Learn how to make homemade Apple Turnovers using puff pastry and apple pie filling for a flaky, comforting treat. This small-batch recipe yields 4 turnovers and can be doubled.
Dear pie crust,
It took me years to truly appreciate you — your tender, buttery layers fresh from the oven are irresistible. People praise you in every incarnation, whether filled with chocolate and pecans in the colder months or silky pumpkin when leaves start to fall.
You’re dependable in savory dishes too, like a comforting chicken pot pie on a chilly evening, and you shine in small fruit pies when summer arrives. But you can be fussy: too warm and you won’t roll neatly, too cold and you won’t cooperate.
I haven’t abandoned you because I must. I’ve simply found a new favorite: puff pastry.
Puff pastry is forgiving and fast. It arrives ready to use, puffs beautifully, and creates the most satisfying flaky crunch when baked. These Apple Turnovers made with puff pastry rise higher and feel lighter than a traditional pie crust.
Filling and folding turnovers with puff pastry is straightforward. A quick roll to make a 12×12 square, a cut into four pieces, a spoonful of apple filling, and a quick fold into a triangle — and you have perfectly shaped turnovers without the fuss of shaping pie dough.
These Puff Pastry Apple Turnovers are ideal for breakfast, brunch, or dessert, and they come together quickly enough for an easy weeknight treat.
What are apple turnovers?
A turnover is a hand-sized pastry made by placing a sweet or savory filling in the center of dough, folding the dough over to enclose the filling, sealing the edges, and baking until golden and flaky. Dough options commonly used are pie crust or puff pastry; puff pastry gives an extra flaky, layered texture.
Ingredients for Apple Turnovers
For these apple turnovers you will need:
- Puff pastry: Find frozen puff pastry in the freezer section near other pastry dough. Thaw according to package directions.
- Apple pie filling: Homemade filling gives the best flavor and texture, but canned filling works well for convenience.
- Egg: A beaten egg brushed on before baking creates a glossy, golden finish and helps cinnamon sugar adhere.
- Cinnamon sugar: A light sprinkle of cinnamon and sugar enhances the apple flavor and adds a hint of crunch.
- Vanilla glaze: A simple powdered sugar glaze with vanilla adds a sweet finishing touch.
Can you substitute other fruit for the apple?
Yes. You can fill turnovers with other pie fillings such as cherry, blueberry, peach, or strawberry. Try a nutella and banana combination for a different take — spread about 2 tablespoons of Nutella in the center and top with a few banana slices before folding.
How To Make Apple Turnovers
Follow these simple steps to make puff pastry apple turnovers:
- Roll out the puff pastry: On a lightly floured surface, roll the thawed sheet into a 12×12-inch square and cut into four equal squares.
- Assemble: Brush the edges of one square with a little beaten egg, then spoon about 2 tablespoons of apple pie filling into the center, keeping filling away from the edges.
- Fold and seal: Fold one corner to the opposite corner to form a triangle. Press the edges firmly to seal and transfer to a parchment-lined baking sheet. Repeat with remaining squares.
- Vent and finish: Cut three small slits in each turnover to release steam. Brush with the remaining beaten egg and sprinkle with a cinnamon-sugar mixture.
- Bake: Bake at 400°F (200°C) for 18–20 minutes or until puffed and golden brown.
Allow the turnovers to cool completely before adding the glaze so it sets nicely.
How To Make Apple Turnover Glaze
Make a simple glaze to finish the turnovers:
- Whisk: Combine sifted powdered sugar, a little milk, and vanilla extract. Adjust the milk or sugar if the glaze is too thin or too thick.
- Glaze: Drizzle the glaze over fully cooled turnovers and allow it to harden before serving.
For a variation, try a caramel glaze for a caramel-apple twist.
How To Store Apple Turnovers
Because puff pastry is at its best the day it’s baked, enjoy turnovers the same day for peak flakiness. Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven to restore crispness.
How To Freeze Apple Turnovers
You can freeze turnovers at different stages depending on convenience:
- Freeze assembled turnovers before egg wash and baking.
- Freeze after baking but before glazing.
- Freeze after glazing (note: glaze may become a bit sticky after thawing).
To prevent sticking, freeze turnovers on a single-layer tray until firm (about an hour), then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving and, if desired, reheat briefly in the oven.
Apple Turnovers FAQ
Yes. Canned apple pie filling is a convenient substitute for homemade filling and works well in turnovers.
Brushing the edges with egg wash helps seal the dough. Press the seams firmly with your fingers or crimp with a fork for extra security.
Yes. Pie crust can be used; the results will be slightly different in texture but the method is the same.
Yes. You can double the ingredients and use both sheets from a standard box of puff pastry.
Serve warm for the best texture, optionally with vanilla ice cream or a dollop of whipped cream for an elevated dessert.
More Apple Pie Recipes
If you enjoyed these turnovers, try other apple recipes such as mini hand pies, mini apple pies, apple pie bars, phyllo apple cups, or a half-slab apple pie.
Apple Turnovers (With Puff Pastry)
4 turnovers
20 minutes
20 minutes
40 minutes
Learn how to make homemade Apple Turnovers with puff pastry and apple pie filling to enjoy as a flaky fall treat. Recipe makes 4 apple pie turnovers.
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1/2 cup apple pie filling (homemade or store-bought)
- 1 large egg, lightly beaten
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 1/4 cup powdered sugar, sifted
- 2 teaspoons milk, room temperature
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a cookie sheet with parchment paper.
- On a lightly floured surface, roll the thawed puff pastry into a 12×12-inch square and cut into four equal squares.
- Brush the edges of one square with beaten egg. Place about 2 tablespoons of apple filling in the center, keeping it away from the edges.
- Fold one corner to the opposite corner to form a triangle. Press edges to seal and transfer to the baking sheet. Repeat with remaining squares.
- Cut three slits into each turnover to vent steam. Brush with beaten egg and sprinkle with cinnamon sugar.
- Bake for 18–20 minutes or until golden brown and puffed. Let cool completely before glazing.
- Make the glaze: whisk together powdered sugar, milk, and vanilla. Adjust consistency as needed. Drizzle over cooled turnovers and let the glaze set. Store leftovers in an airtight container for up to 2 days.
Notes
- This recipe can easily be doubled to use both puff pastry sheets from a box.
- For a summer twist, try fillings like peach, strawberry, blueberry, or cherry.
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Originally published September 27, 2012