Easy Apple Turnovers

These Apple Turnovers with Puff Pastry are crisp on the outside and warm, spiced, and juicy on the inside. Tender apples are sautéed with butter, brown and white sugar, cinnamon, and a hint of nutmeg, then thickened with cornstarch to create a rich filling. Encased in golden, flaky puff pastry and finished with a glossy egg wash and a sprinkle of coarse sugar, they bake up with the perfect balance of crunch and softness.

Course Dessert

Cuisine Dessert

Keyword apple puff pastry, apple turnovers, easy apple turnovers, fall turnovers, how to make turnovers, turnover recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 283kcal

Ingredients

Filling

1 Tablespoon unsalted butter
3 medium apples (e.g., Granny Smith, Honeycrisp) peeled, cored, and diced
3 Tablespoons granulated sugar
1 Tablespoon brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 Tablespoon cornstarch mixed
2 Tablespoons water

Pastry

1 sheet puff pastry thawed
1 egg beaten, for egg wash
coarse sugar for sprinkling optional

For the glaze (optional)

1/2 cup powdered sugar
1-2 Tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Prepare the Apple Filling

Melt the butter in a skillet over medium heat. Add the diced apples and stir over medium heat for 2 minutes.
1 Tablespoon unsalted butter, 3 medium apples (e.g., Granny Smith, Honeycrisp)
Incorporate granulated sugar, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until the apples soften.
3 Tablespoons granulated sugar, 1 Tablespoon brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg
Mix the cornstrach and water to create a slurry. Stir in the cornstarch slurry and cook for 1-2 minutes until the mixture thickens. Remove from heat and let the filling cool completely.
1 Tablespoon cornstarch mixed, 2 Tablespoons water

Assemble the Turnovers

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the thawed puff pastry (25x45cm) on a lightly floured surface and cut it into 8 equal squares.
1 sheet puff pastry
Place a heaping tablespoon of the apple filling in the center of each square. Brush with water 2 consecutive sides of the square; this will help to seal the edges.
Fold the pastry diagonally to form a triangle, sealing the edges by pressing with a fork.
Transfer the turnovers to the prepared baking sheet and brush the tops with the beaten egg. Optional: Sprinkle some granulated sugar on top.
1 egg, coarse sugar for sprinkling
Use a sharp knife or a kitchen scissor to cut small slits on the tops for steam to escape.
Bake in the preheated oven for 18-22 minutes or until the turnovers are puffed and golden brown. Let them cool on a wire rack for 10 minutes.

Make the Glaze (optional)

Whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the cooled turnovers.
1/2 cup powdered sugar, 1-2 Tablespoons milk, 1/4 teaspoon vanilla extract

Notes

Don’t overcook the apples—aim for tender but not mushy. They will soften a bit more in the oven.
Let the filling cool before placing it on the pastry—warm filling can cause the dough to get soggy or tear.

Nutrition