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This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It’s the perfect treat for Fall.
I’m so excited to be sharing this amazing (and easy!) Apple Turnover Recipe. This sweet Fall treat falls under the ‘deceivingly simple’ category. It looks special but couldn’t be easier to throw together. Store bought puff pastry is filled with cooked buttery apples and then baked until puffed and golden! Delicious on their own, but even more tasty with homemade whipped cream or vanilla ice cream.
Easiest Apple Turnover Recipe, like ever.
Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Um, what was wrong with me?
Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. Enter Apple Turnovers. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Ha! The cinnamon/butter/sugar sticky syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. (And for what its worth, I have started eating fresh apples again. Ha!) So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.
I love this Apple Turnover recipe for lots of reasons, but mainly because it calls for simple ingredients. While this recipe makes four turnovers, it easily doubles (or triples!). Here is what you’ll need:
- Granny Smith Apples- I love these tart and sturdy apples for apple pie, apple crisp and these Apple Turnovers. They work so well and love their cooked texture. Not apples are created equal, and for this application, these reign supreme.
- Butter– a little butter never hurt anyone, right? You need a little to cook the apples in to create a sweet cinnamony-siropy sauce.
- Cinnamon– a classic ingredient for all things apple.
- Brown Sugar– this is a dessert after all! You only need 3 tablespoons
- Puff Pastry– found in the freezer section of most grocery stores. Pre-made pastry for the win! See my section below all about puff pastry.
How to make this Apple Turnover Recipe
I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) Be sure to get all the specifics in the printable recipe card at the bottom of this post. Here’s how to make apple turnovers:
Preheat oven to 400 degrees.
Cook apples in butter with sugar, cinnamon, and salt.
Cut chilled puff pastry into 4 even squares.
Spoon cooked apples into the center of each square. Brush the edges with egg and milk and fold into triangles. Use a fork to seal edges well.
- Brush the tops with more egg and bake 13-15 minutes or until puffed and golden brown.
- Whisk together powdered sugar, milk and vanilla until the consistency of white school glue. Drizzle glaze over each Apple Turnover. Sprinkle with more cinnamon (optional). Serve warm.
A note about Puff Pastry
Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here!
The most common kind of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day.
When you open up the package, there will be two sheets. For this recipe, you’ll only use one. One sheet will make four apple turnovers. When you unfold the sheet, there might be cracks along the seams where it was folded. Totally normal! Flour your work surface and your fingers and simply press it back together. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Fill, fold into triangles, seal with a fork and bake.
What if I don’t have puff pastry?
A great substitute for store-bought puff pastry is refrigerated pie dough. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. Regardless of what you choose, this apple turnover recipe cannot be beat!
Also, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. I’ve definitely done that before in a pinch. Bake apple turnovers made with crescent rolls according to the crescent roll packaging.
My favorite method for making these in advance is preparing them up to assembly and then storing in the refrigerator until you are ready to bake. Right before baking, brush with the egg wash, add the sprinkling of sugar and bake until puffed and golden.
Yes, you can definitely bake and store the pre-baked turnovers in the fridge and reheat, but I prefer the taste and texture of freshly baked puff pastry.
Love Apples? Try these other tasty treats!
- Caramel Apple Cinnamon Rolls
- Apple Cinnamon Cream Cheese Danish
- Buttery Apple Crisp Recipe
- Apple Streusel Cake with Cream Cheese Glaze
- Buttery Apple Pie Recipe
- Salted Caramel Apple Crumble Recipe
Anyways, I hope you love this recipe as much as we did! It’s a tasty one you will be making again and again. Have a great day, friends!
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
- Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
- Bake 15-17 minutes or until puffed and golden brown.
- While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
- Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.