I can’t resist these golden, flaky apple turnovers, packed with cinnamon-spiced apples and finished with the perfect crisp bite. One tray disappears faster than I expect every single time.

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I’m obsessed with apple turnovers because they hit that sweet spot between bakery treat and “yes, I’m absolutely eating this for breakfast.” The flaky puff pastry shatters all over my plate, and I’m not even mad about the crumbs. Inside, the apples get juicy and jammy, with cinnamon doing exactly what it should.

Big flavor, no drama. I love that first bite when the crisp edges give way to the soft filling.

And if there’s a little powdered sugar on top? Even better.

But honestly, I’d eat these plain, standing at the counter, pretending I’m only having one.

Ingredients

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Puff pastry brings those flaky, buttery layers everyone secretly picks at first.
Firm apples stay a little chunky, so the filling doesn’t turn mushy.
Granulated sugar gives clean sweetness and helps the apples taste extra cozy.
Brown sugar adds a caramel vibe, like the inside got extra comfy.
Cinnamon makes it smell like fall, even if it’s July.
Lemon juice keeps the apples bright and cuts the sweetness a bit.
Cornstarch thickens the juices, so you don’t get a soggy mess.
A pinch of salt makes the sweet stuff taste more balanced.
Butter melts into the filling, adding richness you’ll definitely notice.
Egg wash gives that shiny bakery-style top.
Basically, it’s the glow-up.
Vanilla adds a soft, sweet background note if you’re feeling fancy.
Coarse sugar gives crunch on top.
Plus, it looks pretty.
Powdered sugar is optional, but it makes turnovers feel dessert-shop cute.

Ingredient Quantities

2 sheets puff pastry, thawed (storebought), about 17 ounces total

3 medium apples, firm variety like Granny Smith, peeled cored and diced

1/3 cup granulated sugar

2 tablespoons packed brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

Pinch of salt

2 tablespoons unsalted butter, cut into small pieces

1 large egg, beaten for egg wash

1/2 teaspoon vanilla extract (optional)

Coarse sugar or sanding sugar for sprinkling (optional)

Powdered sugar for dusting after baking (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper; keep the thawed puff pastry sheets refrigerated until ready.

2. In a medium bowl combine diced apples, granulated sugar, brown sugar, ground cinnamon, lemon juice, cornstarch, pinch of salt and vanilla extract if using; toss until apples are evenly coated.

3. Lightly flour a work surface and unfold each puff pastry sheet; gently roll each sheet to smooth seams and divide each sheet into 4 equal squares to yield 8 squares total.

4. Spoon an even portion of the apple filling into the center of each pastry square, leaving a 1/2 inch border; dot each pile of filling with small pieces of the unsalted butter.

5. Brush the borders of each square with beaten egg, fold one corner over to form a triangle or fold into a rectangle, and press edges firmly with a fork to seal.

6. Transfer turnovers to the prepared baking sheets, place them at least 1 inch apart, brush the tops with more beaten egg, and sprinkle with coarse or sanding sugar if desired; cut a small vent slit or poke holes in the top of each turnover to release steam.

7. Bake on the middle rack for 18 to 22 minutes or until the pastry is puffed and deep golden brown, rotating sheets halfway through for even browning.

8. Remove from oven and let the turnovers cool on the baking sheets for 5 minutes before transferring to a wire rack to cool slightly.

9. Dust with powdered sugar if desired and serve warm or at room temperature; leftovers can be stored in an airtight container for up to 2 days and reheated in a 350°F (175°C) oven to refresh the pastry.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Two rimmed baking sheets lined with parchment paper
3. Medium mixing bowl
4. Cutting board and chef knife (for peeling, coring and dicing apples)
5. Rolling pin and light dusting flour (to smooth puff pastry)
6. Measuring cups and measuring spoons
7. Pastry brush (for egg wash)
8. Fork (for sealing edges)
9. Wire cooling rack

FAQ

What type of apples work best? Use firm, tart varieties like Granny Smith or Honeycrisp; they hold their shape and balance the sweetness.

How should I thaw storebought puff pastry? Thaw in the refrigerator overnight or on the counter for 20 to 30 minutes until pliable but still cool to the touch.

How do I prevent a soggy bottom? Parbake the squares for 3 to 5 minutes, drain excess filling juices before folding, and brush the base edges with a little beaten egg to create a seal.

