Apple Turnovers with Puff Pastry – Easy and Classic Fall Dessert Recipe
If you’ve ever wanted a homemade dessert that doesn’t take all day, apple turnovers are the way to go. You just need some puff pastry, fresh apples, and a few basics you probably already have in the kitchen.
The best part is how simple they are, flaky on the outside, cozy apple filling on the inside, and ready in about 35 minutes. Perfect for breakfast, dessert, or even an afternoon snack with coffee, they’re a treat everyone will love.
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This easy apple turnover recipe is a go-to when you’re craving a classic fall dessert without spending hours in the kitchen.
How to Make Apple Turnovers with Puff Pastry
Here are the ingredients you need to make these apple turnovers, plus step by step instructions for how to make them.
Ingredients
For the Turnovers
- 1 package puff pastries (2 sheets), thawed
- 3 Granny Smith apples, peeled and diced
- 1 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 egg
- 1 tbsp water
For the Glaze
- ½ cup powdered sugar
- 2 tbsp heavy whipping cream
Step by Step Instructions
1. Preheat your oven to 400°F. Line two baking sheets with parchment paper and set aside.
2. Add the diced apples, butter, brown sugar, cinnamon, and salt to a small saucepan. Cook over medium-low heat, stirring occasionally, until the apples soften and release their juices (about 5-10 minutes). Remove from heat and let the mixture cool slightly.
3. Unfold the puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into 4 equal squares (cut once lengthwise, then once widthwise). Repeat with the second sheet so you have 8 squares total.
4. Place a spoonful of the apple filling in the center of each pastry square, making sure to drain off any extra liquid so the pastry doesn’t get soggy.
5. In a small bowl, whisk together the egg and water. Lightly brush the edges of each pastry square with the egg wash.
6. Fold each square over the filling to form a triangle. Press the edges together, then crimp with the tines of a fork to seal completely. Use a sharp knife to cut 2-3 small slits on the top of each turnover for ventilation. Brush the tops with the remaining egg wash.
7. Transfer the turnovers to the prepared baking sheets and bake for 20-22 minutes, or until golden brown and puffed. Allow them to cool on the baking sheet for a few minutes.
8. While the turnovers cool, make the glaze: whisk the powdered sugar and heavy cream in a small bowl until smooth.
9. Drizzle the glaze over the turnovers.
10. Serve warm or at room temperature.
There you have it! Easy apple turnovers you can throw together whenever the craving hits. They’re great fresh out of the oven, but even better the next day with a quick warm-up. Keep a few in the fridge (for up to 3 days), share them with your family, or just enjoy them with a cup of coffee or tea. Simple, homemade, and always a hit.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Pumpkin Cheesecake Bars
- Caramel Apple Bars
- Pumpkin Turnovers with Puff Pastry
- Pumpkin Custard Pie
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- No Bake Pumpkin Pie
- Pumpkin Cinnamon Rolls
Apple Turnovers
Ingredients
For the Turnovers
- 1 package puff pastries (2 sheets), thawed
- 3 Granny Smith apples, peeled and diced
- 1 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 egg
- 1 tbsp water
For the Glaze
- ½ cup powdered sugar
- 2 tbsp heavy whipping cream
Instructions
- Preheat your oven to 400°F. Line two baking sheets with parchment paper and set aside.
- Add the diced apples, butter, brown sugar, cinnamon, and salt to a small saucepan. Cook over medium-low heat, stirring occasionally, until the apples soften and release their juices (about 5-10 minutes). Remove from heat and let the mixture cool slightly.
- Unfold the puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into 4 equal squares (cut once lengthwise, then once widthwise). Repeat with the second sheet so you have 8 squares total.
- Place a spoonful of the apple filling in the center of each pastry square, making sure to drain off any extra liquid so the pastry doesn’t get soggy.
- In a small bowl, whisk together the egg and water. Lightly brush the edges of each pastry square with the egg wash.
- Fold each square over the filling to form a triangle. Press the edges together, then crimp with the tines of a fork to seal completely. Use a sharp knife to cut 2-3 small slits on the top of each turnover for ventilation. Brush the tops with the remaining egg wash.
- Transfer the turnovers to the prepared baking sheets and bake for 20-22 minutes, or until golden brown and puffed. Allow them to cool on the baking sheet for a few minutes.
- While the turnovers cool, make the glaze: whisk the powdered sugar and heavy cream in a small bowl until smooth.
- Drizzle the glaze over the turnovers.
- Serve warm or at room temperature.
