Crescent Roll Apple Turnovers
These quick Crescent Roll Apple Turnovers transform simple ingredients into golden, flaky treats filled with cinnamon-spiced apples. Ready in under 30 minutes, they’re the perfect shortcut to homemade pastry satisfaction any day of the week.
Ingredients
- 2 tubes refrigerated crescent roll dough 8 count each
- 2 medium apples Granny Smith or Honeycrisp work best, peeled and diced small
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter melted
- 1 egg beaten (for egg wash)
- 2 tablespoons coarse sugar or regular granulated sugar for topping
- Optional: 1/2 cup powdered sugar mixed with 1-2 tablespoons milk for glaze
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a medium bowl, combine the diced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Stir until the apples are evenly coated with the sugar-spice mixture. The flour will help thicken any juices that release during baking.
- Unroll the crescent dough and separate into triangles along the perforated lines. If using crescent roll sheets, cut into 8 equal triangles per sheet.
- Place about 1-2 tablespoons of the apple mixture on the wider end of each triangle, being careful not to overfill (which could cause leakage during baking).
- Carefully roll up each triangle, starting from the wide end with the filling and rolling toward the pointed end. Gently curve the ends inward to form a crescent shape.
- Place the turnovers on the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion.
- Brush each turnover with the beaten egg using a pastry brush, then sprinkle with coarse sugar for a beautiful, sparkly finish and extra crunch.
- Bake for 12-15 minutes or until golden brown. Watch carefully in the last few minutes to prevent over-browning.
- Allow to cool for 5-10 minutes before serving to let the filling set slightly and avoid burning your mouth on the hot filling.
- If desired, drizzle with a simple powdered sugar glaze for extra sweetness and visual appeal.
Notes
- For best results, dice your apples into small, uniform pieces (about 1/4 inch) so they cook through completely while the pastry bakes.
- These turnovers are best enjoyed fresh and warm, but can be stored in an airtight container for up to 2 days. Reheat in a 300°F oven for about 5 minutes to restore crispness.
- Try using the “seamless” version of crescent roll dough and cutting your own triangles for a neater appearance.
- If the dough becomes too warm while you’re working with it, pop it in the refrigerator for a few minutes to firm up.
- For make-ahead convenience, prepare the apple filling up to 24 hours in advance and store it in the refrigerator.