These apple turnovers with puff pastry are flaky triangles filled with a quick stovetop apple filling of diced apples, butter, brown sugar, cinnamon, and a little nutmeg. One box of frozen puff pastry (2 sheets) makes 8 turnovers, and the whole recipe takes about 42 minutes, including 20 to 22 minutes in a 400°F oven.
The secret is temperature. Cool the filling completely, keep the pastry cold, and chill the shaped turnovers for 15 minutes before they go into a hot oven. That contrast is what makes the layers puff and separate instead of turning greasy.
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- Makes: 8 turnovers from 2 sheets of puff pastry
- Time: 20 minutes prep, 20 to 22 minutes baking
- Oven: 400°F (200°C), parchment lined baking sheet
- Size: 5×5 inch squares folded into triangles
- Filling: 3 medium apples, about 2 tablespoons per turnover
- Keeps: 1 day at room temperature, longer in the fridge, or frozen after baking
Choosing Apples and Spices
I prefer a mix of Granny Smith and Honeycrisp. Granny Smith keeps its shape in the oven, while Honeycrisp brings a gentle sweetness, so the filling is balanced without extra sugar. Dice the apples small and evenly; small pieces fit neatly inside a 5 inch square and cook at the same rate.
Brown sugar and cinnamon give depth, and a touch of nutmeg keeps the flavor round. In my notes from a test last fall, I found that too much nutmeg dulls the freshness of the apples, so stick to the ¼ teaspoon. A teaspoon of lemon juice at the end brightens everything.
Cooking the Apple Filling
Melt the butter in a medium skillet, add the diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt, and cook for 5 to 7 minutes. Stop when the apples have softened slightly but still hold their shape; they finish cooking inside the pastry.
Stir in the flour and cook for 1 more minute until the juices thicken. Off the heat, add the vanilla and lemon juice. Let the filling cool completely. Warm filling melts the butter in the pastry and is the most common reason turnovers leak or bake up flat. You can make it a day ahead and refrigerate it, which also lets the flavors settle.
Store Bought or Homemade Puff Pastry?
I have tested this recipe with both. Homemade puff pastry gives more lift and flavor if you have time for the rolling and folding. All butter frozen puff pastry from the store holds its own and is what most people use. Thaw it in the fridge according to the package, so it is pliable but still cold.
Unfold each sheet on a lightly floured surface and roll it to a 10 inch square if needed, then cut it into four 5×5 inch squares. Work quickly, and if the dough turns soft and sticky, slide it back into the fridge for a few minutes.
Folding and Sealing So They Do Not Leak
Spoon about 2 tablespoons of cooled filling into the center of each square. Do not overfill; more filling sounds better but it pushes out through the seams in the oven. Fold one corner over to the opposite corner to make a triangle, press the edges gently to push out air, then crimp firmly with a fork.
Arrange the turnovers on a parchment lined sheet and refrigerate them for 15 minutes while the oven heats to 400°F. Brush the tops with beaten egg, sprinkle generously with coarse or turbinado sugar for crunch, and cut a small slit in each so steam can escape.
Baking Until Puffed and Golden
Bake for 20 to 22 minutes, until the turnovers are well puffed and deep golden brown, including underneath. Pale pastry is underbaked and will be doughy inside. Let them cool for a few minutes before serving, because the filling is very hot.
Turnover Trouble, Solved
- Filling leaked out: too much filling, edges not crimped firmly, or no steam vent.
- Pastry did not puff: the dough got warm, or the filling was still warm. Chill before baking and use a fully hot oven.
- Soggy bottoms: the filling was too juicy. Cook the flour in for the full minute so the juices thicken.
- Dark tops, raw inside: oven too hot or the rack too high. Bake in the center of the oven.
- Mushy apples: they cooked too long in the skillet. Stop while they still hold their shape.
Pie Crust, Crescent Rolls, or Canned Filling
Some readers ask about using pie crust or crescent roll dough. Both work in a pinch, but the texture changes. Pie crust gives a denser, biscuit like shell, and crescent rolls puff less and taste sweeter. Puff pastry gives the airy, flaky bite that holds the filling best.
For an even faster version, use canned apple pie filling or my homemade apple pie filling. Chop the apple slices into small pieces first so the turnovers seal neatly, and use the same 2 tablespoons per square.
Storing, Reheating, and Freezing
Once cooled, keep the turnovers in an airtight container at room temperature for 1 day. They hold their shape and flakiness for a good 24 hours. For longer storage, refrigerate them, then reheat at 325°F for about 5 minutes so they crisp back up.
They also freeze well after baking. Cool them completely, wrap them tightly, and reheat directly from frozen at 350°F until hot and crisp. I keep a few in the freezer during apple season for a quick dessert, and they are handy for Thanksgiving weekend breakfasts.
Serving Ideas and More Apple Bakes
I often serve them with strong black tea and a drizzle of caramel; the slight bitterness of the tea cuts the sweetness. A spoonful of caramel apple jam makes a lovely dipping sauce, and a scoop of vanilla ice cream turns a warm turnover into dessert.
If you love working with puff pastry, try apple roses with puff pastry or puff pastry cinnamon twists. For more fall apple baking, there are apple dumplings, apple fritters with caramel drizzle, maple glazed apple pie bars, and an easy apple crisp.
Apple Turnover Questions
How do you make apple turnovers with puff pastry?
Cook diced apples with butter, brown sugar, and spices, cool the filling, then spoon 2 tablespoons onto 5 inch puff pastry squares. Fold into triangles, crimp, chill, brush with egg, and bake at 400°F for 20 to 22 minutes.
Can you freeze apple turnovers made with puff pastry?
Yes. Freeze them after baking and cooling, wrapped tightly, then reheat straight from frozen at 350°F until hot and crisp.
Can I use apple pie filling for turnovers?
Yes. Chop the apple slices small and use about 2 tablespoons per turnover so they seal without leaking.
Why did my turnovers leak?
They were overfilled, the edges were not crimped firmly, or there was no steam vent. Warm filling also weakens the seal.
Should I cook the apples before making turnovers?
Yes. A short cook softens the apples and thickens the juices, so the pastry stays crisp and the filling does not release water in the oven.
Pin these puff pastry apple turnovers to your fall baking board so they are ready when apple season peaks. If you bake them, tell me in the comments how they turned out or what small changes you made.
Apple Turnovers Recipe
These apple turnovers with puff pastry are flaky, golden triangles filled with a quick stovetop apple filling of diced apples, butter, brown sugar, cinnamon, nutmeg, vanilla, and lemon. One box of frozen all butter puff pastry makes 8 turnovers in about 42 minutes, baked at 400°F for 20 to 22 minutes. The filling is cooled completely and the shaped turnovers are chilled for 15 minutes before baking, so the pastry puffs into crisp layers and the turnovers do not leak. Serve these puff pastry apple turnovers for fall breakfasts, brunch, or dessert with caramel or ice cream. Canned apple pie filling or homemade puff pastry also work. Baked turnovers freeze well and reheat from frozen.
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
Let the apple filling cool completely before filling the pastry. Use about 2 tablespoons per square; overfilling causes leaks. Chill the shaped turnovers for 15 minutes before baking for the best puff. To make homemade puff pastry, use a classic butter laminated dough recipe and keep the dough cold through rolling and folding. Store-bought all-butter puff pastry works well when thawed in the fridge. Store baked turnovers at room temperature for 1 day or in the fridge longer, and reheat at 325°F for about 5 minutes. To freeze, wrap baked and cooled turnovers tightly and reheat from frozen at 350°F.
