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    Home » Recipes » Breakfast » Apple Turnovers

    Apple Turnovers

    Published: August 29, 2020 · Modified: Sep 21, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These Apple Turnovers are so easy to make with store-bought puff pastry sheets and a flavorful made-from-scratch apple filling. They’re so light, flaky, and delicious. Even better, they only take a few minutes to prepare, making for the perfect fall dessert.

    Apple turnovers on a porcelain plate next to green apples.
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    Pinterest graphic of apple turnovers on a marble counter.
    Pinterest graphic of apple turnovers on a blue and white plate.
    Pinterest graphic of a stack of apple turnovers on a porcelain tray.
    Pinterest graphic of a group of apple turnovers next to a green apple.
    Pinterest graphic of two apple turnovers on a white plate.
    Pinterest graphic of apple turnovers next to a baking sheet.
    Pinterest graphic of a closeup photo of apple turnovers.
    Pinterest graphic of apple turnovers with glaze on a marble counter.
    Pinterest graphic of two apple turnovers on a plate with one having a bite taken out.
    Pinterest graphic of two apple turnovers with glaze on a plate.
    Pinterest graphic of apple turnovers drizzled with glaze on a serving platter.
    Pinterest graphic of triangle-shaped apple turnovers with glaze drizzled over top.
    Pinterest graphic of glaze drizzled over multiple apple turnovers on a baking sheet.
    Pinterest graphic of apple turnovers getting drizzled with glaze.
    Pinterest graphic of apple turnovers on a serving plate.

    These apple turnovers are delicious apple-filled pastries that are perfect for breakfast or dessert. They are the perfect fall treat as they taste just like apple pie but with a fraction of the work. These turnovers come together quickly with store-bought puff pastry, and the sweet, warm apples spiced with cinnamon will make your kitchen smell heavenly as you bake them.

    I love how these make for an easy hand-held treat so you can eat them on the go. These turnovers are also a great way to use up leftover apples, especially if you’ve gone apple picking. Want another apple-filled recipe? Try my applesauce recipe, apple bread recipe, and apple strudel recipe.

    What You Need to Make This Recipe

    Ingredients for making apple turnovers on a counter.

    Butter — you can use salted or unsalted butter, but I recommend unsalted butter.

    Apples — I recommend using firm apples, so they hold up as you cook and bake them. I use Granny Smith apples for this apple turnovers recipe, but you can also use Fuji, Gala, or Honeycrisp apples.

    Brown sugar — You can use light or dark brown sugar. Dark brown sugar has richer and deeper caramel notes, leading to a sweeter turnover. If you prefer a less sweet turnover, use light brown sugar.

    Lemon juice — I recommend freshly squeezed lemon juice over bottled juice for the best flavor.

    Cinnamon — make sure the cinnamon you have on hand is fresh for the best flavor.

    Puff pastry — I have a delicious homemade puff pastry recipe if you want to use a homemade version. However, for convenience, you can use frozen puff pastry from the store.

    Powdered sugar — forgot to buy powdered sugar? Not to worry! You can make your own by following my homemade powdered sugar recipe.

    How to Make Apple Turnovers

    Set of two photos showing chopped apples mixing with brown sugar and cinnamon.

    1. Peel and dice the apples.

    2. In a large skillet over medium heat, melt the butter. Add the apples, and cook for a few minutes while stirring frequently. Add the brown sugar, lemon juice, cinnamon, and salt to the diced apples.

    Set of two photos showing diced apples getting cooked down in a pan and dough cut.

    3. Stir to coat apple pieces. Cook until the apples are softened and become syrupy. Reduce the heat to low. Sprinkle in the cornstarch and stir until the juice boils and thickens before transferring the mixture to a bowl. Chill in the fridge once it’s reached room temperature.

    4. Roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.

    Set of two photos showing filling added to the pastry, edges brushed, and folded.

    5. Place a few tablespoons of filling in each square. Brush the edges with egg wash.

    6. Fold one point of the puff pastry over the filling to the opposite point, creating a triangle. Crimp and seal in the filling by pressing the lines of a fork along both straight edges. Brush the top with more egg wash and cut a few small slits in the top. Sprinkle with sugar, if desired. Bake until the pastry is golden and puffed.

    Set of two photos showing glaze being made then drizzled over the baked pastries.

    7. In a small mixing bowl, combine the powdered sugar and water and whisk until smooth.

    8. Drizzle the glaze over the warm turnovers and enjoy!

    Apple turnovers arranged on a baking sheet.

    Pro Tips for Making This Recipe

    • Try to dice the apples as uniformly as possible to ensure they cook evenly. Avoid chopping the apples larger than a ½ inch as they’ll be too large to keep the pastry from popping open in the oven.
    • Make sure to seal the turnovers tightly, so the apple filling does not spill out.
    • Don’t skip cutting a few slits on the puff pastry for ventilation so the steam can come out, and you can avoid the turnovers bursting in the oven.
    • If your thawed puff pastry is too difficult to work with, you can place it back into the fridge to help it firm up a bit.
    • Avoid overworking the puff pastry, as you’ll lose some flakiness when baked.
    • It might seem like a lot of apples at first in your skillet, but they will shrink as you continue to cook them.
    • Make sure you give the apple turnovers enough time to cool before adding the glaze. The glaze will melt off if the turnovers are piping hot.
    • You can add the glaze to a piping bag or ziptop bag with the corner cut to easily drizzle the glaze over the turnovers.
    • If you do not plan on baking the turnovers immediately, freeze them. If you assemble them ahead of time and leave them sitting, the turnovers will come out soggy.
    Flakey apple turnovers with glaze drizzled on top on a serving tray.

