Apple Turnover: This simple recipe will turn heads! It’s made with store-bought puff pastry, filled with sugared apples, and coated in an easy glaze.
Make sure to give this Apple Crumble or Caramel Apple Cheesecake a try next!
Apple Turnover
Since I’ve known my husband, he’s always ordered an apple turnover whenever it’s been on the menu. After tasting the turnovers he’s had over the years, I’ve been determined to make 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!
Apple Turnovers With Puff Pastry
I love baking, especially for my husband, but I prefer shortcuts over hours of pastry-making. For these Apple Turnovers, I use pre-made puff pastry, like Pepperidge Farm® (not sponsored).
It’s delicious and saves hours of prep time. Homemade puff pastry works too—kudos if you make your own!
Ingredients
- Puff Pastry Sheets: Forms the flaky, golden crust. Thaw completely in fridge before using.
- Apples: I love Granny Smith. Chop apples into small pieces for even cooking.
- Lemon Juice: Freshly squeezed lemon juice is best for flavor.
- Unsalted Butter: Melt before mixing with other ingredients.
- Flour: Thickens the apple filling. Use all-purpose flour for best results.
- Granulated Sugar: Adjust the amount to your taste preference.
- Brown Sugar: Dark brown sugar gives a deeper flavor.
- Cinnamon: Add as much or little as you like.
- Salt: Even a pinch makes a huge difference.
- Heavy Cream: Use full-fat cream for the best texture.
- Egg: Whisk with water to make it easier to brush on.
Apple Turnover Tips
- Use a Ruler: Measure with a ruler to cut the puff pastry evenly and avoid guesswork.
- Use Tart Apples: Choose Granny Smith apples to keep the turnovers from being too sweet.
- Line the Tray with Parchment Paper: Prevent leaks and make cleanup easier by lining the tray before baking.
Storage
Can You Freeze Apple Turnovers?
Yes! Prepare the apple turnovers, freeze them on the tray, then wrap them in plastic wrap and put them in an airtight freezer bag.
To Bake Frozen Apple Turnovers
Bake frozen, unbaked Apple Turnovers straight from the freezer. Place them on a parchment-lined tray, brush with the egg white mixture, and bake for 3-5 extra minutes (keep an eye on them!).
Variations
Variation Ideas
- 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.
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
Equipment
- Medium bowl
- Sheet pan
Ingredients
Apple Turnover
- 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
Egg Wash
- 1 large egg
- 1 tablespoon water
- 1 teaspoon coarse sugar or cinnamon sugar, for topping, optional
Glaze
- 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 12x12-inch squares (use a ruler if you have one!), then cut each 12x12 piece into 4 equal squares.
- Place 1/3 cup apple mixture on each square. 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 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℉. 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.
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! 🙂