Apple Turnovers

There’s a smell that just instantly makes a house feel like a home. It’s that warm, sweet scent of apples and cinnamon baking in the oven. It reminds me of cozy afternoons and simpler times. For me, nothing captures that feeling better than a flaky, golden apple turnover.

You bite through the buttery, crisp pastry, and it gives way to a warm, gooey apple filling. It’s just perfect.

Turnovers have been around forever. They were born from a simple, brilliant idea: make a pie you can carry in your pocket. Think of them as the original grab-and-go snack for farmers and workers. They started out humble, but now you see them in fancy bakeries everywhere, which just proves how amazing they are.

This recipe is my absolute favorite. Why? Because it’s the perfect mix of homemade goodness and a clever shortcut. We’ll make a rich, perfectly spiced apple filling from scratch—that’s where the real flavor is. But for the pastry, we’re using high-quality, store-bought puff pastry.

I used to be intimidated by pastry, but this method guarantees a flaky, shatter-in-your-mouth crust every single time. No stress, all reward. It’s all about bringing that special bakery experience right into your kitchen.

So, grab your apron. Let’s get baking. I’ll walk you through every single step.

Recipe Overview: Our Game Plan

Before we jump in, let’s quickly look at the plan. This way, you’ll know exactly what to expect, making the whole process fun and smooth.

How Much Time Do You Need?

This is a great weekend project. In total, it takes about 1 hour and 20 minutes. Here’s how that breaks down:

• Prep Time: 40 minutes (this includes making and chilling the filling)
• Cook Time: 25 minutes
• Cool Time: 15 minutes (I promise, waiting is the hardest part!)

Servings: How Many Does It Make?

This recipe makes 8 turnovers. If you’re baking for a party or just want to stock your freezer (great idea!), you can easily double or triple it.

Servings	Puff Pastry Sheets	Diced Apples	Brown Sugar	Butter
8	2	2 cups	1/4 cup	1 Tbsp
16	4	4 cups	1/2 cup	2 Tbsp
24	6	6 cups	3/4 cup	3 Tbsp

Difficulty Level: Pretty Darn Easy

Honestly, the steps are very simple. The only “trick” is temperature control. You need to keep your pastry cold and your filling chilled. If you’re new to baking with pastry, this recipe is a fantastic way to build your confidence. And if you’re an old pro? It’s a classic you can count on.

What Equipment Will You Need?

You don’t need any fancy gadgets, just some kitchen basics:

• Large Baking Sheets: Two is best, so the turnovers have room to puff up.
• Parchment Paper: This is a must. It stops them from sticking and makes cleanup a snap.
• Large Skillet: To cook that delicious apple filling.
• Mixing Bowl: For cooling the filling down.
• Nice to have: A pastry brush for the egg wash is helpful, but you can just use your finger in a pinch! A pizza cutter is also great for cutting the pastry into neat squares.

The Heart of the Turnover: Let’s Talk Ingredients

Great food starts with great ingredients. Let’s walk through what you’ll need.

The Filling

The star of the show here is the apples. I strongly recommend using Granny Smith apples. They are firm and tart, and they hold their shape when you cook them. This means you won’t get a mushy, sad filling. If you like things a bit sweeter, Honeycrisp or Gala apples work well too!

We’ll use unsalted butter so we can control the salt level, and light brown sugar for a sweet, caramel-like flavor that regular white sugar can’t match.

Then comes the spice. Just a little cinnamon and a pinch of salt to bring out all the flavors.

And now for our secret weapon: cornstarch. This little bit of magic is what turns the apple juices into a thick, glossy sauce that won’t leak out of your turnovers when they bake. It’s a total game-changer.

The Pastry and Finishing Touches

The vessel for our amazing filling is frozen puff pastry. When you’re at the store, look for an all-butter version if you can find it. The flavor is so much better. Just make sure you thaw it in the fridge overnight, following the package directions.

A simple egg wash (just an egg and a splash of water) is what gives the turnovers that beautiful, shiny, golden-brown top.

And for the final touch? A super simple glaze made from powdered sugar and water. It’s optional, but it makes them look and taste like they came from a fancy French bakery.

