Nothing better than warm Puff Pastry Apple Turnovers this fall season!
If you’re a fan of apple pie, you’ll love these cute apple turnover treats. The apple filing is warm and packed with flavor, and each bite is flaky, buttery, and so comforting.
Plus, this recipe is really easy to make. Make-ahead and freezer-friendly. All you need is store-bought puff pastry dough, a quick homemade apple filling, and a hungry stomach!
We’ve been baking with lots of apples lately. Have you tried these easy Apple Tarts yet? Or this traditional Apple Pie with Pre-cooked Apple Filling – it’s the best! We’ve also been loving these Apple Cinnamon Muffins for breakfast lately.
If you have an abundance of apples from your fall apple picking adventures, then you need these Puff Pastry Apple Turnovers ASAP! They are so flaky, tender, and really delicious. Perfect for snacking or for breakfast.
This apple turnovers recipe uses store-bought puff pastry, so it’s super easy and simple to make. You’ll love the contrast between the warm and sweet apple filling and the buttery, flaky pastry layers.
Why we love making apple turnovers with puff pastry:
- The apple filling is pre-cooked, so you can adjust it to taste and to the right consistency.
- So easy to assemble in just a few simple steps!
- Make-ahead and freezer-friendly.
- Made with store-bought puff pastry for ease and convenience.
Jump to:
Made with Puff Pastry for Flaky Layers
What I love about these apple turnovers is the texture that puff pastry adds. Every bite is flaky, buttery, tender, and perfectly balanced. I use this dough to make both sweet and savory dishes, such as these apple tarts and 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 best part is that store-bought puff pastry sheets are of great quality. I actually think store-bought is better than homemade in this case. Homemade laminated dough is really hard to make, so it’s always a no-brainer to get it from the store.
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 3 hours OR at room temperature for 35-40 minutes.
Also, to ensure maximum flakiness, make sure the dough stays cold. Here are a few ways to do so as you are assembling the pastries:
- Thaw the dough properly, according to package directions or per the above.
- After cutting each puff pastry square, refrigerate them as you assemble each turnover so they stay cold. Return the assembled ones to the fridge as you work on the next ones.
- Have all the ingredients ready (cooled down filling, egg wash) so you can assemble the apple turnovers quickly.
- Make sure the oven is preheated to 400 degrees F before you start.
Ingredient Notes
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.
- Frozen puff pastry sheets: I use Pepperidge Farm’s brand. Each 1.1 pound box comes with 2 sheets. Thaw according to package directions.
- Apples: 3 honeycrisp and 1 granny smith apple, the perfect combination of sweetness and tartness.
- Unsalted butter for the filling
- Granulated sugar and brown sugar for sweetness and texture
- Spices and aromatics: Cinnamon, ground nutmeg, allspice, fresh lemon zest
- Salt brings out flavors and balances out sweetness.
- Fresh lemon juice, for the filling. Adds a bit of brightness
- Cornstarch: To thicken the apple filling.
- For the egg wash, you’ll need one egg and 1 tablespoon of heavy cream combined.
Step-by-Step Instructions
Believe it or not, puff pastry apple turnovers are super easy and fun to make! Below is an overview of the process.
Step 1 | Make the apple filling
In a medium saucepan or skillet, 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.
To thicken the filling, sift and sprinkle the cornstarch into the apples. Bring to a simmer and cook until thickened, stirring. Adjust seasoning and sweetness to taste, if needed.
Step 2 | Prepare the puff pastry dough
- 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.
Step 3 | Assemble
- Add about 2 to 3 tablespoons of filling per square, leaving a ½ inch border.
- Lightly brush the edges with egg wash. This will help seal the edges.
- Fold it over from one corner to the other to form a triangle.
- Seal the edges with a fork, pressing down tightly.
Step 4 | Brush with egg wash and cut slits
As you assemble the turnovers, arrange them in a large sheet pan lined with parchment paper. Brush the tops and edges with egg wash (egg plus heavy cream). This will give them a beautiful golden brown color.
Then, using a paring knife, cut slits on top of each turnover. This will keep the interior vented so the dough can puff up and to let any steam escape.
Step 5 | Bake
Bake at 400 degrees F for about 20 to 22 minutes until golden brown and puffed up. Let them cool for a few minutes before serving.
Substitutions and Variations
Dough variations: You can use regular pie dough. Use my homemade tried-and-true pie crust. Bake for 25 to 30 minutes, as pie crust takes longer to bake. Your favorite store-bought pie dough will work too.
Shapes: I like to make triangles, but you can also try rectangles or other shapes, such as little “purses.”
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 Tips
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.
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 unbaked apple turnovers in advance, as they will turn soggy.
Freezing Instructions
To freeze unbaked apple turnovers: Assemble them (do not brush with egg wash yet). Then, arrange them in a single layer on a sheet pan and freeze. Once frozen, transfer them to freezer-friendly resealable bags, and freeze for up to 1 month. When ready to make (do not thaw), brush with egg wash and bake frozen at 400 degrees F per the recipe card instructions. They may take an extra 5 minutes to bake.
To freeze baked apple turnovers: After baking, let them cool completely and wrap them with aluminum foil. Freeze freeze for up to 1 month. Bake frozen per instructions in the recipe card. They may take an extra 5 minutes to bake. Note: They may not turn out as flaky as when freshly baked though – that’s the only downside.
Other Amazing Apple Sweets
I would highly recommend the apple pie made with pre-cooked apple filling. It’s a tried-and-true apple pie recipe!
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 3 hours OR at room temperature for a max of 35-40 minutes.
You can freeze them unbaked or baked. For full instructions, see recipe notes in the recipe card down below.
This recipe was published in 2020 and updated in October 2022 to include new photos and information, plus a few recipe modifications.
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 apple filling
- In a medium pot or deep skillet, melt butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Stir to combine. Cook, stirring occasionally, for about 12-15 minutes until the apples have slightly softened.
- Sift and sprinkle the cornstarch into the apple mixture and mix to combine. Bring to a simmer and cook for an additional 3 to 4 minutes or until juices thicken. If not thick enough, sprinkle in more cornstarch little by little, stirring.
- Transfer the filling to a large shallow bowl and let cool completely.
Assemble apple turnovers
- 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.
- Per square, spoon about 2 to 3 tablespoons of the filling, 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 so they seal properly. Fold it over from one corner to the other to form a triangle. Tightly seal the edges with a fork. Transfer the assembled turnover to the sheet pan lined with parchment paper. Repeat with the remaining ones, arranging them 2 inches apart.
- Brush the top of the assembled turnovers with the remaining egg wash. Cut a few slits on top of each turnover for venting.
- Bake for about 20-22 minutes at 400 degrees F, or 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 Ziploc bag, and freeze for up to 1 month. When ready to bake (do not thaw), brush with egg wash and bake frozen at 400 degrees F. 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 3-5 minutes to bake. Note: They may not turn out as flaky.
- 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.
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!