Puff Pastry Apple Turnovers — These apple turnovers take just 15 minutes to prep and are filled with the most incredible cinnamon apple filling. These are the ultimate fall dessert!
Easy Apple Turnover Recipe
And I’m guilty of doing it. Whoops. These easy turnovers give apples their proper place back in the fall spotlight.
These puff pastry apple turnovers are tender, flaky, and buttery with a caramel apple filling. They taste like they’re from a bakery but use one of my favorite kitchen shortcuts, puff pastry.
Simply boil apples, butter, brown sugar, and cinnamon together and that becomes the turnover filling. Add the apple turnover filling to squares of thawed puff pastry, seal and crimp, add you’re nearly ready to bake off the turnovers.
Ingredients in Puff Pastry Apple Turnovers
For these puff pastry apple turnovers, you’ll need:
- Unsalted butter
- Light brown sugar
- Puff pastry
- Sugar (for sprinkling)
How to Make Apple Turnovers with Puff Pastry
This recipe for puff pastry apple turnovers is incredibly simple to prepare! Here’s how the turnovers are made:
- Make the apple filling for the turnovers: Add the diced apples, cinnamon, cornstarch, butter, and brown sugar to a saucepan and bring to a boil. It’ll seem like a really dry filling at first, but as the apples cook down and release their juices it’ll become more jammy and loose.
- Assemble the turnovers: Cut each large sheet of puff pastry into four squares, so you have eight squares in total.
- Divide the apple filling amongst the eight squares, then fold diagonally and crimp the edges with a fork.
- Brush the top of each apple turnover with an egg wash, then sprinkle with sugar.
- Bake the apple turnovers until they’re golden on top.
Do You Serve Apple Turnovers Hot or Cold?
Puff pastry turnovers are delicious hot or cold! I eat them hot straight from the oven, but I enjoy leftovers cold. I don’t like microwaving them to reheat the apple filling because then the puff pastry loses its crispness.
What are the Best Apples for Turnovers?
You can use any apples you have on hand! I used Gala apples for this apple turnover recipe, but other good cooking apples include Granny Smith, Jonagold, and Crispin.
Can I Make These with Regular Pie Crust?
You probably could, but your apple turnovers won’t be as flaky and crisp on the outside.
I have an all-butter pie crust recipe you can use for making the apple turnovers. If you use regular pie crust for this recipe, please leave me a comment letting my know how it turned out!
How to Serve Apple Turnovers
Enjoy the puff pastry apple turnovers as is, or serve with one of more of the following:
Apple turnovers are best right away, but they’ll keep at room temperature for up to four days.
Tips for Making Apple Turnovers
Amount of spices: I love cinnamon and I wanted to make sure these puff pastry apple turnovers were well flavored, so I used a tablespoon in the filling. Feel free to adjust the amount of cinnamon to your liking, and you can even add in other warming spices like nutmeg and ginger.
Leftover filling: Note that you’ll likely have some really caramely, syrupy filling (and maybe a few apples) at the bottom of your saucepan and some of that caramely syrup is fine inside the turnovers, but don’t use too much because it has a tendency to leak out. It’s better saved and then drizzled over the baked, warm turnovers. So, so good.
Serving: I love these turnovers as is, but you could also serve them warm with a scoop of vanilla ice cream. I’ve seen some people add a glaze to the top as well, but I think these are sweet enough as it.
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Puff Pastry Apple Turnovers
- 3 large apples, I used unpeeled galas; use your favorite apples and peel if desired, diced into small pieces
- ¼ cup unsalted butter
- ½ cup light brown sugar, packed
- 1 tablespoon cinnamon, or to taste
- 2 teaspoons cornstarch
- one 17.3-ounce box puff pastry, 2 large sheets, thawed according to package directions
- 1 large egg
- 2 teaspoons water
- granulated sugar, for sprinkling
Make the Apple Turnover Filling:
- To a medium saucepan, add the apples, butter, brown sugar, cinnamon, cornstarch, stir to combine, and heat over medium-high heat until the mixture reaches a boil. It will seem very dry and crumbly until the apples soften and release their juices, but just keep stirring and tossing.
- After mixture reaches a boil, turn the heat to low and allow mixture to simmer for about 5 minutes.
- Set aside to cool momentarily while you prepare the puff pastry.
Assemble the turnovers:
- Preheat oven to 400F.
- Cut each large sheet of puff pastry into 4 squares so that you have a total of 8 small squares. If necessary, add flour to your work surface so puff pastry doesn’t stick.
- Add about 1/4 cup filling to the center of each square, fold on the diagonal, crimp edges very well with a fork to prevent leakage, and transfer to a half-sheet pan lined with a Silpat, or sprayed well with cooking spray.*
- Arrange the 8 turnovers on pan so edges aren’t touching. It’s okay if they don’t have much space in between them because they rise rather than spreading much; set aside.
- To a small bowl, add the egg, water, beat with a fork, and lightly brush each turnover with eggwash; discard remainder.
- Generously sprinkle each turnover with granulated sugar. I use about 1 teaspoon per turnover.
- Bake for about 30 to 34 minutes, or until turnovers are lightly golden brown on top. Watch the undersides because they will brown much faster than the top and be more prone to burning and any filling that leaks will also be very prone to burning.
- Serve immediately with any reserved filling mixture if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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