There is nothing better than warm Puff Pastry Apple Turnovers to enjoy apple season!
These apple turnovers are made with flaky and buttery puff pastry, and the apple filling is warm and packed with cozy fall flavors.
Plus, this recipe is really easy to make! These treats are make-ahead and freezer friendly. They are great for breakfast or a snack!
We’ve been baking with lots of apples lately. Have you tried these easy apple tarts yet? Or this classic apple pie recipe – it’s the best!
You’re going to love today’s puff pastry apple turnovers recipe! We love having these, along with apple cinnamon muffins or apple pancakes for breakfast, with a warm cup of this slow cooked apple cider.
The turnovers are so flaky, buttery, and tender. The apple filling smells like cinnamon goodness and it’s so warm and delicious.
This apple turnovers recipe uses store-bought puff pastry, so it’s super easy and simple to make. Assembling these is pretty easy, and they only need like 20 minutes in the oven.
Why we love baking these puff pastry apple turnovers:
- The filling pre-cooked, so you can adjust it to taste and to the right consistency.
- So easy to assemble in just a few simple steps!
- Made with store-bought puff pastry for ease and convenience.
- Make-ahead and freezer-friendly.
Jump to:
All About Puff Pastry
I love using puff pastry because of the flaky and buttery texture. While I mostly use it for sweets, it’s great for savory dishes too, such as this salmon wellington.
Puff pastry is basically laminated dough, so when it bakes, all the layers expand with the heat, creating puffy and flaky layers. It’s amazing and perfect for fall baking!
The great news is that store-bought puff pastry sheets are amazing and convenient! Making puff pastry from scratch can be time-consuming, so I always just buy it. My favorite brand is Pepperidge Farm – a box of 1.1 pounds comes with 2 sheets, enough to make 8 apple turnovers.
How to defrost puff pastry: Thaw the puff pastry sheets in the fridge for 2-3 hours, or at room temperature for 30-40 minutes.
Ingredient Notes
You only need a few basic ingredients to make puff pastry apple turnovers. As always, the full list of ingredients and quantities can be found in the recipe card down below, but I want to provide a few helpful notes from recipe testing.
- Puff pastry sheets: I use Pepperidge Farm’s brand. Thaw according to package directions.
- Apples: 3 honeycrisp and 1 granny smith, the perfect combination of sweetness and tartness.
- Unsalted butter gives the filling a rich flavor.
- Granulated sugar and brown sugar: Both add sweetness and texture.
- Cinnamon, ground nutmeg, allspice are the spices I use for the filling.
- Salt brings out flavors and balances out sweetness.
- Fresh lemon juice adds flavor balance and prevents the apples from turning brown.
- Fresh lemon zest: Adds a touch of brightness and freshness.
- Cornstarch: To thicken the filling.
- One egg plus 1 tablespoon of heavy cream for the egg wash.
Step-by-Step Tutorial
Believe it or not, these puff pastry apple turnovers are easy and fun to make! Here’s how I make it!
Step 1 | Make the apple filling
Preheat oven to 400 degrees F. In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook down apples for about 12 to 15 minutes until softened.
Dissolve the cornstarch with a little bit of water, add stir it into the filling. Simmer until thickened, stirring. Adjust seasoning and sweetness to taste. Let it cool down.
Step 2 | Assemble the turnovers
Unfold the puff pastry sheets (thawed). Each box should come with 2 sheets. Roll out dough to even it out, about 10-11 inches on each side.
Using a pastry cutter wheel (or knife or pizza cutter), cut each sheet into 4 equal-sized squares. You should have 8.
Then, add about 2 to 3 tablespoons of filling per square, leaving a ½ inch border. Lightly brush the edges with egg wash to seal the edges. Fold it over from one corner to the other to form a triangle. Lastly, seal the edges with a fork, pressing down tightly.
Step 3 | Brush and cut vents
As you assemble the turnovers, arrange them in a large sheet pan lined with parchment paper. Brush the tops and edges with egg wash. This will give them a beautiful golden brown color.
Then, using a paring knife, cut vents on top of each. This will keep the interior vented so the dough can puff up and to let excess steam escape.
Step 5 | Bake
Bake at 400 degrees F for about 20 to 22 minutes until golden brown and puffed up. Transfer to a cooling rack and let them cool slightly before serving.
And there you have it, the BEST puff pastry apple turnovers!
Substitutions and Variations
Dough variations: You can use regular pie dough. Use my homemade pie crust. Bake for 25 to 30 minutes, as pie crust takes longer to bake. Your favorite store-bought pie dough will work too.
Glaze: Once the puff pastry apple turnovers have cooled down, you can add a simple sugar glaze. To do this, combine about ¾ cup of confectioners sugar with 2 to 3 tablespoons of milk to make a glaze.
Make Ahead and Freezing
Make these apple turnovers 1 day in advance for best results. They will stay fresh for another 2 or 3 days. Let them cool completely and store in an airtight container.
If you’d rather prep ahead some of the ingredients, the apple filling can be made up to 3 days in advance and refrigerated. Do not assemble in advance, as they will turn soggy.
To freeze unbaked apple turnovers: Assemble as directed, but do not brush with egg wash. Then, arrange them in a single layer on a sheet pan and freeze. Once frozen, transfer them to freezer-friendly bags, and freeze for up to 1 month. When ready to make (do not thaw), brush with egg wash and bake from frozen as directed, adding an extra 5-10 minutes.
More Apple Treats
If you have an abundance of apples, either from apple picking or just because you love all things apple. Here are some of my favorite treats to bake with apples this fall:
Recipe FAQs
Yes! I usually make them 1 day in advance and store them for an additional 3 days in an airtight container, at room temperature. Of course, they are always better fresh out of the oven, but they will stay fresh for a few days when stored properly.
Yes, absolutely. Make the filling up to 3 days in advance. Refrigerate in an airtight container until ready to use.
Yes. Try my homemade buttermilk pie crust. It’s tender, flaky, and buttery. You may need to bake these a little longer, about 25 to 30 minutes. Pie crust takes longer than puff pastry to bake.
Thaw in the fridge for 2-3 hours, or at room temperature for 30-40 minutes.
This recipe was published in 2020 and updated in August 2024 to include new photos and information.
Tips for Success
- Make sure the puff pastry dough stays cold. That’s the secret to flaky layers. I keep the dough squares in the fridge as I assemble each turnover.
- Use firm apples, such as Honeycrisp and Granny Smith apples. Do not use Red Delicious apples since they disintegrate easily.
- Taste the filling prior to assembling. It should be sweet and thickened enough to your liking. Let it cool down completely before assembling. You can also make the filling up to 3 days in advance.
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Puff Pastry Apple Turnovers
Ingredients
- 1 tablespoon unsalted butter
- 3 honeycrisp apples, peeled and small diced
- 1 granny smith apple, peeled and small diced
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon Kosher salt
- 1 tablespoon freshly squeezed lemon juice
- Zest of ½ a lemon
- 1 tablespoon cornstarch
- 1 pound frozen puff pastry sheets - (2 sheets), thawed according to package instructions
- 1 large egg - for egg wash
- 1 tablespoon heavy cream - for egg wash
Instructions
Make the filling:
- In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring occasionally, for about 12-15 minutes until the apples have slightly softened.
- Dissolve the 1 tablespoon of cornstarch with 1 tablespoon of room water to create a slurry. Stir it into the filling and mix to combine. Bring to a simmer and stir for another 3 minutes until thickened. Feel free to add more cornstarch slurry if you want it thicker.
- Transfer to a large shallow bowl and let cool completely before assembling the turnovers.
Assemble:
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper. If needed, use 2 sheet pans.
- Make the egg wash: Whisk the egg and heavy cream until evenly combined. Set aside.
- Roll out each puff pastry sheet to about 10 or 11 inches on each side. Cut each sheet into 4 equal-sized squares. You should have 8 squares.
- Spoon about 2 to 3 tablespoons of the filling on each square, leaving a ½ inch border. Tip: Keep the squares in the fridge to keep them cold as you work on the turnovers.
