There’s something utterly magical about biting into a warm Apple Turnover With Puff Pastry—that perfect moment when the crisp, golden pastry shatters beneath your teeth, releasing a cloud of steam and revealing the tender, cinnamon-spiced apple filling within. These hand-held pastries are what I call “everyday luxury”—they feel special enough for a weekend brunch yet simple enough to whip up when you’re craving something sweet on a random Tuesday evening. The beauty lies in how they transform basic ingredients into something that tastes like it came straight from a high-end bakery.
Why This Recipe is Awesome
What makes these Apple Turnovers With Puff Pastry truly outstanding is their perfect balance of effort to reward.
Using store-bought puff pastry eliminates the fussy dough-making process without compromising on quality. The filling strikes that ideal harmony between tart and sweet, with apples that maintain their texture rather than turning to mush. These turnovers develop the most gorgeous caramelized exteriors that crackle when touched—a sound that signals pastry perfection to any baker.
They’re surprisingly forgiving for beginners yet sophisticated enough to impress those who appreciate fine pastry technique. And unlike many desserts, these actually taste even better the day after baking, as the flavors have time to deepen and meld.
Equipment needed: Baking sheet, parchment paper, rolling pin, pastry brush, small bowl, medium saucepan
Apple Turnovers With Puff Pastry
Ingredients
- 2 sheets pre-made puff pastry thawed but still cold
- 3 medium Granny Smith apples peeled, cored and diced into 1/4-inch pieces
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 large egg for egg wash
- 1 tablespoon milk or water for egg wash
- 2 tablespoons coarse sugar or regular granulated sugar for topping
Instructions
- Prepare your workstation by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Keep your thawed puff pastry in the refrigerator until you’re ready to use it.
- Make the apple filling by combining diced apples, both sugars, lemon juice, cinnamon, nutmeg, and salt in a medium saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until apples begin to soften but still maintain their shape.
- Add the butter to the apple mixture and stir until melted. In a small bowl, mix cornstarch and water to create a slurry, then pour into the apple mixture and cook for another 1-2 minutes until the filling thickens. Remove from heat and allow to cool completely.
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut each sheet into 4 equal squares, giving you 8 squares total.
- Spoon the cooled filling onto one half of each pastry square, leaving a 1/2-inch border around the edges. Be careful not to overfill—about 2 tablespoons of filling per turnover is perfect.
- Create the egg wash by beating the egg with 1 tablespoon of milk or water in a small bowl. Brush the borders of the pastry with this egg wash.
- Fold the pastry over to create triangles, gently pressing the edges with your fingers first, then use a fork to crimp and seal the edges completely.
- Transfer the turnovers to your prepared baking sheet, spacing them at least 2 inches apart. Use a sharp knife to cut 2-3 small slits in the top of each turnover to allow steam to escape.
- Brush the tops with the remaining egg wash and sprinkle generously with coarse sugar for that bakery-style finish and extra crunch.
- Bake for 18-22 minutes until the turnovers are puffed and golden brown. Some apple filling may bubble through the vents, which is perfectly normal.
- Cool the turnovers on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes before serving.
Notes
- For the best results, make sure your puff pastry is cold but pliable. If it gets too warm while you’re working, pop it back in the refrigerator for 10-15 minutes.
- The filling must be completely cooled before assembling the turnovers, otherwise it will melt the pastry and create soggy bottoms.
- These turnovers can be assembled and frozen before baking. Freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding about 5-7 minutes to the baking time.
- For extra flavor, try adding 1/2 teaspoon of vanilla extract or a tablespoon of bourbon to the filling.
- If your kitchen is warm, work with one sheet of puff pastry at a time, keeping the other refrigerated.
Calories & Nutritional Info
- Calories: Approximately 320 per turnover
- Carbohydrates: 38g
- Fat: 18g (primarily from the puff pastry)
- Protein: 4g
- Dietary considerations: Contains gluten, dairy, and eggs; can be made vegan with plant-based puff pastry and a plant milk wash
Common Mistakes to Avoid
- Overfilling the turnovers – This causes the filling to leak out during baking and prevents proper sealing. Stick to about 2 tablespoons per turnover.
- Using warm filling – Always cool your apple mixture completely before adding it to the pastry to prevent the butter in the pastry from melting prematurely.
- Forgetting to vent – Those small slits on top aren’t just decorative; they allow steam to escape, preventing your turnovers from bursting at the seams.
- Not sealing properly – Press firmly when crimping the edges with a fork to ensure the filling stays contained during baking.
- Skipping the egg wash – This step is crucial for achieving that professional-looking golden brown finish and helping the sugar topping adhere.
Alternatives & Substitutions
- Apple varieties: While Granny Smith provides the perfect tartness, you can use Honeycrisp, Braeburn, or Pink Lady for slightly sweeter results. Avoid Red Delicious as they tend to become mushy.
- Gluten-free option: Use gluten-free puff pastry (now available in many specialty stores) with the same technique.
- Spice variations: Add 1/4 teaspoon of cardamom, ginger, or allspice to create different flavor profiles.
- Vegan adaptation: Use plant-based puff pastry and substitute the egg wash with plant milk mixed with a teaspoon of maple syrup for shine.
- Fruit alternatives: This technique works beautifully with pears, peaches, or a mixture of berries (though you may need to increase the cornstarch for juicier fruits).
FAQs
Can I make these apple turnovers ahead of time?
Absolutely! You can assemble the turnovers and refrigerate them for up to 24 hours before baking, or freeze them for longer storage. If frozen, bake directly from the freezer, adding about 5-7 minutes to the baking time.
Why did my turnovers leak filling during baking?
Leakage usually happens for three reasons: overfilling, inadequate sealing of the edges, or not venting properly. Make sure to use only about 2 tablespoons of filling per turnover, press the edges firmly, and don’t forget those steam vents on top.
Can I use canned apple pie filling instead?
While you can use canned filling in a pinch, it typically produces a sweeter, less fresh-tasting result. If using canned, drain excess liquid and add fresh lemon juice and extra cinnamon to brighten the flavor.
How do I store leftover turnovers and how long do they last?
Store completely cooled turnovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for 5-10 minutes to restore crispness—microwaving will make them soggy.
Why isn’t my puff pastry as flaky as it should be?
The key to flaky puff pastry is keeping it cold until baking. If your pastry became too warm during preparation, the butter layers may have melted prematurely. Also, make sure your oven is fully preheated to 400°F before baking.
Final Thoughts
These Apple Turnovers With Puff Pastry bridge the gap between casual home baking and professional patisserie. There’s something deeply satisfying about creating something so beautiful from simple ingredients. Whether they become your Sunday morning tradition or your impressive dinner party finale, these turnovers connect us to the timeless joy of sharing homemade pastries. Go ahead—bite into that crispy, apple-filled pocket of happiness. You’ve earned it.
