Baked to golden brown perfection, these delicious Puff Pastry Apple Turnovers are perfectly flaky & crunchy on the outside and creamy on the inside filled with cinnamon-spiced sweet apples.
Easier to make than apple pie, they are made using a combination of store-bought puff pastry and fresh cooked apples. With this yummy recipe, you can have your own personal size handheld hot apple pie in less than an hour with minimal effort!
- 📖 What kind of pastry is a turnover
- 📖 What apples are best for Turnovers
- 🌟 Why this is the best recipe
- 📖 How do you keep apple turnovers from getting soggy
- 📝 Ingredient notes
- 👩🍳 How to make this recipe
- 🎓 Expert tips
- 🥣 Equipment notes
- ❓Recipe FAQs
- 🥧 More Pastry recipes
- 🍎 More Apple recipes
- Puff Pastry Apple Turnovers (VIDEO)
📖 What kind of pastry is a turnover
Turnovers are made with puff pastry, which is a type of laminated pastry dough that has alternating layers of butter and dough. This lamination creates a delicious pastry that is super flaky, yet the process is not an easy one.
So in most cases, people opt to use store-bought puff pastry just like I did for these puff pastry apple turnovers. However, if you are wondering, how do you make puff pastry sheets? A great way to give it a go and try making your own homemade puff pastry is to make my Galette des Rois, which is the famous French Kings cake. It's made of homemade puff pastry from scratchmwith a bit of yummy frangipane!
📖 What apples are best for Turnovers
You always want to use apples that are both crisp and firm in texture, so that they hold their shape. Most apple varieties will work, just keep in mind that some varieties can turn mushy.
Granny Smith apples are the most popular type of baking apples. They are firm in texture and maintain their shape when being cooked and have a lovely tart flavor. This is my go-to apple of choice and the one that I recommend you use too. It blends wonderfully with the sugar and butter to make a yummy apple filling.
Some other good apple puff pastry choices are Fuji, Gala, and Honeycrisp. These also have a firm texture and delicious taste, which makes them all suitable options if you can't find Granny Smith.
🌟 Why this is the best recipe
- Quick and easy – You only need some store-bought puff pastry and a few basic ingredients to make this recipe. And assembling the turnovers is super easy. Everything comes together in just a matter of minutes. Even beginner bakers can comfortably make these puff pastry apple turnovers.
- Crazy delicious – Made with super flaky puff pastry and filled with perfectly cooked sweet apples, these homemade apple turnovers are incredible and even better with some creamy vanilla ice cream.
- Super versatile recipe – This old fashioned apple turnover recipe can be used to make different types of turnovers. Some great options are pears, berries, or even a combination of fruits. You can also use any spices you like.
- No special equipment is needed – You don't need any fancy equipment to combine apple with puff pastry. All you need is a saucepan for cooking the apples and a baking sheet. No stand mixer, food processor, or fancy baking tin.
- It's a detailed tutorial - This is a super easy apple turnovers recipe but I've still shared as much information as possible to make sure you succeed even without prior baking knowledge! So don't skip the expert tips or FAQ!
📖 How do you keep apple turnovers from getting soggy
You want your puff pastry apple turnovers to be nice and flaky, not soft and soggy! And especially not have a soggy bottom, which is just the absolute worst in baking. I mean sure it still tastes good but you need a spoon to eat it.
The good news is that there are a few simple steps that you can do to keep your turnovers from getting soggy. So just follow these tips and your pastry is sure to bake up perfectly brown and stay super flaky.
- The filling can't be too wet. You must cook the apples and allow the juices to reduce. If you don't, it will result in a soggy mess. Yet, be careful not to overcook the apples and turn them into mush.
- Use cornstarch to thicken the apple filling. Not doing so will result in a filling that is too wet.
- Seal the edges of the pastry with egg wash and crimp them with a fork to prevent any filling from seeping out. Egg washing the tops of the turnovers at the end also works to seal the dough.
- The puff pastry needs to remain cold when you are assembling the turnovers and you must chill them before you bake them. If the pastry gets too soft it can melt in the oven.
📝 Ingredient notes
- Puff Pastry: Store-bought puff pastry works perfectly for this recipe and saves on time too. You can find refrigerated or frozen puff pastry in any supermarket.
- Apples: Granny Smith, Fuji, Gala, or Honeycrisp are the best choices. You want to use a type of apple that is firm and crisp in texture. However, any kind of apple works. Yet, softer apples can sometimes fall apart while cooking.
- Lemon Juice: Freshly squeezed lemon juice helps to balance the sweetness and keep the apples from turning brown.
- Sugar: Both granulated white sugar and light brown sugar are used to sweeten the turnovers. If you want to learn more about the different types of sugar and how to use them in baking, please read my sugar guide.
