Puff pastry pastries with a homemade apple pie filling inside. These apple turnovers are buttery and flaky. Perfect for a breakfast, brunch or dessert.
One of our most popular strawberry recipes are a simple strawberry turnover with a homemade sweet strawberry filling. When I think of turnovers, my mind usually goes to apple, so we took that strawberry turnover recipe and created an apple version. Just in time for fall. (And don’t forget our plum turnovers for the holidays!)
Why you’ll love this recipe:
Perfect for breakfast, brunch, or a dessert after dinner.
Uses puff pastry for a shortcut, with a homemade apple pie filling.
Sweet, 3 ingredient vanilla glaze drizzled on top.
Great for sharing with neighbors and friends.
What are apple turnovers?
This apple turnover recipe is made from frozen puff pastry sheets. Puff pastry is dairy free and bakes up flaky and tender, perfect for a croissant like pastry. It’s delicious for apple turnovers, but also puff pastry cinnamon rolls.
Why is it called a turnover? Because you put filling on half of the unbaked pastry, then turn the top over and seal it up. It’s a portable, on the go snack.
Puff Pastry: Our favorite brand of puff pastry is Pepperidge Farm puff pastry sheets. You can find them in the freezer section of a grocery store by the desserts. Or, if you want to make your own, try Baking a Moment’s recipe.
Apples: Granny Smith apples are tangy, which pair perfectly with the sweet cinnamon sugar the apples bake in. They are firm apples, so they’ll hold their shape well. Don’t worry about them being too hard in the turnover. You’ll cook them until they are tender on the stovetop, then make the turnovers.
Sugar: Granulated sugar is a great choice, but you can also use brown sugar, or half of each type. Coconut sugar works as well.
Cornstarch: Tapioca starch or arrowroot starch work also.
Cinnamon: We’ve found Saigon cinnamon to be the best flavored cinnamon for baking. You can buy large canisters of it at Costco.
Heavy Cream: If you want your glaze to be extra creamy, use heavy cream. If you don’t have heavy cream, try half and half or whole milk. Using a lower fat milk will make the glaze thinner.
Apple Pie Filling for Turnovers
It’s important to note that you need to cook the apple pie filling ahead of making the turnovers because you want the filling to cool first. In order for the puff pastry sheets to bake up nice and flaky, the sheets should be very cold, so if you put hot filling on them, they’ll quickly warm.
Plan about 20 minutes to cook the filling, and at least 20-30 minutes for the filling to cool.
Peel, core and chop the apples, then put them in the sauce pan with the sugar. Cook and stir the apples for at least 10 minutes, until they start to soften.
Make the cornstarch slurry and add it to the apples. This is what will thicken the juice to make a nice pastry.
Add the cinnamon and butter. Stir it all together. *Some like to add vanilla at this point as well, but others say it takes away from the apple flavor. If you’d like to add a little, try ½ teaspoon.*
Allow the mixture to cool completely. I transfer mine to another bowl and then place them in the fridge to speed this up.
Shortcut Idea: Use store bought apple pie filling if you want this recipe to be a 30-minute dessert recipe.
How to Fold a Turnover
Unfold each puff pastry and cut them down the center and across the center, making 4 equal squares on each sheet.
Place a spoonful of cooled apple pie filling on one half of each square, leaving about ½ border of puff pastry on the sides.
In a small bowl, whisk together the egg and water. Use a pastry brush to brush the edges of the pastry with the egg wash.
Fold the puff pastry squares to make triangles and then use the tins of a fork to press the pastries closed along the two open edges.
Use a pastry brush to spread the egg wash on top of the puff pastry triangles.
The pastries bake at 400º Fahrenheit for about 18-20 minutes. Then whisk up the easy powdered sugar glaze and drizzle it on. They are best served warm.
Once the pastries are cooled, store them in an airtight container at room temperature for 24 hours. Then refrigerate for up to 3 days. You can freeze them as well. I recommend using them within 2 weeks though.
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Apple Recipes You’ll Love
During apple season, you might find you want a new apple recipe to enjoy. Here’s a few we love!
Caramel Apple Bread PuddingApple MuffinsApple TurnoversMini Apple PiesApple DumplingsApple CrispApple Butter MuffinsApple Butter PieCaramel Apple Cookie SandwichesCaramel Apple MuffinsApple Bread PuddingCandy ApplesCinnamon Roll Apple PieFried Cinnamon ApplesTraditional Apple PieApple Crumble DanishesApple Crumble Baked ApplesGlazed Apple BreadApple Fritter BreadSnickers Apple SaladUpside Down Apple Dumpling PieApple FrittersApple Pie FillingApple Cobbler
About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.