These Apple Turnovers With Puff Pastry are flaky, golden, and filled with warm cinnamon apples, then finished with a sweet vanilla glaze.
author’s note
I’m Officially an Apple Dessert Person Now!
This recipe started when my husband mentioned he was craving apple turnovers. He’s always loved apple desserts, while I’m usually reaching for something chocolate. But ever since I finally nailed my apple pie recipe, I’ve become a lot more excited about apple desserts too.
It took a few batches to get these exactly how I wanted them. I found that chopping the apples nice and small gives them plenty of time to get evenly tender before the pastry is done baking. And chilling the turnovers before they go into the oven makes such a difference for getting those tall, flaky layers.
edit Now these are one of a reliable things to bake every fall. They look like they came straight from a bakery, but they’re honestly so simple to make! (Thank YOU store-bought puff pastry!)
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Puff pastry | Fully thaw in the fridge before unfolding. from-scratch puff pastry also works if you’re feeling extra! |
| Granny Smith apples | We need firm apples for this recipe. Their tart flavor balances the sweet glaze, and they hold their shape well while baking. |
| Brown sugar | This adds a really nice, rich caramel flavor. |
| Cinnamon | Just enough to warm the filling without overpowering the apples. Add a pinch of nutmeg if you’d like extra spice. |
| Lemon juice | Brightens the filling and keeps the apples from browning while you prep. |
| Egg wash | Gives the turnovers their gorgeous golden, shiny finish. |
How To Make Apple Turnovers With Puff Pastry
- Apples: Peel, core, and dice apples. Toss with sugar, lemon, butter, flour, and cinnamon.
- Roll the Pastry: Unfold thawed puff pastry and cut into squares.
- Fill & Seal: Spoon apple mix onto one side. Fold into triangles. Seal with a fork.
- Brush & Bake: Brush tops with egg wash. Bake until the edges turn golden and puffy.
- Cool & Glaze: Let cool slightly, then drizzle glaze over top.
chelsea’s recipe tip
Tips For Success
- Dice apples small: Large chunks don’t soften enough before the pastry finishes baking. Aim for ½-inch pieces or even slightly smaller.
- Chill before baking: This is one of the biggest secrets to tall, flaky turnovers. Cold butter creates better steam, which means more dramatic layers.
- Don’t overfill: It’s tempting, but too much filling makes the turnovers harder to seal and more likely to leak.
- Seal edges well: Brush with egg wash and firmly crimp with a fork.
- Bake until deeply golden: Don’t pull them out too early. Puff pastry develops its best flavor and texture once it’s fully browned.
Storage
These apple turnovers with puff pastry are at their absolute best the day they’re baked while the pastry is crisp and flaky.
If you have leftovers, store them in an airtight container at room temp for 1 day or in the refrigerator for up to 3 days.
For the best texture, warm one in the microwave for 5 to 10 seconds before serving. I don’t recommend using the toaster since the glaze can melt and make a mess.
More Apple Dessert Recipes:
Desserts
Mini Apple Pies
Desserts
Apple Coffee Cake
Desserts
Apple Streusel Pie RecipeSwitch Things Up
- Caramel Apple Turnovers: Add caramel sauce inside with the apples and top with caramel glaze after baking.
- Berry Apple Turnovers: Mix berries (fresh or frozen) like raspberries, blueberries, or blackberries with the apple mixture for a fruity twist.
- Maple Pecan Apple Turnovers: Use maple syrup instead of white sugar and add chopped pecans for crunch.
