There’s something so comforting about the smell of apples and cinnamon baking in the oven. These easy apple turnovers are one of my favorite ways to turn a few simple ingredients into a warm, bakery-style treat without making pastry dough from scratch.
Sweet-tart Granny Smith and Honeycrisp apples are cooked with butter, brown sugar, cinnamon, nutmeg, and vanilla until tender and fragrant. A little maple syrup and cornstarch mixture is added at the end to thicken the filling and give it just the right consistency.
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The cooled apple filling is tucked into squares of flaky puff pastry, brushed with egg wash, and baked until beautifully puffed and golden brown. And because a little drizzle makes everything better, I finish these turnovers with a simple powdered sugar and milk glaze.
They’re crisp and flaky on the outside, warm and apple-filled inside, and absolutely delicious with a cup of coffee or tea.
Why You’ll Love These Apple Turnovers
- Easy shortcut: Store-bought puff pastry does all the hard work.
- Flaky and buttery: The puff pastry becomes beautifully crisp and golden in the oven.
- Homemade apple filling: Fresh apples, cinnamon, brown sugar, and vanilla give these turnovers that classic fall flavor.
- Perfectly thick filling: Maple syrup and cornstarch help keep the apple mixture from becoming too runny.
- Great for breakfast or dessert: They’re lovely with coffee in the morning and just as good served as an evening treat.
- Make-ahead friendly: Prepare the apple filling ahead and assemble the turnovers when you’re ready to bake.
Ingredients
Apples
I like using a combination of Granny Smith and Honeycrisp apples. Granny Smith adds a nice tartness, while Honeycrisp brings natural sweetness and a wonderful texture.
You can use other firm baking apples – Fuji apples, pink lady, gala, and Jazz are best choices.
Butter
Use unsalted butter. Butter adds richness to the apple filling and helps the apples become soft and glossy as they cook.
Light Brown Sugar
Brown sugar gives the apples a lovely caramel-like sweetness and pairs beautifully with cinnamon.
Cinnamon
You can’t have an apple turnover without cinnamon! It adds that warm, cozy flavor we all associate with homemade apple desserts.
Nutmeg
A small amount of nutmeg adds warmth and depth. You don’t need much—just enough to complement the cinnamon.
Salt
A pinch of salt balances the sweetness and brings out the flavor of the apples.
Vanilla Extract
Vanilla adds a lovely finishing note to the cooked apple filling.
Maple Syrup + Cornstarch
This little step makes a big difference. A mixture of maple syrup and cornstarch is added to the cooked apples toward the end. It thickens the juices and gives the filling a glossy, spoonable consistency.
Lemon Juice
½ tablespoon of freshly squeezed lemon juice in the end helps balance flavors. I skipped.
Puff Pastry
I use puff pastry squares for convenience. You can buy a sheet of puff pastry and cut it into squares, or use ready-cut pastry squares if they’re available.
Make sure the pastry is thawed according to the package directions but still cool when you work with it.
Egg Wash
A simple beaten egg brushed over the pastry gives the turnovers that beautiful golden-brown color.
Powdered Sugar + Milk
For the finishing drizzle, simply mix powdered sugar with a little milk until smooth. Drizzle it over the cooled turnovers for a pretty bakery-style finish.
Step By Step Instructions
Step 1 & 2: Peel, core, and dice the apples into small, fairly even pieces.
Try not to cut them too large. Smaller pieces make the filling easier to spoon into the pastry and ensure the apples cook evenly.
I like using a combination of Granny Smith and Honeycrisp for the best balance of sweet and tart.
Step 3 & 4: Melt the butter in a skillet over medium heat. Continue to cook and swrill butter until it begins to brown.
Note: Browning butter butter adding apples is optional step, browned butter adds another dimension of flavor to the pie which is wonderful. Feel free to skip this step if you are pressed for time.
Step 5: Add diced apples to browned butter. Cook for 10- to 12 minutes stirring frequently.
Step 6: Cook until apple turns soft.
Step 7: Add brown sugar, cinnamon, nutmeg, vanilla extract and salt.
Step 8: Cook, stirring occasionally, until the apples begin to soften and become coated in the buttery brown sugar mixture.
You want the apples to be tender but still have a little texture. They will cook a little more while the turnovers bake.
Step 9, 10 & 11: Mix the maple syrup and cornstarch together until smooth.
Add this mixture to the cooked apples and stir well.
Continue cooking briefly until the juices thicken and coat the apples.
Step 12: Remove the skillet from the heat and allow the apple filling to cool completely.
This is an important step. Don’t fill the puff pastry while the apple mixture is hot, as the warmth can soften the pastry and make it difficult to seal.
Step 13: Place the puff pastry squares on baking sheet lined with parchment paper. If you’re using a sheet of puff pastry, cut it into even squares.
Keep the pastry chilled until you’re ready to fill it. Puff pastry works best when it’s cold.
Place a spoonful of the cooled apple filling in the center of each pastry square.
Be careful not to overfill them. It can be tempting to add more apple filling, but too much can make the turnovers difficult to seal and may cause the filling to leak while baking.
Step 14: Fold each square diagonally to form a triangle.
Press the edges together firmly, then use the tines of a fork to crimp the edges and seal the turnovers. Poke hole on top using a fork, this gives the steam a place to escape while baking.
