Apple Turnovers with Puff Pastry
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My Apple Turnovers with Puff Pastry are a game-changer. Whip up golden, buttery pockets filled with sweet, spiced apples with minimal fuss. It’s a true keeper in my kitchen for everything from lazy Sunday brunches to last-minute dessert cravings.
When you have a lot of delicious apple to bake with, try my Instant Pot Apple Cake and my Apple Pie Cookies.
Why this Puff Pastry Apple Turnover Recipe Works
I love a quick and easy recipe. Apple turnovers are a beloved classic, and when made with puff pastry, they elevate from simple to sensational:
- Flaky, Buttery Perfection: Puff pastry is the star here, delivering hundreds of delicate, buttery layers that shatter with every bite. This creates an unparalleled texture that’s far superior to regular pie crust for turovers.
- Irresistible Apple Filling: The warm, spiced apple filling is comforting, sweet, and tangy, providing a perfect contrast to the rich pastry.
- Speed and Convenience: Using store-bought puff pastry drastically cuts down on prep time. You get impressive results without the labor-intensive process of making puff pastry from scratch.
- Versatile Treat: Perfect for breakfast, brunch, dessert, or a snack with coffee or tea. They feel special yet are simple enough for everyday indulgence.
- Customizable: Both the filling and the topping can be easily adapted to personal preferences and what’s on hand.
- Crowd-Pleaser: Classic flavors and delightful textures ensure these turnovers are a hit with almost everyone.
What Kind of Apples are Best to Make Apple Filling?
Firm, tart apples that hold their shape well are ideal. Good choices include Granny Smith, Honeycrisp, Braeburn, Fuji, or Gala. A mix of tart and sweet apples can also create a more complex flavor.
Pro Tip to Make Apple Turnovers Tip
The key to perfect puff pastry apple turnovers is maintaining cold dough. This ensures ultimate flakiness and proper rise during baking, so always chill the pastry in the fridge if it softens while you work.
Ingredient Notes for Apple Turnovers with Puff Pastry
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Puff Pastry Sheet: Puff Pastry Dough is a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough. Store-bought puff pastry dough makes it so easy but you can make homemade puff pastry if you like. You will need 2 sheets.
- Apples: I use my favorite fall apples right from my local farm stand for this homemade apple turnover. These delicious apples make a wonderful filling.
- Apple Pie Spice: Apple pie spice is a warm, fragrant blend of spices, typically consisting of cinnamon, nutmeg, and allspice. I linked the recipe that I use or you can use store bought.
Variations and Substitutions for Apple Filling
Once you have the basic steps down, you can make many substitutions and variations to make this recipe your own.
- Fruit Filling Variations: Use blueberries, raspberries, and blackberries. Canned or fresh (if in season) fruit, lightly sweetened and spiced. In place of the homemade apple filling you can used canned apple pie filling.
- Nutella/Chocolate: A spoon of Nutella or chocolate chips can be added to the apple filling.
- Add-ins to Apple Filling:
- Chopped Nuts: Pecans, walnuts, or almonds for crunch.
- Dried Cranberries/Raisins: For chewiness and extra sweetness.
- Orange/Lemon Zest: To brighten the flavors.
- Splash of Brandy/Rum: For an adult twist (optional, will cook off).
- Glaze/Topping Variations:
- Simple Vanilla Glaze: Powdered sugar + milk/water + vanilla extract.
- Maple Glaze: Powdered sugar + maple syrup + a splash of milk.
- Cream Cheese Glaze: Softened cream cheese, powdered sugar, milk, vanilla.
- Cinnamon Sugar: Sprinkle on top before baking for a crispy, sweet crust.
How to Make Easy Apple Turnovers
These homemade Apple turnovers with puff pastry are golden-brown, puffed exterior that makes them incredibly attractive and professional-looking, despite their ease of preparation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Sweet Apple Filling: Mix chopped apples with sugar, flour, apple pie spice, salt, vinegar, and lemon juice. Let it sit for 30 minutes.
- Pastry Squares: Preheat oven per puff pastry instructions. Roll the pastry and Cut the sheet of puff pastry into 4″ squares and line baking sheets with parchment.
- Fill with Apple Mixture & Fold: Spoon filling onto each square, fold diagonally into a triangle, seal edges, crimp edges with a fork, and cut small slits on top.
- Bake & Finish: Bake the flaky apple turnovers for 12 minutes until golden. Drizzle with icing if desired and let set before serving.
Prep Ahead Suggestions for Flaky Turnovers with Apple Pie Filling
I love to make the filling in advance and freeze for later. Just pull it out and thaw until ready.
- Prepare Apple Turnover Filling: Cook or mix your apple filling up to 2-3 days in advance and store it in an airtight container in the refrigerator. Cool completely before filling.
- Thaw Frozen Puff Pastry: Thaw the puff pastry in the refrigerator overnight (recommended method) or at room temperature for about 30-40 minutes until pliable.
- Assemble & Chill (Best Option): Assemble the turnovers completely (fill, fold, seal, cut vents) and place them on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for up to 24 hours before baking. This is ideal, as the pastry benefits from being very cold when it goes into the hot oven.
Alternate Cooking Methods for this Apple Treat
While baking is my favorite method to make these apple turnovers with puff pastry. You can make them several other ways.