- Lightly brush the borders with egg wash, and fold the dough over from one corner to the other to form a triangle, pressing to adhere. Tightly seal the edges with a fork. Repeat with the remaining ones, arranging them 2 inches apart on the lined sheet pan.
- Brush them with the remaining egg wash. Then, cut a few slits on top of each turnover for venting.
- Bake for about 20 to 22 minutes until golden brown and puffed up. Some juices may leak, that’s fine. Remove from the oven and let them cool for a few minutes. Enjoy!
Notes
- Choice of apples: Use firm apples, such as Honeycrisp or Braeburn. For a bit of tartness, mix it up with Granny Smith. Do not use Red Delicious apples – they disintegrate.
- Make sure the puff pastry dough stays cold. That’s the secret to flaky layers. I keep the dough squares in the fridge as I assemble each turnover.
- Make ahead and store: Feel free to make these puff pastry apple turnovers 1 day in advance for best results. They will stay fresh for another 2 to 3 days. Let them cool completely and store in an airtight container.
- To freeze unbaked apple turnovers: Assemble the turnovers. Do not brush with egg wash yet. Arrange in a single layer on a sheet pan and freeze completely. Transfer to a large freezer bag and freeze for up to 1 month. When ready to bake (do not thaw), brush with egg wash and bake from frozen as directed. They may take an extra 3-5 minutes to bake fully.
- To freeze baked apple turnovers: After baking, let them cool completely and wrap them with aluminum foil. Freeze for up to 1 month. Bake frozen, do not thaw. They may take an extra 5-10 minutes to bake.
- Feel free to use traditional pie crust instead. They may take an extra 5-10 minutes to bake.
- Spices: If you prefer not to use nutmeg and allspice, substitute with more cinnamon.
Sheri says
I loved your recipe. I didn’t use the allspice but used ginger instead. I also added raisins and chopped walnuts to it.
Thanks for sharing.
Andrea says
These are sooooo good. I’ve made them with apples and persimmons. Thanks for the recipe!
Sharon Plassmann says
This filling recipe is one of the best I’ve ever had! Perfect sweet/ tart taste. I’m about to put some turnovers in the oven. Next I’m going to double the recipe for a pie. Delicious !
Tania says
So happy to hear, Sharon!
Rick says
Can I use pie filling instead of fresh apples?
Tania says
Yes, that would work just fine!
Lee says
Is it mandatory to use cornstarch? My apples have no moisture beyond a kinda coating, and I’m out of cornstarch,too.
Tania says
Apples tend to release moisture. If not, maybe add some apple juice or cider and then the cornstarch until thickened. Otherwise, the turnovers may be dry inside.
Christy says
I appreciate the detail with the recipes. Very thoughtful in the way anticipated questions and problems that can come up as you go. Ex. Puff vs Phyllo. This recipe is exactly what I wanted in mine. Thanks so much and well done. I love it!
Tania says
Thanks so much, Christy!
Bernadette says
I don’t usually comment on recipes but I have to on this one!
Turned out fantastic! no disappointment here.
Thank you for the great recipe and all the great instructions and tips!
Min says
These are so perfect for the Fall! I love the flaky crust with that delicious apple filling. And so easy with puff pastry sheets. Definitely a winner!
Tania says
Thank you Min!
Robyn says
How does one sheet of filo equal many layers of flaky crust I’m really confused! Just seems like 1 sheet is not thick enough. I don’t want to waste everything because I got it wrong.
Tania says
Hi Robyn! The sheet of puff pastry or phyllo dough will expand and create layers in the oven as it bakes!
Susan says
Hi Robyn. Puff pastry is actually a different type of dough than phyllo dough. Puff pastry is a laminated dough with multiple alternating layers of butter laminated between layers of dough. The water content in the butter creates steam when baked and causes the dough to “puff” and ríse in the oven giving it nice flaky, buttery layers. Hence, the name puff pastry. Phyllo dough is a thin dough, comes dry, and you brush each sheet with melted butter. It’s typically assembled in multiple sheets to give many flaky layers. Happy baking!