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.
These look so flakey and delicious! She sounds like a great friend!
She definitely is! Thanks Laura! 🙂
Mmmm I love pastries like this! And with that glaze and the sweet apples …. these look so good Chelsea! I hope that you had a wonderful weekend!
Thank you Ashley! I hope you did too 🙂
Yum!! Wishing I had some of these for breakfast today (but instead, I’ll just go eat my cold cereal…*tiny violin*)!
These look so tempting with the glaze on top! Scrumptious!
You make some of the cutest food I’ve ever seen. Of course I want to try these! Pinned!
Have a beautiful Monday!
I looove apple turnovers and I love that you made these mini versions! And I think it’s so cute you dedicated these to your friend! It’s awesome to have people like that supporting you. 🙂
MMMMMMMM Apple turnovers are the yummiest! Especially when they are this easy…it makes them taste better when you don’t have to spend 4 years making them!
Haha totally agree. The four years part is a pain 🙂 Thanks lady! I hope you did too 🙂
Awwwwww … everybody needs a friend like Grace! Aren’t they just the best?!?!? And lucky for us, she needed this recipe … and now we all get to enjoy it! Yay! (Thanks, Grace! :D) Looks so delicious and so easy, too!
So true – good friends are the best! Thanks Shelley! 🙂
I love apple turnovers- these look amazing!
Thanks Chloe! 🙂
I love Apple turnovers. They are my favourite breakfast pastries. The fact that these are mini means I can have more than 2. Bonus
Exactly! The smaller the dessert, the more to eat 🙂 Thanks Rochelle!