Easy Apple Turnovers with Puff Pastry
These delicious apple turnovers deliver all the warm, cinnamon-spiced goodness of traditional apple pastries with just a fraction of the effort. The secret? Store-bought puff pastry that transforms fresh apples into bakery-worthy treats in minutes.
Equipment
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Pastry Brush
Ingredients
For the filling
- 3 medium Granny Smith apples about 1 pound, peeled, cored, and diced into ¼-inch pieces
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch salt
For the pastry
- 2 sheets frozen puff pastry 17.3 oz package, thawed according to package directions
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 2 tablespoons turbinado or granulated sugar for sprinkling
For the glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Remove puff pastry from the freezer and allow it to thaw at room temperature for about an hour until pliable but still cool to the touch.
- In a medium bowl, combine the diced apples, sugar, flour, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. Toss gently until the apples are evenly coated.
- Unfold the thawed puff pastry sheets on a lightly floured surface. Using a rolling pin, gently roll each sheet to smooth out creases and create a 10x10-inch square. Cut each sheet into four equal squares, giving you 8 squares total.
- Place about 2-3 tablespoons of the apple mixture in the center of each pastry square, being careful not to overfill. Leave a 1-inch border around the edges. Brush the edges lightly with egg wash using a pastry brush.
- Fold each square diagonally to form triangles, enclosing the filling. Press the edges firmly with a fork to seal completely. Transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
- Using a sharp knife, cut 2-3 small slits in the top of each turnover to allow steam to escape during baking. Brush the tops of the turnovers with the remaining egg wash and sprinkle with turbinado or granulated sugar.
- Bake in the preheated oven for 20-25 minutes, or until the turnovers are puffed and golden brown. Rotate the baking sheets halfway through to ensure even browning.
- While the turnovers are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the optional glaze. Adjust consistency as needed.
- Allow the turnovers to cool on the baking sheets for 5 minutes, then transfer to a wire rack. When still warm but not hot (about 10 minutes more), drizzle the glaze over the turnovers in a zigzag pattern if desired.
Notes
Feel free to swap Granny Smith apples with Honeycrisp or Braeburn for a sweeter profile.
For a sugar-free option, replace sugar with monk fruit sweetener at a 1:1 ratio.
If your kitchen is warm (above 75°F), chill assembled turnovers for 15 minutes before baking.
Unbaked turnovers can be frozen for up to 3 months and baked directly from frozen.
For a sugar-free option, replace sugar with monk fruit sweetener at a 1:1 ratio.
If your kitchen is warm (above 75°F), chill assembled turnovers for 15 minutes before baking.
Unbaked turnovers can be frozen for up to 3 months and baked directly from frozen.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 4.5gSodium: 220mgFiber: 2gSugar: 15g
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