- Butter: Always use unsalted butter in baking to control the amount of added salt. I prefer to use European-style butter with a fat content of 82% in all my recipes.
- Cornstarch: A small amount of cornstarch is needed to thicken the apple filling. This is a necessary ingredient in this recipe. However, arrowroot flour or tapioca flour can be used as a substitution.
- Cinnamon: Cinnamon adds a touch of spice to the cooked apples. Yet, feel free to add any spices you like. Cardamom, nutmeg, ginger, cloves, or even pumpkin pie spice are all wonderful additions.
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
Now the fun part! How to make puff pastry apple turnovers? It's a simple 3-step process and if you follow these easy instructions you'll have no trouble at all!
1. How to make apple filling for the turnovers
This apple turnover filling is basically just a modified version of my Caramelized Apple Topping recipe, which is super easy! You're basically making an apple pie filling for the turnovers.
- Peel and cut the apples into small pieces that are all about equal in size. Then sprinkle the apple pieces with some freshly squeezed lemon juice to keep them from turning brown.
- Add the apples, unsalted butter, sugars, cornstarch, and cinnamon to a saucepan and cook the mixture for about 8 to 10 minutes on medium heat.
- Stir the apples to prevent them from sticking to the pan and cook them just until they are slightly soft. It's important not to overcook the apples.
- Allow the cooked apples to cool to room temperature before using.
💡 Top Tip: Make sure to cut the apples into identical size pieces so that they cook evenly. You don't want some pieces overcooked and others undercooked.
2. How to assemble the puff pastry turnovers
If you've made my yummy Apple Hand Pies then assembling these puff pasty apple turnovers is going to be a breeze! The process is very similar and done by hand, but with a different type of dough.
- Line 2 sheets trays with parchment paper.
- Next, make a simple egg wash by whisking one egg together with a dash of milk.
- Roll the puff pastry out into a 28 cm / 11 inches square on a lightly floured surface or silicone baking mat. Then cut it into four equal squares.
- If the dough begins to warm up too much and is becoming difficult to handle, you need to put it in the fridge for about 10 minutes to chill.
- Brush the edges of all of the apple puff pastry squares with a light egg wash using a pastry brush.
- Place 1 to 2 tablespoons of the apple filling in the center of each square. When doing this you want to avoid getting any filling on the edges of the pastry.
- Form the turnover by folding one corner of the pastry over the filling to the other corner to make a triangle. Now, use your finger to press the edges together to seal them and then crimp them with a fork.
- If the pastry is still nice and cold, use a pastry brush to apply a light egg wash, and then sprinkle the turnovers with a little bit of granulated white sugar. But if the pastry is not cold enough, you need to chill the turnovers for a few minutes in the fridge before applying the egg wash.
- Place the assembled unbaked puff pastry apple turnovers in the fridge to chill for 15 minutes and preheat the oven to 190 C / 374 F (no fan)
Also, if you'd like to learn more about egg washing, please check out my perfect egg wash guide! I spent an entire day testing 15 different versions of egg wash along with 7 substitutes including vegan options.
💡 Top Tip: During the assembling process it's crucial that you work as quickly as possible and not let the pastry warm up. But if at any point it does start to get too warm just place it into the freezer to chill for a few minutes.
3. How to bake
Before you pop these puff pastry apple turnovers into the oven to bake, it's super important that you let them chill in the fridge for 15 minutes first. Skipping this step will most likely result in turnovers that don't hold their shape.
- Preheat the oven to 190 C / 374 F (no fan) before you put the apples with puff pastry in to bake.
- Bake the turnovers for about 30 minutes or until they are golden brown on top and evenly baked on the bottom.
- When done, allow them to cool on the baking tray for about 5 minutes before transferring them to a cooling rack.
- Serve them fresh. Store leftovers for 2 to 3 days at room temperature in an airtight container.
💡 Top Tip: If the puff pastry with apples begins browning too much you can cover them with aluminum foil. Then finish baking them.
4. How to serve
Apple turnovers are best served fresh out of the oven. They can be eaten with a nice cup of hot coffee as a snack or my favorite is to eat them as breakfast.
Many turnover recipes suggest finishing them with a drizzle of sugary glaze made from a mixture of powdered sugar and a bit of water. Yet, I find it to be too much for my taste. However, it's easy to whip it together if you want to drizzle your turnovers with glaze. Just whisk about 1 cup of powdered sugar together with a tablespoon of water until it's smooth. Then drizzle glaze over the turnovers once they have completely cooled.
But I personally think the most delicious way to serve these puff pastry apple turnovers is with a big scoop of creamy vanilla ice cream and a side of Homemade Caramel. And if you don't have any ice cream on hand, whipped cream works too, or even some Diplomat Cream!
💡 Top Tip: You can assemble the turnovers ahead of time and freeze them, but for the most delicious results, don't bake them until the day you wish to serve.
