Apple Turnovers

apple turnovers on black plate

Easy homemade apple turnovers made with store-bought puff pastry and filled with an apple-pie-like filling.

Apple Turnovers

These apple turnovers have a flaky, crispy shell, a warm cinnamon apple filling, and are drizzled with a sweet glaze that tastes like fall with every bite!

apple turnovers on a black plate

What is a Turnover Pastry?

Basically, they are a hand pie (single serving). It’s a piece of pastry filled with a sweet or savory filling, folded over, crimped edges, and baked.

Can you Freeze Apple Turnovers?

Yes, formed turnovers before brushing the egg wash can be frozen. Lay them in a single layer on a lined baking sheet and flash freeze. Then transfer to a freezer-safe ziplock bag or container to store. When ready to bake arrange them frozen (DO NOT THAW) on a lined baking sheet, brush with egg wash and bake.

apple turnovers on a black plate

Ingredients Needed for Apple Turnovers

  • Puff pastry
  • Granny Smith apples
  • Fresh lemon juice
  • Unsalted butter
  • Dark brown sugar
  • Ground cinnamon
  • Ground nutmeg
  • Salt
  • Egg

Ingredients for the Glaze

  • Powdered sugar
  • Heavy cream

How to Make Apple Turnovers

Thaw the frozen puff pastry according to the package instructions. Being sure that it stays cold.

chopped apples cooked in a saucepan

Toss the diced apples with the fresh lemon juice, set aside.

In a medium-sized saucepan over medium heat, melt the butter. Add the diced apples and cook until they are softened about 5 minutes.

Reduce the heat to low and stir in the dark brown sugar, cinnamon, nutmeg, and salt. Simmer for another 3 to 5 minutes until the apples are soft. Remove from the heat and let cool to room temperature.

Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.

puff pastry cut into squares with apple filling in the middle

Lightly flour a surface and roll out the first pastry sheet to an 11-inch square. Cut the pastry into four equal-sized (about 5 1/2 inches) squares.

Spoon about 1 1/2 – 2 tablespoons of the apple mixture onto the center of each square down the long side of the triangle leaving at least a 1/2″ border. (see photo or video)

If you want to be absolutely sure you evenly distribute the apple filling amongst all eight squares, roll out both pastry sheets, cut and evenly distribute the apple filling.

Beat together the egg and water. Brush the egg wash lightly on all four edges of each pastry square.

Bring the edges together to form a triangle, press the edges together slightly. Then crimp the edges with a fork to seal tightly.

formed apple turnovers on a baking sheet

Transfer to the prepared baking sheet, leaving at least one-inch space between each turnover.

Refrigerate for 20 minutes. This helps the dough to chill again and helps keep the filling from leaking out.

formed apple turnovers on a baking sheet

Cut 2 or 3 small slits in the top of each turnover, then brush each one with egg wash.

Bake for 20-24 minutes or until golden brown and puffed.

glazed apple turnovers on a baking sheet

You don’t want the turnovers to be piping hot out of the oven when drizzling the glaze but you want them still warm. So allow them to cool about 10-15 minutes before drizzling the glaze.

If they are piping hot out of the oven the glaze will just melt right off.

To make the glaze mix the powdered sugar and heavy cream together in a small bowl until smooth. Adding more cream, if necessary, to reach desired consistency.

Drizzle the warm pastry with the glaze and serve.

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apple turnovers on a black plate
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Apple Turnovers Recipe

These apple turnovers have a flaky, crispy shell, a warm cinnamon apple filling, and are drizzled with a sweet glaze that tastes like fall with every bite!
Prep Time15 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple, puff pastry, turnovers
Servings: 8
Calories: 440kcal
Author: DSTR

Ingredients

Apple Turnover

  • 1 lb Puff pastry 2 sheets – thawed according to package instructions
  • 1 1/4 lb Granny Smith apples (about 3 medium) peeled, cored, and diced about 1/3" thick pieces
  • 1 tsp Fresh lemon juice
  • 1 tbsp Unsalted butter
  • 1/4 cup Dark brown sugar packed
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Fresh grated nutmeg
  • 1/8 tsp Salt
  • 1 large Egg
  • 1 tbsp Water

Glaze

  • 1/2 cup Powdered sugar
  • 2 tbsp Heavy cream or more for desired consistency

Instructions

Apple Turnover

  • Thaw the frozen puff pastry according to the package instructions. Being sure that it stays cold.
  • Toss the diced apples with the fresh lemon juice, set aside.
  • In a medium-sized saucepan over medium heat, melt the butter. Add the diced apples and cook until they are softened about 5 minutes.
  • Reduce the heat to low and stir in the dark brown sugar, cinnamon, nutmeg, and salt. Simmer for another 3 to 5 minutes until the apples are soft. Remove from the heat and let cool.
  • Preheat the oven to 400 degrees F. Prepare a large baking sheet (or two) with parchment paper.
  • Lightly flour a surface and roll out the first pastry sheet to an 11-inch square. Cut the pastry into four equal-sized (about 5 1/2 inches) squares.
  • Spoon about 1 1/2 – 2 heaping tablespoons of the apple mixture onto the center of each square down the long side of the triangle leaving at least a 1/2″ border. 
  • Beat together the egg and water. Brush the egg wash lightly on all four edges of each pastry square.
  • Bring the edges together to form a triangle, press the edges together slightly. Then crimp the edges with a fork to seal tightly.
  • Transfer to the prepared baking sheet, leaving at least one-inch space between each turnover.
  • Refrigerate for 20 minutes. This helps the dough to chill again and helps keep the filling from leaking out.
  • Cut 2 or 3 small slits in the top of each turnover, then brush each one with egg wash.
  • Bake for 20-24 minutes or until golden brown and puffed.
  • Remove from the oven to a wire rack to cool at least 10-15 minutes before drizzling with the glaze.

Glaze

  • In a small bowl mix the powdered sugar and heavy cream together until smooth. Adding more cream to reach desired consistency, if necessary.
  • Drizzle the glaze over each pastry and serve.

Notes

  • You can mix the apples with sugar, salt and spices then bake raw but I recommend cutting them a little smaller. They will soften while baking but may take a few extra minutes.
  • This is a great make-ahead and freeze dessert. Perfect for those last-minute guests!

Nutrition

Calories: 440kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Potassium: 133mg | Fiber: 3g | Sugar: 22g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg

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