These apple turnovers with puff pastry have a golden, flaky crust and a generous filling of tender apples, brown sugar, and cinnamon. A little butter adds richness to the filling, while the pastry bakes into crisp layers that flake apart with every bite.
I like to use three apples for four large turnovers because we love plenty of filling in each one. Serve them warm, just as they are, or add a scoop of vanilla ice cream and let it melt into the cinnamon apples.
Store-bought puff pastry makes these apple turnovers easy to prepare, while a homemade filling gives them plenty of fresh apple flavor. The apples cook briefly with butter, brown sugar, and cinnamon before being tucked into the pastry. If you enjoy this cozy combination, try my Apple Crumb Muffins with Cinnamon for another delicious apple treat.
Your choice of apples can make the filling sweeter or more tart. For help choosing a variety, take a look at King Arthur Baking’s advice on apples for pie filling.
Quick Recipe Info
- Prep Time: 20 minutes
- Filling Cook Time: 10 minutes
- Bake Time: 20 minutes, or until golden
- Cooling Time: 10 minutes before serving, plus time for the filling to cool
- Total Time: About 1 hour 15 minutes, including cooling
- Yield: 4 large apple turnovers
- Serving Size: 1 turnover
- Oven Temperature: 350°F (180°C)
- Difficulty: Easy
- Best Served: Warm, with optional vanilla ice cream
Why You’ll Love These Apple Turnovers
These apple turnovers with puff pastry bring together crisp, golden layers and a soft cinnamon apple filling. They’re simple enough for an afternoon treat and lovely served warm as a dessert.
- Golden, flaky pastry: Crisp layers of puff pastry surround a tender apple filling.
- Plenty of apples: Three medium apples make four generously filled turnovers, with fruit in every bite.
- Warm cinnamon flavor: Brown sugar, cinnamon, and butter bring out the sweetness of the apples.
- Easy to prepare: Store-bought puff pastry keeps the recipe simple, with no dough to make from scratch.
- Perfect served warm: Enjoy these apple turnovers on their own or with vanilla ice cream melting over the flaky crust.
Ingredients You’ll Need
These apple turnovers with puff pastry use a few simple ingredients for a flaky crust and a generous cinnamon apple filling. You’ll find the full ingredient list with exact measurements in the recipe card below.
- Puff pastry: Thawed but still cold, so it’s easy to handle.
- Apples: Peeled and diced into small pieces. We love using three for plenty of filling.
- Brown sugar: Sweetens the apples and adds a light caramel flavor.
- Cinnamon and salt: Add warmth and balance the sweetness.
- Butter: Adds richness to the cooked apple filling.
- Semolina: Helps absorb the apple juices and thicken the filling.
- Egg yolk and milk: Mixed together to seal the edges and give the pastry a golden finish.
- Vanilla ice cream: Optional, but delicious with warm apple turnovers.
How to Make Apple Turnovers with Puff Pastry
These apple turnovers come together with a simple cooked filling and four squares of puff pastry. Let the filling cool before assembling so the pastry stays cold and easy to handle.
Step 1: Prepare the Apple Filling
Wash, peel, and core the apples, then cut them into small, evenly sized cubes. Melt the butter in a saucepan over medium heat. Add the apples, brown sugar, cinnamon, and salt. Cook for about 10 minutes, stirring occasionally, until the apples begin to soften.
Remove the saucepan from the heat and stir in the semolina until evenly combined. Set the filling aside to cool to room temperature.
Step 2: Roll and Cut the Pastry
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Lightly flour your work surface and roll the puff pastry into a thin, even square. Cut it into four equal squares.
Keep the pastry cool; if it becomes soft or sticky, refrigerate it briefly before continuing.
Step 3: Fill the Pastry Squares
Lightly whisk together the egg yolk and milk. Brush a little of this mixture along two adjacent edges of each pastry square.
Divide the cooled apple filling evenly among the squares, placing it on one half of each square and leaving a clear border for sealing.
Step 4: Fold and Seal
Fold each square diagonally over the filling to form a triangle. Gently press the edges together, then crimp them with a fork to help keep the filling inside during baking.
Arrange the apple turnovers on the prepared baking sheet, leaving space between them.
Step 5: Brush and Vent
Brush the tops with the remaining egg yolk and milk mixture. Use a sharp knife to cut two or three small slits in the top of each turnover so steam can escape.
Sprinkle lightly with sugar, if desired.
Step 6: Bake Until Golden
Bake for about 20 minutes, or until the pastry is puffed, golden brown, and cooked through. If needed, leave the turnovers in the oven a little longer, checking the color as they bake.
Step 7: Cool and Serve
Let the apple turnovers cool for about 10 minutes before serving, as the filling will be very hot. Enjoy them warm on their own or with a scoop of vanilla ice cream.
How to Store and Freeze
These apple turnovers taste best freshly baked, when the pastry is crisp and flaky. If you have leftovers, let them cool completely before storing and add ice cream only when serving.
