Apple Turnovers are the perfect handheld dessert—flaky, golden pastry wrapped around a warm, cinnamon-spiced apple filling. They’re sweet, buttery, and filled with everything I love about classic apple pie, but in a much easier, portable form. Whether I’m serving them for breakfast, dessert, or a cozy afternoon treat, they always disappear fast.
Why I Love This Recipe
I love this recipe because it gives me that nostalgic apple pie flavor without all the effort. Using store-bought puff pastry makes things super easy, and the filling comes together in just minutes. I get a perfectly crisp, golden shell and a gooey apple center with every bite. Plus, they make my kitchen smell amazing while they bake—just like fall in the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Puff pastry sheets (thawed if frozen)
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Apples (peeled, cored, and diced)
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Sugar (granulated or brown sugar)
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Ground cinnamon
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Nutmeg (optional)
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Lemon juice
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Cornstarch (to thicken the filling)
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Egg (for egg wash)
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Powdered sugar and milk (optional, for glaze)
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a skillet, I cook the diced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch over medium heat until the apples are tender and the mixture is thickened. I let it cool slightly.
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I roll out the puff pastry and cut each sheet into 4 squares.
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I spoon a small amount of apple filling into the center of each square, then fold them diagonally into triangles.
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I press the edges with a fork to seal, then brush the tops with a beaten egg.
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I bake for 18–22 minutes, or until golden and puffed.
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Once they’re slightly cooled, I drizzle them with a simple powdered sugar glaze if I want a sweet finish.
Servings and Timing
This recipe makes 8 turnovers.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Variations
Sometimes I mix in raisins, chopped pecans, or a splash of vanilla extract for extra depth. I’ve also made them with pears or added a spoonful of caramel sauce to the filling for a richer twist. If I want a savory option, I skip the sugar and spices and use cheese or veggies instead.
Storage/Reheating
I store leftover turnovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) for about 8–10 minutes to restore crispiness. They can also be frozen after baking—I wrap them well and reheat from frozen until warm and golden.
FAQs
What’s the best apple to use?
I like using a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor and texture. Firmer apples hold up best during baking.
Can I make these ahead of time?
Yes, I assemble the turnovers and refrigerate them unbaked for up to 24 hours, or freeze them and bake straight from frozen (adding a few extra minutes to the bake time).
Do I have to cook the apple filling first?
I prefer to cook the filling—it thickens the mixture and softens the apples, which helps avoid soggy pastry. But in a pinch, I’ve used raw apples with extra cornstarch and it still works.
Can I make these dairy-free?
Yes, I use dairy-free puff pastry and skip the egg wash or replace it with a splash of plant milk. The result is still flaky and golden.
How do I keep the filling from leaking out?
I don’t overfill, and I make sure to press the edges well with a fork. Brushing the edges with a bit of egg wash before sealing helps too.
Conclusion
Apple Turnovers are one of those simple, classic treats that never go out of style. They’re easy to make, perfectly flaky, and filled with warm spiced apples that feel like a hug in every bite. Whether I’m baking them for a crowd or just a quiet weekend treat, they always bring cozy comfort and sweet satisfaction.
Print
Apple Turnovers
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 turnovers
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Apple Turnovers are flaky, golden pastries filled with warm, cinnamon-spiced apples. They deliver classic apple pie flavor in a quick, easy-to-make handheld form perfect for breakfast, dessert, or snacking.
Ingredients
- 2 sheets puff pastry, thawed
- 2 medium apples, peeled, cored, and diced
- 1/4 cup granulated or brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 egg, beaten (for egg wash)
- 1/2 cup powdered sugar (optional, for glaze)
- 1–2 tbsp milk (optional, for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch until tender and thickened. Let cool slightly.
- Roll out puff pastry and cut each sheet into 4 squares.
- Spoon cooled apple filling into the center of each square. Fold into triangles and seal edges with a fork.
- Brush tops with beaten egg and place turnovers on prepared baking sheet.
- Bake for 18–22 minutes, until puffed and golden brown.
- Let cool slightly, then drizzle with optional glaze made by mixing powdered sugar and milk.
Notes
- Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for best flavor.
- Chill unbaked turnovers up to 24 hours or freeze and bake from frozen.
- Add raisins, pecans, or caramel for variations.
- Reheat in oven to maintain crispness; avoid microwave for best texture.
- Seal edges well to prevent filling leaks; egg wash helps seal and adds shine.
Nutrition
- Serving Size: 1 turnover
- Calories: 280
- Sugar: 13g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
