This simple Apple Turnover recipe will turn heads! It’s made with store-bought puff pastry, filled with sugared apples, and coated in an easy glaze.
After trying an apple turnover, make sure to give this Apple Crumble or this Caramel Apple Cheesecake a try!
Apple Turnover
Since I’ve known my husband, he’s always ordered an apple turnover whenever it’s been on the menu. After taking bites of the turnovers he’s had over the years, I’ve been determined to make him a better version at home. And this Apple Turnover recipe is just that — so much better than you’d find at any fast food restaurant! It’s soft, flaky, buttery, and best of all, packed with cinnamon-sugared apples!
How To Make Apple Turnover dough
Store-bought puff pastry is delicious and will save literally hours of prep time for this recipe. That said, homemade puff pastry will also work with this recipe! And if you make your own pastry, my hat’s off to you!
How to make Apple Turnovers
- Dough: Pick out the puff pastry in the freezer section of your grocery store — generally by frozen pie crusts and pre-made frozen desserts.
- Apples: Peel and core some tart apples (I recommend Granny Smith) and chop them into small pieces (no larger than 1/2 inch). Toss with a few ingredients and set aside.
- Assembly and baking: Roll the puff pastry into a 12×12-inch square, cut into 4 squares, top with the sugared apples, fold over & seal, and bake!
- Glaze: Whisk 3 ingredients (powdered sugar, vanilla, and milk) until smooth and drizzle on each baked and cooled apple turnover.
Apple Turnover Tips
- Use a ruler: When measuring the size to cut the puff pastry dough, I highly recommend a ruler for precision — it removes any guessing for how thick/wide you need to roll it out.
- Grab tart apples: The sugar and other ingredients added to the filling may vary, depending on how sweet the apples are. I recommend Granny Smith apples for this Apple Turnover recipe; using another variety might leave you with overly sweet turnovers.
- Line your tray with parchment paper: No matter how well you seal your apple turnovers, they tend to leak. Save yourself clean up by lining the tray before baking!
Can you freeze Apple Turnovers?
Yes! Completely prepare the apple turnover recipe and before brushing on the egg mixture or baking, freeze the turnovers (on the tray). Once the turnovers are frozen, wrap them tightly in plastic wrap and then place them in an airtight freezer bag.
To bake frozen Apple Turnovers
You can take each unbaked Apple Turnover straight from the freezer (no need to thaw) and place it on a parchment paper-lined tray. Brush with egg white mixture and bake for a few minutes longer (3-5) than if they were made fresh (watch carefully!).
Variations
Variation Ideas
- Caramel Apple Turnovers: Drizzle caramel sauce inside the turnovers with the apple mixture and finish with a caramel glaze on top after baking.
- Berry Apple Version: Mix in fresh or frozen berries (like raspberries, blueberries, or blackberries) with the apple mixture for a fruity variation.
- Maple Pecan Apple Turnovers: Use maple syrup instead of white sugar in the filling and add chopped pecans for a crunchy texture.
More Dessert Recipes:
- Oatmeal Cookies with ground cinnamon
- Pumpkin Cheesecake Bars with a streusel
- Applesauce Cake with cream cheese frosting
- Peach Cobbler with sugared topping
- Apple Fritter Bread with a simple glaze
Apple Turnover
Ingredients
Apple Turnover
- 1 (17.3 ounces) package Puff Pastry Sheets I like Pepperidge Farm best
- 4-5 large (4 cups chopped) Granny Smith apples (1 and 3/4 pounds before being peeled/cored)
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons unsalted butter, melted
- 2 tablespoons white all-purpose flour
- 1/3 cup white sugar
- 1/3 cup brown sugar, light or dark (I use dark)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Egg Wash
- 1 large egg + 1 tablespoon water, whisked together
- Optional: coarse sugar for topping (or you can use cinnamon sugar*)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (1%, 2%, or whole recommended)
Instructions
- PREP: Thaw the puff pastry completely in the fridge.
