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This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. 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 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. So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.
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 brand 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.
How to Make Apple Turnovers
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.) For full recipe details, see the printable recipe card below. Here’s what to expect when making these:
Preheat Oven + Prep Baking Sheet
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Prepare Apples + Cook Until Soft
Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apples. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
Cut Puff Pastry into 4 Even Squares
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.
Brush Edges of Puff Pastry, Fold + Seal
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 Apple Turnovers
Bake 15-17 minutes or until puffed and golden brown.
Make the Apple Turnover Glaze
While 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.)
Allow to Cool + Drizzle With Glaze
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.
Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry Cake & Orange Cranberry Crinkle Cookies.
Make-Ahead + Storage Directions
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.
While I prefer the taste and texture of freshly baked puff pastry, you can definitely bake and store the pre-baked turnovers in the fridge for 2-3 days and reheat in the microwave 20 seconds at a time.
Love Apple Turnovers? Try these other tasty Apple 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
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!
For the Apple Turnovers
- 1 tablespoon butter
- 1 large granny smith apple
- 3 tablespoons packed brown sugar
- 1/8 teaspoon cinnamon
- pinch salt
- 1 sheet puff pastry defrosted
- flour for rolling
- 1 egg
- 1 tablespoon milk
For the Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/2 tablespoon milk
- 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.
I will warn future makers that the prep time is a little closer to 25 minutes between cutting the apples and preparing the pastries but I did up the serving size to 8. But still a wonderful outcome!
Why am I seeing in the comments about this recipe and warm caramel glaze? Is that from another recipe. Actually have Caramel Apple Cider in the fridge. Maybe just boiling it down into a glaze to go on top of whipped cream.
I bet this is amazing, as matter fact I want to make it this next week, but I cannot eat Granny Smith apples they make my stomach hurt extremely bad I think it’s because they’re extremely acidic is There another Apple that I could use? And would that change The spices? Thank you
SAVED to my Baking folder. Looks SO delish!!
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Could you make these the day before and bake them when company arrives? They look amazing
You could assemble them and keep them in the fridge. Then bake them when you’re ready to serve! That way the puff pastry stays fresh 🙂
Looks amazing! Question: recipe says to fill puff pastry with baked apples. Do you really prebake the apples? And if so, for how long?
It says fill the puff pastry with COOKED apples, not BAKED (well where I’m looking anyway). They’re not baked. The instructions are there to cook them in butter, sugar, cinnamon and salt 😀
I’m making these tomorrow.
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wow..fantastic! I think I ate all four myself!
Fantastic recipe and great photos!
What a great recipe and picture! I would love to try this with pears or maybe adding toasted walnuts inside the puff pastry, what do you think? 🙂
I think I want to make that version next! Sounds amazing!
perfect for the season! have a great vacation!
Lauren- these look amazing! That warm caramel sauce just tops things off perfectly! Have a wonderful weekend:-)
Thanks! You too!
This is heavenly!! Oh my goodness, I’m in love!
They are pretty heavenly!
This is exactly what I’m in the mood for. I can’t wait to go apple picking to try this! thanks Lauren.
You go apple picking too? Awesome!
Wish I was enjoying the coast with you this weekend. Have fun! Your desserts always look fabulous and I love how easy this one is.
We should get a group together and book a vacation rental! How fun would that be?
Brilliant–almost like apple pie in half the time! I wish our weather was below 100 degrees–these like they would be amazing with a good cup of coffee!
Oh rats. 100 degree weather is nuts! Hopefully you’ll get cooler temps soon!
Can the cream be made ahead of time…like the night before? I would love to make these for a Bunco group, but am always pressed for time the day of.
Yes, it definitely can! Just whip it with about 1 teaspoon of cornstarch. It will help stabilize it and keep it fluffy.
It’s getting colder out and I’m ready for the apple recipes. Loving this!
I’m ready for all the cozy fall recipes too!
What a great and simple idea! Gorgeous pics as well.
I love this idea! So simple yet so elegant. Have a great long weekend!
You too, Rachel!
Oh my goodness, how I wish I had one of these right now for breakfast!!
They could make a delicious breakfast! Not too healthy, but totally yummy!
Look super yummy!