Homemade Apple Turnovers are puff pastry desserts stuffed with a gooey, cinnamony apple filling that tastes like apple pie. The apple turnover looks intricate but takes only a few steps and ingredients to make. Watch the video tutorial and I’ll prove just how easy these are.
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Apple Turnover Recipe
If you’ve been around my blog for a while, you’ll know how much I love apple recipes like Baked Apples and Sharlotka Apple Cake. This apple turnover recipe is another of my favorites since it’s so simple and the filling tastes just like my Apple Pie. This is one of the easiest apple desserts and can even be made ahead and frozen using store-bought puff pastry.
This Apple Turnover doesn’t get any easier, but they are perfect for whenever you want something sweet, but not too much mess since they are single-serve. We usually serve them for dessert, but I’ve also been known to serve apple turnovers with breakfast and also as a snack during the day!
Watch How to Make Apple Turnovers
Homemade apple turnovers are easier than you think. Watch the video and you will be a pro in no time! We always keep a package of frozen puff pastry on hand for when the craving strikes.
What is an Apple Turnover?
Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges, and baking. It becomes a portable dessert (like hand pies), or a type of baked sandwich with a savory filling. Biting into an apple-filled pastry on the go is a real treat.
Ingredients for Apple Turnovers
You’ll need apples, butter, eggs, and a few pantry staples for the filling, and then it’s simple to stuff, fold, and bake the desserts since we make these apple turnovers with puff pastry from the grocery store. The pastry itself isn’t sweet, so we drizzle a sweet glaze over the top that makes these bakery-quality apple turnovers irresistibly good.
- Apples – peeled and diced. We use Granny Smith apples for the crisp texture and flavor, but you can use nearly any apple variety. Try mixing and matching, but be sure to adjust the sugar for sweeter apples (Pink Lady or Honeycrisp)
- Filling ingredients – flour (for dusting the prep surface), butter, brown sugar, cinnamon, salt, and eggs (and 1 Tbsp of water for eggs wash)
- Puff Pastry – you can find these in the frozen section of the grocery store near the pie crusts. Thaw according to the package directions.
- Glaze ingredients – confectioners (powdered) sugar, heavy whipping cream
How to Make Apple Turnovers
This apple turnover recipe is so simple to make and creates such a fancy take on apple pie. Watch the video tutorial above for the full tutorial and you will be making apple turnovers like a pro in no time!
- Thaw the puff pastry according to the directions on the box. Meanwhile, preheat the oven to 400˚F.
- Heat the butter and diced apple in a pot until soft, about 5 minutes.
- Add the brown sugar, cinnamon, and salt, stirring to combine. Remove from heat once thickened, about 3 minutes.
- Roll the puff pastry sheet out to about 11″ with a rolling pin, and cut into 4 squares with a knife or pizza cutter. Then place a spoonful of the apple filling onto one-half of the square, leaving a 1/2″ border.
- Beat the egg and 1 Tbsp of water in a small dish. Brush just enough egg wash over the 1/2″ border to keep the dough sealed. Then fold the dough over the filling to touch the opposite corner to create a triangle and crimp along the edges with a fork to seal.
- Transfer the folded pockets one inch apart onto a parchment paper-lined baking sheet. Cut 2 or 3 small slits in the top of the dough for steam to escape. Optionally, you can refrigerate the turnovers now uncovered for 20 minutes to reduce the chance of leaking. When ready to bake, brush the top of the pockets with egg wash and bake at 400°F for 20 minutes.
- Whisk the powdered sugar and cream together, and then when the turnovers are still warm, drizzle glaze over the top.
How to Keep Apple Turnover Filling from Leaking?
No matter how well you crimp the edges, there will always be at least one turnover that leaks juices out of the edge and that is normal. A few things that help reduce leaks:
- Use Egg Wash to help keep the dry pastry together
- Crimp Tightly all along the edge where the two sheets come together
- Refrigerate turnovers for 20 minutes before baking
Can you Freeze Apple Turnovers Before Baking?
