If you want to make an EASY and classic dessert with lots of delicious homemade apple filling in a flaky crust drizzled with icing then this recipe is for you! Apple turnovers are super-tasty and a joy to make, they taste like little apple pies with no danger of a soggy crust!
What You’ll Need for This Recipe
Frozen Puff Pastry: This is a super-easy way to make a flaky turnover but you can definitely use a homemade butter crust instead.
Apples: I used Granny Smith Apples for this turnover but you can use your favorite baking apple. Gala, Honey Crisp, Cortland, and Pink Lady are all great too.
How to Make Apple Turnovers
1. Preheat oven to 400F then peel your apples, cut the flesh from the core and dice into smaller pieces about 1/4 inch thick.
2. Melt the butter in a large pan over medium heat then add the apples and cook for a few minutes to begin softening. Mix frequently to coat with butter and avoid burning any pieces. Add the brown sugar, lemon juice, salt, and cinnamon and mix to coat apples. Cook for about 5 minutes until the apples release their juice and soften.
3. Reduce heat to low and then add the corn starch. Mix until juices thicken. Transfer to a bowl and then allow to chill in the refrigerator. The filling should be room temperature or cool before using.
4. Roll your puff pastry to a square that’s about 12×12 inches then divid into four squares. Repeat for the other sheet so you end up with eight pieces.
5. Line two baking sheets with parchment paper and work on the paper so you don’t have to transfer the assembled turnovers. Add apple filling to half the square leaving about a half inch border. Brush the edge with an egg wash then fold in half. I like to trim the edge again but that is optional
6. Crimp the edge together with a fork then brush with egg wash, cut slits on top, and sprinkle with sugar. Bake at 400F for about 18 minutes or until golden and puffed.
7. While the turnovers are baking make a simple icing by adding about a tablespoon of water and a teaspoon of vanilla to 3/4 cup of powdered sugar then mix until smooth. You can add some lemon juice for a bit of a lift or more water if you need to thin the consistency out.
8. Drizzle the glaze over the warm turnovers and enjoy!
Pro Tips for this Recipe
- This is a great make ahead and freeze dessert. You can bake the frozen turnovers without thawing so they’re great for last minute treats.
- Try adding your favorite spices to the filling. I love a pinch of cardamom, allspice and nutmeg but any of your fall favorites will work.
- If you don’t have brown sugar then you can definitely use granulated instead.
- Try adding a tablespoon of caramel with the filling while assembling or drizzling it on top instead of the icing.
Frequently Asked Questions
What is an apple turnover?
These are pastries with apple filling where the outer cover has been folded over to create a sealed pouch. The pastry itself can be a butter crust or puff pastry.
What apples should I use for this?
Granny Smith is a great choice but any flavorful apple will work nicely. Gala, Fuji, Honey Crisp, Golden Delicious, Mitsu and Cortland will all work nicely. I would avoid red delicious.
Do you have to cook the apples?
Not really! I’ve made these turnovers with smaller apple pieces that were tossed with sugar, salt, cinnamon and lemon juice and they bake up just fine! The flavor has a bit less caramel to it but they are still quite nice.
Can you freeze turnovers?
Yes! Freeze your unbaked turnover on a baking sheet then transfer to a freezer bag and store for up to three months. Bake them without thawing, just know they will take a few more minutes to bake through.
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Apple Turnovers
Equipment
- Baking Sheet
- Pan
- Bowl
Ingredients
For the Turnovers
- 2 sheets Frozen Puff Pastry 1 package
- 2 cups diced apples 4 medium
- 1/4 cup brown sugar
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- 1 pinch salt
- 1 tsp corn starch optional
For the Glaze
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp water
Instructions
- Set oven to 400F and line two baking sheets with parchment paper. Peel your apples then cut the flesh from the core and dice into smaller pieces about 1/4 inch thick.
- Melt butter in a large pan over medium heat then add the apples and cook for a few minutes while stirring frequently. Add the brown sugar, salt, cinnamon, and lemon juice. Mix to coat apple pieces and cook for about 5 minutes or until the apples are softened and have released juice then reduce heat to low.
- Sprinkle in the corn starch in and stir until the juice thickens up a bit then transfer to a bowl and refrigerate to chill.
- Roll your thawed puff pastry out on a lightly floured surface into a 12x12 inch square then cut four into equal squares then repeat the process for the other sheet.
- Place a few tablespoons of filling in each square. You should Imagine a diagonal line running across the square and add the filling to one side of that leaving a half inch border.
- Mix an egg with a tablespoon of water, milk, or cream then brush it over the edge of the square. Fold the puff pastry onto itself then use a fork to seal the edge. Brush the top with egg wash and sprinkle with sugar. I use sanding sugar but you can use turbinado or regular granulated sugar.
- Bake at 400F for about 18-20 minutes or until golden and puffed.
- Make a simple icing by combining powdered sugar with a tablespoon of water and a teaspoon of vanilla in a bowl and mixing 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
- This is a great make ahead and freeze dessert. You can bake the frozen turnovers without thawing so they're great for last minute treats.
- Try adding your favorite spices to the filling. I love a pinch of cardamom, allspice and nutmeg but any of your fall favorites will work.
- If you don't have brown sugar you can definitely use granulated instead.
- Try adding a tablespoon of caramel with the filling while assembling or drizzling it on top instead of the icing.
- If you're in a rush you can mix the apples with sugar, salt and spices then bake raw! They will soften while baking but they may need a few more minutes.
Nutrition
