Flaky, buttery puff pastry filled with warm spiced apples, these easy apple turnovers are just as good as any bakery version but so simple to make at home.
There’s something wonderfully nostalgic about a warm apple turnover. The flaky layers, the bubbling fruit inside, and the sweet drizzle on top results in everything cozy in one handheld treat. Using puff pastry makes them incredibly easy to pull together, so you can enjoy that classic bakery flavor without the fuss of homemade dough. Whether you serve them for brunch, dessert, or an afternoon treat, these turnovers strike just the right balance of simplicity and indulgence.
Why You’ll Love These Apple Turnovers
- Simple yet impressive. Store-bought puff pastry keeps things easy while still giving that gorgeous golden, flaky crust.
- Perfect fall flavor. Tender apples, a touch of cinnamon and nutmeg, and a buttery pastry that practically melts in your mouth.
- Quick to make and serve. From skillet to oven in no time, these turnovers are ideal for weekend baking or a cozy dessert.
Key Ingredients
Here’s a look at the ingredients that make these apple turnovers so easy to make and a joy to eat. For the full recipe, scroll down to the recipe card below.
- Puff pastry – The ultimate shortcut! No need to make your own dough to get that crisp, flaky texture.
- Apples – Choose a firm variety like Granny Smith, Honeycrisp, or Braeburn to hold their shape while baking. If using a sweeter apple such as Fuji or Gala, you can slightly reduce the sugar.
- Cinnamon and nutmeg – A classic pairing that brings warmth without overpowering the apples.
- Lemon juice – Brightens the filling and balances the sweetness.
- Vanilla glaze – A simple drizzle of confectioners’ sugar, milk, and a hint of vanilla ties everything together beautifully.
How to Make Apple Turnovers
Cook the apples.
Melt butter in a skillet, then add the diced apples, sugars, cinnamon, nutmeg, and lemon juice. Cook until the apples soften but don’t turn mushy, just a few minutes. Stir in the cornstarch mixture to thicken, then let the filling cool completely before using.
Prep the puff pastry.
Unfold the pastry and roll it just enough to smooth the creases. No need to make it thinner. Cut into eight squares.
Assemble the turnovers.
Spoon a bit of cooled filling onto each square, fold over into triangles, and crimp the edges to seal. A quick chill before baking helps them keep their shape and rise nicely.
Bake and glaze.
Brush with egg wash, sprinkle with coarse sugar if you’d like, and bake until puffed and golden with visible flaky layers. Once slightly cooled, drizzle with a simple vanilla glaze for a sweet, glossy finish.
Tips for Success
- Use parchment for easy cleanup. Apple filling can sometimes bubble out. Parchment keeps your pan clean and prevents sticking.
- Cool the filling completely before adding it to the pastry. Warm filling can make the dough soggy.
- Avoid overfilling. It’s tempting to pile in the apples, but too much filling can keep the pastry from sealing properly or cause leaks in the oven. See the video tutorial below if you need a bit of visual guidance.
- Seal the edges well to prevent leaks during baking.
- Don’t skip chilling before baking. It helps the turnovers puff evenly.
- Vent if needed. A small slit in the top of each turnover (before baking) lets steam escape and can help prevent bursting, especially if your filling is very juicy.
Variations and Serving Ideas
- Change up the filling. Try mixing in a handful of chopped pecans or walnuts for a bit of crunch, or add a spoonful of caramel sauce for a richer, almost pie-like filling. In fall, a sprinkle of apple pie spice or a dash of cardamom adds warmth.
- Add a fruity twist. A few dried cranberries or golden raisins make a nice tart contrast to the sweet apples. Or swap part of the apples for diced pears for a softer flavor.
- Switch up the glaze. For something different, use maple syrup instead of vanilla for a cozy fall flavor, or whisk in a little cinnamon for a spiced glaze.
- Serve them simply or dressed up. These turnovers are wonderful on their own, but they also pair beautifully with a scoop of vanilla ice cream, a drizzle of caramel sauce, or even a dollop of sweetened whipped cream.
How to Store
Store leftover turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 3–4 days. They’re best enjoyed slightly warm. Just heat them in a 350°F oven for a few minutes to re-crisp the pastry.
For longer storage, you can freeze them (baked or unbaked, without glaze) for up to a month. If frozen after baking, thaw at room temperature and reheat briefly before adding the glaze. If freezing unbaked turnovers, arrange them on a baking sheet to freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
A Shortcut to Homemade Comfort
Whether you’re after a cozy weekend bake or an easy dessert to share, these puff pastry apple turnovers deliver that perfect mix of simplicity and comfort. Serve them warm for the best flaky, buttery bite.
More Puff Pastry Recipes
Apple Turnovers
Ingredients
For the turnovers:
- 1 tablespoon unsalted butter
- 2 medium apples (cored, peeled, and diced), about 2 cups
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 17.3-ounce box frozen puff pastry (2 sheets), thawed
- 1 large egg
- 1 tablespoon (15 ml) water
- coarse sugar, optional for sprinkling
For the glaze:
- ½ cup (55 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) milk or cream, adjust for consistency
- ¼ teaspoon vanilla extract
Recommended Products
Instructions
To make the turnovers:
- In a medium skillet, melt the butter over medium heat. Add the apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until apples are just tender, 5–7 minutes.
- Mix together the cornstarch and water to make a slurry. Stir into the apple mixture, and cook 1 minute more until thickened.
- Remove from the heat and cool completely.
- On a lightly floured surface, unfold the puff pastry sheets. Roll lightly to smooth the creases. Cut each sheet into 4 equal squares (8 total).
- Place about 2 tablespoons of the cooled filling in the center of each square. Fold into triangles and press the edges to seal well; crimp with a fork.
- Place on a parchment- or silicone-lined baking sheet. Chill 15 minutes.
- Preheat oven to 400°F (200°C).
- Whisk together the egg and water to make an egg wash. Brush the turnovers with the egg wash (you won’t use it all) and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, until puffed and golden.
To make the glaze:
- In a small bowl, whisk together the confectioners' sugar, 1 tablespoon milk (or cream), and vanilla. Add more milk (or cream) a small amount at a time as needed to reach the desired consistency.
- Drizzle or brush the glaze over slightly cooled turnovers. Serve warm or at room temperature.
Video
Notes
- Puff pastry: Roll just enough to smooth the creases. Don’t make it thinner.
- Apples: Firm baking apples like Granny Smith or Honeycrisp hold up best. If your apples are very sweet, you can reduce the sugar slightly.
- Glaze: Adjust the consistency by adding small amounts of milk or cream. Go thicker for drizzling or a bit thinner for brushing.
- Storage: Keep in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in a 350°F oven to crisp before serving.