At Room Temperature or in the Refrigerator
Keep the turnovers in an airtight container for up to 2 days in a cool kitchen, or refrigerate for up to 4 days. The pastry will soften slightly during storage, but a few minutes in the oven will help bring back its crispness.
Freezing
Wrap each cooled apple turnover individually, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm in a preheated oven at 350°F (180°C) for 8-10 minutes, or until heated through and crisp. Serve warm with a fresh scoop of vanilla ice cream. For flaky pastry, use the oven rather than the microwave.
Frequently Asked Questions (FAQ)
What apples work well for apple turnovers?
Firm apples such as Granny Smith, Honeycrisp, or Golden Delicious are good choices. Use tart apples for a less sweet filling, or combine sweet and tart varieties.
Can I use two apples instead of three?
Yes! Two medium apples will work, but I prefer three for four generously filled apple turnovers. Leave enough space around the filling to seal the pastry properly.
Why do you add semolina to the filling?
Semolina absorbs some of the apple juices and helps thicken the filling. This makes it easier to fill the pastry without excess liquid.
Why did my apple turnovers open during baking?
Filling too close to the edges or loosely sealed pastry can cause turnovers to open. Leave a clear border, brush the edges lightly with egg wash, and press firmly with a fork.
Can I prepare the apple filling ahead of time?
Yes, make the filling a day ahead and refrigerate it in a covered container once cooled. Use the chilled filling when assembling the turnovers.
Do I need to serve them with ice cream?
No, these apple turnovers are delicious on their own. Vanilla ice cream is an optional addition that melts beautifully over the warm pastry and cinnamon apples.
Nutrition per Serving
The following nutrition information is an estimate for one large apple turnover, based on four servings made with three medium apples:
- Calories: 540 kcal
- Total Fat: 29 g
- Saturated Fat: 9 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Sugars: 27 g
- Protein: 6 g
- Sodium: 450 mg
Values may vary depending on the puff pastry brand and apple size. Optional sugar sprinkled on top and vanilla ice cream are not included.
Conclusion
These apple turnovers with puff pastry are a simple way to turn fresh apples into a comforting homemade dessert. With crisp, golden layers and plenty of cinnamon apple filling, they’re delicious served warm, especially with a scoop of vanilla ice cream.
If you enjoy baking with apples, try my Gluten-Free Apple Oatmeal Cookies for another treat with warm cinnamon flavor. If you make these apple turnovers, leave a comment and recipe rating below. I’d love to hear how they turned out!
Apple Turnovers with Puff Pastry
Ingredients
Equipment
Method
- Cook the apples. Melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and salt. Cook for about 10 minutes, stirring occasionally, until the apples begin to soften.
- Thicken and cool the filling. Remove the saucepan from the heat. Stir in the semolina until evenly combined. Set aside until the filling has cooled to room temperature.
- Prepare the oven and baking sheet. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll and cut the pastry. Lightly flour your work surface. Roll the cold puff pastry into a thin, even square, then cut into four equal squares.
- Prepare the egg wash. In a small bowl, lightly whisk the egg yolk and milk together. Brush a little along two adjacent edges of each pastry square.
- Fill and fold. Divide the cooled apple filling evenly among the pastry squares, placing it on one half of each square and leaving a clear border. Fold diagonally to form triangles.
- Seal the edges. Press the edges together, then gently crimp with a fork. Transfer the turnovers to the prepared baking sheet, leaving space between them.
- Brush and vent. Brush the tops with the remaining egg wash. Cut two or three small slits in each turnover to allow steam to escape. Sprinkle lightly with sugar, if using.
- Bake. Bake for approximately 20 minutes, or until puffed, golden brown, and cooked through. Allow additional baking time if needed.
- Cool and serve. Let the apple turnovers cool for 10 minutes before serving. Enjoy warm, with optional vanilla ice cream.
Notes
- Generous filling: Three medium apples make four generously filled turnovers. Two apples also work if you prefer a higher pastry-to-filling ratio.
- Keep the pastry cold: If it becomes soft or sticky while shaping, refrigerate briefly before continuing.
- Cool the filling: Warm filling can soften the pastry and make it difficult to handle.
- Puff pastry size: Packaged sheets vary in weight. Use 250 g for this recipe; this may not equal one sheet of every brand.
- Storage: Cool completely and store without ice cream in an airtight container for up to 2 days in a cool kitchen or up to 4 days in the refrigerator.
- Freezing: Wrap cooled turnovers individually and freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm at 350°F (180°C) for 8-10 minutes, or until heated through and crisp.
- Timing: Cooling time for the filling may vary.
- Nutrition: Estimates exclude optional topping sugar and vanilla ice cream.
Nutrition per Serving
Serving: 1 large turnoverCalories: 540 kcal
Carbohydrates: 64 g
Protein: 6 g
Fat: 29 g
Saturated Fat: 9 g
Fiber: 4 g
Sugar: 27 g
Sodium: 450 mg