The Ultimate Guide to Easy & Flaky Puff Pastry Apple Turnovers with Sweet Glaze
Puff pastry apple turnovers are a quintessential handheld delight, offering a perfect blend of flaky, golden pastry and a warmly spiced apple pie filling. Crowned with a delicate, sweet glaze, these individual pastries are an irresistible treat for any occasion. Whether you’re seeking a comforting breakfast, a satisfying afternoon snack, or a charming dessert, these turnovers deliver on every front, making them a beloved classic that tastes like it came straight from a bakery.
Fall is a season synonymous with warmth, comfort, and an abundance of delicious, indulgent recipes. While we adore the rich flavors of cinnamon baked apples and the creamy goodness of caramel apple dip, these apple turnovers truly capture the essence of autumn baking. This recipe allows you to whip up a batch of these delectable treats with minimal effort, making them a go-to for harvest gatherings, holiday breakfasts, or simply a cozy evening at home. If your heart yearns for more delightful apple-infused creations, be sure to explore our fall recipes and related suggestions linked at the end of this post for an extended culinary journey.
Why This Easy Apple Turnover Recipe Works Wonders
- Effortless Baking with Store-Bought Puff Pastry: This recipe truly shines due to its clever use of pre-made, store-bought puff pastry. Say goodbye to the labor-intensive process of preparing homemade puff pastry from scratch, which often involves hours of chilling and rolling. With this convenient shortcut, you achieve that coveted ethereal flakiness without any of the fuss, making these turnovers accessible to even novice bakers. The ease means you can whip up a batch of these delightful treats in a fraction of the time, perfect for unexpected guests or a spontaneous craving for something sweet and comforting. For more ingenious ways to utilize store-bought puff pastry in your baking, don’t miss our indulgent Cream Puff Cake and the delightful Blueberry Danish.
- Granny Smith Apples for Perfect Texture and Tartness: The choice of Granny Smith apples is a game-changer for these apple turnovers. Their naturally tart flavor beautifully complements the sweet brown sugar and cinnamon in the filling, creating a harmonious and well-balanced taste profile. More importantly, Granny Smiths maintain their structural integrity remarkably well during baking. Unlike some softer apple varieties that can turn mushy and watery, these apples soften just enough to become tender and juicy, yet retain a pleasant, firm bite, ensuring your filling isn’t disintegrated. This firm texture is crucial for a satisfying and appealing apple turnover experience.
- The Glaze: A Touch of Sweet Perfection: The simple yet incredibly effective glaze is the crowning glory of these puff pastry apple turnovers. Its consistency is carefully crafted to be thick enough to beautifully coat the golden pastry, creating an enticing visual appeal without becoming brittle or flaking off. Instead, it gently melts and melds with the warm pastry, enhancing every bite with a subtle, sweet finish. For an extra burst of flavor and a visually appealing swirl, try drizzling some glaze directly over the decorative slits on top of the turnovers; it allows the sweet liquid to seep into the spiced apple mixture below, creating a truly irresistible and moist interior.
Essential Ingredient Notes for Flawless Apple Turnovers
- Diced Apples: We highly recommend using 3-4 medium-sized Granny Smith apples, peeled, cored, and diced into small, uniform pieces (approximately 4 cups). Their tartness provides a perfect counterpoint to the sweetness of the other ingredients, and their firm texture ensures they hold their shape beautifully during baking, preventing a soggy or mushy filling.
- Brown Sugar (Packed): The rich molasses notes in packed brown sugar add depth and a lovely caramel-like sweetness to the apple filling. It also plays a key role in helping the filling thicken into a wonderfully syrupy consistency as the apples cook.
- Ground Cinnamon: This classic spice is indispensable for any apple pie filling, infusing the apples with a warm, comforting aroma and flavor that perfectly evokes the essence of autumn. Feel free to adjust the amount to your personal preference, but 1½ teaspoons provides a delightful, well-balanced spice.
- Unsalted Butter: Melting unsalted butter in the pot before adding the apples serves multiple purposes. It starts the cooking process for the apples, adds a luxurious richness to the filling, and ensures the spices and sugars adhere beautifully to the apple pieces.
- Salt: Just a ¼ teaspoon of salt is a secret weapon for balancing all the sweet flavors in the apple filling. It doesn’t make the filling taste salty; instead, it enhances the natural sweetness of the apples and the warmth of the cinnamon, preventing the turnovers from being cloyingly sweet.
- Frozen Puff Pastry (Thawed): The hero of our recipe! Two sheets of high-quality, store-bought frozen puff pastry (thawed according to package directions) are all you need for incredibly flaky results. Ensure it’s properly thawed but still cold for easy handling and maximum puff when baked.
