Easy, sweet dessert recipes are a must have in our kitchen! If you are looking for more sweet apple recipes you are going to love this Apple Cinnamon Bread, it is a family favorite! These Apple Cider Slushies, a fun, easy drink for kids and Gala Apple Crisp, with a crumbly oat topping, will totally get you in the mood for fall.
Any dessert recipe that is stuffed with gooey, sweet apples is a winner in my book! Those chunks of cinnamon apples always immediately make me think of warm homemade apple pie. And apple pie is one of the coziest desserts ever!
That’s one of the reasons this is such a great dessert. It is almost like apple pie, but waaaay easier. You get a similar taste to apple pie, but definitely without the fuss.
This pastry recipe is made with a homemade apple pie-like filling. It really is simple to make your own cooked apples right at home instead of buying canned apple pie filling.
Especially during apple season. They just need to be cut up into small uniform chunks and then cooked until nice and soft in a buttery cinnamon glaze.
Now let’s discuss that golden crust.
These pastries are make with flakey, crisp puff pastry. We use store-bought puff pastry dough, but use homemade puff pastry if you prefer. Puff pastry is laminated pastry dough that is made with alternating layers of butter and dough. This is the process that makes is puff and become so flakey. You can even use it in savory recipes like homemade pesto pinwheels.
What are Apple Turnovers?
A turnover is a type of pastry that has a flakey exterior that gets filled with savory filling or a sweet filling, in this case it is diced apples cooked in a sugar cinnamon sauce.
You may also be wondering if apple cinnamon turnovers are a breakfast food or a dessert? Yes! Lol, I say they can be either one. Because how great would warm turnovers be with a hot cup of coffee or tea and some fresh fruit or a scoop of ice cream?
Instead of puff pastry try this apple turnover with pie crust or crescent roll cherry turnovers made from canned dough.
What is the difference between a strudel and a turnover?
The answer to this question really boils down to the crust that is used. The strudel crust is a thin, flakey dough that has a lot of elasticity. It ends up really crisp once baked.
The shape of a strudel is also different from a turnover, in that it is a large rectangle that gets sliced into portions.
How do you Keep Puff Pastries from getting soggy?
The main reason puff pastry tarts get soggy is because the insides leak out.
First of all, make sure not to overfill the pastries. It is very tempting to stuff them full of apple filling, but you really need to keep it to 1-2 tablespoons.
Ensure the edges of the apple tarts stay together by applying just a small amount of egg wash with a pastry brush and press the edges together firmly, then seal well with a fork.
Also, some recipes require that the apples get boiled before mixing them with the cinnamon and sugar, but we don’t want to introduce more water into the apples so we are going to sauté the apples instead.
How to Thaw Puff Pastry?
I highly recommend thawing the puff pastry in the refrigerator for at least 4 hours. Overnight also works well. This will ensure the puff pastry stays cold. Just remove both puff pastry sheets from the box and take off plastic wrap. Put them not touching (keep folded) on a flat small cutting board or plate, cover with plastic wrap, and place in fridge.
The second method is to remove puff pastry from box and plastic. Thaw the puff pastry at room temperature not touching for no more than 40 minutes.
The last method is to thaw in the microwave. Take 1 puff pastry sheet out of the box and plastic. Wrap it in a paper towel and microwave on high for 15 seconds. Flip it over and microwave another 15 seconds. If it is still not pliable, microwave for 5 more seconds on each side.
The pastry dough needs to remain as cold as possible, so you must work quickly with puff pastry once it is thawed. If you notice the dough is getting soft while working with it, stick it in the fridge for 10-15 minutes or in the freezer for 5 minutes.
If you try to cook it warm it will not puff and will stay flat.
What are the Best Apples to use for Apple Pastries?
This recipe is a great way to use fresh apples from apple picking if you have an orchard nearby you, from the farmers market, or that you just picked up at the grocery store.
My favorite baking apple to cook with is Granny Smith apples, but there are more firm, tart apples that work great in apple desserts. Like Gala apples, Jonagold, Braeburn, Pinklady, Honeycrisp apples, Jonathan, Fuji, or Crispin. You can also try dipping them in this fall cream cheese apple dip.
Pick your favorite apple, or mix them together.
Apple Pastry Recipe Ingredients
Here are the simple ingredients you need to make puff pastry apple turnovers. Check out the recipe card at the bottom of this blog post for the full recipe.
- Puff pastry: It is up to you whether you use store-bought dough or make your own puff pastry. If the pastry is frozen it will need to be thawed. Its best to thaw for 4 hours in the refrigerator than at room temperature.
- Apples: Granny Smith apples are my favorite baking apples. You just need a couple of big apples to go into the homemade apple filling. Two large apples, 3 medium apples, or 4 small apples.
- Butter: I like to use unsalted butter, because there is a little salt added to the recipe.
- Brown Sugar: I use light brown sugar, but you could also use dark brown sugar.
- Sugar: Granulated sugar is all you need.
- Cornstarch: A little bit of cornstarch is used to thicken the apple mixture.
- Cinnamon: Gives these apple treats a spicy, fall flavor.
- Salt: Helps bring out the sweetness. Only a small amount is needed.
- Egg: This will be used for the egg wash that gets brushed
- Milk: Will help make the pastries shiny once baked.
For the Glaze:
- Powdered Sugar: You can sift it if you are worried about lumps.
- Milk: Any milk will work.
How to Make Apple Puff Pastry Recipe
Here are the basic instructions to make this apple puff pastry turnover recipe. Check out the recipe card below for full instructions.
STEP 1: In a medium saucepan over medium heat, melt the butter and add in apples. