Get the bakery look and taste at home! Our easy recipe uses puff pastry for quick, flaky apple turnovers filled with warm, cinnamon-spiced apples. Perfect for a simple, impressive dessert or breakfast treat.
If you’re anything like us, a visit to a great local bakery is one of life’s simple pleasures. We absolutely adore those treats tucked behind the glass—the glistening fruit tarts, the perfectly swirled cinnamon rolls, and, of course, those flaky, fruit-filled turnovers. They just scream comfort and a little bit of indulgence, don’t they?
We’ve always been on a mission to bring that high-end bakery feeling right into our own kitchen, but without the high-end baker skills (or price tag!). That’s exactly how this recipe for Apple Pie Turnovers was born.
Short on time? You might enjoy these 20 Minute Apple Turnovers made with crescent roll dough.
We took the warm, classic flavors of a homemade apple pie and paired it with our favorite baking shortcut: store-bought puff pastry. The result? A perfectly golden, handheld dessert that gives you all the flaky, buttery texture of a professional pastry without the hours of work. This recipe is your secret weapon for recreating that bakery magic at home, proving you don’t need fancy equipment to serve up something truly spectacular!
Why These Turnovers Capture the Bakery Feel
- Quick & No-Fuss: Puff pastry is a major time-saver. You’ll spend more time making the delicious filling than worrying about the crust!
- A La Mode Ready: They are the perfect size for serving warm with a scoop of vanilla ice cream. Hello, perfection!
- Budget-Friendly Dessert: Apples and a sheet of pastry? That’s a dessert that won’t break the bank, which is exactly how we like it.
- Crowd Pleaser: Seriously, these disappear fast. Make a double batch! You can even freeze these for later enjoyment!
Ingredients You’ll Need
- Puff Pastry: Our flaky shortcut–we used one, thawed package which contains 2 sheets and makes 8 pastries.
- Apples: Use Honeycrisp, Granny Smith, Fuji, or Honeycrisp for sweetness.
- Cinnamon & Nutmeg: Bring a warm, vibrant flavor to the apples.
- Butter: Used to caramelize the apples. We also used melted butter to coat the pastries.
- Powdered sugar: Helps to make the icing.
- Milk or Water: Used to make the icing.
Step-by-Step Instructions
1. Mix Up the Apple Filling
Add butter to the skillet. Once melted, add in the diced apples, and spices. Cook until soft, and caramelized over low heat. The apples will become very fragrant, and begin to create sticky, thick juices.
2. Prep the Puff Pastry
Lay a sheet of parchment paper down (hello, easy cleanup!) Unfold your thawed puff pastry. You’ll then want to cut the pastry into four equal squares.
3. Fill and Fold
Spoon 2-3 tablespoons of the apple mixture onto one half of each pastry square. Don’t go crazy here! Leaving a good border is key to a perfect seal.
Fold the empty half of the pastry over the filling to create a triangle shape.
4. Seal it Shut!
Using the tines of a fork, crimp all three edges firmly. This makes a nice decorative edge and ensures the gooey goodness stays inside while baking. That’s a savvy move right there!
5. Bake to Golden Perfection
Transfer your turnovers to a baking sheet lined with parchment paper. Melt the rest of the butter. Brush the tops of your turnovers generously—this is what gives them that fantastic shine! Sprinkle with cinnamon and sugar, if you’re using it.
Preheat your oven to 400°F (200°C).
Bake for 18-22 minutes, or until they are puffed up and a beautiful deep golden brown.
6. Cool (and Glaze!)
Let them cool on a wire rack for about 10-15 minutes. The filling is lava-hot right out of the oven!
If you want a glaze, whisk together about 1/2 cup powdered sugar with 1-2 tablespoons of milk or water until you get a nice drizzle consistency. Drizzle it right over the warm turnovers and serve!
Frequently Asked Questions (FAQs)
Can I make these using canned apple pie filling instead of fresh apples? Yes, this will absolutely work and is what most bakeries use.
My puff pastry is getting warm and sticky when I work with it. Help! Puff pastry needs to stay cold to bake up flaky! If it gets too warm, it’s best to place the entire sheet on the baking tray and pop it into the fridge for 10 minutes to chill before you cut or fill. A cold kitchen is a flaky pastry’s best friend!
Can I assemble these the night before? Yes, you can! Assemble the turnovers completely, but do not brush them with the butter. Place them on a parchment-lined baking sheet and cover them loosely with plastic wrap. Store them in the fridge overnight. In the morning, brush with the melted butter, cinnamon, and sugar. Bake as directed, possibly adding 2-3 minutes to the baking time since they are cold.
What is the best way to store and reheat leftovers? Store cooled leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, pop them in a toaster oven or regular oven at 350°F (175°C) for about 5-8 minutes. They’ll crisp right back up!
Can I freeze these once baked? Yes! Once the turnovers are completely cool, wrap each one tightly in plastic wrap. Place the wrapped turnovers in an airtight freezer bag or container. They will keep well for up to 2-3 months.
Reheat: To enjoy, unwrap them and place them on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes (from frozen) until they are warmed through and the pastry is crispy again.
Fall Apple Recipes to Try Today
Apple Turnovers Recipe
Equipment
- baking sheets
- pastry cutter
- Spoon
- skillet
- wooden spoon
- measuring spoons
Ingredients
- 2 cups diced apples peeled, cored
- 17.3 puff pastry
- 4 tablespoons butter divided
- 2 teaspoons ground cinnamon divided
- ⅛ teaspoon nutmeg
- 2 tablespoons granulated sugar
Icing
- 1 cup powdered sugar
- 1-2 tablespoons milk *can also use water
Instructions
- Melt butter in a skillet over low heat. Add diced apples and spices (cinnamon/nutmeg). Cook until apples are soft, fragrant, and slightly caramelized, and juices thicken, about 5–8 minutes. Remove from heat and let cool slightly.
- Preheat oven to 400°F (200°C). Unfold the puff pastry sheet onto a parchment-lined baking sheet. Cut the sheet into four equal squares.
- Spoon 2–3 tablespoons of the cooled apple filling onto one half of each pastry square, leaving a border. Fold the empty half over the filling to form a triangle.
- Use a fork to firmly crimp and seal the edges of the turnovers. Brush the tops generously with melted butter (or egg wash). Sprinkle with cinnamon and sugar (or coarse sugar).
- Bake for 18–22 minutes, or until the pastry is puffed and golden brown.
- Let cool on a wire rack for 10–15 minutes. For a glaze, whisk together powdered sugar and milk/water, then drizzle over the warm turnovers before serving.
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