How do I seal the turnovers so they do not leak? Brush edges with egg wash, fold and press with a fork to crimp, and cut a small vent on top to release steam.

What is the baking time and temperature? Bake at 400°F (200°C) for 18 to 22 minutes or until golden brown and puffed; rotate the tray halfway through for even coloring.

How should I store and reheat leftovers? Store cooled turnovers in an airtight container at room temperature up to 2 days or refrigerated up to 4 days. Reheat in a 350°F (175°C) oven for 6 to 10 minutes to refresh the crust. For frozen turnovers, bake from frozen at 375°F (190°C) for 25 to 30 minutes.

Apple Turnovers Recipe Substitutions and Variations

Puff pastry: use frozen phyllo sheets brushed with melted butter, or make a quick rough puff pastry by folding cold butter into all purpose flour and ice water until layered.
Apples: swap with pears for a softer, floral filling or use a mix of apple and quince for more complex flavor; choose firm fruit that holds shape.
Cornstarch: replace with arrowroot powder for a clear glossy filling or use tapioca starch for similar thickening power; use same amount.
Unsalted butter: use equal amount of cold, cubed coconut oil for a dairy free option or use salted butter and omit added salt in the filling.

Pro Tips

1) Keep everything cold until you are ready to bake. Cold pastry puffs higher, so handle sheets minimally, work quickly, and return them to the fridge if they start to get warm.

2) Let the apple mixture sit for 5 to 10 minutes after mixing, then drain any excess juice or blot with a paper towel. That helps the cornstarch activate and prevents soggy bottoms.

3) Don’t overfill the squares. A modest mound of filling with evenly spaced butter pieces gives the best seal and a flaky pastry once baked. Seal edges firmly and crimp with a fork to avoid leaks.

4) For extra crisp bottoms and even browning, bake on a hot preheated baking sheet or stone, and rotate the sheets halfway through. Reheat leftovers in a 350°F oven for 8 to 10 minutes to refresh the pastry.

Apple Turnovers Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I can’t resist these golden, flaky apple turnovers, packed with cinnamon-spiced apples and finished with the perfect crisp bite. One tray disappears faster than I expect every single time.

Servings

servings

Calories

414

kcal

Equipment: 1. Oven (preheated to 400°F / 200°C)
2. Two rimmed baking sheets lined with parchment paper
3. Medium mixing bowl
4. Cutting board and chef knife (for peeling, coring and dicing apples)
5. Rolling pin and light dusting flour (to smooth puff pastry)
6. Measuring cups and measuring spoons
7. Pastry brush (for egg wash)
8. Fork (for sealing edges)
9. Wire cooling rack

Ingredients

2 sheets puff pastry, thawed (storebought), about 17 ounces total
3 medium apples, firm variety like Granny Smith, peeled cored and diced
1/3 cup granulated sugar
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon cornstarch
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten for egg wash
1/2 teaspoon vanilla extract (optional)
Coarse sugar or sanding sugar for sprinkling (optional)
Powdered sugar for dusting after baking (optional)

Directions

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper; keep the thawed puff pastry sheets refrigerated until ready.
In a medium bowl combine diced apples, granulated sugar, brown sugar, ground cinnamon, lemon juice, cornstarch, pinch of salt and vanilla extract if using; toss until apples are evenly coated.
Lightly flour a work surface and unfold each puff pastry sheet; gently roll each sheet to smooth seams and divide each sheet into 4 equal squares to yield 8 squares total.
Spoon an even portion of the apple filling into the center of each pastry square, leaving a 1/2 inch border; dot each pile of filling with small pieces of the unsalted butter.
Brush the borders of each square with beaten egg, fold one corner over to form a triangle or fold into a rectangle, and press edges firmly with a fork to seal.
Transfer turnovers to the prepared baking sheets, place them at least 1 inch apart, brush the tops with more beaten egg, and sprinkle with coarse or sanding sugar if desired; cut a small vent slit or poke holes in the top of each turnover to release steam.
Bake on the middle rack for 18 to 22 minutes or until the pastry is puffed and deep golden brown, rotating sheets halfway through for even browning.
Remove from oven and let the turnovers cool on the baking sheets for 5 minutes before transferring to a wire rack to cool slightly.
Dust with powdered sugar if desired and serve warm or at room temperature; leftovers can be stored in an airtight container for up to 2 days and reheated in a 350°F (175°C) oven to refresh the pastry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.