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Puff Pastry Apple Turnovers

  • Author: Elise
  • Prep Time: 30 minutes
  • Chill Time: 30 minutes:
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 8 turnovers 1x
  • Category: Fall, Apples, Apple Pie, Apple Turnovers, Fruit
  • Cuisine: American


Puff Pastry Apple Turnovers are a staple of fall desserts. Light, airy, and addictive puff pastry filled with thick, caramelized, cinnamon apple filling are simply a must-make, must-eat, and must-serve! With a fool-proof filling and store-bough puff pastry, these are too easy and too delicious to pass up!



For the Pastry 

  • 1 package of puff pastry dough (2 sheets)

For the Filling

  • 4 medium Granny Smith Apples, peeled
  • 2 Tablespoons unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 egg + 1 teaspoon water

For the Glaze

  • 1 cup confectioners’ sugar
  • 2 Tablespoons milk


For the Filling

  1. Peel and chop your apples into 1/4 inch thick pieces, though it's completely fine to have bigger and thicker pieces as long as all of your apple pieces are roughly the same size. 
  2. In a medium saucepan over medium-low heat, add butter and chopped apples. Heat and stir with a wooden spoon until apples are soft but still sturdy, about 7 minutes. At this point, you will still need a knife to break apart the apple pieces, but you should be able to push the apple pieces with a wooden spoon. You don’t want them to be too soft at this stage, as they will continue to be on the stove for some time and will bake in the oven. Heating works differently for every stove and your apple pieces will likely vary, so cook based on texture rather than time. 
  3. Add brown sugar and cinnamon. Allow mixture to come to a simmer before lowering heat slightly. Stir to ensure your mixture does not burn. Heat on low until apples are soft. They should be very easy to push down with a wooden spoon. Mixture should have a thin consistency and be caramel-color. Remove from heat and allow to cool. 

For the Pastry 

  1. On a clean, lightly floured surface, roll 1 thawed pastry sheet into a 10×10 square. Cut square into 4 equal panels.
  2. Add 2-3 Tablespoons of filling to each pastry in a diamond shape with the majority of the filling in the upper left corner of the dough. Ensure that you have about 1/2 inch of space at the edges. You want to ensure that your filling does not reach the edges, as it will spill out when baking if the filling is too close to the edge.
  3. Grab the bottom right corner of the dough and fold it over so that the bottom right and upper left corners meet. Pull the upper layer of the dough over the bottom layer of the dough to ensure there is no opening in the pastry. 
  4. Crimp the 2 edges of the triangle using a fork. 
  5. Repeat this process with the second sheet of pastry dough.
  6. Place 4 turnovers on each pan before placing the pans in the fridge for 20-30 minutes.

Baking the Pastry

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Beat one egg with one teaspoon of water to create the egg wash. Before placing the pastries in the oven, thoroughly brush the tops of the pastries with the wash. I use these to brush the egg wash, but if you have a clean paint brush or are very careful with a spoon, that could work too! Use a fork to create about 5 air pockets in each pastry. Ensure that the fork fully pushes through the top layer of the pastry. There is no need for the fork to go through both layer.
  3. Bake pastries for about 15-18 minutes. Pastries will be golden brown, crispy, and flaky when finished. To ensure your pastries are cooked, use a spatula to check the bottom of one of the turnovers. Bottom should be a light golden brown in color.

For the Glaze

  1. Whisk confectioners’ sugar with milk in a small bowl to create the glaze. You can use a spoon to drizzle the glaze or place it in a Ziploc bag or piping bag for more control.
  2. Allow turnovers to cool slightly before drizzling with glaze. Store at room temperature for up to 4 days.

Keywords: Apple Turnovers, Puff Pastry, Apple Pie Filling, Caramel, Cinnamon