There’s something grounding about the scent of warm apple turnovers wafting through a kitchen. It reminds me of chilly mornings with flour-dusted countertops and a cast iron skillet still warm from breakfast. If you’re after a dessert that brings comfort without demanding too much from your schedule, these puff pastry apple turnovers do the job well.
This apple turnover recipe gives you a golden, flaky crust with soft spiced fruit inside—without needing to laminate your own dough. You’ll learn how to build the filling, shape each triangle just right, and get that bakery finish using simple techniques that work every time.
The result? A dessert that looks polished, tastes fresh, and holds its structure even a day later.
A Few Words on the Apples and Spices
I prefer a mix of Granny Smith and Honeycrisp for the apple filling. Granny Smith keeps its texture, while Honeycrisp brings a subtle sweetness. You get balance without needing to adjust the sugar.
Brown sugar and cinnamon bring depth, and a touch of nutmeg keeps the flavor round. In my notes from a test last fall, I found that using too much nutmeg dulls the apple’s freshness. Stick to a light hand.
You can prep the filling ahead and refrigerate it. This helps the flavors settle and makes assembly faster.
Try a similar filling in my Easy Apple Crisp Recipe for another make-ahead favorite.
Homemade vs. Store-Bought Puff Pastry: My Take
I’ve tested this recipe with both options. Homemade puff pastry will always give you more lift and flavor—if you have time for the rolling and folding. But the all-butter frozen puff pastry from the store holds its own. Just make sure it’s fully thawed in the fridge before using.
The key is keeping the dough cold and the oven hot. That temperature contrast helps the layers puff and separate properly. Don’t skip the chill before baking.
If you’re interested in homemade versions, the dough from my Maple Glazed Apple Pie Bars can inspire a similar hand-pie crust.
How to Shape and Fill the Turnovers
Each sheet of dough gives you four clean squares. A light press with a fork seals the edges, and that single slit on top gives just enough room for steam. Don’t overfill. About two tablespoons of apple filling per square keeps the triangles neat and prevents bursting.
Let them rest in the fridge while the oven heats up. This sets the shape and prevents the butter from melting too early.
A quick brush of egg wash and a sprinkle of coarse sugar give you that crisp golden finish. I always use turbinado for its crunch.
Serving Apple Turnovers From Scratch
These turnovers work well fresh out of the oven, but they don’t demand it. They hold their shape and flakiness for a good 24 hours.
I often set them out with strong black tea and a drizzle of caramel. The slight bitterness from the tea cuts through the sweetness. You could also reheat them at 325°F for about five minutes. They’ll crisp back up nicely.
This Caramel Apple Jam also makes a lovely dipping sauce or drizzle.
A Note on Substitutions: Crescent Rolls or Pie Crust
Some readers ask about using crescent roll dough or pie crust for apple turnovers. Both can work in a pinch, but the texture changes.
Pie crust gives you a denser, biscuit-like shell. Crescent rolls puff less and taste sweeter due to added sugar. Puff pastry gives you airiness and a flaky bite that holds the filling better.
If you’re short on ingredients, crescent dough can make something similar to an Apple Danish Puff Pastry.
Storage Tips and Make-Ahead Advice
Once cooled, the turnovers can be stored in an airtight container at room temperature for a day. For longer storage, refrigerate them and reheat as needed.
They also freeze well after baking. Let them cool, wrap tightly, and reheat directly from frozen at 350°F. I keep a few in the freezer during apple season as a quick dessert option.
Explore more fall-friendly recipes in the Fall Baking section, where apple, maple, and spice always have a place.
Related Recipes You Might Enjoy
Save This for Your Next Bake
You can pin this Apple Turnover Recipe for later so it’s ready the next time you need a fall dessert idea that actually works. If you try this at home, share in the comments. I’d love to know how it turned out or if you made any small changes.
Apple Turnovers Recipe
Apple turnovers combine crisp, buttery layers of puff pastry with a warm, spiced apple filling. This version works with homemade or store-bought puff pastry, giving you flexibility while delivering bakery-style results. The turnovers bake to a golden finish, with a flaky crust and tender fruit inside.
Ingredients
- FOR THE APPLE FILLING
- 3 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and diced
- 2 tbsp unsalted butter
- ⅓ cup light brown sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
- Pinch of salt
- 1 tsp lemon juice
- FOR THE DOUGH
- 1 box frozen all-butter puff pastry (2 sheets), thawed according to package instructions
- OR
- 1 batch homemade puff pastry (see note)
- FOR ASSEMBLY
- 1 egg, beaten (for egg wash)
- Coarse sugar or turbinado sugar for sprinkling
Instructions
- PREPARE THE APPLE FILLING: In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the apples soften slightly but still hold their shape.
- THICKEN AND COOL: Stir in the flour and cook for 1 minute, stirring continuously, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and lemon juice. Let the filling cool completely before using.
- ROLL AND CUT THE PUFF PASTRY: On a lightly floured surface, unfold or roll the puff pastry sheets into 10x10 inch squares if needed. Cut each sheet into four equal 5x5 inch squares, resulting in 8 total squares.
- FILL AND FOLD: Spoon about 2 tablespoons of the cooled apple filling into the center of each square. Fold one corner over to the opposite to form a triangle. Press the edges gently, then seal firmly by crimping with a fork.
- CHILL AND PREHEAT: Arrange the turnovers on a parchment-lined baking sheet. Refrigerate them for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- EGG WASH AND SUGAR TOPPING: Brush the tops of the chilled turnovers with beaten egg. Sprinkle each generously with coarse or turbinado sugar. Cut a small slit or vent in the top of each to allow steam to escape while baking.
- BAKE: Bake for 20 to 22 minutes, or until the turnovers are puffed and golden brown. Remove from the oven and allow them to cool slightly before serving, as the filling will be very hot.
Notes
To make homemade puff pastry, use a classic butter-laminated dough recipe. Be sure to keep the dough cold and follow proper chilling steps during rolling and folding for best flakiness. Store-bought all-butter puff pastry works well when thawed properly.
