Easy apple turnover recipe! This simple recipe makes easy apple turnovers with puff pastry and a homemade apple filling.
I’m all for making things from scratch, but sometimes a little shortcut really helps.
This apple turnover recipe is mostly homemade. It uses frozen (and thawed) puff pastry along with a homemade apple filling for a homemade apple turnover that’s quick and easy to make.
And these apple turnovers make an easy dessert or a simple breakfast.
How To Make Apple Turnovers
Prepare the apple filling and set aside to cool while you prepare the puff pastry.
Press the cracks together in the sheets of puff pastry. Cut each sheet of puff pastry into 4 pieces.
Spoon the apple filling into the middle of each piece. Don’t spoon the juices in. There’s no need to drain the apples, but you don’t want a lot of juice with the apples.
Fold the edge of the puff pastry across to form a triangle. Crimp the edges to seal the turnovers.
Place the turnovers at least 1 inch apart on the prepared baking sheet. Bake for about 20-30 minutes, or until light golden brown.
Tips for Making Apple Turnovers
- Thaw the puff pastry sheets according to the package directions.
- Any baking apple will work in this recipe. Granny Smith apples are my favorite.
- If you want to mix up the spices, use an equal amount of apple pie spice in place of the cinnamon.
- Don’t overfill the turnovers. The edges won’t seal well and the filling will leak out.
- Just spoon the apples, not the juices, into the center of the puff pastry. There may be a little juice with them, but you don’t want a lot of juice.
- You can drizzle a homemade glaze over the turnovers, if desired.
More Apple Recipes!
If you’ve tried this apple turnover recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
- 2 baking apples (peeled, cored, and diced)
- 1 tablespoons butter
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 17.25 ounce package frozen puff pastry sheets (thawed)
- Raw or turbinado sugar
- Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt butter in a large skillet over medium heat.
- Add apples to skillet and cook for about 2-3 minutes. Apples should be beginning to soften.
- Stir in brown sugar and cinnamon.
- Cook, stirring regularly, for 2 more minutes.
- Stir together cornstarch and 1 tablespoon water.
- Add to the skillet, and mix well.
- Cook for another minute, or until sauce has thickened.
- Remove from heat to cool slightly.
- Unfold puff pastry sheets, and press sheets back together to fix any cracks.
- Cut each sheet into 4 squares.
- Spoon apples onto the center of each squares. Don't spoon the accumulated juices in.
- Fold over from corner to corner into a triangle shape.
- Crimp edges together to seal.
- Place turnovers on a baking sheet, leaving about 1 inch between them.
- Sprinkle the tops with the sugar. You can also dust the tops with cinnamon if desired.
- Bake for 20-30 minutes or until turnovers are puffed and light golden brown.
- Baking apples like Granny Smith or Jonagold work well in this recipe.
- To make a glaze for the turnovers, whisk together 1/2 cup powdered sugar, 1 tablespoon melted butter, and enough milk to make a drizzle-able glaze. Drizzle it over the baked and cooled turnovers.
- Nutrition values are estimates.