Apple Turnovers
Puff pastry apple turnovers bring all the cozy flavors of apple pie into perfectly portable, flaky pastry pockets. Full of cinnamon apples and finished with a sweet glaze, they’re absolutely irresistible whether you serve them for breakfast or dessert.
There’s something so magical about apple season, isn’t there? Crisp air, gorgeous colors, and of course, all those amazing apples waiting to be turned into something delicious!
These turnovers are one of my favorite ways to enjoy apples any time of year and make something yummy for breakfast.
I love the tart Granny Smith apples and and the cinnamon glaze with the buttery, flaky puff pastry. You get a little of everything in each bite.
The best part? They are super easy to make so you can skip the store-bought ones all together!
Apple turnovers work as breakfast, alone or with these pancake skewers or breakfast bundt cake, or as dessert with your favorite hot tea or coffee. Perfect for entertaining or just making something special for your family.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pie filling – Apple pie filling is a what I use for these but substitute your favorite fruit filling if you want to switch things up.
- Puff pastry – This recipe uses 2 sheets of puff pastry, which is not the same as phyllo dough. Substitute refrigerated pie crust in a pinch.
- Glaze – This is a quick mixture of powdered sugar, water, and some cinnamon. Feel free to leave this off if you like them plain.
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How To Make Apple Turnovers
- Preheat the oven to 375F. Thaw the puff pastry and cut into 8 squares (4 squares per sheet).
- Place 1 tablespoon of apple filling in the center. Fold the dough over and crimp the edges closed with a fork.
- Brush with an egg wash and bake for about 30 minutes or until golden brown. Cool on a wire rack.
- While they are cooling slightly, whisk together the glaze. Drizzle on top and enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Freezing
If you have any leftovers, you can keep them in the fridge for up to 5 days. Enjoy them cold, at room temperature, or reheat in the oven or the air fryer at 350F until warmed through.
When making them ahead of time, it’s best to leave the glaze off until ready to eat so they don’t get soggy.
Freeze them after you assemble them but before you bake. Place on a baking sheet and freeze until solid. Store in freezer containers for up to 3 months.
To bake, place frozen turnovers on a parchment lined baking sheet, brush with egg wash, and bake as usual. Just add a few extra minutes.
Turnover Toppings
- Sprinkle with a simple cinnamon sugar mix.
- After the egg wash, top with raw or turbinado sugar for a sweet crunch.
- A vanilla glaze is perfect for these if you don’t want the cinnamon.
- Dust with powdered sugar after they cool for a bit
- Drizzle with honey or a salted caramel sauce.
- Once glazed, top with chopped pecans, almonds, or sprinkles.
How To Thaw Puff Pastry
I always keep a package of puff pastry in the freezer because it’s great for last minute recipes. But you will need to thaw it a little before you start to use it. If you try to unfold it when it’s frozen it will crack.
The best way to thaw it is in the refrigerator overnight. If you need it before then, like you forgot to take it out like I do, then you can set it out on the counter for about 15 minutes. Just don’t let it come all the way to room temperature or it will be sticky.
Frequently Asked Questions
The apple pie filling that is already cooked so you won’t need to cook it again. If you make it from scratch, then I would add a pinch of lemon juice while you cook it to freshen it up.
One round refrigerated pie crust is equal to a sheet of puff pastry. You will just need to the cuts a little different. Just follow the same steps and lower your cooking temp to 375F. Baked as directed.
Brush the inside edges with egg wash and fold the pastry over to form a triangle. Pinch or crimp the edges with a fork or fold over to prevent leaks.
A turnover is a triangle shaped pastry, filled with a fruit filling, baked into a delicious, flaky, golden brown treat. They are like a hand pie or empanada, only bigger. And bigger is better when pastry is concerned! Not to be confused with yeast-raised apple fritters which are prepared differently but just as yummy.
Recipe Tips & Tricks
- Pastry success – Keep the pastry cold before baking so it puffs up. Cutting with a pizza cutter is super easy. And avoid overstuffing them so they don’t burst.
- Get that golden crust – Brush with egg wash and sprinkle with sanding sugar before baking. Cut a slit in the top to allow them to vent.
- Easy cleanup – Like the baking sheet with parchment paper to save on washing dishes.
- Safety first – Let cool a few minutes before eating as the filling will be extremely hot.
- Freezer friendly – Skip the glaze if storing or freezing and add it after thawing for best results.
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This easy apple turnover recipe uses store-bought puff pastry dough to save time and a delicious apple pie filling!
Easy Apple Turnovers Recipe
Ingredients
- 1 cup apple pie filling
- 1 package puff pastry 17.3oz
- Egg wash
- Cinnamon glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract clear
Instructions
- Preheat oven to 375F. Thaw puff pastry sheets and cut into 8 squares (4/sheet).
- Place 1 heaping tablespoon apple pie filling on each square. Fold pastry over filling making triangles.
- Make egg wash by whisking 1 egg and a little water. Brush pastry triangles with egg wash. Sprinkle with coarse sugar (optional).
- Place pastries on a lined baking sheet. Bake at 375 degrees for 30 minutes or until golden brown. While baking, prepare the glaze.
- Combine the milk, vanilla, cinnamon, and powdered sugar. Stir to combine.
- When apple turnovers are done, remove from the oven and place on a cooling rack.
- When turnovers are cooled off slightly, drizzle with vanilla glaze and enjoy!
Notes
- Pastry success – Keep the pastry cold before baking so it puffs up. Cutting with a pizza cutter is super easy. And avoid overstuffing them so they don’t burst.
- Get that golden crust – Brush with egg wash and sprinkle with sanding sugar before baking. Cut a slit in the top to allow them to vent.
- Easy cleanup – Like the baking sheet with parchment paper to save on washing dishes.
- Safety first – Let cool a few minutes before eating as the filling will be extremely hot.
- Freezer friendly – Skip the glaze if storing or freezing and add it after thawing for best results.
Nutrition
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