These Puff Pastry Apple Turnovers give you all the comforting flavor of apple pie without the fuss of making a homemade crust. These golden, flaky pastry pockets filled with cinnamon-spiced apples come out steaming from the oven ready to go anytime a craving hits.
Store-bought puff pastry does all the heavy lifting here, so you get that shatter-crisp, buttery layered texture with almost no effort. The apple filling cooks down on the stovetop first, which means every bite is packed with soft, jammy fruit instead of undercooked chunks. And a drizzle of caramel on top turns them from a simple snack into a genuinely impressive dessert.
Helpful Tips
- Keep your puff pastry cold: Puff pastry gets its flaky layers from cold butter, so work quickly and pop the dough back in the fridge if it starts to soften. Warm pastry is much harder to fold and seal, and it won’t puff up as beautifully in the oven.
- Let the apple filling cool before filling: Spooning hot filling into the pastry squares can start melting the butter layers before they ever hit the oven, so give the mixture time to cool to room temperature first for the flakiest results.
- Crimp the edges well: Use the tines of a fork to firmly press the edges of each turnover closed. A tight seal keeps the filling from leaking out and bubbling over onto your baking sheet as the pastry puffs up.
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Puff Pastry Apple Turnovers
Ingredients
- 2 sheets puff pastry thawed
- 2 medium Granny Smith apples peeled, cored, and chopped
- 1 teaspoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon milk
- 1/2 cup caramel for drizzling (optional)
Instructions
- Combine the apples, cornstarch, vanilla extract, cinnamon, and brown sugar in a pan and heat over medium for 5 minutes, stirring constantly. Reduce to low and simmer for 5 minutes. Remove from heat and let cool.
- Lay out the puff pastry sheets. Cut each sheet into 4 squares, for 8 squares total.
- Spoon a few tablespoons of apple filling into the center of each square. Fold one corner of the square over the filling to make a triangle. Crimp the edges with a fork to seal. Place the turnovers on a plate or dish and refrigerate for at least 15 minutes (up to 1 hour / or freeze to bake later).
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Transfer the turnovers to the baking sheet. Whisk together the egg and milk, then brush the mixture over the tops. Cut a few slits in the top of each to vent steam. Bake for 25 minutes, until golden brown. If the turnovers are browning unevenly, rotate the baking sheet.
- Let the turnovers cool for a few minutes before serving, with caramel sauce, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.