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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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pastries



  • 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

Egg wash

  • 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!



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!


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
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