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

Equipment

Ingredients

2 ½ cups (283g) 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 (76g) 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 (56g) 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.
2 ½ cups (283g) peeled & finely diced apples, 1 Tbsp unsalted butter, ⅓ cup (76g) packed brown sugar, 1 ½ tsp cinnamon, ¼ tsp nutmeg, 1 Tbsp cornstarch

Turnovers

Allow the puff pastry to thaw to room temperature according to the package instructions. Preheat the oven to 400ºF.
2 sheets frozen puff pastry thawed
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.
1 large large egg, 1 Tbsp water
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.
½ cup (56g) powdered sugar, 1-2 Tbsp milk or water

Video

Nutrition