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
Hi Natasha! This Recipe was amazing and super easy to make! This is just based on personal preference, but it was just slightly too tart for me. Do you have any recommendations on how to cut the tart a little and making it sweeter?
Hi Eric! Did you make the recipe with Granny Smith apples? If so, you could try Golden Delicious apples, they are less tart, and sweeter and still bake great! You could also just add more sugar if you prefer this sweeter. I hope that helps.
“Oh look, another half” and then the walk off is the best “mic drop” I’ve ever seen 😀
I knew these would be amazing! If you post a recipe with “apple” in the title, I AM IN!
I followed your instructions perfectly however the bottoms were burnt black. I only baked for 20 minutes at 400 too. Am trying again tonight at 375. Will post updates
Hi Chris, make sure the rack is in the middle of the oven, not too close to the bottom. The type of pan used could affect this as well since different materials/metals distribute heat differently. Lastly, all ovens bake/heat differently so I highly encourage the use of an internal oven thermometer. I hope your next batch turns out great!
Made these today. They look beautiful. Only mistake I made, I put the tablespoon of flour in apples as thickener. Still tasted great. Love your recipes. Will post a picture on Facebook
Hi Janice! I would love to see your finished work. Thank you for sharing. 🙂
hi natasha! love, love this recipe! any recipe that can be placed in freezer for later delight is a plus for me! not only are the turnovers delicious; your instructions are perfect. thank you!
Thank you! So glad you love it. Freezer recipes are amazing to have. 🙂
Can I refrigerate overnight or is it better to freeze? OR cook ahead then reheat?
thanks!!
We love these fresh. See my recipe notes for freezing instructions. 🙂
Do you use Convection Bake or conventional oven at 400 degrees to bake these? Which is better?
Hi Julia I bake on regular conventional oven bake mode (not convection)
Can you freeze these just before baking? I’m looking to make them ahead of time and just pop them in the oven before serving. Any experience with this?
Hi Sarah! Yes, you can, see my recipe notes for instructions on this.
This is to Pinterest people. I have enjoyed reading & coping receipies for quite a few years now ( I’m 76 yrs old). B-U-T I am at total burn out with trying to just R-E-A-D the ingredients & then the cooking instructions. With ALL the adds & pop-ups in my face it really gets my BP up very quickly. I can’t even use the little x’s to clear some away so I can read the next line..#!#!#!#! You have spoiled my whole enjoyment of lots of items on your web page. I’m not coming back for quite a while..
Thank you for sharing your concerns and 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. I appreciate your feedback and I hope you love every recipe you try.
I agree with you totally. I hate these adds and I would never take the time to read them. When I am interested in reading a recipe, why would anyone think that I now want to go shopping for shoes. How stupid!!!
Thank you for sharing your concerns and 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. I appreciate your feedback and I hope you love every recipe you try.
Just a word about ‘reading’ the recipe. When I find a recipe I want to make, I click on PRINT, then use SHIFT + WINDOWS + S to highlight the recipe, and Ctrl + C to copy, then Ctrl + V to paste recipe into my email. I have a folder called RECIPES. I also copy the link into the email so I can revisit the original recipe.
You can click “Jump to recipe Click print, save as pdf and save it on your folder too.
I just realized another amazing, yet simple, thing that I love about YOUR recipes is how you include the measurements IN the instructions, saving me who-knows-what-how many hours of scrolling back and forth!
Thank you NATASHA!
You’re welcome, I’m glad you like that in our recipes!
I needed to have a dessert to share with no time at all. So I used your instructions to roll out and assemble. My big cheat was the can of cherry pie filling in the pantry. I will do the glaze, and this time I redeemed my forgetful mind. Thanks so much!
Sounds good, you’re welcome!
What if I strain out the apples and then further thicken the sauce? Will that help to prevent leaking?
Hi! It’s worth experimenting with. Let us know your results if you try this method.
I made these a couple times and they are so easy and good. I’m just wondering how you store them and keep them Flaky. I have some to store that I just made but need to know how to store them.
Hi Cheryl, Apple turnovers can be kept for an additional 2-3 days in the refrigerator, loosely covered with foil or plastic wrap.
Hi Natasha
Great video! Can you use thawed frozen apples and is there an alternative for the whipping cream?
Thanks
Siouxsie
I have not tested this with thawed apples but I think it could work. You could make the glaze with just water in place of whipping cream.
Ice cream would be a good substitute. If you are asking because of a dietary restriction you probably already know what other options you have.
I halved the recipe. In lieu of sugar I used a teaspoon of honey. It was just delicious and oh so easy. THANK YOU!
Great to hear that turned out delicious! Thank you for sharing that with us, Diane.
My kids have been making these daily for the last week, and they have pretty much perfected their apple turnover skills. It reminds me of the McDonald’s apple pies, soft most inside and crisp outer pastry (It’s a mystery to me why they don’t do
better since they’ve been making them for a half century or more, and instead of a freshly grilled spiced pastry they give us a bland stale tube of scalding apple sauce) – but home made is exponentially better, since it’s freshly made not cooked from frozen, with apple texture, and the vanilla / cinnamon gives it a massive lift in flavour.
That’s just awesome! Thank you for sharing your wonderful review, Kris!
Thanks Natasha for the perfect recipe. I live in Costa Rica and it’s very rare to find Puff Pastry, so the fact that I’ve now used almost a whole box of it to make these a couple times this week really is a testament to how great they turned out. I cheated a little and just microwaved the apples with brown sugar, butter and cinnamon because it’s so quick and tastes great and is 1 less pan to wash – this is what I do for apple crisp too. This recipe has made it into my keeper list! Thank you again!!
You’re very welcome! Thank you for sharing.
I have made this recipe so many times and it’s always a hit. Today I’m making it vegan for a friends bday. Wish me luck!
Hi Andrea! That is great. I’m happy this has been a hit every single time. Good luck and share your results with us.
This recipe was easy to follow and delicious! The tips that are provided were very helpful. Once baked can they be frozen?
Hi Gloria, 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?”
Where does the I tbsp of flour get used. Saw no instructions for when to use. It says dusting, where?
Hi Donna, it just used for dusting on top of the turnovers.