These heavenly apple turnovers are filled with tender chunks of apples baked in brown sugar and cinnamon and wrapped in a flaky puff pastry shell. They are so easy to make and taste like an apple pie! Puff pastry apple turnovers on a black plate with apple and cinnamon stick around.

What are apple turnovers?

An apple turnover is a hand pie made by placing the apple filling on a piece of pastry dough, turning one side of the dough over, sealing it, and then baking it. Puff pastry apple turnovers on a cooling rack.

Why this recipe is so great:

  • Uses store-bought puff pastry – This shortcut recipe uses store-bought puff pastry to save time and effort while guaranteeing a perfectly golden and flaky pastry.
  • You don’t have to pre-cook the apples – Finely dicing the apples saves you from having the pre-cook the apple beforehand. It also allows you to cram more apples into the pastry.
  • All the great taste of an apple pie but with half the work – These apple turnovers take half the time to make and half the time to bake.
  • Reheats well – These turnovers reheat really well in the oven or toaster oven and tastes just as fresh and crispy, so they make for an excellent make-ahead breakfast.

How to make puff pastry apple turnovers:

(the ingredient amounts are listed in the printable recipe card further below)

picture collage of how to make puff pastry apple turnovers

  1. Toss the chopped apples in some brown sugar, flour, and ground cinnamon. Set aside.
  2. Roll out one of the puff pastry sheets into a 12″ square. Trim the edges and cut into 4 equal squares.
  3. Divide half of the apple mixture evenly into each square. Brush the edges with egg wash, fold one side over, then press and seal the edges with the tines of a fork.
  4. Transfer the turnovers to a baking sheet lined with parchment paper or a silicone baking mat. Brush the tops with egg wash, sprinkle with coarse sugar, and cut a few small slits for ventilation. Bake at 400F for 20-25 minutes. Repeat with the second sheet of puff pastry and the rest of the filling while the first batch bakes.

Expert tips:

  • Apples – Use a firm sweet apple variety like Roya Gala or Ambrosia because there is not a lot of sugar in this recipe. Peel, core and chop the apples into 1/4″ cubes so they cook quickly.
  • Puff pastry – Store-bought puff pastry comes in a variety of shapes and sizes. Look for the 1 pound package that comes with 2 ready-to-use sheets that are approximately 10″x10″.
  • Seal tightly and cut vents – Seal the edges of the puff pastry tightly so none of the filling oozes out while baking. Also, make sure to cut a few slits for ventilation so the turnovers don’t puff up too much and burst.

How to store apple turnovers:

Puff pastry apple turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

How to freeze apple turnovers:

Unbaked – Freeze the fully assembled raw turnovers on a baking sheet for about an hour until frozen solid. Transfer them into a freezer-friendly ziplock bag or container and store in the freezer for up to 3 months. When ready to serve, preheat the oven and bake from frozen as instructed for 5-10 minutes longer until the filling is bubbling. If it starts to brown too quickly, loosely cover with foil. Baked – Once completely cooled, tightly wrap each turnover in saran wrap or aluminum foil. Place them in a large ziplock bag and store in the freezer for up to 3 months. When ready to serve, warm up in the oven at 350F for 15-20 minutes until warm and crispy. An apple turnover broken in half an a black plate to show the apple filling inside.

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Puff Pastry Apple Turnovers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 8
  • Category: breakfast, dessert
  • Method: bake
  • Cuisine: American

Description

These heavenly apple turnovers are filled with tender chunks of apples baked in brown sugar and cinnamon and wrapped in a flaky puff pastry shell.


Ingredients

  • 3 cups apples, finely diced to 1/4″ cubes (about 3 small)
  • 1/4 cup packed brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1 lb puff pastry (2 sheets) thawed and refrigerated
  • 1 large egg mixed with 1 tbsp water
  • 2 tbsp coarse sugar

Instructions

  1. Preheat oven to 400F. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, toss together the apples, brown sugar, flour, and ground cinnamon. Set aside.
  3. On a lightly floured surface, roll out one of the puff pastry sheets into a 12″ square. Trim the edges and cut into 4 equal squares.
  4. Divide half of the apple mixture evenly into each square. Brush the edges with egg wash, fold one side over, then press and seal the edges with the tines of a fork.
  5. Transfer the turnovers to one of the prepared baking sheets. Brush the tops with egg wash, sprinkle with coarse sugar, and cut a few small slits for ventilation.
  6. Bake at 400F for 20-25 minutes or until golden brown. Repeat with the second sheet of puff pastry and the rest of the filling while the first batch bakes.

Notes

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

Freezing instructions:

Unbaked – Freeze the fully assembled raw turnovers on a baking sheet for about an hour until frozen solid. Transfer them into a freezer-friendly ziplock bag or container and store in the freezer for up to 3 months. When ready to serve, preheat the oven and bake from frozen as instructed for 5-10 minutes longer until the filling is bubbling. If it starts to brown too quickly, loosely cover with foil.

Baked – Once completely cooled, tightly wrap each turnover in saran wrap or aluminum foil. Place them in a large ziplock bag and store in the freezer for up to 3 months. When ready to serve, warm up in the oven at 350F for 15-20 minutes until warm and crispy.