- APPLE PREP: Prepare the apples by peeling, removing the core, and chopping them into small pieces, no larger than 1/2 inch. Toss the chopped apples with lemon juice.
- APPLE MIXTURE: In a medium-sized bowl, whisk together the melted butter with flour to create a thick paste. Mix in the white sugar, brown sugar, cinnamon, salt, heavy cream, and vanilla extract. Stir until smooth. Pour over the prepared apples and gently toss to coat.
- PUFF PASTRY: Preheat the oven to 400 degrees F. Unfold the thawed puff pastry onto a lightly floured surface. Roll each piece of puff pastry into a 12-inch by 12-inch square (use a ruler if you have one!). Cut each 12x12 piece into 4 equal squares.
- PREPARING TURNOVERS: Place a packed 1/3 cup of the apple mixture on top of each square of dough. Spread so the apples are in one even layer on the bottom third triangle of the dough (see photos in post). In a small bowl, whisk the egg with the water to create an egg wash. Brush that egg wash around the entire border of the dough square and then fold over one corner to the opposite corner to form a triangle. Using a fork, crimp the edges, making sure they are all well sealed. Brush the egg wash over the entire pastry. Use a knife to cut 3 small slits in the top of the pastry to vent steam.
- OPTIONAL TOPPING: If desired, sprinkle a teaspoon or so of coarse sugar over each pastry. Alternatively, you can sprinkle a mixture of cinnamon sugar over each pastry. (See Note 1.)
- CHILL: Place the pastries on a parchment-lined sheet pan (to avoid sticking) and into the fridge for 20 minutes (it's very important they go into the oven cold).
- BAKE: Place the turnovers on baking sheets and bake for 15-18 minutes or until light golden brown.
- GLAZE: While the turnovers are baking, whisk together all of the glaze ingredients until smooth. If needed, add a little bit of milk to get a thinner consistency. Pour the glaze into a small plastic bag and cut off the tip. Pipe the glaze over the slightly cooled apple turnovers. Alternatively, spoon the glaze over.
- ENJOY: Enjoy while warm! Do not try to toast these later, but you can microwave them for 5-10 seconds to warm them up at another time.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That’s so sweet that you dedicated this recipe and post to Grace – these look absolutely incredible! I love apple turnovers and the glaze looks heavenly! Hope you had a wonderful Easter weekend 🙂
Thank you Kelly! 🙂 It was such a fun time and we got to spend it with family 🙂 I hope you are having a great week so far!
Yes, love that you dedicated a post to your friend. So sweet. And these turnovers, oh my goodness they look amazing! I’m a fan of apple anything… and did you say this could be eaten for breakfast?!?! Sign me up!
Thank you Chris!
Perfect recipe!! I can’t wait to try it! Thanks for dedicating it to me! You’re a great friend 🙂
Thanks Grace 🙂 XO
I’m glad Grace gave you the inspiration for these, because they look delicious, Chelsea! I love anything in mini form, especially when it comes to pies and cheesecake. 🙂 YUM!
I am obsessed with miniature 🙂 Thanks Marcie!
I remember when I made chocolate croissants the Julia Child way with my best friend. It. took. hours. So I’m happy to see an alternative to the tedious dough! These look delicious and how sweet that your friend asked you for a recipe; it’s such a compliment!
Haha puff pastry is definitely a tedious dough! Thanks Melissa 🙂
My family would LOVE these! Turnovers are so fun to make and eat and apples are our favorite filling. Your drizzle is so gorgeous!
There’s no better gift than a great friend, it sounds like you guys are lucky to heave each other! I’m sure she will love these!! I know I do!
So, so true! Thanks Nicole!
Go Grace! Seriously though, thanks Grace for bringing these beautiful apple turnovers into existence and making my mouth water.
These look delicious, Chelsea! Brava!
You are so sweet! Thanks Graham! 🙂