Easy puff pastry apple turnovers are bursting with apple pie flavor, with a filling that can be prepared a variety of different ways. A simple drizzle of cinnamon glaze is all you need as a finishing touch on these flaky, fruit-filled pastries.
After kicking off apple season this year with Instant Pot applesauce, I rolled right along to these puff pastry apple turnovers. With crisp and flaky pastry and a spiced apple filling that takes no time to make, what's not to like about this fall favorite dessert?
Reasons to Love This Recipe
- Frozen puff pastry makes this recipe super easy. Just thaw, fill, and bake.
- The apple turnover filling features warm apple pie spices and uses apples that are perfectly tender but not mushy.
- It's a small yield recipe, making just four apple turnovers.
- Apples: Multiple varieties work well. As sugar is added, the sweetness/tartness factor isn't the most important, rather you want choose a type that holds its shape well and doesn't become mushy once cooked. Same deal with air fryer apples (yum).
- Puff pastry: This recipe is on the smaller-batch side and uses one sheet of packaged puff pastry to produce four apple turnovers.
- Cornstarch: Necessary for thickening the gooey apple filling.
- Brown sugar: This adds warmth and sweetness.
- Butter: Adds an extra bit of richness, but you can omit if you prefer.
- Spices: Classic apple pie spices are used here (listed separately in the recipe card): cinnamon, nutmeg, allspice, and cardamom.
- Peel, core, and slice apples into one-quarter inch thin slices. I like thinly-sliced apples as a filling, but you can also chop up the apples into smaller chunks. Add apples to a medium saucepan and toss with lemon juice. Add the rest of the filling ingredients and briefly stir to combine.
- Cover and cook apples over low-medium heat for 15-20 minutes, or until they're tender with some bite to them still. Let them cool off before using.
- Thaw one sheet of puff pastry according to package directions (either in the refrigerator or at room temperature), then roll it out on a lightly floured surface until it's a square about 12-13 inches wide. Slice it into four squares, then add the filling.
- Fold over the other half of the puff pastry and seal the edges with a bit of water. Crimp the edges with a fork.
- Bake for 15 or so minutes, or until the turnovers have puffed up and are turning golden brown. Let them cool on the sheet pan for 10 minutes, then carefully transfer them to a wire rack to cool completely. Once cooled, you can drizzle them with the (optional) icing in the recipe card.
Making Apple Turnover Filling
I've made turnovers multiple times, but I specifically made these puff pastry apple turnovers a few different ways recently. The first time was when I had leftover, absolutely delicious, apple pie filling made in the slow cooker and it worked just great.
But I know everyone doesn't have three-ish hours to prepare apple pie filling in the slow cooker. So I made a stovetop version that cooks for only about twenty minutes. Both batches of apple filling are excellent for using in these turnovers. They're not too goopy and bring all the flavor as far as apple pie spice is concerned.
Here are your three options:
- You can follow the instructions in the recipe below to make your own stovetop apple turnover filling in about 20 minutes.
- If you're not in a rush and/or you'd like your apple filling to have as little hands-on time as possible, you can use 1 cup of the apple mixture from my (mostly) slow cooker apple pie recipe. Note that you'll have a lot more filling than needed for one batch of these turnovers. <--hardly a bad problem
- Life gets busy, so store-bought apple pie filling is an option to make these turnovers even easier.
Recipe Tips and Tricks
- If you prefer a smaller consistency of apple filling, peel, core, and then chop the apples into smaller chunks. Try and get them all the same size so that they cook evenly.
- In place of the individual spices you can use a pre-made apple pie spice blend.
- While an egg wash is frequently added to puff pastry for browning, I really keep these puff pastry apple turnovers "easy" and omit it. The turnovers turn golden without it and the icing drizzle decorates them just fine. That said, add one if you prefer a deep golden brown color.
- If you have extra apple filling leftover, it's delicious swirled into yogurt, as an ice cream topping, or eaten straight up.
Since sugar is added to the recipe, it's not ultra important to use the sweetest apple varieties, rather look for a type that won't mush up when cooked. I often use just what I have on hand: Honeycrisp, Gala, or Pink Lady mostly, depending upon what's on sale. Tarter Granny Smith apples are also a good choice.
