Easy Puff Pastry Apple Turnovers

If you ask me, apple turnovers are one of life’s simple pleasures.

These handheld treats combine flaky puff pastry with warm, cinnamon-spiced apples for a pastry that works just as well for breakfast as it does for dessert. The golden-brown exterior gives way to a soft, fruity center that’ll make your kitchen smell like a bakery.

I love how easy these are to make, thanks to store-bought puff pastry – it’s a shortcut that saves time without sacrificing that buttery, layered texture we all love. A sprinkle of coarse sugar on top adds just the right amount of crunch and sparkle.

They’re perfect for weekend brunch or afternoon coffee breaks, and they never fail to bring smiles to the table.

What Kind of Apples Should I Use?

While this recipe calls for Granny Smith apples, you’ve actually got several good options for your turnovers. Granny Smiths are a classic choice because their tartness balances out the sweet filling, and they hold their shape well when baked instead of turning mushy. If you’re not a fan of tart apples, try Honeycrisp or Pink Lady apples – they’re both firm enough to maintain their structure during baking and offer a nice sweet-tart balance. Just avoid softer varieties like Red Delicious or McIntosh, as they tend to break down too much during cooking and can make your turnover filling watery.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you’re missing something:

• Puff Pastry: This is the star ingredient that’s hard to substitute. While you could use pie crust or croissant dough, the result won’t be quite the same. I recommend sticking with puff pastry for that classic flaky texture.
• Granny Smith apples: While Granny Smith apples are perfect for their tartness and firm texture, you can use Honeycrisp, Pink Lady, or Braeburn apples too. Just avoid softer apples like Red Delicious as they can get too mushy.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses. Or just use white sugar on its own, though you’ll miss some of that caramel-like flavor.
• Cornstarch: You can swap cornstarch with 2 tablespoons of all-purpose flour to thicken the filling. Just cook it a bit longer to remove the flour taste.
• Vanilla essence: Feel free to use almond extract for a different flavor profile, or simply skip it if you don’t have any on hand.
• Powdered sugar glaze: If you’re out of powdered sugar, you can make a simple glaze with honey or maple syrup thinned with a bit of milk, or skip the glaze entirely – they’ll still be tasty!

Watch Out for These Mistakes While Baking

The biggest challenge when making apple turnovers is working with puff pastry at the wrong temperature – if it’s too cold it’ll crack, but if it’s too warm it’ll become sticky and impossible to handle, so let it thaw in the fridge overnight and work with it when it’s just pliable.

Another common mistake is overfilling the turnovers, which leads to filling leaking out during baking – stick to about 2-3 tablespoons of filling per turnover and make sure to seal the edges firmly with a fork.

The apple filling can make your pastry soggy if it’s too wet, so be sure to cook the filling until most of the liquid has evaporated and let it cool completely before assembling the turnovers.

For the crispiest results, chill the assembled turnovers in the fridge for 15-20 minutes before baking, and don’t forget to cut small vents in the top of each turnover to allow steam to escape during baking – this prevents them from bursting at the seams.

What to Serve With Apple Turnovers?

These flaky apple turnovers are perfect for breakfast or dessert, and there are so many tasty ways to serve them! For breakfast, pair them with a hot cup of coffee or tea, and maybe some vanilla yogurt on the side for a bit of protein. If you’re serving these as dessert, try them warm with a scoop of vanilla ice cream – the contrast between warm pastry and cold ice cream is just perfect. You can also dress them up with a drizzle of caramel sauce or a dollop of whipped cream, and don’t forget that a sprinkle of cinnamon on top ties everything together nicely.

Storage Instructions

Counter Storage: These apple turnovers are best enjoyed the day they’re baked, but you can keep them at room temperature for up to 2 days. Just place them in an airtight container and they’ll maintain their flaky texture. The glaze might soften a bit, but they’ll still taste great!

Refrigerate: Pop your turnovers in an airtight container and store them in the fridge for up to 5 days. The pastry might lose some of its crispiness, but don’t worry – we can fix that when reheating!

Freeze: These turnovers are perfect for freezing! Place the unglazed, baked turnovers in a freezer bag or container and they’ll keep for up to 3 months. I like to freeze them before adding the glaze – this way, you can add fresh glaze after reheating.

Warm Up: To get that fresh-baked taste back, warm them in a 350°F oven for about 5-7 minutes until heated through. If they’re frozen, no need to thaw first – just add a few extra minutes to the heating time. The pastry will crisp up nicely!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 300-320 g

Ingredients

• 2 tablespoons lemon juice
• 4 cups water
• 4 granny smith apples, peeled, cored, and sliced
• 2 tablespoons butter
• 1 cup packed brown sugar
• 1 teaspoon cinnamon powder
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 package frozen puff pastry sheets (17.25 ounces), thawed
• 1 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla essence

Step 1: Prepare the Apple Filling

Start by gathering all ingredients needed for the recipe.

Combine the juice of a lemon with 4 cups of water in a large bowl.

Place the sliced apples into the lemon water to prevent them from browning.

Next, melt butter in a large skillet over medium heat.

Drain the apples from the water, add them to the skillet, and cook while stirring for about 2 minutes.

Add brown sugar and cinnamon, stirring continuously for an additional 2 minutes.

In a small bowl, mix together cornstarch and 1 tablespoon of water.

Pour the cornstarch mixture into the skillet, mix well, and cook for another minute until the sauce thickens.

Remove from heat and let the mixture cool slightly.

Step 2: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C).

Unfold the puff pastry sheets, and if you see any cracks, repair them by gently pressing the dough back together.

Trim each sheet into a large square, then cut each large square into 4 smaller squares.

Step 3: Assemble the Turnovers

Spoon a portion of the apple filling onto the center of each square.

Fold each square from one corner to the opposite corner into a triangle shape, and press the edges together to seal them tightly.

Step 4: Bake the Turnovers

Arrange the turnovers on a baking sheet, leaving about 1 inch of space between each.

Bake in the preheated oven for 25 minutes or until the turnovers are puffed and lightly browned.

Allow them to cool completely before adding the glaze.

Step 5: Prepare and Add the Glaze

While the turnovers are cooling, combine confectioners’ sugar, milk, and a splash of vanilla extract in a small bowl, mixing well.

Adjust the consistency by adding more sugar or milk if needed to achieve your desired thickness.

Once the turnovers are cooled, drizzle the glaze over them to complete.

Step 6: Serve and Enjoy

Enjoy your freshly baked apple turnovers, with their delightful puff and glaze!