten-free cornstarch to make these apple turnovers gluten-free.
For a sugary crunch, sprinkle the pastries with coarse granulated sugar before baking. Can these pastries be prepared in advance?
Absolutely! Prepare them up to the baking stage, then transfer them to baking trays, cover with plastic wrap, and refrigerate for up to 12 hours. When ready to bake, brush with egg wash and proceed. Cold pastries might need a few extra minutes in the oven to brown. Can the apple filling be prepared in advance?
Yes, you can prepare the apple filling up to a day or two in advance. Assemble the pastries and bake when you’re ready for a fresh, flaky treat. Do these Apple Turnovers store well?
While these turnovers are best enjoyed fresh, they can be stored in a sealed container in the refrigerator. For reheating, you can either eat them cold or warm them up in a moderate oven for about 5 minutes. Avoid using a microwave, as it won’t produce optimal results.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Tried this recipe..awesome turnout.They didn’t last long,I used honeycrisp apples instead of granny smiths.different taste and I added a quarter tsp of real vanilla.. Thanks
Shar, I’m so glad that you loved this recipe! Honeycrisp apples would be lovely and vanilla is always a wonderful addition. Thanks for taking the time to comment.
This is awesome. I add cardamom & a dash of nutmeg to the apples; you can use monkfruit sweetener if you need to cut back the sugar. Adding dried cranberries is fun too. I fold all 4 corners of the pastry in to make little pouches instead, and nothing leaks when baking, which is great! Love love love!
Nice variation! I’m a huge cardamom fan!
I love you, and I love this recipe. I used it for my final in my Hospitality course at High school last semester, and I aced it. It was so good, I am now making it to being to a party just because I want others to know of this delicious recipe.
Sincerely,
An infatuated 12th grader
Elliott, I’m thrilled that you had such great success with this delicious recipe and congratulations on aceing your finals! Thank you so much for taking the time to write a comment. It means the world to me.
Terrible. Made it exactly and the recipe is very dry and no flavor
Hi Nic, thank you for your feedback. This recipe has been a favorite for many readers, and the filling—made with fresh apples, brown sugar, butter, and cinnamon—is designed to be both flavorful and moist.
If the turnovers seemed dry, it might be worth checking that the apples were fully cooked to release their juices and that all the filling ingredients were measured as listed. Using high-quality puff pastry and ensuring it’s properly sealed can also make a difference in texture. I’m very proud of this recipe, and it consistently gets rave reviews. I hope this helps clarify!
These are my families favorite!
I love to hear that, Allen!
can you use apple pie filling for these?
Yes you can.
I am not a fan of the filling recipe. It should be noted that for light brown sugar, you’ll need to add more, even twice as much. The cornstarch is fine. I also felt more cinnamon was needed. Lemon can help taper down sweetness for apples that have a natural amount of it in them already.
Thanks for sharing your thoughts. Everyone has their own preferences, and it’s always interesting to hear how readers adjust recipes to suit their taste. That said, I’m curious about your suggestion to add more sugar and then use lemon juice to balance the sweetness—it sounds like you’re aiming for a very specific flavor profile! I hope you found a combination that worked well for you.
Amazing! My apples must have been monsterous… I only used four and had a ton of fill left. It will be amazing extra on yogurt!
That’s fabulous! I’m glad that you loved it. And yes it would be amazing on yogurt!
Ciao Marcellina,Apple turnover recipe easy and delicious. Still have to try choco recipe for
my nipotino . My Nipotina is called Cella!!!!
I hope your nipotino and nipotina love the chocolate puff pastries! Ciao to Cella!
can these be frozen prior to baking?
Yes, these can be frozen prior to baking. The filling may thin but it will still be very good.
Yummmmo.
We went apple picking this past week and I wanted to make these, I’m wondering if we could use Rome Beauty Apples? Would I need to alter the recipe at all?
Elizabeth, I don’t see any reason to alter the recipe if you’re using Rome Beauty Apples. The result may be a little more tart but just taste them apple mixture and adjust the sugar if necessary. Enjoy!
These turnovers we’re GREAT!!!
I’m working on a batch for Thanksgiving!!
I had never made apple turnovers before but this recipe looked amazing and I made it myself yesterday!! It was so easy and delicious!!! I would love to post a picture but don’t know how to do it.
Maureen, I’d love to see your apple turnovers!! You’ll find my email address here. Or you can tag me on Instagram – I’m marcellina.in.cucina on Instagram.
I made these last weekend on the spur of the moment and they turned out beautifully!!! They were absolutely delicious!!
I’m working on a batch for Thanksgiving!! I’ll post pictures of my finished product.
Thank you for a wonderful recipe!
I can’t wait to see your photos, Maureen! Happy Thanksgiving!