Apple Turnover Recipe
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!
Servings: 8 turnovers
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 400˚F. 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
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.
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 homemade filling.
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 in my Storage Tips.
Nutrition
Calories: 360kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 120mg | Fiber: 4g | Sugar: 25g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.3mg
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