Puff Pastry Apple Turnovers
These homemade puff pastry Apple Turnovers are so easy.
This recipe is really simple to make using store-bought dough and a fresh apple pie filling. Enjoy these bakery-style, flaky pastries that you have baked yourself for breakfast, brunch or dessert!
Table of Contents
Why you’ll love this recipe
Puff pastry has always been one of my favourites. It’s wonderful because it can be used to make sweet or savoury recipes. My Puff Pastry Twists and Australian Sausage Rolls make for scrumptious snacks.
But if you have a sweet tooth, these Cream Horns are gorgeous, this Nutella Pastry Flower is a cinch to make and so are these puff pastry Apple Turnovers.
Of course, the combination of apples with cinnamon is a classic and for a very good reason. It also works perfectly in my Apple Crostata. If these are your favorite flavors too, I highly recommend this Apple Cinnamon Oatmeal. YUM!
Ingredient notes
By now you realise that you’ll need puff pastry. We are keeping this super simple so let’s use store-bought puff pastry. To make it easy, use the puff pastry that comes in square sheets or cut longer sheets into squares for ease.
You will also need:-
- apples
- butter
- brown sugar
- cinnamon
- cornflour/cornstarch
- egg (for sealing the pastry)
Variation
To make this recipe even easier and quicker use canned, sliced apples (absolutely no judgement – I’ve used canned heaps of times!). My preference is pure canned apples with no additions. You will need a 400g (14oz can). To jazz up canned apples, simply melt the butter and stir into the apples with sugar, cinnamon and cornflour (cornstarch) and continue with the recipe.
How to make apple filling
If you are going to make your own apple filling, you’ll need the right apples. Granny Smith apples are a great apple for these turnovers because even when cooked they are never mushy. And making the filling is actually not going to take much more time.
- Peel, core and chop the apples into small pieces.
- Add to the pan along with butter, sugar and cinnamon.
- Cook for 8-10 minutes until just tender.
- Thicken with cornflour/cornstarch and water mixture.
- Allow to cool before making turnovers.
Instructions
Rolled and ready to bake, square sheets of puff pastry make this recipe super easy! This recipe uses pre-rolled puff pastry that comes in square 25cm x 25cm (10in x 10in). You will need two sheets of pastry for these puff pastry apple turnovers.
- Cut each sheet into four smaller squares giving you eight squares.
- Divide the apple filling evenly onto each square.
- Lightly brush half of the pastry edge with egg wash.
- Fold pastry over filling and press to seal.
- Snip three slits into the top of the pastries.
- Brush with egg wash.
- Bake until crispy.
Tips for success and FAQ’s
Remember the turnovers need 25-30 minutes in the oven to get really golden and crispy.
Sure! Prepare until the baking stage. Transfer to the baking trays, cover with plastic wrap and store in the fridge for up to 12 hours. Then just brush with egg wash and bake. Cold pastries may take a few minutes more to brown. Just keep an eye on them in the oven.
Alternatively, prepare the apple filling beforehand – even a day or two in advance- then assemble and bake when you want fresh, flaky pastries.
No. And yes. Really these turnovers are best made and eaten fresh. But if you have leftovers, store in the refrigerator in a sealed container. Turnovers can be eaten the next day cold or crisp them up in a moderate oven for 5 minutes or so. Don’t try to warm these pastries in the microwave, that’s not successful at all!
Serving Suggestions
Don’t you just love a hotel breakfast buffet where the pastries are displayed so temptingly? Now, you can enjoy freshly baked pastries for breakfast or brunch at home. But my favourite way to serve these puff pastry apple turnovers is with a scoop or two of vanilla ice cream for dessert. Yum!
Puff Pastry Apple Turnovers are perfect with just a dusting of powdered (icing) sugar but sprinkle with coarse granulated sugar before baking if you prefer. Either way, you find these crispy pastries will be gobbled up in no time.
More recipes like this
Moist Apple Cake
Cinnamon Panna Cotta with Apple Crumble topping
Puff Pastry Apple Tart
Italian Apple Pie AKA Apple Crostata
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Puff Pastry Apple Turnovers Recipe
Ingredients
- 4 Granny Smith apples
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornflour/cornstarch
- 2 sheets frozen or chilled puff pastry
- 1 egg beaten for egg wash
- powdered (icing) sugar, to serve
Instructions
To make apple filling
- Peel, core and chop apples in to smallish pieces.
- Add apples to a frying pan along with butter, brown sugar and cinnamon and place on medium heat.
- Stir until the butter is melted and all ingredients are combined and beginning to bubble
- Turn down the heat to a low simmer and cook the apples for 10-15 minutes until just tender.
- Mix cornflour/cornstarch with 2 teaspoons water. Use this mixture to thicken the apples. If too thick add a spoonful or two of water.
- Transfer apple filling to a dinner plate to cool.
To assemble Apple Turnovers
- Preheat oven to 200°C/400° and line two baking trays with non stick baking paper.
- If frozen, defrost puff pastry until pliable according to instructions on the packet.. If puff pastry becomes too hot it will be limp and hard to handle – in that case just pop it back in the fridge.
- Ensure the pastry is about 25cm x 25cm/10in x10in. You might need to roll it out slightly. Cut each sheet of pastry into four equal squares.
- Divided apple filling over half of each square.
- Brush half of the edge of each square lightly with egg wash.
- Fold pastry over apples encasing the filling and press the edges well to seal.
- Transfer finished pastries to lined baking tray.
- With scissors or a sharp knife cut three slits in the top of each assembled pastry.
- Brush tops with egg wash.
- Bake for 25-30 minutes until golden brown and crispy.
- Cool on wire rack.
- Dust with powdered (icing) sugar to serve.
Notes
Alternative finishing for these pastries.
Sprinkle with coarse granulated sugar before baking if you prefer.ÂCan these pastries be prepared in advance?
Sure! Prepare until the baking stage. Transfer to the baking trays, cover with plastic wrap and store in the fridge for up to 12 hours. Then just brush with egg wash and bake. Cold pastries may take a few minutes more to brown. Just keep an eye on them in the oven. Alternatively, prepare the apple filling before hand – even a day or two in advance- then assemble and bake when you want fresh, flaky pastries.Do these Apple Turnovers store well?
No. And yes. Really these turnovers are best made and eaten fresh. But if you have leftovers, store in the refrigerator in a sealed container. Turnovers can be eaten the next day cold or crisp them up in a moderate oven for 5 minutes or so. Don’t try to warm these pastries in the microwave, that’s not successful at all!Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
We went apple picking this past week and I wanted to make these, I’m wondering if we could use Rome Beauty Apples? Would I need to alter the recipe at all?
Elizabeth, I don’t see any reason to alter the recipe if you’re using Rome Beauty Apples. The result may be a little more tart but just taste them apple mixture and adjust the sugar if necessary. Enjoy!
These turnovers we’re GREAT!!!
I’m working on a batch for Thanksgiving!!
I had never made apple turnovers before but this recipe looked amazing and I made it myself yesterday!! It was so easy and delicious!!! I would love to post a picture but don’t know how to do it.
Maureen, I’d love to see your apple turnovers!! You’ll find my email address here. Or you can tag me on Instagram – I’m marcellina.in.cucina on Instagram.
I made these last weekend on the spur of the moment and they turned out beautifully!!! They were absolutely delicious!!
I’m working on a batch for Thanksgiving!! I’ll post pictures of my finished product.
Thank you for a wonderful recipe!
I can’t wait to see your photos, Maureen! Happy Thanksgiving!