- Large Egg: A single large egg is mixed with water to create our essential egg wash. This magical mixture is brushed over the pastry before baking to achieve a beautiful, appealing golden-brown color and a desirable glossy sheen, elevating the professional appearance of your homemade apple turnovers.
- Water (for Egg Wash & Sealing): A teaspoon of water helps to thin the egg for a smoother, more even wash. Additionally, a small amount of water brushed along the edges of the pastry helps to create a strong, secure seal when folding the turnovers, preventing the delicious apple filling from leaking out during baking.
- Turbinado Sugar: This unrefined cane sugar, characterized by its larger, coarser crystals, is sprinkled on top of the turnovers before baking. It not only adds a beautiful sparkle but also creates a delightful textural crunch and a distinct caramelized finish that gives these turnovers a true bakery-quality look and taste. If unavailable, regular granulated sugar can be substituted, though it won’t yield the same visual impact or satisfying crunch.
- Powdered Sugar: The base for our quick and easy glaze, powdered sugar (also known as confectioners’ sugar) dissolves smoothly, creating a fine, pourable consistency.
- Vanilla Extract: A splash of vanilla extract in the glaze adds another layer of warm, sweet flavor, complementing the apple and cinnamon beautifully.
Step-by-Step Instructions to Craft Your Perfect Apple Turnovers
- Prepare Oven and Pastry: Preheat your oven to a precise 400°F (200°C). As the oven begins to heat, take your two sheets of frozen puff pastry from the freezer and lay them out on a clean work surface to start thawing. They need to become pliable enough to roll and cut, but should still be cool to the touch. This initial thawing period allows them to become workable while you prepare the delicious apple filling.
- Craft the Apple Pie Filling: In a medium-sized pot, melt the unsalted butter over medium heat. Once the butter is fully melted, add the precisely diced Granny Smith apples to the pot. Cook the apples, stirring frequently, for about 5 minutes. This initial step begins to soften the apples, allowing them to release some of their natural juices and absorb the buttery flavor.
- Season and Thicken Filling: To the softened apples, add the packed brown sugar, ground cinnamon, and a pinch of salt. Stir all the ingredients well to combine them thoroughly. Continue to cook for another 3 minutes, or until the apples have softened further (but still retain some bite) and the entire mixture has thickened into a luscious, syrupy consistency. This thickening is key for a well-formed filling. Remove the pot from the heat and allow the apple filling to cool completely before proceeding. This cooling step is crucial to prevent the hot filling from prematurely melting the puff pastry, which could hinder its flakiness.
- Prepare Egg Wash: In a small bowl, crack the large egg and add 1 teaspoon of water. Using a fork or a small whisk, beat the mixture vigorously until the egg is completely smooth and evenly combined. This egg wash will be used to seal the pastry and give it a beautiful golden sheen during baking.
- Roll and Cut Pastry: Lightly flour a clean work surface. Carefully unfold one sheet of thawed puff pastry and gently roll it out into a 12-inch square. Using a sharp knife or a pastry wheel, precisely cut the large square into four equally sized smaller squares. Repeat this process with the second sheet of puff pastry, yielding a total of eight squares for your turnovers.
- Fill the Pastry: Take each puff pastry square and spoon approximately 2-3 tablespoons of the *cooled* apple mixture onto one half of the square. It’s crucial that the filling is completely cool. Ensure you leave a clear half-inch border around the edges of the pastry. This border is essential for properly sealing the turnovers and preventing any delicious filling from escaping.
- Seal the Edges: Lightly brush a small amount of the prepared egg wash around the clean border of the pastry square. This egg wash acts as a crucial ‘glue’ to help the pastry adhere firmly when folded, contributing to a secure seal.
- Fold and Crimp: Carefully fold the empty half of the puff pastry over the apple filling to form a neat triangle. Gently press down along the edges to initially seal. Then, using the tines of a fork, crimp all along the three open edges of the pastry. This not only creates a charming, decorative pattern but, more importantly, ensures a strong, secure seal that prevents any precious filling from leaking out during the baking process.
- Prepare for Baking: Line a large baking pan with parchment paper. Carefully transfer each assembled apple turnover onto the prepared baking sheet, ensuring they have enough space between them for air circulation and even baking. (Note: Depending on the size of your baking sheet, you may only fit 4 turnovers at a time, so you might need two baking sheets or to bake in batches.)
