These easy apple turnovers are made with puff pastry and a delicious apple filling. Perfect for breakfast or dessert!
When I was growing up, my family loved apple turnovers so we always had a few boxes of them in our freezer. Once I got older, I decided to learn how to make my own and I haven’t looked back since!
One of the things that I love about these turnovers is that they’re incredibly simple to throw together. Not only are they easy to make, but they’re also:
- Super flaky
- Filled with a delicious homemade apple filling
- Topped with a simple vanilla glaze
- Incredibly delicious!
Between the flaky puff pastry and the sweet apple filling, these turnovers are guaranteed to be loved by everyone. They’re even perfect served warm with a scoop of ice cream too!
To make this easy apple turnover recipe you will need just a few simple ingredients. Let’s discuss each one to ensure that you can make these turnovers with 100% success.
- Puff Pastry: This is my favorite shortcut for turnovers! You will need 2 sheets of puff pastry for this recipe. Two sheets will typically come in a 17.3 ounce box, I really love Pepperidge Farm Puff Pastry sheets.
- Apples: Along with the puff pastry, you will need 2 medium apples for this recipe. Any kind of baking apples work well here! Some of my favorites are Honeycrisp, Granny Smith, Braeburn, or Pink Lady apples. I recommend chopping the apples into smaller, bite-sized pieces too.
- Granulated Sugar: This helps to sweeten the filling just a bit. I use granulated sugar, but brown sugar would be fine too.
- All-Purpose Flour: There’s only 1 tablespoon of flour in these turnovers and it’s just enough to help thicken the filling.
- Ground Cinnamon: For a little flavor because apples and cinnamon are a perfect pair!
- Egg White: To get a beautiful golden brown turnover. Save the extra egg yolk for an omelet or use it in my small batch chocolate chip cookies.
And for the optional glaze, you will need:
- Powdered Sugar: Also known as confectioners sugar or icing sugar, this is what helps create a sweet, thick glaze.
- Vanilla Extract: To add some vanilla flavor.
- Milk: Whole milk, 2%, 1%, skim, or even almond milk all work fine!
How To Make Apple Turnovers
Once you’ve gathered your ingredients, it’s time to prepare the turnovers. Start by preheating your oven to 400°F (204°C) and lining one or two large baking sheets with parchment paper. Next, set out your puff pastry so that it can thaw. You want it to be cold, but thawed enough to be able to assemble the turnovers.
Now it’s time to prepare the apple filling. To make the filling, combine the chopped apples, granulated sugar, all-purpose flour, and ground cinnamon in a large mixing bowl. Set the filling aside for 15 to 20 minutes while you prepare everything else.
Once the puff pastry is thawed, roll both sheets out a little and cut each one into 4 squares for a total of 8 square pieces. If your puff pastry is a bit too warm at this point, place it on a baking sheet and put it back in the refrigerator so it can chill for a bit. Next, whisk together your egg white with a little bit of water and set it aside.
After the apples have released some of their juices, use a slotted spoon to spoon about 1/4 cup of filling into a corner of each square piece of puff pastry leaving enough space to fold the dough over. I suggest leaving as much juice as possible in the mixing bowl so that your turnovers don’t end up too gooey inside. Then, brush your egg wash on the two edges of the puff pastry that make the corner you put the apple filling in, fold it over, crimp the edges with a fork, and cut two to three slits in each turnover.
Brush a little extra egg wash over each turnover, pop them into the oven, and let them bake for 17 to 20 minutes. The turnovers are done once they’re puffed and golden brown on top. I suggest letting them cool slightly before whisking together the glaze and adding it on top.
How Do You Store These Turnovers?
Once the turnovers have cooled completely, store them in an airtight container at room temperature for 2 to 3 days. While it’s not necessary to refrigerate them, you can store them in the refrigerator to keep them fresh a little longer.
To reheat the turnovers: Microwave for 20 to 30 seconds or until warmed through.
Can You Freeze Them Before Baking?
Yes, you may assemble the turnovers and freeze them! I suggest lining a baking sheet with parchment paper and freezing them completely first, then store them in a freezer bag/container for up to 3 months.
To bake the frozen turnovers: Preheat the oven to 400°F (204°C). Brush each turnover with the egg wash. Bake for 20 to 25 minutes or until cooked through and golden brown on top.
- Allow the puff pastry to thaw slightly first, so it’s easier to fold the turnovers and crimp the edges.
- Be sure to chop your apples into smaller, bite sized-pieces. This will help ensure that they’re small enough to fit in the puff-pastry and that they cook down some while baking in the oven.
- Make sure to crimp the edges really well so the filling doesn’t ooze out of the turnovers while they’re baking. I prefer to use a fork for this step!
- Want to try another glaze? The maple cinnamon glaze from my baked pumpkin donuts would be fantastic on these turnovers as well!
- 1 (17.3-ounce) package puff pastry, thawed according to package directions
- 2 cups (240 grams) chopped apple peeled, cored, and chopped into small pieces
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (8 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 large egg white
- 1 tablespoon (15 ml) water
- 1 cup (120 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons (15 to 30 ml) milk
To make the apple turnovers:
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the chopped apple, sugar, flour, and cinnamon and mix until well combined. Set the mixture aside for 15 to 20 minutes.
- Unroll both pieces of thawed puff pastry, use a rolling pin to roll each one out a little, then cut each one into four squares (you will have eight total pieces).
- Whisk together the egg white and water until frothy and set aside.
- Using a slotted spoon, spoon about 1/4 cup of the apple filling (leaving as much juice as possible in the bowl) into one corner of the puff pastry, leaving enough space to fold the dough over. Brush the egg wash on the two edges of the puff pastry that make the corner you put the apple filling in, fold it over, and crimp the edges with a fork.
- Brush the remaining egg wash on top of each turnover, then cut two to three slits in the top of each one.
- Bake for 17 to 20 minutes, or until lightly golden brown and cooked through. Remove from the oven and set aside to cool.
To make the vanilla glaze:
- In a small bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon (15 ml) of milk. If needed, add 1/2 teaspoon of milk at a time until the glaze has reached your desired consistency.
- Evenly distribute the glaze between all of the turnovers.
Is there anyway to make these mini? I’m thinking just doing smaller pieces of pastry to fill but wasn’t sure if it would compromise the recipe. Thank you!
I haven’t tried it, but I think it would be fine. You can cut the puff pastry smaller, use less filling in each one, and reduce the baking time slightly.
I used the juices plus a tiny bit of milk, cinnamon, vanilla, and pwd sugar for the icing. Yum