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Golden apple turnovers with puff pastry on a blue plate, cut open to reveal the cinnamon apple filling.
Inga

Apple Turnovers with Puff Pastry

Golden, flaky apple turnovers filled with tender apples, brown sugar, and cinnamon. Made with store-bought puff pastry, these generously filled treats are delicious served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 4 large turnovers
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry and Apple Filling
  • 8.8 oz (250 g) puff pastry, thawed if frozen but still cold
  • 3 medium apples, peeled, cored, and cut into small cubes; use 2 for less filling
  • 1½ tbsp (20 g) butter
  • ¼ cup (50 g) packed brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp (approximately 20 g) fine semolina
  • All-purpose flour, for lightly dusting the work surface
For the Egg Wash
  • 1 large egg yolk
  • 1 tbsp (15 ml) milk
Optional Topping and Serving
  • Sugar, for sprinkling
  • Vanilla ice cream, for serving

Equipment

  • Vegetable peeler and knife
  • Cutting board
  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Pastry brush
  • Fork

Method
 

  1. 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.
  2. 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.
  3. Prepare the oven and baking sheet. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake. Bake for approximately 20 minutes, or until puffed, golden brown, and cooked through. Allow additional baking time if needed.
  10. 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 turnover
Calories: 540 kcal
Carbohydrates: 64 g
Protein: 6 g
Fat: 29 g
Saturated Fat: 9 g
Fiber: 4 g
Sugar: 27 g
Sodium: 450 mg