After the pies are fully assembled but not baked (before brushing the tops with eggwash), freeze them flat on a lined baking sheet then transfer them to a freezer-safe Ziploc bag. When ready to bake, arrange them frozen on a baking sheet (do not thaw), brush with some egg wash, and bake at 400˚F for 23-25 minutes.
Storing Leftovers
Store each cooled apple turnover on the counter overnight, but then store refrigerated for longer. If you want to freeze the baked pastry, it’s best to do it before adding the icing.
- To Refrigerate: cool and place in an airtight container. Refrigerate for up to 3 days.
- Freezing: cool and freeze on a baking sheet. Then transfer to an airtight container.
- To Reheat: thaw in the fridge or on the counter.
Try this simple and delicious recipe for apple turnovers and you’ll be amazed how easily they come together, but how gourmet they look and taste! The flakey puff pastry perfectly compliments the gooey apple pie filling. You’ll be hooked!
What Can You Do with Lots of Apples?
If you have tons of apples in Autumn, try these delicious apple turnovers, and then you can put them to great use by making our easy homemade Applesauce or baking up these memorable apple desserts:
- Sauteed Cinnamon Apples
- Apple Crisp
- Apple Bread
- Dutch Apple Pie
- Caramel Apples
- Apple Rice Pudding
- Apple Cider
- Apple Pancakes
Apple Turnover Recipe
Ingredients
Apple Turnover Ingredients:
- 1 lb puff pastry, (2 sheets) thawed according to package instructions
- 1 Tbsp all-purpose flour, for dusting
- 1 1/4 lb Granny Smith apples, (3 medium) peeled, cored, and diced into 1/3" thick pieces
- 1 Tbsp unsalted butter
- 1/4 cup brown sugar, lightly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 egg+ 1 Tbsp water for egg wash
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 Tbsp heavy whipping cream
Instructions
- Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
- In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
- Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
- Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
- Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
- Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
- While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.
Notes
Nutrition Per Serving
Filed Under
I’m wondering if I could cut each pastry sheet into 8 pieces to serve more at an event. I’ve made these and they were divine! Totally yum! EVERY recipe I’ve tried of yours has absolutely knocked it out of the park.
Hi Denise, I imagine that would work too! I’m glad you loved this recipe.
What kind if puff pastry do you use? The one I used was too flaky and would not roll out.
Hi Donna, we used Pepperidge Farms Frozen Puff Pastry.
I didn’t make nearly enough of these! First time trying, followed as written and – perfect result! Your recipes are so good and easy to follow, love trying new things! Who knew that making turnovers wasn’t scary or hard? Thanks Natasha!
Isn’t it great, so easy! I’m happy you gave these a try, Tatyana!
I wanted to make homemade Apple turnovers I found your recipe on the web it was so easy and delicious thanks.
You’re welcome! I’m so happy you enjoyed it, Rita!
Hi Natasha, I did this recipe for Christmas and my family loved it. The only problem I had is that the puff pastry did not inflate as it is in your video and inside some parts they were raw, and it also got burned in the edges. I would love to make this recipe again but fixing my mistakes ☺️.
Maybe it was too thin, and also the puff pastry got stuck on the granite where I rolled the dough even I put flour, please if you can help me with your advices
Hi Carla, rolling too thin might be a culprit – also make sure to thaw according to package instructions and bake on regular conventional oven bake mode (not convection). I hope that helps!
I used honey instead of brown sugar and spiced wafer instead of flour to dust with turned out fine and I used my parchment paper row for a rolling pin it worked in a pinch cuz I’m on vacation oh yeah I told you I put it to 75
Sounds good! Thank you for sharing that with us, Hazel. That is so useful.
Made these today and my husband absolutely loves them. He has already asked me to make more. I only made haslf the recipe for the two of us.
I’m so glad to hear that, Sandra. Thank you for sharing and Merry Christmas!