- Air Fryer: Preheat air fryer to 350-375°F (175-190°C). Brush turnovers with egg wash. Place in a single layer, ensuring they don’t touch. Air fry for 8-15 minutes, flipping halfway, until golden brown and puffed. Time will vary greatly by air fryer model and turnover size. Check frequently.
How to Store, Freeze Apple Turnovers, Reheat and Use Leftovers
Freshly baked turnovers are best eaten warm from the oven.
- Storage: At room temperature, loosely covered, they will keep for a few hours, but the pastry will start to soften. You can also store cooled turnovers in an airtight container in the refrigerator for 2-3 days. The pastry will lose some of its crispness.
- Freezer: Unbaked Turnovers: Assemble the turnovers, then arrange them on a baking sheet and freeze until solid (1-2 hours). Transfer to a freezer-safe bag or container, separated by parchment paper. Freeze for up to 3 months. Bake directly from frozen, adding about 5-10 minutes to the baking time.
- Reheating: Oven: Preheat oven or toaster oven to 350°F (175°C).
- Using Leftover Suggestions:
- Deconstructed Dessert: Break up stale turnovers into pieces and serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
- Breakfast Parfait: Layer crumbled turnover pieces with Greek yogurt and fresh fruit for a breakfast treat.
Common Questions About This Apple Recipe with Flaky Puff Pastry
Dough too warm: Puff pastry needs to be cold when it goes into the oven. If it gets too warm, the butter melts out rather than creating steam.
Overworking the dough: Handling the dough too much can melt the butter layers and prevent proper lift.
Not sealing edges properly: If the edges aren’t well sealed, steam can escape prematurely.
Oven not hot enough: A hot oven is crucial for the initial “puff.”
After filling, fold the pastry over, press the edges together firmly with your fingers, and then crimp them with the tines of a fork. An egg wash can also help seal and brown the edges.
Expert Tips for Making This Apple Puff Pastry Recipe
Achieving that signature golden, flaky perfection in your puff pastry apple turnovers goes beyond just the recipe steps; it truly hinges on mastering a few key techniques. To ensure every bite delivers that delightful shatter and tender filling, paying close attention to the dough’s temperature and your handling of it will make all the difference.
- Keep Puff Pastry COLD: This is the #1 rule for success. Work quickly. If the dough starts to feel sticky or warm, pop it back in the fridge for 10-15 minutes. Cold butter layers are essential for maximum puff.
- Don’t Overfill: Overfilling will make it difficult to seal the turnovers and can cause the filling to leak out during baking, leading to messy, less puffy results. Use about 1-2 tablespoons of filling per turnover.
- Seal Tightly: Press the edges firmly with your fingers, then reinforce with a fork crimp. A good seal prevents the filling from escaping and helps the pastry puff properly.
- Cut Vent Holes: Before baking, cut a few small slits (vents) in the top of each turnover. This allows steam to escape from the filling, preventing the turnovers from bursting open and helping the pastry puff.
- Egg Wash for Shine and Color: Brushing the tops with an egg wash (beaten egg + a teaspoon of water or milk) before baking gives them a beautiful golden-brown color and a lovely sheen.
- Use a Sharp Knife or Pastry Wheel: For clean cuts on the puff pastry, use a very sharp knife or a pizza cutter/pastry wheel. Avoid dragging, which can seal the layers.
- Bake on Parchment Paper: Always line your baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- Serve this recipe with: I love to make lots of apple treats in the fall such as my : Apple Cinnamon Bundt Cake.
More Recipes You Might Like
Apple Turnovers with Puff Pastry
Ingredients
- Apple Filling
- 5 small apples, cored and chopped
- 1 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Apple pie spice
- ½ teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Lemon juice
- 17.3 ounces Puff pastry, 2 sheets
- Maple Drizzle
- ½ cup Powdered sugar
- 1 teaspoon Apple pie spice
- 1 teaspoon Maple syrup
- 1 to 2 tablespoons Milk
Instructions
- Preheat the oven according to the package directions for the puff pastry. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine the chopped apples, granulated sugar, flour, apple pie spice, salt, apple cider vinegar, and lemon juice. Stir until the apples are evenly coated.
- Let the apple mixture rest for 30 minutes to allow the fruit to release some of its juices.
- Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into approximately 4-inch squares using a pizza cutter or sharp knife.
- Place about 1 tablespoon of the apple filling in the center of each pastry square.
- Fold each square diagonally to form a triangle. Press the edges together firmly to seal.
- Crimp the edges with a fork and cut two small slits in the top of each turnover to allow steam to escape.
- Arrange the turnovers on the prepared baking sheets, leaving space between each one.
- Bake for 12 minutes, or until the pastry is puffed and golden brown.
- Transfer the turnovers to a wire rack and allow them to cool slightly.
- Meanwhile, whisk together the powdered sugar, apple pie spice, maple syrup, and enough milk to create a smooth drizzle.
- Drizzle the icing over the warm turnovers and allow it to set before serving.
Christina’s Notes
- Letting the apples sit for 30 minutes helps draw out moisture and creates a more flavorful filling.
- Make sure the oven is fully preheated before baking. Puff pastry needs a hot oven to rise properly.
- Avoid opening the oven during the first 10 minutes of baking or the pastry may not puff as well.
- Transfer the turnovers to a wire rack after baking to help keep the bottoms crisp.
- Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.
- Reheat in a 350 degree F oven for 5 to 7 minutes to restore the flaky texture.
- Unbaked turnovers can be assembled and refrigerated for up to 24 hours before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