    Frequently Asked Questions

    How do I store leftovers?

    While you can keep these apple turnovers at room temperature for a couple of days, I recommend storing them in the fridge so they last longer. In the refrigerator in an airtight container, they’ll last for up to 5 days.

    How do I reheat leftovers?

    You can reheat leftovers in an oven or toaster oven. I recommend holding off on the glaze if you are not serving all the turnovers immediately, as the glaze can melt off as the turnovers reheat.

    How do I freeze turnovers?

    You can freeze turnovers before or after baking them. If you want to freeze the turnovers before baking, flash freeze them on a lined baking sheet until solid before transferring them to a freezer-safe bag for up to 3 months. There’s no need to thaw them to bake. Add a couple of minutes to the baking time as they’re frozen. If freezing them after baking, simply allow them to cool to room temperature before freezing in a freezer-safe bag. You lose a bit of crispiness when freezing and reheating baked apple turnovers, so I recommend freezing them before baking for the best texture.

    If you love this recipe try these out!

    • An apple dumpling on a porcelain plate.

      Apple Dumplings

    • A portion of apple crisp with ice cream on a blue and white plate.

      Apple Crisp

    • Apple fritters on a plate.

      Apple Fritters

    • A top town photo of an apple pie with a lattice top and a piece on a plate.

      Apple Pie Recipe

    • A glass jar with apple butter next to some apples.

      Apple Butter

    If you’ve tried this Apple Turnovers recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Two apple turnovers on a plate.
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    5 from 49 votes

    Apple Turnovers

    The perfect fall treat, these Apple Turnovers are so easy to make! Serve them for breakfast or as a dessert.
    Course Breakfast, Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 18 minutes
    Cool Time 15 minutes
    Total Time 48 minutes
    Servings 8 servings
    Calories 447kcal
    Author John Kanell

    Equipment

    • Large baking sheets
    • Parchment paper
    • Large skillet
    • mixing bowl

    Ingredients

    For the Turnovers:

    • 1 tablespoon butter
    • 2 cups cored, peeled, and diced apples (about 4 medium Granny Smith apples)
    • ¼ cup brown sugar (55g)
    • 1 tablespoon lemon juice
    • ½ teaspoon cinnamon
    • 1 pinch salt
    • 1 teaspoon cornstarch
    • 2 sheets frozen puff pastry thawed (1 17.3oz/490g package)
    • 1 large egg
    • 1 teaspoon water

    For the Glaze:

    • ¾ cup powdered sugar (180g)
    • 1 tablespoon water

    Instructions

    For the Turnovers:

    • Preheat the oven to 400F. Line two baking sheets with parchment paper.
    • In a large skillet over medium heat, melt the butter. Add the apples, and cook for a few minutes while stirring frequently. Add the brown sugar, lemon juice, cinnamon, and salt and stir to coat apple pieces. Cook for about 5 minutes or until the apples are softened and become syrupy. Reduce the heat to low.
    • Sprinkle in the cornstarch and stir until the juice boils and thickens, about 1 minute. Transfer to a bowl. Let cool for 15 minutes then refrigerate until chilled, about 30 minutes.
    • When the apples are chilled, roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.
    • In a small bowl, beat the egg and water together, then brush the edges of each square with the egg wash.
    • Place a few tablespoons of filling in each square. Fold one point of the puff pastry over the filling to the opposite point, creating a triangle. Crimp and seal in the filling by pressing the lines of a fork along both straight edges. Brush the top with more egg wash and cut a few small slits in the top. Sprinkle with sugar, if desired.
    • Bake for 18 to 20 minutes or until the pastry is golden and puffed. Let cool for at least 15 minutes.

    For the Glaze:

    • In a small mixing bowl, combine the powdered sugar and water and whisk until smooth. You can add a bit more water if the consistency needs to be thinned out. Drizzle over the warm turnovers and enjoy!

    Notes

    • Try to dice the apples as uniformly as possible to ensure they cook evenly. Avoid chopping the apples larger than a ½ inch as they’ll be too large to keep the pastry from popping open in the oven.
    • Make sure to seal the turnovers tightly, so the apple filling does not spill out.
    • Don’t skip cutting a few slits on the puff pastry for ventilation so the steam can come out, and you can avoid the turnovers bursting in the oven.
    • If your thawed puff pastry is too difficult to work with, you can place it back into the fridge to help it firm up a bit.
    • Avoid overworking the puff pastry, as you’ll lose some flakiness when baked.
    • It might seem like a lot of apples at first in your skillet, but they will shrink as you continue to cook them.
    • Make sure you give the apple turnovers enough time to cool before adding the glaze. The glaze will melt off if the turnovers are piping hot.
    • You can add the glaze to a piping bag or ziptop bag with the corner cut to easily drizzle the glaze over the turnovers.
    • If you do not plan on baking the turnovers immediately, freeze them. If you assemble them ahead of time and leave them sitting, the turnovers will come out soggy.

    Nutrition

    Calories: 447kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 92mg | Fiber: 2g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Comments

    1. Syeda Naila Binta Alam says

      September 26, 2020 at 7:26 pm

      5 stars
      I am in love with Preppy Kitchen Recip.
      Wish the best for you.
      Thank yo. 💛

      Reply

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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