Hi Natasha,
Can these be held in the fridge for a day before they go in the oven?
HI Katie, They will keep together and bake up best if they are baked fresh or baked from frozen.
amazing!!
First time making these and the family enjoyed it!
I used red apples for a sweeter taste, and smaller amount of white sugar ( did not have brown sugar). Personally, I did not need icing as it was pretty sweet! thanks so much for the recipe 🙂
Yay, so fantastic! Thank you so much for sharing that with us.
Can you use pillsbury crescent rolls for pastry? Love your recipes. Thanks
I have not tested that but it would not have the same texture as the puff pastry. If you try this, please let us know how it turns out for you.
These look great! Would it be ok to use milk instead of heavy whipping cream for the glaze? I’d rather not buy the cream to use just 1-2 tbsps because I have no other plans for how to use it coming up. Thanks!
Hello Jessica, I haven’t tried using just milk but I’m afraid it will be too runny if you use milk only.
K, thanks for the info!
I use milk whenever I make icing for cookies, cinnamon rolls and when I make these. If it’s too runny add a bit more powdered sugar.
You can also make glaze with butter, milk and confectioner’s sugar. Just Google it, it’s a standard.
I grew up eating the Pepperidge Farm frozen apple turnovers. These are less sweet (a good thing) and have more filling
I’m so glad you enjoyed this recipe Sammy!
Between long-winded “story” and ads all over, it took way too long to be able to even read your recipe because it wouldn’t load. So tired of these ridiculous recipe websites- all I care about is the recipe!
Thanks for reaching out and for sharing your feedback.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. Also, when you are at the recipe, click Jump to recipe then click Print and save it on your device and print it anytime. That should work even if there are ads as you can also close the ads after a few seconds.
I appreciate your feedback and I hope you love every recipe you try.
I made these today they were so good, thank you for sharing your receipes. Jeannette from Moncton NB
Hello Jeannette, you are most welcome. Thanks for sharing that with us!
Loved your video – These are almost same recipe I make !!
I make filling the night before and keep in fridge-makes it easy to put together in the morning.
I’m glad to hear that you have been using a similar recipe too!
Can I use red apples for this recipe?
Hi Tanya, that should work, but keep in mind the filling will be sweeter.
Hi,
How did you come up with the cost of the recipe?
Hi Milena, we estimate the cost of the ingredients that go into the full recipe.
I understand that, but did you use an app or equation to come up with the price that you stated.
Hi Milena, I haven’t found such a tool. If you find something helpful, please let me know
Hey is it ok if I put the egg wash on before I refrigerate it? And how many hours can it be in the fridge before you bake it?
Hi Kate, I always brush the egg on before it goes into the oven. They will keep together and bake up best if they are baked fresh or baked from frozen.
Hey Natasha. I was wondering if i can assemble the turnovers in the evening and put them in the fridge for the night, and then bake them in the morning.
They will keep together and bake up best if they are baked fresh or baked from frozen. You can pre-make the apple filling. I haven’t tried freezing but I have seen it done in other tutorials online, it does keep well in the refrigerator.
Hi Natasha, i just love your recipes, can you freeze the apple turnovers once they are cooked? X
Thank you, Sandra. I haven’t tried freezing this after they are cooked. I only recommend doing it after it is assembled and before baking. Check out this part in the recipe Can you Freeze Apple Turnovers?
I always love your taste tests at the end! Your Recipes are my go-to every time. This Apple Turnover Recipe made me hungry just watching it! Thanks for this one, ’cause now I know what to do with the box of Puff Pastry I’ve had sitting in the freezer for almost a year!
Thank you so much, I also love that part lol I am always so excited for the taste test, the kids are too! I hope you love these turnovers, Michelle.
Dear Natasha, I have made them twice already – they are delicious! Easy and quick to make. Greetings from Bulgaria!
So nice! Thanks for sharing that with us, Mariyana. I’m glad you loved this recipe!