- Egg Wash, Slit, and Bake: Brush the tops of all the turnovers generously with the remaining egg wash. Using a sharp paring knife, make 2-3 small, shallow slits on the top of each turnover. These slits are vital for allowing steam to escape during baking, preventing the pastry from bursting and ensuring it bakes up light and flaky. Finally, sprinkle the tops with either regular granulated sugar or, for that extra professional touch and delightful crunch, turbinado sugar. Bake for 18-22 minutes, or until the pastries are beautifully golden brown and impressively puffed up.
- Glaze and Serve: While the turnovers are still warm from the oven, whisk together the powdered sugar, water, and vanilla extract in a medium-sized bowl until you achieve a smooth, pourable glaze. Generously drizzle this sweet glaze over the tops of each warm apple turnover. The warmth of the pastry will slightly melt the glaze, allowing it to settle beautifully and create a shiny, irresistible finish. Serve immediately and enjoy your homemade, bakery-quality treat!
Recipe Tips & Expert Advice for Perfect Puff Pastry Apple Turnovers
How to Freeze Apple Turnovers for Later: This recipe is fantastic for meal prepping or simply having a homemade treat ready at a moment’s notice. Once your apple turnovers are fully assembled (before applying the egg wash and sugar), arrange them in a single layer on a parchment paper-lined baking sheet. Freeze them until they are completely solid, which usually takes 1-2 hours. Once firm, transfer the frozen turnovers to a freezer-safe Ziploc bag or airtight container. They will maintain their quality in the freezer for 2-3 months. When you’re ready to bake, simply remove the desired number of turnovers from the freezer, place them on a parchment-lined baking sheet, apply the egg wash and sugar topping, and bake at 400°F (200°C) for approximately 20-25 minutes. They may require a few extra minutes of baking time compared to fresh turnovers, so keep a close eye on them until they are beautifully golden and puffed.
The Importance of a Good Seal: When filling your puff pastry squares, ensure you leave a generous half-inch border around the edges. This border provides ample surface area for sealing. The egg wash brushed along these edges acts as a crucial adhesive, helping the pastry halves bind together securely. A well-sealed turnover prevents the apple filling from oozing out during baking, which can lead to a messy pan and dry pastry. Always use the tines of a fork to create a firm, decorative crimp all around the edges for extra security and a professional finish.
Ventilation is Key for Flaky Pastry: The small slits you make on top of each puff pastry apple turnover are not just for decoration. They serve a vital purpose: acting as vents. As the turnovers bake, steam builds up inside from the moisture in the apple filling. These vents allow that steam to escape efficiently, which is absolutely essential for achieving that beautifully puffed-up, incredibly flaky pastry texture and prevents the turnovers from becoming soggy or bursting open during the baking process.
Cool the Apple Filling Completely: Resist the temptation to fill your puff pastry with warm apple mixture. Hot filling will immediately start to melt the butter within the delicate layers of the puff pastry, compromising its structure and preventing it from rising properly. Always ensure the apple filling is completely cooled before assembling your turnovers for the best, flakiest, and most professional-looking results.
Don’t Overfill for Optimal Results: While it’s tempting to load up on the delicious apple filling, overfilling your turnovers can make them incredibly difficult to seal properly and significantly more prone to leaking during baking. Stick to the recommended 2-3 tablespoons of filling per turnover for optimal sealing, even baking, and perfect structural integrity.
Serving Suggestions: These puff pastry apple turnovers are absolutely delightful on their own, but they also pair wonderfully with a scoop of premium vanilla bean ice cream, a dollop of freshly whipped cream, or a warm drizzle of rich caramel sauce for an extra touch of indulgence. They are versatile enough to be served for breakfast, brunch, or dessert.
Try another delicious pastry recipe to expand your baking repertoire — my Greek Baklava!
Common Questions About Puff Pastry Apple Turnovers Answered
To prevent soggy apple turnovers, several key steps are crucial. Firstly, always ensure your apple filling has cooled completely before you spoon it onto the puff pastry. Warm filling can begin to melt the butter in the pastry, which is essential for flakiness, leading to a less crisp result. Secondly, creating 2-3 small slits on the top of each turnover is vital. These tiny vents allow steam that builds up from the cooking apples to escape, preventing it from getting trapped and making the pastry wet and soft. Lastly, avoid overfilling your turnovers. An excessive amount of filling can introduce too much moisture and make sealing difficult, increasing the chances of leakage and a less-than-crisp pastry.
The primary difference between a strudel and a turnover lies in the dough and preparation method. A strudel typically uses a very thin, elastic dough (often a phyllo-like dough) that is stretched paper-thin and then rolled around a filling multiple times, creating numerous delicate layers. A turnover, on the other hand, is generally made with a dough, most commonly puff pastry, that is folded over a prepared filling, usually into a half-moon or triangle shape, and then sealed along the edges. Turnovers are typically individual, hand-held pastries, while strudels are often larger, meant to be sliced and shared.
