These apple turnovers with puff pastry are such a quick and easy dessert. You are in for such a treat, with these apple turnovers filled with a delicious apple cinnamon filling and a flaky pastry!
This easy apple turnovers recipe is so simple to prepare. To speed up the process, we are using store-bought pastry. But don’t let that fool you. It will still be super flaky and buttery. Let me show you how effortless this apple turnover recipe is!
What You'll Need to Make Apple Turnovers
Here is the full list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.
- Puff Pastry: I always use Pepperidge Farm Puff Pastry. This pastry bakes perfectly every time.
- Apples: I used a combination of granny smith apples and golden delicious. They are great for baking. For more information about which apples you can use, please read The Apple Filling.
- Brown sugar: Brown sugar will give sweetness to the apple filling. Depending on which apples you use, you may need more or less brown sugar. Also, the amount of sugar will depend on your preference. You can always taste the apple filling before adding it to the pastry.
- Cinnamon: Just a little bit of cinnamon for the apple filling. Feel free to use any other spices you prefer.
- Lemon juice: I used a squeeze of fresh lemon juice for the apple filling. It will bring freshness and great taste to the apple filling.
- Egg: We need one egg to brush the pastry edges and top.
What is an Apple Turnover
Apple turnover is a pastry with an apple filling having a triangle shape, sealed to create a pouch.
The Apple Filling
I used the same apple filling as I use in my Homemade Apple Pie Recipe
for the apple filling. I just modified the ingredient amounts slightly.
Some of the apples I recommend for the apple filling are:
- Granny Smith: They are firm with intense tartness resembling that of a lemon.
- Golden Delicious: They have a balanced sweet-tart flavor.
- The Pink Lady: These sweet-tart apples have lots of sugars and a crisp bite. They are very refreshing.
How to Make the Apple Turnovers
You will find detailed instructions in the recipe card, but here is just a brief explanation:
- Thaw puff pastry: Thaw pastry for a few hours in the fridge or 30 – 40 minutes at room temperature.
- Make the apple filling: Wash and peel the apples. Then shred the apples and remove any excess liquid – squeeze them with your hands. Add fresh lemon juice, brown sugar, and cinnamon and mix until combined.
- Assemble: Cut each pastry sheet into four equal squares. Add apple filling to each square and brush the pastry edges with an egg. Fold the pastry edges and press with the fork, forming the triangles. Make small cuts in each triangle, brush with an egg and sprinkle a little bit of brown sugar on top.
- Bake: Bake for 20 minutes or until golden on top.
Can I freeze the Apple Turnovers
They freeze well and can be in the freezer for up to a month. When ready to bake, don’t thaw, instead bake frozen. Just note that the bake time will extend for a few more minutes.
How to Store Apple Turnovers
Store them in the air-tight container on the counter for up to 2 days.
Have you made this recipe? Please let me know in the comments below. I would love to hear your suggestions and recipe variations.
- 2 sheets puff pastry
- 3 apples
- 2 tbsp brown sugar
- 1 tsp cinnamon
- A squeeze of fresh lemon juice
- 1 egg
Thaw puff pastry per package instructions. I usually leave it on the counter for 30 – 40 minutes.
To prepare the apple filling wash, and peel the apples. Then shred them using the box grater. Using your hands, squeeze out as much liquid you can. Add a squeeze of fresh lemon juice to apples, along with brown sugar and cinnamon. Mix until combined. Set aside.
Roll out the pastry, and using the rolling pin, roll the dough to be just a slightly bigger size than the original sheet. Cut the sheet into four equal squares. Repeat the process with the second puff pastry sheet.
Add the apple filling to each puff pastry square. Brush the edges of the puff pastry with the beaten egg. Fold the pastry squares in half, making triangles. Then, press the edges of the pastry with the fork. Brush the beaten egg on the top of pastry turnovers. Make small cuts into each turnover and garnish with a little bit of brown sugar.
Bake for 20 minutes or until puff pastry is golden and puffed.
Remove from the oven and let cool for a few minutes. Enjoy!