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.
- 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
- Preheat oven to 400F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, toss together the apples, brown sugar, flour, and ground cinnamon. Set aside.
- 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.
- 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.
- 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.
- 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.
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.
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.
- 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.
- Category: breakfast, dessert
- Method: bake
- Cuisine: American
Keywords: apple turnover recipe, puff pastry apple turnovers