Apple Turnover Recipe
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This easy apple turnover recipe is made with a cinnamon apple filling in a buttery, flakey puff pastry crust. They are always a crowd favorite for brunch or dessert!
One of my favorite things to buy at a bakery has always been apple turnovers. That buttery and flakey pastry filled with fragrant, sweet, and tender cinnamon apples gets me every time – no matter the season.
But friends, making these bakery-quality favorites is as easy as pie!
Let me show you how I make them.
Why You’ll Love This Recipe
- Easy recipe. This recipe does include a few steps, but they all are quick and easy.
- Flavorful and fragrant. They not only taste amazing, but they make your kitchen smell amazing, too!
- Enjoy for breakfast, brunch, or dessert. Perfect to enjoy with a cup of coffee in the mornings or topped with a scoop of ice cream or dollop of whipped cream for dessert!
How to Make Homemade Apple Turnover
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Pastry Crust – I turn to the puff pastry in the freezer section at your grocery store. Thaw it as you prepare the apple filling to make it easier to roll but not sticky.
- Apple Turnover Filling – Based on my homemade apple pie filling recipe, I have scaled this recipe to make 8 turnovers. To make the filling, you’ll need butter, apples, flour, ground cinnamon, and brown sugar. You’ll also need one egg and water for an egg wash to seal the dough.
- Glaze (optional) – you’ll need powdered sugar and heavy whipping cream.
Step-by-Step Instructions
Make the apple filling. Add the ingredients for the apple filling to a medium saucepan and cook until tender, about 5 minutes.
Assemble the turnovers. Roll and cut the puff pastry and then top with the apple filling. Brush edges with egg wash and then fold and crimp to close the turnovers for baking.
Bake and serve. Brush the turnovers with egg wash and cut slits in the top of the pastry for steam to escape. Bake as directed. When baked, remove from the oven and allow to cool for a few minutes before serving.
Recipe Variations
Substitute with another fruit such as pears or peaches. You may need to adjust the amount of flour in the filling recipe to accommodate any additional juices.
Use store-bought filling in place of the filling in the recipe.
Make Ahead
Apple Turnovers make a wonderful make-ahead recipe for breakfast or dessert! Make your apple filling up to 3 days in advance and store it in the refrigerator. You can also assemble them ahead of time and store the unbaked turnovers in the freezer until you are ready to bake them and enjoy. See those instructions below in my Storage Tips.
Storage Tips
To store: Apple Turnovers can be stored in an airtight container at room temperature for 2 – 3 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave if you prefer a warm turnover.
To freeze (unbaked): Assemble the turnovers without brushing with the egg wash and baking. Place them into the freezer in a single layer on a freezer-safe, parchment-lined baking sheet. Freeze for at least 2 hours minutes to overnight. Transfer to an airtight, freezer-safe container and freeze up to 3 months. Add about 10 minutes to the baking time if baking from frozen.
To freeze (baked): Allow the baked turnovers to cool completely. Place them in the freezer on a freezer-safe, parchment-lined baking sheet. Freeze for at least 2 hours to overnight. Transfer to an airtight, freezer-safe container and freeze up to 3 months. Reheat in the oven.
Here’s my Easy Homemade Apple Turnover Recipe. I hope you love them!
Apple Turnover Recipe
Ingredients
- 2 sheets (1 pound) puff pastry, thawed according to package instructions
Apple Turnover Filling
- 1 tablespoons butter
- 4 medium apples, Granny Smith, Braeburn, Honeycrisp or a Combination; peeled, cored, and diced into 1/3" pieces
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Egg Wash
- 1 large egg
- 1 tablespoon water
Glaze (Optional)
- 1/2 cup powdered sugar
- 1-2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 400หF. Thaw the puff pastry according to the package directions while you are making the filling.
- Melt the butter and the ground cinnamon over medium heat. Add the apples, brown sugar, and flour. Cover the pan and cook until the apples are slightly tender, about 5 minutes. Set aside to cool.
- Roll the thawed puff pastry into an 11" square with a rolling pin. Cut the pastry dough into 4 equally-sized squares. Spoon cooled apple mixture onto half of each square, making sure to leave a 3/4-inch border around the edges.
- Whisk together the egg and water to make an eggwash. Brush the eggwash onto the edges of the pastry dough to seal. Fold the pastry dough over the apple mixture to bring the edges together. Press the edges with a tines of a fork to seal the edges. Repeat steps 3 and 4 with the second sheet of puff pastry dough.
- Transfer the turnovers to a parchment-lined baking sheet leaving about 1-inch between each. Cut slits into the top of the turnover using a sharp knife. Brush the tops of each turnover with the egg wash.
- Bake for 20 to 25 minutes until the puff pastry is golden and flakey.
- Make the optional glaze. Whisk together the powdered sugar and heavy cream as the turnovers are baking. Drizzle the glaze over the turnovers while they are still warm from the oven.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
These look really good a I plan on making them for my family but I’m a little confused as how two 11×11 puff pastry sheets cut into 4 equally sized sections makes 16 turnovers as the recipe states. I have a big family and need to make 16.
William, thank you for catching that. Each recipe makes 8 turnovers. I have corrected the yield in the recipe.
So very yummy for fall season!
Cynthia, I hope you enjoy!