🎓 Expert tips
- Use high-quality 82% fat content European style unsalted butter for the best flavor.
- Use Granny Smith apples or a type of apple that is both firm and crisp in texture. Softer apples can fall apart and turn to mush.
- The apple filling must be totally cool before adding it to the puff pastry. Warm apples will melt the dough.
- If the apple turnover filling seems too runny, add a little more cornstarch to the mixture.
- Move the apples around the pan as you cook them. This helps them to cook evenly as well as not burn or stick to the bottom of the pan.
- The puff pastry must be cold at all times while assembling the turnovers. So if at any point it begins to get too warm or soft, you should put it in the fridge for a few minutes to firm up.
- Always apply egg wash to seal the edges of the pastry and secure the structure of the dessert.
- The turnovers must chill in the fridge for at least 15 minutes prior to baking. This helps them to maintain their shape as well as not get soggy.
🥣 Equipment notes
This amazingly easy Puff Pastry Apple Turnovers recipe requires no fancy equipment!
However, you should always use a Digital Scale to measure all your ingredients any time you bake. No matter how simple the recipe. It's the only true way to know that you are using the correct amounts.
Also, when it comes to baking, I have found that double-checking the temperature of my oven with a Digital Oven Thermometer is really helpful. It's very normal for ovens to vary by a few degrees. Yet, we often don't even realize that our oven temperature is slightly off or by how much, which can affect the outcome of our baked goods.
As for this recipe, it's not necessary, but you can roll the puff pastry out on a Silicone Baking Mat instead of a lightly floured surface. And a Silicone Pastry Brush is also a super handy tool to have for applying egg wash.
Yes, feel free to switch the cooked apples out with any fruit filling you like. In fact, pears are a great option, or even a mix of apples and pears. You can even make berry turnovers. Just keep in mind that the filling needs to be cooked first and should not be too wet.
Puff pastry is used to make all types of turnovers. The easiest option is store bought puff pastry (chilled or frozen) but you can also make your own puff pastry from scratch.
To keep the turnovers from getting soggy you must use cornstarch in the filling mixture, seal the pastry with egg wash, chill them before baking, and bake them long enough in the oven.
To keep the turnovers crispy you need to bake them until they are golden brown on top and fully baked on the bottom. Then, when you store them, keep them in an airtight container.
Yes! To make mini apple turnovers cut the dough into 8 squares instead of 4 and bake them for a little less time.
Leftovers can be stored at room temperature or in the fridge in an airtight container for 2 to 3 days.
Yes, wrap the turnovers well in plastic wrap and you can store them in the freezer for up to 2 months.
🥧 More Pastry recipes
🍎 More Apple recipes
Puff Pastry Apple Turnovers (VIDEO)
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Start with making the Apple filling
- Peel and cut apples into identical pieces and sprinkle them with freshly squeezed lemon juice to avoid browning
- Cook all ingredients in a saucepan for about 8-10 minutes over medium heat
- Only cook the apples until they slightly soften, make sure you do not overcook the mixture. Then, let it come to room temperature before using
- Line 2 sheet trays with parchment paper and whisk one egg with a dash of milk
- Roll out one of the thawed (if using frozen) puff pastry sheets on a lightly floured surface (or silicone baking mat) into a 28 cm / 11 inches square. Cut it into 4 equal squares.
- If the dough warms up and becomes difficult to handle, refrigerat for 10 minutes, otherwise continue with a light egg wash on the edges of each square.
- Then, place about 1-2 tablespoons of filling in the center. Pay attention not to touch the edge with the filling.
- Fold one corner of the puff pastry over the filling to the opposite corner, creating a triangle. Press your finger around the edges to properly seal them then crimp with a fork
- If the pastry is still nice and cold, apply a light egg wash then sprinkle with a small amount of granulated sugar
- Place the unbaked turnovers in the fridge for 15 minutes while pre-heating the oven to 190C / 374F (no fan)
- Bake the Apple Turnovers for about 30 minutes or until the top is golden brown and the bottom is evenly baked
- Let them slightly cool in the baking tray for 5 minutes then move them onto a cooling rack
- Serve them fresh. Any leftover can be stored at room temperature for 2-3 days
- Use a type of apple that is both firm and crisp in texture like Granny Smith or Honeycrisp. Softer apples can fall apart and turn to mush.
- For a deeper flavor use dark brown sugar. It has a little more molasses in it than light brown sugar.
- Make sure to chill the filling to at least room temperature before using as warm filling would melt the pastry immediately
- Be as creative as you like by adding herbs and spices. This versatile topping is very easy to customize.
- Learn as quickly with the pastry as you can as over time, when the pastry warms, it will stick and would make it very difficult to handle
- Check the bottom of the pastry - whether it is well baked - before them the pastries out of the oven