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Apple turnovers on black plate with green apples in the background.
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5 from 1 vote

Easy Puff Pastry Apple Turnovers Recipe

These puff pastry 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 minutes
Cook Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple, puff pastry, turnovers
Servings: 8
Calories: 440kcal
Author: Leigh Harris

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