These Apple Turnovers With Puff Pastry are flaky, golden, and filled with warm cinnamon apples, then finished with a sweet vanilla glaze.
author’s note
I’m Officially an Apple Dessert Person Now!
This recipe started when my husband mentioned he was craving apple turnovers. He’s always loved apple desserts, while I’m usually reaching for something chocolate. But ever since I finally nailed my apple pie recipe, I’ve become a lot more excited about apple desserts too.
It took a few batches to get these exactly how I wanted them. I found that chopping the apples nice and small gives them plenty of time to get perfectly tender before the pastry is done baking. And chilling the turnovers before they go into the oven makes such a difference for getting those tall, flaky layers.
edit Now these are one of my favorite things to bake every fall. They look like they came straight from a bakery, but they’re honestly so simple to make! (Thank YOU store-bought puff pastry!)
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Puff pastry | Fully thaw in the fridge before unfolding. Homemade puff pastry also works if you’re feeling extra! |
| Granny Smith apples | We need firm apples for this recipe. Their tart flavor balances the sweet glaze, and they hold their shape well while baking. |
| Brown sugar | This adds a really nice, rich caramel flavor. |
| Cinnamon | Just enough to warm the filling without overpowering the apples. Add a pinch of nutmeg if you’d like extra spice. |
| Lemon juice | Brightens the filling and keeps the apples from browning while you prep. |
| Egg wash | Gives the turnovers their gorgeous golden, shiny finish. |
How To Make Apple Turnovers With Puff Pastry
- Apples: Peel, core, and dice apples. Toss with sugar, lemon, butter, flour, and cinnamon.
- Roll the Pastry: Unfold thawed puff pastry and cut into squares.
- Fill & Seal: Spoon apple mix onto one side. Fold into triangles. Seal with a fork.
- Brush & Bake: Brush tops with egg wash. Bake until golden and puffy.
- Cool & Glaze: Let cool slightly, then drizzle glaze over top.
chelsea’s recipe tip
Tips For Success
- Dice apples small: Large chunks don’t soften enough before the pastry finishes baking. Aim for ½-inch pieces or even slightly smaller.
- Chill before baking: This is one of the biggest secrets to tall, flaky turnovers. Cold butter creates better steam, which means more dramatic layers.
- Don’t overfill: It’s tempting, but too much filling makes the turnovers harder to seal and more likely to leak.
- Seal edges well: Brush with egg wash and firmly crimp with a fork.
- Bake until deeply golden: Don’t pull them out too early. Puff pastry develops its best flavor and texture once it’s fully browned.
Storage
These apple turnovers with puff pastry are at their absolute best the day they’re baked while the pastry is crisp and flaky.
If you have leftovers, store them in an airtight container at room temp for 1 day or in the refrigerator for up to 3 days.
For the best texture, warm one in the microwave for 5 to 10 seconds before serving. I don’t recommend using the toaster since the glaze can melt and make a mess.
More Apple Dessert Recipes:
Apple Turnovers With Puff Pastry
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1 (17.3-ounce) package puff pastry sheets I like Pepperidge Farm best
- 4 to 5 large Granny Smith apples 1-3/4 pounds, 4 cups chopped
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter melted
- 2 tablespoons flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar or light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- 1 teaspoon White sparkling sugar or cinnamon sugar, for topping, optional
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk 1%, 2%, or whole recommended
Instructions
- Thaw puff pastry completely in the fridge.
- Peel apples, remove cores, and chop into 1/2-inch pieces or smaller. Toss chopped apples with lemon juice.
- In a medium bowl, whisk melted butter and flour to create a thick paste. Mix in granulated sugar, brown sugar, cinnamon, salt, heavy cream, and vanilla until smooth. Pour mixture over prepared apples and gently toss to coat.
- Unfold puff pastry on a lightly floured surface. Roll each piece into 12×12-inch squares (use a ruler if you have one!), then cut each 12×12 piece into 4 equal squares.
- Place 1/3 cup apple mixture on each square. Spread so the apples are in an even layer on the bottom third triangle of the dough (see photos in post). In a small bowl, whisk egg and water for egg wash, and brush edges of dough. Fold into triangles, and crimp edges with a fork. Cut 3 slits to vent.
- If desired, sprinkle with coarse or cinnamon sugar over each pastry (see note 1).
- Preheat oven to 400°F. Chill pastries on a parchment-lined sheet pan in the fridge for 20 minutes.
- Place turnovers on baking sheets and bake for 15–18 minutes until light golden brown.
- While turnovers are baking, whisk glaze ingredients together until smooth, adding a bit more milk if necessary. Pour glaze into a small plastic bag and cut off the tip. Pipe or spoon glaze over slightly cooled turnovers.
- Enjoy while warm! Do not try to toast these later, but you can microwave for 5–10 seconds to reheat.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Apple Turnovers With Puff Pastry FAQs
Yes! Try pears, berries, or peaches. Just reduce moisture by patting them dry or tossing with flour.
Overfilling or underbaking is usually the issue. Make sure the filling is cool before assembling and bake until deeply golden.
Seal edges well, avoid overfilling, and cut a steam vent in the top.
Variations
Switch Things Up
- Caramel Apple Turnovers: Add caramel sauce inside with the apples and top with caramel glaze after baking.
- Berry Apple Turnovers: Mix berries (fresh or frozen) like raspberries, blueberries, or blackberries with the apple mixture for a fruity twist.
- Maple Pecan Apple Turnovers: Use maple syrup instead of white sugar and add chopped pecans for crunch.
