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    Home » Recipes » Pastries

    Easy Apple Turnovers

    Published: Aug 31, 2021 · Last modified: Oct 8, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 2 votes
    Apple Turnovers Pinterest image
    Apple Turnovers Pinterest image
    Apple Turnovers Pinterest image
    Closeup of apple turnovers on parchment paper drizzled with icing

    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! Try my easy apple strudel next.

    Apple turnovers on parchment paper drizzled with icing next to a spoon coated in icing

    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. 

    Two apple turnovers drizzled with glaze and sparkling sugar on a white plate

    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.

    Pastry dough with cinnamon apple filling in the center next to a rolling pin
    sealed turnover on parchment paper next to open dough with apple filling
    sealed turnover on parchment paper next to the fork used to seal the edges

    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.
    Cinnamon apple filling in a pot with bubbling syrup
    Cinnamon apple filling in a pot

    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.

    Freshly prepared turnover dough dusted with flour on a baking sheet
    Turnovers coated with egg wash and sparkling sugar on a baking sheet

    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.

    Icing in a white bowl with a small whisk in front of a wire rack of apple turnovers
    Closeup of apple turnovers on parchment paper drizzled with icing

    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.

    A pile of apple turnovers drizzled with glaze and sparkling sugar on a white plate

    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. 

    Two apple turnovers drizzled with glaze and sparkling sugar on a white plate

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Apple turnovers on parchment paper drizzled with icing next to a spoon coated in icing

    Easy Apple Turnovers

    5 from 2 votes
    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!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 pastries
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Mixing bowls
    • Medium saucepan
    • Baking sheets
    • Nonstick silicone mat
    • Parchment paper (precut)
    • Whisk
    • Pastry brush
    • Wire cooling racks

    Ingredients
     
     

    Turnovers

    • 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 package frozen puff pastry sheets, thawed

    Egg wash

    • 1 egg
    • 1 tablespoon water
    • Sparkling sugar

    Glaze

    • ½ cup powdered sugar, sifted
    • 1 tablespoon milk
    • ½ teaspoon vanilla extract

    Instructions
     

    Turnovers

    • In a medium bowl, combine diced apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt. Gently toss or stir to combine.
      2 apples | ¼ cup brown sugar | 1 tablespoon lemon juice | 1 tablespoon cornstarch | 2 teaspoons cinnamon | Pinch of nutmeg | Pinch of salt
    • 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).
      1 package frozen puff pastry sheets
    • 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.
      1 egg | 1 tablespoon water
    • Sprinkle the tops with some sparkling sugar.
      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.

    Glaze

    • In a small bowl, combine powdered sugar, milk and vanilla. Stir until completely smooth. Drizzle on top of each pastry just before serving. Enjoy!
      ½ cup powdered sugar | 1 tablespoon milk | ½ teaspoon vanilla extract

    Video

    Notes

    These are best when eaten the same day – if you have leftovers (that’s hilarious), make sure you don’t glaze them before storing them. Then just pop them back in the oven at 400F for about 5 minutes and then cover with glaze.
    Storage: You’ll want to keep them in an airtight container at room temperature for 1 day or in the fridge for up to 5 days, but you’ll want to store them without the icing on top (as that adds extra moisture).
    Freezing: Wrap each cooked 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!

    Nutrition

    Calories: 432kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 110mg | Fiber: 2g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
    Course Breakfast
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Originally published October 2015, republished in August 2021 with new pictures and more helpful information.

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    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

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