Puff Pastry Apple Turnovers

5 from 11 votes

These puff pastry apple turnovers are perfect for fall! You'll love the warm apple filling in the center, and the flaky and tender puff pastry crust. It's make-ahead friendly and freezer-friendly as well.

Prep Time40

Cook Time20

Cooling30

Total Time1 30

Course: Baked Goods

Cuisine: American

Servings: turnovers

Calories: 429kcal

Author: Tania

Equipment

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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition