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!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple filling for turnovers, apple turnover, apple turnover filling, apple turnover recipe, apple turnovers with puff pastry, easy apple turnovers, how to make apple turnovers, puff pastry apple turnovers
Servings: 8
Calories: 467kcal
Author: Averie Sunshine
Ingredients
3large applesI used unpeeled galas; use your favorite apples and peel if desired, diced into small pieces
¼cupunsalted butter
½cuplight brown sugarpacked
1tablespooncinnamonor to taste
2teaspoonscornstarch
one 17.3-ounce box puff pastry2 large sheets, thawed according to package directions
1large egg
2teaspoonswater
granulated sugarfor sprinkling
Instructions
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.
Notes
*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, don’t use too much because it’ll have a tendency to leak out. It’s better saved and then drizzled over the baked, warm turnovers.Storage: Turnovers are best warm and fresh but will keep airtight for up to 4 days.