Step 15: Brush the tops lightly with egg wash (whisk 1 egg with 1 to 2 teaspoons of water to make egg wash)
Step 16: Bake the turnovers in a 400°F (200°C) oven for 22–25 minutes, or until they’re beautifully puffed and golden brown.
Keep an eye on them during the last few minutes. Baking time can vary slightly depending on your oven and the size of your turnovers.
The pastry should look deeply golden and crisp when they’re ready.
Let the turnovers cool for a few minutes.
Step 17: Mix powdered sugar with a little milk until you have a smooth, drizzleable glaze.
Step 18: Drizzle it over the turnovers and let it set for a few minutes before serving.
And that’s it!
You now have golden, flaky homemade apple turnovers with a sweet, spiced apple filling inside.
Serving Suggestions
These turnovers are delicious on their own, but there are plenty of ways to make them extra special.
Try serving them with:
- A scoop of vanilla ice cream
- Whipped cream
- Caramel sauce
- A drizzle of maple syrup
- A dusting of powdered sugar
- A cup of coffee
- Hot tea or chai
For me, a warm apple turnover with a scoop of vanilla ice cream is hard to beat!
Tips for the Best Apple Turnovers
- Don’t skip cooling the filling. This is probably the most important tip. Hot apple filling can make the puff pastry soft and difficult to work with.
- Don’t overfill the pastry. A generous spoonful is enough. Overfilling can cause the turnovers to burst open in the oven.
- Keep the puff pastry cold. If the pastry starts feeling soft or sticky while you’re assembling the turnovers, pop the tray into the refrigerator for 10–15 minutes before baking.
- Seal the edges well. Press the edges firmly and crimp them with a fork. This helps keep the delicious apple filling inside the pastry.
- Use parchment paper. Apple filling can bubble out during baking, so parchment makes cleanup much easier.
- Bake until properly golden. Don’t take them out as soon as the pastry puffs. You want the outside to be deeply golden and crisp.
Storage Instructions
Once cooled, store the turnovers in an airtight container at room temperature for up to a day or two.
For longer storage, refrigerate them, although the puff pastry may lose some of its crispness.
To bring back some of that freshly baked texture, warm them in a 350°F oven for a few minutes rather than microwaving them.
Freeze: You can freeze the assembled, unbaked turnovers.
Place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag.
When you’re ready to bake, you can bake them from frozen, adding a few extra minutes to the baking time. Brush with egg wash just before baking.
Frequently Asked Questions
Absolutely. Granny Smith and Honeycrisp are my favorite combination, but you can use other firm apples that hold their shape well during cooking.
Some good choices include:
Pink Lady
Braeburn
Fuji
Gala
You can also use a combination of apples to create your own sweet-tart flavor.
Yes!
The apple filling can be made a day or two ahead. Store it in an airtight container in the refrigerator and allow it to cool completely before using.
For the best texture, I recommend assembling and baking the turnovers the day you plan to serve them.
Usually, this happens because the edges weren’t sealed properly or the turnovers were overfilled. Make sure to leave enough room around the edges and press them firmly before crimping with a fork.
The pastry may have become too warm before baking. Keep it chilled while assembling and make sure your oven is fully preheated before the turnovers go in.
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📋Easy Apple Turnovers with Puff Pastry
Ingredients
For the Apple Filling:
- 2 Granny Smith apples
- 2 Honeycrisp apples
- 2 tablespoons butter
- ¼ cup light brown sugar
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
For the Turnovers:
- Puff pastry squares
- 1 egg beaten, for egg wash
For the Glaze:
- Powdered sugar
- Milk
Instructions
- Peel, core, and dice the apples into small pieces.
- Melt butter in a skillet over medium heat.
- Add apples, brown sugar, cinnamon, nutmeg, and salt. Cook until the apples begin to soften.
- Stir in vanilla extract.
- Mix maple syrup and cornstarch together until smooth, then add to the apples.
- Cook briefly until the filling thickens.
- Remove from heat and cool the apple filling completely.
- Place puff pastry squares on a work surface and add a spoonful of cooled apple filling to the center of each.
- Fold the pastry diagonally to form triangles and press the edges together. Crimp with a fork.
- Place on a parchment-lined baking sheet and brush with egg wash.
- Bake at 400°F (200°C) for 22–25 minutes, until puffed and golden brown.
- Allow to cool slightly.
- Mix powdered sugar and milk to make a smooth glaze and drizzle over the turnovers.
- Serve warm or at room temperature.
Video
Notes
- Don’t skip cooling the filling. This is probably the most important tip. Hot apple filling can make the puff pastry soft and difficult to work with.
- Don’t overfill the pastry. A generous spoonful is enough. Overfilling can cause the turnovers to burst open in the oven.
- Keep the puff pastry cold. If the pastry starts feeling soft or sticky while you’re assembling the turnovers, pop the tray into the refrigerator for 10–15 minutes before baking.
- Seal the edges well. Press the edges firmly and crimp them with a fork. This helps keep the delicious apple filling inside the pastry.
- Use parchment paper. Apple filling can bubble out during baking, so parchment makes cleanup much easier.
- Bake until properly golden. Don’t take them out as soon as the pastry puffs. You want the outside to be deeply golden and crisp.
Nutrition
Created by Jyothi Rajesh
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Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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