You are going to love this easy dessert for Puff Pastry Apple Turnovers.
Another one of my favorite puff pastry recipes, it’s made with just a few simple ingredients, but the flavor is anything but simple!
Golden, flaky layers wrap around a sweet fruit filling, it's perfect for a weekend family treat or holiday celebration. This recipe is sure to become a favorite.
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 20 min | Difficulty: Easy
What it is: Flaky puff pastry is filled with tender, cinnamon-spiced apples and baked until golden brown, creating a warm and comforting handheld dessert.
Why you’ll love it: These turnovers taste like homemade apple pie but are much quicker and easier to make. They’re perfect for fall gatherings, holidays, or anytime you’re craving something sweet and cozy.
How to make it: Simply spoon the apple filling onto puff pastry squares, fold, seal the edges, and bake until puffed and golden. A quick drizzle of glaze takes them over the top.
👉 These turnovers make the perfect easy dessert to your Thanksgiving menu! Grab my Simple Thanksgiving Digital Cookbook that's filled with classic recipes, time-saving tips, and printable guides to make planning and cooking your holiday meal stress-free and delicious.
Table of Contents
- Recipe at a Glance
- Tips for Working with Puff Pastry
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Storage & Prep Ahead Tips
- More Apple Desserts You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Tips for Working with Puff Pastry
- Always thaw puff pastry in the refrigerator, not on the counter, to prevent stickiness.
- Lightly flour your work surface to avoid sticking when rolling or cutting.
- Use a sharp knife or pizza cutter for clean edges that puff up evenly.
- After assembling, place the turnovers back in the refrigerator for 15–20 minutes before baking. This firms up the butter in the dough, helping create those beautiful, flaky layers. (I usually preheat my oven during this time!)
- Brush with egg wash before baking for a golden, bakery-style look.
Looking for more Apple Dessert Recipes? Try my Apple Caramel Puff Pastry Braid, this Apple Danish with Puff Pastry, and even my Apple Wrapped in Puff Pastry. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Quick Prep Option: Use canned pie filling (apple, cherry, blueberry, or peach) instead of fresh apples. Or try my Homemade Apple Pie Filling recipe!
Crust Swap: Try traditional pie dough if you prefer a more classic turnover texture or try refrigerated pie dough like I do with my Apple Hand Pies recipe.
Apple Substitute: Replace fresh apples with frozen apple slices, thawed and drained.
Fruit Variations: Experiment with cherries, peaches, or mixed berries for a different flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cook the diced apples, butter, brown sugar, cinnamon, and salt over medium low heat.
Step 2: Heat for 5-10 minutes until the apples are tender.
Step 3: Cut puff pastry into fourths, add filling to the center, brush edges with egg wash, fold into triangles, seal with a fork, slit tops for steam, and brush with more egg wash.
Step 4: Bake at 400°F for 20-22 minutes until golden brown and puffed.
Step 5: Make the glaze by combining the powdered sugar and heavy cream.
Step 6: Drizzle the glaze over the tops of the turnovers and serve.
Insider Tips from My Kitchen to Yours
✔️ DO use cold puff pastry straight from the fridge so it bakes up light and flaky.
❌ DO NOT overfill the turnovers or the filling will leak out during baking.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
It’s best to peel the apples before cooking the filling so the texture is soft and tender inside the flaky pastry. Leaving the skins on won’t ruin the recipe, but the turnovers may have a chewier texture.
Seal the edges tightly by brushing with egg wash and pressing with a fork to crimp them closed. Avoid overfilling each square, and don’t skip cutting small slits in the tops—this lets steam escape and helps prevent leaks.
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Storage & Prep Ahead Tips
Refrigerate: Store cooled turnovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze baked turnovers once cooled by wrapping them individually in plastic wrap and placing in a freezer bag for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator, then warm in a 350°F oven for 10–12 minutes until crisp.
Prep Ahead Tips: Assemble turnovers up to 4 hours in advance, cover, and refrigerate until ready to bake. For best results, brush with egg wash just before baking.
More Apple Desserts You'll Love!
Add links here naturally. Only include WOS recipes. Let's add a link naturally to a product. Apple Hand Pies
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📖 Recipe Card
Apple Turnovers
Video
Ingredients
- 17.3 ounce Frozen Puff Pastry; thawed, but still cold
- 3 Granny Smith Apples; peeled and diced
- 1 tablespoon butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 egg
- 1 tablespoon water
- ½ cup powdered sugar
- 2 tablespoons heavy cream
Method
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- In a small saucepan, cook the diced apples with butter, sugar, cinnamon, and salt over medium-low heat until tender and juicy, about 5–10 minutes. Set aside to cool slightly.
- Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares to make 8 turnovers total.
- Place a spoonful of apple filling in the center of each square, draining off any excess liquid.
- In a small bowl, whisk together the egg and water. Brush along the edges of each pastry square.
- Fold each square diagonally into a triangle, pressing edges to seal, then crimp with a fork.
- Cut a few small slits on top of each turnover to allow steam to escape. Brush tops with the remaining egg wash.
- Place the assembled turnovers on the prepared baking sheet and refrigerate for 15–20 minutes before baking. Chilling helps firm up the butter in the puff pastry, creating flaky, golden layers in the oven.
- Bake for 20–22 minutes, or until puffed and golden brown. Cool slightly on a wire rack.
- For the glaze, whisk together powdered sugar and heavy cream in a small bowl until smooth. Drizzle over turnovers before serving.
Nutrition
Notes
- Keep puff pastry cold until ready to use so it bakes up light and flaky.
- Peel and dice apples into small, even pieces so the filling cooks evenly.
- Chill assembled turnovers before baking to help seal edges and create flaky layers.
- Store baked turnovers in an airtight container in the refrigerator for up to 3 days.
- Freeze baked turnovers once cooled for up to 2 months; reheat in a 350°F oven until crisp.
- Assemble turnovers up to 4 hours ahead, refrigerate, and bake when ready.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Joanne says
Those look delicious!