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
Thank you so much for this wonderful recipe. I had so many apples when we went to pick apples with my fiancée and I did not know what to do with them. The first thing he asked for was apple turnovers which I have never made before. I premade these and put them in the freezer so he can have some whenever he would like and he absolutely loves them. He says they are better than the store-bought ones. Thank you so much for your awesome recipe.
I’m so happy to hear that you impressed your fiancee with these apple turnovers. Also congratulations on your engagement!
My son has egg allergies. Any suggestion what to brush to seal and to make shiny instead of egg wash?
Grand-daughter had same egg allergy. I use plain milk of half & half to brush the pastry. Works well!
Just made these, WOW so good not one leaked out. Yes so easy and looks like I brought them!!
Thank you for the wonderful review!
Where’s the link on the chopper located?
Hi Cindy, You can check out the chopper and other kitchen tools that I use here in our Shop. You can also find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi, recipe says it makes 8, but directions say to add apple mix to 1 sheet of puff pastry rolled out to 11×11. I followed the directions and ended up with 4 giant turnovers and an unused thawed puff pastry sheet. I reread the recipe and found it would yield the same results…
Hi Jo, you are correct I completely missed that in the written instructions. I had it in the video but just now added this to step 5: “Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.”
I’ve made this recipe many times as written and it was amazing every time! But this time I tried something different and used peaches instead of apples. I also assembled them in the evening then refrigerated them for about 18 hours before I baked them. They were a huge hit with my family!!
I’m so glad these were a hit, Kate! That’s just awesome! Thank you for sharing your wonderful review!
Hello! Can I make the filling a day before use? Thanks!
Hi Monique, 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.
This its regarding the question about freezing the filling. I had a little left over from when I made them two weeks ago for a family member. I put the filling in a snack bag and froze it and just yesterday I let it thaw out and used it for turnovers for another family member and she stoped by this morning and was raging about how yummy they were.Freezing the filling worked well for me.
Other than filling these unevenly( I over filled the first four and under filled the second four) they were still great. I added a tiny bit of nutmeg and they were warm and lovely!
Thank you so much for sharing that with us!
I’m going to make these tomorrow for my son who is vegan. I know I can sub the butter for vegan butter, but what to use for egg wash? I’m so excited!
I will write again after making.
Hi Jolyn, I haven’t tested that substitution so I can’t make that recommendation. I hope it works well for you.
Happy Apple Turnover Day! Thanks for the recipe. My family and I really enjoyed the turnovers.
You’re welcome, Sharon! Glad you all enjoyed these turnovers!
All your recipes are wonderful!!! I want to thank you for providing us with such clear, concise directions and such wonderful recipes. Everything I’ve ever cooked that I found on your website has been fantastic and gets rave reviews. Thank you very much! You provide a great service to us all.
Hi Adrienne, you are very welcome. Thanks for giving this recipe a perfect review and for appreciating what we do too. I hope you’ll love all the recipes that you will try.
I meant for all your puff pastry recipes.
Hi Amy, that should work as a substitution. Storebought puff pastry is just a shortcut.
Can I use homemade puff pastry?
What kind of brown sugar did you use?
Hi Amy, we have it linked to the recipe, but you can also find it here.
can i use pink lady apples instead of granny smith apples
Hi Gene, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
Had to make these again. I baked 4 and froze 4 since it’s just hubby and I. These are so easy and so darn good!
Thank you for your awesome review, Kris. I’m glad you loved the recipe!
I am new to your site and your cooking is so easy to understand. I love all that I HAVE TRIED. Thanks for the great recipes 😀
Great to hear that! I hope that you will love every recipe that you’ll try from my website and channel.
I love this recipe and this is the one I use now all the time! I do add one more apple and some chopped walnuts as suggested by another reviewer. I use many of your recipes and they are always top notch!
Thank you so much for sharing that with me.
Was craving turnovers but we had no apples and its snowing heavily so not heading out to the store. Took out some frozen mixed berries from the freezer and followed the recipe. I have made the apple ones several times with fantastic results using Pepperidge Farm. This time I used a store brand and the dough is much harder to work with. Could not roll the dough out to an 11 x 11 square so they are misshaped. We will see how they come out once baked! The taste is the important part.
I hope it will be tasty and yummy! Please share with us how it goes.
Loved, loved, loved these turnovers. Can they be frozen AFTER they’ve been cooked?
Hi Karen, 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?”
Hi Natasha,
These apple turnovers are delicious. My husband is always complaining that the ones bought at a bakery hardly have any apple filling in them. Well I piled the apples high in these and he loves them. Will never buy them again. Thank you for this recipe.
Fantastic! I’m happy to hear that, Mary. Thank you for sharing your great review with us.