Apple turnovers made with puff pastry deliver all the cozy flavors of homemade apple pie without the work of a full pie crust. These flaky hand pies are filled with a warm cinnamon apple filling and bake quickly into golden, irresistible pastries.
I often make these when I want something that looks impressive but comes together in under an hour. Store-bought puff pastry does most of the work, and the apple filling cooks on the stove in just a few minutes. During apple season this is one of my favorite ways to use fresh fruit — the kids love holding their own little pies.
Recipe Ingredients for Puff Pastry Apple Turnovers
You’ll need the following ingredients to make these puff pastry apple turnovers:
- 3 medium apples (suggestion: 2 Granny Smith and 1 Gala)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 (17.3 ounce) package frozen puff pastry sheets, thawed
- 1 large egg (for egg wash)
- Optional glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Ingredient Notes
- Apples: Combining tart Granny Smith with a sweeter red variety gives a nice balance. Use any firm baking apple you like.
- Puff pastry: Thaw according to the package: pliable but still cold. If it gets too warm it will be hard to work with.
- Cornstarch slurry: Cornstarch mixed with water thickens the filling so the turnovers don’t become soggy while baking.
How to Make Apple Turnovers with Puff Pastry — Step by Step
Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a medium saucepan combine the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook over medium heat for 3–4 minutes, stirring, until the apples begin to soften.
Step 3: Whisk the cornstarch and water in a small bowl to make a slurry. Stir it into the apples and cook 2–3 more minutes until the mixture thickens. Remove from heat, stir in the butter, and allow the filling to cool completely before assembling.
Step 4: On a lightly floured surface, roll each thawed puff pastry sheet briefly with a rolling pin and cut each sheet into 4 equal squares (you should have 8 squares total).
Step 5: Place about 2 tablespoons of cooled apple filling in the center of each square. Brush the edges with beaten egg, fold the square diagonally to form a triangle, and press the edges together with a fork to seal.
Step 6: Arrange the turnovers on the prepared baking sheet. Brush the tops with more beaten egg and cut 2–3 small slits in the top of each to vent steam while baking.
Step 7: Bake for 20–25 minutes, until the turnovers are puffed and an even golden brown.
Step 8 (optional): Make the glaze by whisking powdered sugar, milk, and vanilla until smooth. Let the turnovers cool 5 minutes after baking, then drizzle the glaze over the warm pastries.
Step 9: Serve warm for the best texture and flavor.
Pro Tip
Make sure the apple filling is completely cool before you fill the puff pastry. Hot filling can melt the butter layers and make sealing the turnovers difficult.
Storage, Freezing, and Reheating
Storage: Store leftovers covered in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 5–7 minutes to restore flakiness. Avoid microwaving, which can make the pastry soggy.
Freezing: Assemble but do not bake the turnovers, then freeze them on a tray until firm. Transfer to a sealed bag and freeze up to 3 months. Bake from frozen and add about 5 extra minutes to the bake time.
Additions and Substitutions
Additions:
- Nuts: Chopped walnuts or pecans add crunch.
- Spices: A pinch of nutmeg or allspice deepens the flavor; a splash of apple cider boosts apple intensity.
- Dried fruit: Raisins or dried cranberries folded into the filling give extra texture.
- Richer glaze: Use heavy cream instead of milk for a richer icing.
Substitutions:
- Apples: Pink Lady, Honeycrisp, or any firm baking apple work well.
- Pastry: You can use pie crust or homemade rough puff, but store-bought puff pastry gives the best quick flaky result.
- Glaze: A simple dusting of powdered sugar is a fine alternative.
- Savory alternative: Swap the filling for a savory mixture (cheese and herbs) to make savory hand pies.
FAQs
Why are my turnovers leaking?
Ensure you don’t overfill the pastry and press the edges firmly with a fork after brushing with egg wash. The filling must be cool before sealing.
Can I make the filling ahead of time?
Yes. The apple filling can be made up to 2 days ahead and refrigerated. Cooling the filling is helpful when you assemble the turnovers.
What if I don’t have puff pastry?
Pie crust will work but won’t produce the same flaky layers as puff pastry.
How do I know when they’re done?
Turnovers are done when they are evenly golden brown and puffed across the surface.
What to Serve with Apple Turnovers
These turnovers are delightful on their own, but serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert. They also pair well with coffee or tea for a cozy breakfast or snack.
Recipe Summary
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 8 turnovers
- Calories (approx.): 112 kcal per serving
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