Authentic and classic apple turnovers are traditionally made with puff pastry. Puff pastry is highly regarded for its numerous delicate layers, which puff up dramatically when baked, creating an incredibly light, airy, and unmistakably flaky texture. In this particular apple turnover recipe, we leverage the convenience and consistent quality of store-bought puff pastry, making the preparation process incredibly quick and easy without sacrificing that delicious, rich, and flaky result that everyone loves.
While apple filling is the most traditional and universally beloved choice, turnovers are incredibly versatile and can accommodate a wide array of delicious sweet and even savory fillings! For sweet variations, this recipe would be absolutely delicious with a vibrant blueberry filling, a tangy raspberry filling, a creamy lemon curd filling, a sweet pear filling, or a juicy strawberry filling. Beyond these, consider peach, cherry, or mixed berry fillings. For savory options, you could experiment with fillings like seasoned spinach and feta cheese, savory ground meat mixtures, or even a cheesy potato and onion blend. The possibilities are truly endless, allowing for great creativity!
Once baked and completely cooled, apple turnovers are best enjoyed fresh to appreciate their flaky texture. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For slightly longer storage, you can refrigerate them for up to 4-5 days. To reheat and restore some of their crispness and warmth, place them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warmed through and the pastry has slightly re-crisped. Microwaving is not recommended as it will make the pastry soft.
Yes, absolutely! Preparing the apple filling in advance is a fantastic time-saver for this recipe. Once cooked, allow the filling to cool completely to room temperature. Then, transfer it to an airtight container and store it securely in the refrigerator for up to 3-4 days. When you’re ready to assemble the turnovers, simply take the chilled filling out and proceed with the recipe instructions. This helps streamline the baking process significantly.
More Delicious Apple & Pastry Recipes to Explore
- Caramel Apple Cookies
- Easy Apple Crisp
- Apple Cinnamon Scones
- Apple Cinnamon Oatmeal
- Apple Cider Bundt Cake
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Puff Pastry Apple Turnovers
Ingredients
Apple Turnovers
- 4 cups diced apples – Granny Smith, about 3-4 medium sized apples
- 2/3 cup brown sugar – packed
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 2 sheets frozen puff pastry – thawed and kept cold
- 1 large egg
- 1 teaspoon water – for egg wash
- turbinado sugar – for topping, or regular granulated sugar
Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons water – adjust for desired consistency
- 1/4 teaspoon vanilla extract
Instructions
- Note: See blog post above for detailed photos to demonstrate the step-by-step process.
- Preheat oven to 400°F (200°C).
- Remove puff pastry from freezer and let it begin to thaw on a clean surface as you make the apple filling.
- In a pot over medium heat, melt the butter. Add chopped apples and cook, stirring often for 5 minutes. Add the brown sugar, ground cinnamon, and salt. Stir to combine and cook for an additional 3 minutes or until the apples have softened slightly and the mixture has thickened to a syrupy consistency. Remove from heat and let cool completely.
- Add the large egg and 1 teaspoon of water to a small bowl (for the egg wash). Use a fork or whisk to beat the egg until smooth and thoroughly combined.
- On a lightly floured surface, carefully roll out each sheet of thawed puff pastry to a 12-inch square. Cut each square into 4 equally sized smaller squares. You will have a total of 8 squares.
- Spoon approximately 2-3 tablespoons of the cooled apple mixture over half of each pastry square, ensuring you leave a clear half-inch border around the edges. Brush a small amount of the egg wash around this border. Fold the empty half of the puff pastry over the apple filling to create a triangle. Use the tines of a fork to firmly seal all three open edges, creating a decorative crimp and preventing leakage. Place each assembled turnover on a parchment paper-lined baking sheet. (You may only fit 4 turnovers on a standard baking sheet, so use two sheets or bake in batches.)
- Brush the tops of all the turnovers generously with the remaining egg wash. Using a sharp paring knife, create 2-3 small, shallow slits on the top of each turnover to allow steam to escape. Sprinkle with turbinado sugar for a bakery-style crunch and shine, or use regular granulated sugar. Bake for 18-22 minutes, or until the pastries are beautifully golden brown and impressively puffed up.
- While the turnovers are still warm, whisk the glaze ingredients (powdered sugar, water, vanilla extract) in a medium-sized bowl until smooth. Drizzle generously over the tops of the warm turnovers and serve immediately.