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Apple Turnover

5 from 7 votes

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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.

Apple Turnover

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.

4 Apple Turnovers on board

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.

Apple Turnover

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.

icing on Apple Turnover

Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry CakeOrange 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.

Apple Turnover in hand

Love Apple Turnovers? Try these other tasty Apple treats!

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!

4 Apple Turnovers on board
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5 from 7 votes

Apple Turnover

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.
servings 4 servings
Prep Time 15 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients

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

Instructions

  • 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.

Video

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Turnover, Apple Turnover Recipe, Apple Turnovers with Puff Pastry, Apples

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Recipe Rating




40 Responses
  1. Devin

    5 stars
    Delicious recipe!
    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!

  2. Margi

    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.

  3. Home

    5 stars
    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

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    1. Lauren

      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 🙂

  5. megan

    Looks amazing! Question: recipe says to fill puff pastry with baked apples. Do you really prebake the apples? And if so, for how long?

    1. Melissa

      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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  7. Gina

    5 stars
    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? 🙂

  8. Barbara @ Barbara Bakes

    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.

  9. Lacey Wilcox

    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!

  10. Tricia Lynch

    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.

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