Apple Turnover With Puff Pastry

two halves of an apple turnover, showing the inside with apple filling, with half leaning on top of a whole turnover and more turnovers in the background

5 from 2 ratings

Apple Turnover With Puff Pastry

I polled my audience, and 94% prefer store-bought puff pastry for apple turnovers. I agree! I created an easy recipe that rivals bakery versions—perfect flaky layers and 6 turnovers per sheet. Here's the delicious result!

Prep Time30

Cook Time20

Course: Dessert

Cuisine: American

Keyword: apple turnovers

Servings: turnovers

Author: Beth

Ingredients

2 ½ cups peeled & finely diced apples 3 large or 4 small apples, I recommend Granny Smith, Jonagold, Honeycrisp, Braeburn, or Pink Lady
1 Tbsp unsalted butter
⅓ cup packed brown sugar
1 ½ tsp cinnamon
¼ tsp nutmeg
1 Tbsp cornstarch
2 sheets frozen puff pastry thawed 17.3 oz package
1 large large egg
1 Tbsp water

Glaze

½ cup powdered sugar
1-2 Tbsp milk or water

Instructions

Apple Filling

Peel and finely dice the apples into ½ inch pieces.
Combine the diced apples, butter, brown sugar and all spices & cornstarch in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.

Turnovers

Allow the puff pastry to thaw to room temperature according to the package instructions. Preheat the oven to 400ºF.
Working with one sheet at a time, use a rolling pin to roll the pastry into a 15 by 10 inch rectangle. Divide the pastry into 6 even squares that are about 5x5 inches.
Combine the egg and water in a small dish to make the egg wash. Using a pastry brush, brush the egg wash along the outside of each square.
Spoon about 2 tablespoons of apple filling onto each square. Fold the puff pastry over, creating a triangle. Use a fork to firmly crimp the edges together. Brush each turnover with egg wash and add 2 vent slits with a knife.
Transfer the turnovers to a baking sheet lined with a silicone mat or parchment paper. Bake at 400ºF for 18-20 minutes or until golden brown and puffy.
Allow the turnovers to cool for 10-15 minutes before adding the glaze.

Glaze

In a small mixing bowl combine the powdered sugar and milk. If the glaze is too thin, add more powdered sugar 1-2 teaspoons at a time, if the glaze is too thick add more liquid 1-2 teaspoons at a time. Drizzle over the turnovers.

Video

Nutrition