Store-bought puff pastry and quick, homemade apple filling make these apple turnovers the easiest fall treat! Cook fresh apples with brown sugar and cinnamon, and bake the buttery filling inside a flaky triangle pocket.
Pair golden-baked apple turnovers with a pumpkin spice hot chocolate for a cozy fall breakfast or brunch, or serve them à la mode with a scoop of ice cream!
Apple turnovers are one of the best treats to make after a trip to the apple orchard! These are similar to apple hand pies, or mini apple pies, with a crispy pastry crust instead of a pie crust. The pastry gets folded up and sealed around a gooey, spiced apple filling, and drizzled with icing. Turnovers are extremely quick and easy to make at home with sheets of store-bought puff pastry. You’re going to love them!
Why You’ll Fall in Love With These Easy Apple Turnovers
- Gooey apple filling. With only 5 ingredients, the filling for these apple turnovers is simple, sweet, and deliciously gooey.
- A double-duty treat. Serve turnovers for a special breakfast or as a fall dessert topped with ice cream.
- Semi-homemade. Refrigerated or frozen puff pastry works wonderfully and cuts the prep time in half.
Homemade vs. Store-Bought Puff Pastry
Traditional turnover dough is a type of viennoiserie dough, similar to the pastry dough used to make croissants and apple strudel. As a semi-homemade option, you can’t beat the convenience of store-bought refrigerated puff pastry, which is what I use for my turnover recipe.
If you’re using frozen pastry, be sure to follow the thawing instructions on the package. The best way to thaw it is overnight in the fridge, so the dough doesn’t become too warm. Of course, if you have a favorite homemade pastry recipe, you can use that, too!
Apple Turnover Filling Ingredients
The 5 ingredients you’ll need for the turnover filling are:
- Apples – You’ll sauté the apples with butter to make your turnover filling. Choose a baking apple like you’d use to make apple pie, like Granny Smith or Honeycrisp. Peel, core, and slice or dice the apples before you start.
- Lemon Juice – Fresh is best, bottled will work in a pinch.
- Brown Sugar – You could also use granulated sugar or a combination of the two.
- Cinnamon – Substitute nutmeg or a blend of spices, like apple pie spice or pumpkin pie spice, if needed.
- Cornstarch – To combine with water to make a slurry to thicken the apples. You can make the slurry with flour, too, though you’ll need about twice the amount of flour as cornstarch.
How to Make Apple Turnovers
Isn’t fall baking the best? The ingredients are so cozy, and the house always smells amazing while these turnovers bake. Afterward, I’ll sometimes whip up a batch of pumpkin scones while the oven is hot. Let’s get started:
- Prepare the apple filling. To make the filling, sauté the apples with butter over medium heat. Add the brown sugar, lemon juice, and cinnamon. Meanwhile, whisk cornstarch with water to make a slurry, and stir that into the apples. Cook for another minute, allowing the mixture to thicken.
- Roll out and cut the puff pastry. Next, unfold the puff pastry sheets. Trim each sheet to make a square (discard the scraps or turn them into rugelach!). Then, cut each square sheet into four smaller squares.
- Fill and fold the turnovers. Now, divide the prepared apples between the pastry squares. Afterward, fold the pastry from corner to corner, forming a triangle around the filling. Press the edges together with a fork to seal.
- Bake. Arrange the apple turnovers on a lined baking sheet, leaving about 1 inch of space between each pastry. Bake at 400°F for 25 minutes, until the turnovers are puffed and golden brown.
- Cool, then glaze. The turnovers will need to cool completely before you ice them. Otherwise, the icing will melt right off. When it’s time to glaze, whisk the powdered sugar, milk, and vanilla together in a bowl. Drizzle or pipe the icing over your apple turnovers, and serve!
Frequently Asked Questions
Apple turnovers are made from puff pastry dough that’s folded, or “turned over”, the apple filling. Meanwhile, apple strudel is traditionally made from dough that’s stretched thin and rolled up around the filling, which sometimes contains extras, like raisins.
Go right ahead! While they’re not a traditional addition, chopped pecans, walnuts, raisins, craisins, and currants are all great add-ins to the filling for your apple turnovers.
Yes. You can swap the apple filling for just about any cooked fruit or pie filling. Try a turnover variation with peaches, berries, or cherry pie filling!
How to Store
- Refrigerate. Store these turnovers in an airtight container in the fridge for up to 5 days.
- Reheat. You can warm up the apple turnovers in the microwave for a few seconds or in the toaster oven before serving.
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Description
Store-bought puff pastry and quick, homemade apple filling make these crispy, buttery apple turnovers an easy and delicious fall treat!
- 2 tablespoons butter
- 4 Granny Smith apples – peeled, cored, and sliced
- 1 tablespoon fresh lemon juice
- 1 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 (17.25-ounce) package frozen puff pastry sheets, thawed
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- In a large skillet, melt the butter over medium heat. Add the apples and cook for 3 minutes. Add in the lemon juice, brown sugar, and cinnamon, and cook, stirring frequently, for 2 more minutes.
- In a small bowl, stir together the cornstarch and water. Add this to the apples and cook for 1 minute, or until the mixture has thickened slightly. Remove from the heat.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Unfold puff pastry sheets and trim each sheet into a square, discarding the scraps.
- Cut each larger square into 4 smaller squares. Spoon the apples onto the center of each square, dividing equally between all the squares. Fold over from corner to corner into a triangle shape, and press edges together to seal with a fork.
- Place the turnovers on the prepared baking sheet, leaving about 1- inch between them. Bake for 25 minutes in the preheated oven, until the turnovers are puffed and lightly browned. Cool completely before glazing.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract.
- Drizzle the icing on top of the turnovers.
Notes
- Store airtight in the refrigerator for up to 5 days.