Step-by-Step: Let’s Bake These Beauties

Alright, time for the fun part. Let’s get everything together and start baking.

Step 1: Make the Apple Filling

First, get your oven preheating to 400°F (200°C) and line two baking sheets with parchment paper. Now you’re all set.

In a large skillet, melt the butter over medium heat. Add your diced apples and give them a stir. Let them cook for a couple of minutes to soften up. Now, stir in the brown sugar, cinnamon, and salt. Keep cooking for about 5 minutes. The apples will get soft and create a beautiful syrup. Your kitchen should be smelling amazing right about now.

Turn the heat down to low and sprinkle in the cornstarch. Stir it constantly for one minute. You’ll see the sauce thicken up right before your eyes! It’s so cool.

Quickly move the filling to a bowl to cool down on the counter for 15 minutes, then stick it in the fridge for at least 30 minutes.

Pro Tip: Do not skip chilling the filling. If you put warm filling on cold pastry, the butter in the pastry will melt, and you’ll end up with flat, soggy turnovers instead of flaky ones.

Step 2: Assemble Your Turnovers

Once the filling is chilled, it’s pastry time. Lightly flour your counter and gently roll out one sheet of puff pastry into a 12-inch square. Cut it into four equal 6-inch squares. A pizza cutter works great for this.

Place one square on your baking sheet. Brush the edges with the egg wash—this is the glue that holds it all together. Spoon a couple of tablespoons of the cold apple filling onto one half of the square, leaving a little border.

It’s tempting to add more, I know. But trust me on this: don’t overfill them! That’s the #1 reason turnovers leak in the oven.

Now, fold the empty half of the pastry over the filling to make a triangle. Press the edges together with your fingers. To get that classic bakery look, press the tines of a fork along the sealed edges.

Brush the top of the turnover with more egg wash. Then, cut two or three small slits in the top so steam can escape. A little sprinkle of coarse sugar on top adds a nice crunch, too! Repeat with the rest of the pastry.

Step 3: Bake to Golden Perfection

Pop the baking sheet into your hot oven and bake for 18 to 20 minutes. You’re looking for them to be incredibly puffed up and a deep golden brown.

When they’re done, let them cool on the baking sheet for at least 15 minutes. This gives the filling a chance to set up.

Step 4: The Final Touch (The Glaze!)

While the turnovers are cooling, whisk the powdered sugar and water together in a small bowl. You want a smooth, drizzly glaze. If it’s too thick, add a tiny bit more water. Too thin? Add more powdered sugar.

Drizzle the glaze over the warm turnovers.

Variations: Make It Your Own!

One of my favorite things about this recipe is how easy it is to change things up.

• Spice it Up: Add a pinch of nutmeg or cardamom to the apple filling for a warmer flavor.
• Seasonal Swaps: In the fall, try this with pears and a little ginger. In the summer, a mix of berries with some lemon zest would be incredible.
• Need to make it…
  • Gluten-Free? Easy. Just use a good quality gluten-free puff pastry.
  • Vegan? Also easy. Many store-bought puff pastries are accidentally vegan (just check the ingredients!). Use vegan butter or coconut oil in the filling and brush with plant-based milk instead of egg wash.

Serving & Storage: Enjoying Your Hard Work

These are best when they’re still warm from the oven, paired with a good cup of coffee or tea.

• Storage: If you have any left (which is rare in my house!), you can store them in an airtight container at room temperature for up to 2 days.
• Reheating: To bring them back to life, pop them in a 350°F (175°C) oven for 5-7 minutes. They’ll get crispy again. Whatever you do, please stay away from the microwave. It’s the enemy of flaky pastry.

My Favorite Tip: Freezing for Later!

This recipe is perfect for planning ahead.

You can assemble the turnovers completely (but don’t add the egg wash yet). Lay them on a baking sheet and freeze them solid. Then, toss them in a freezer bag. They’ll last for up to 2 months.

When you want a fresh, warm turnover, just bake them straight from the freezer! No need to thaw. Just brush with egg wash and add 5-7 extra minutes to the baking time. It’s an amazing trick for easy mornings or unexpected guests.

I really hope you enjoy making these. Happy baking!

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