Once cooled entirely, store turnovers in an air-tight container out at room temperature. You may wish to reuse the parchment paper from baking to line between the layers so the icing drizzle doesn't transfer to the turnovers above it. They'll lose some of their just-baked crispness as the days go by but will still be enjoyable.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Easy Puff Pastry Apple Turnovers
For the Turnovers:
- Half of a 17.3-ounce (490g) package frozen puff pastry (one sheet) thawed
- 2 large apples peeled and cored (see note)
- ¾ teaspoon lemon juice
- 3 Tablespoons (44 ml) water
- 3 Tablespoons (40g) brown sugar
- 1 Tablespoon (8g) cornstarch
- 1 Tablespoon (14g) unsalted butter
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground allspice optional
- Pinch of ground cardamom optional
For the Glaze:
- ¼ cup plus 2 Tablespoons (43g) confectioners' sugar
- Pinch of ground cinnamon
- 2 teaspoons (10 ml) milk more as needed
- Thaw one sheet of frozen puff pastry according to package directions. This will take one hour at room temperature or two hours in the refrigerator, so try to time it so the pastry will be ready once the filling has cooled off.
For the Apple Filling:
- Peel, core, and slice apples about ¼-inch thin and add them to a medium saucepan. Pour lemon juice over the apple slices and toss to combine. Add water, brown sugar, cornstarch, butter, cinnamon, nutmeg, allspice, and cardamom and stir to combine.
- Set the saucepan over low-medium heat and cover. Let heat for 15-20 minutes, stirring occasionally, until the apples are tender but still have some bite to them. As the apples soften the mixture will thicken and becomes gooey.
- Remove the pan from the heat and let the apples cool before proceeding.
For the Turnovers:
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- Place the thawed sheet of puff pastry onto a lightly floured work surface. Flour a rolling pin and roll out the puff pastry into a square shape until it's approximately 12-13 inches long on all sides.
- Using a pastry or pizza wheel, cut the sheet into four equal squares.
- Scoop about ¼-cup of the apple filling onto each square and situate it onto one diagonal half of the square, leaving at least ½-inch of buffer space around the edges.
- Using your finger or a pastry brush, very lightly wet the edges that you'll be sealing with water to help them stick.
- Fold each square in half over the filling, and press the edges to seal. Go back over the edges and press with the tines of a fork to crimp them.
- Bake the turnovers for 15 or so minutes, or until they have puffed up and become golden. Let cool on the baking sheet for a few minutes, and then carefully transfer to a wire rack to cool completely.
For the Icing:
- Whisk together confectioners' sugar and cinnamon in a bowl. Slowly add milk until the glaze is pourable but is still thick enough to maintain a drizzle shape. If the mixture is too thick, add the tiniest amount of extra milk and whisk again. If you've added too much liquid, add a little bit extra confectioners' sugar until the consistency is to your liking.
- Drizzle icing onto completely cooled turnovers and let set before serving or storing. Store turnovers in an air-tight container at room temperature for several days with parchment paper between the layers (I reuse the sheet they baked on). They can also be frozen in this manner.
- If you prefer smaller pieces in your turnover filling, chop the apples into smaller chunks instead of slicing them. Just make sure they're around the same size so they cook evenly.
- Even when you try not to overstuff the apple turnovers and close the sides well, some of the filling may still peek out once they bake. It is what it is.
- You may have extra filling left over after assembling the turnovers. You can make an additional turnover if you like, or you can eat it straight up, use it to top oatmeal, ice cream, or yogurt, serve with pancakes and waffles, etc.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer
Cindy Copich says
I really enjoyed these! I made my squares a tad too small so they were a bit messy, but they tasted great. Thank you for sharing the recipe! Any suggestions on how to store them so they retain the crispy crust?
Hi Cindy, I'm so glad you liked them! I would store them in an air-tight container either at room temperature for a few days or in the fridge. Then when ready to eat, I would heat them in a toaster oven (or regular oven) at 350°F just for a short time to crisp them back up. You can loosely tent aluminum foil over top while doing so if you want to prevent the tops from becoming more browned. I hope that helps!
Jennifer Anderson says
These were delicious and easy to make! Yum! Thumbs up.
I love apple turnovers and these look even better than the store-bought variety. Plus you can eat them warm which would be tops in my book. I'm with you on puff pastry sheets - they're amazing and always turn out delicious. I like the way you broke it out for options on the apple filling too.
Love the spices used in the filling. Getting ready for fall with your turnovers.
Excellent recipe... Thanks!
You're welcome, Ashley. So glad you liked it! 🙂