There is nothing quite like the smell of warm apples, cinnamon, and buttery pastry baking in the oven. These quick apple turnovers give you all the flavor of a warm apple pie with a fraction of the effort, making them perfect for weekend breakfasts, fall gatherings, or a simple weeknight dessert.
By pairing crisp apples with pre-made puff pastry, you get flaky, golden, bakery-style pastries in under 30 minutes.
Ingredients Needed
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Puff Pastry: 1 box frozen puff pastry (2 sheets), thawed according to package instructions
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Apples: 2 large crisp apples (Honeycrisp, Granny Smith, or Fuji), peeled and small-diced
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Butter: 2 tablespoons unsalted butter
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Brown Sugar: 3 tablespoons light brown sugar
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Spices: 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg
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Cornstarch: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (to thicken the filling)
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Egg Wash: 1 large egg beaten with 1 tablespoon water
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Optional Glaze: 1/2 cup powdered sugar mixed with 1-2 tablespoons milk or cream
Step-by-Step Instructions
Step 1: Cook the Apple Filling
In a saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until the apples begin to soften. Stir in the cornstarch mixture and let cook for another minute until the juices thicken into a glossy sauce. Remove from heat and let cool slightly.
Step 2: Prep and Cut the Pastry
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Unroll your thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares (8 squares total).
Step 3: Fill and Fold
Spoon about 2 tablespoons of the warm apple filling into the center of each pastry square. Brush the outer edges lightly with your egg wash. Fold one corner over to the opposite corner to form a triangle.
Step 4: Seal and Vent
Press the edges together gently, then use the tines of a fork to crimp the borders completely sealed so the filling stays contained while baking. Cut 2 small slits on top of each turnover to let steam escape.
Step 5: Bake Until Golden
Brush the tops of the turnovers with the remaining egg wash. Bake for 18–22 minutes, or until the pastry puffs and turns deep golden brown.
Step 6: Glaze and Serve
Transfer the turnovers to a wire rack to cool slightly. If desired, whisk together powdered sugar and milk, then drizzle over warm turnovers before serving.
Baker’s Tips for Success
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Cool the filling slightly: Avoid putting boiling-hot apple filling directly onto cold puff pastry, as it can melt the butter layers and keep the pastry from puffing up properly.
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Crimp the edges tightly: Pressing the edges firmly with a fork prevents sweet apple filling from leaking out onto the baking sheet.
