📋Easy Apple Turnovers with Puff Pastry

apple pie filled puff pastry with sugar glaze on top.

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📋Easy Apple Turnovers with Puff Pastry

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.

Prep Time30

Cook Time25

Chill Time15

Total Time1 10

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Calories: 126kcal

Author: Jyothi Rajesh

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.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition