A pre-made, frozen puff pastry base makes it quick and easy to create flaky apple turnovers, stuffed with warm cinnamon apples and a sweet vanilla glaze – ready in 30 minutes!
Every year I eagerly await Fall so that I can go apple picking and make all the apple things. And inevitably, we’ll either have the hottest and longest summer ever, or we’ll just seemingly skip autumn altogether and go straight to winter.
New England – go home, you’re drunk.
Despite Mother Nature’s ridiculousness, nothing will stop me from making apple turnovers. Apple turnovers are basically the way I justify eating apple strudel for breakfast. Because really, there’s no difference.
But if you call it a turnover – BAM! It’s breakfast food. By that same logic, I could make chocolate brownies and wrap them diagonally in puff pastry, call them Brownie Turnovers, and eat them for breakfast.
What is a turnover?
So, it’s not some sort of car accident or hip skateboard move. A turnover is pastry dough (usually puff pastry, as is the case with this recipe) that is filled with a sweet or savory filling. And in this case, it’s an apple cinnamon filling! Apple turnovers with puff pastry are far less intense than making a full apple pie.
To be completely honest with you, I think it’s the same thing as a hand pie, just a different shape.
Turnover = triangle, hand pie = circle.
What kind of apples are best for apple turnovers?
The goal in picking your apples for turnovers is to use an apple (or mix of apples) that can hold up to baking – because not all apples can!
- Granny Smith apples are tart and hold up well to baking.
- Honeycrisp apples are always in my fridge! They’re great for snacking because of their firm, crisp texture, but they’re also great for baking because they hold up well and have a sweet flavor.
- Pink Lady apples are also a great snacking apple, are crisp, and have a good combination of sweet and tart flavors.
- Braeburn apples are usually easy to find, they’re crisp, have a strong flavor and hold up well to baking without getting mushy.
- Gala and Golden Delicious apples are also usually pretty accessible, have more mild flavors and hold up well in the oven.
Do you have to cook the apple filling?
Technically, no. But doing so only takes a few minutes and gives the turnovers this amazing caramel-y flavor, so I don’t suggest skipping it.
That, combined with the golden, flaky crust in each bite it just… *chef’s kiss*.
Why is the egg wash important?
The egg wash is just an egg beaten with water, milk or cream. It helps to seal the edges of the pastry together, and also adds a golden luster to the finished product.
What happens if you don’t add the egg wash?
The pastry will just look more pale and doughy and, to be honest, look sort of… unfinished.
If you’re allergic to eggs, vegan, or just straight up don’t have any around the house, you can melt 1-2 tablespoons of coconut oil or unsalted butter and lightly brush that on top instead.
Can I make them without the vanilla glaze?
Now, you don’t have to drizzle vanilla glaze over your turnovers. You can leave them naked and they’ll be perfectly delicious. But the issue I have is that they just seem incomplete. It’s like they need just a little something.
You could totally go off the reservation and drizzle with caramel or chocolate, top with fruit… go nuts. No, really – you could go get some nuts and pile them on top. Or stuff them inside. Or just eat them separately because you’re your own person and no one can tell you how to live your life.
But personally… I need the glaze. Need.
How to store apple turnovers
You’ll want to keep them in an airtight container at room temperature or in the fridge, but you’ll want to store them without the icing on top (as that adds extra moisture).
How long does an apple turnover last?
Turnovers – that have not yet been glazed – will stay fresh for 1 day at room temperature.
They can last up to 5 days in the fridge – but again, without having been coated in icing. You want to save that step for shortly before serving.
Can I freeze apple turnovers?
You can! If you wrap each turnover in plastic wrap or aluminum foil, and then inside a freezer-safe resealable bag or container you can store them in the freezer for up to 6 months.
You can also freeze the turnovers before you’ve baked them.
You’ll do everything right up to the point where you would typically do the egg wash, and instead you’ll place them on a sheet pan and stick that in the freezer for 1 hours. Then wrap each unbaked turnover in a layer of parchment paper and place it in a freezer-safe bag or container and stick it in the freezer.
When you’re ready to bake it, no need to thaw or defrost – just bake according to the recipe instructions!
Now go make these and send me some because I ran out of apples kthxbye.
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Easy Apple Turnovers
- 1 package frozen puff pastry sheets, thawed
- 2 apples, peeled, cored, and diced
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 egg
- 1 tablespoon water
- Sparkling sugar
- ½ cup powdered sugar, sifted
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- In a medium bowl, combine diced apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt. Gently toss or stir to combine.
- In a medium saucepan, add apple mixture and stir constantly over medium heat for about 5 minutes. Remove from heat and let cool - sauce will thicken a bit.
- Preheat oven to 400° F. Prepare two baking sheets with parchment paper or a silicone baking mat and set aside.
- Unroll puff pastry sheets onto a lightly floured surface and cut each into four squares (as even as possible).
- Spoon two tablespoons of apple mixture onto the center of each square (I like to use a small cookie scoop). Fold each square in half diagonally and press down around the edges with a fork to seal.
- In a small bowl, use a whisk to beat egg and water together to make your egg wash. Brush on top and edges of each pastry.
- Sprinkle the tops with some sparkling sugar.
- Place four pastries on each baking sheet. Bake for 15-20 minutes until each pastry is puffed and golden brown.
- Let cool on pan for a few minutes, then transfer to a wire rack and let cool 5-10 more minutes. Try to resist the urge to eat them immediately.
- In a small bowl, combine powdered sugar, milk and vanilla. Stir until completely smooth. Drizzle on top of each pastry just before serving. Enjoy!
Originally published October 2015, republished in August 2021 with new pictures and more helpful information.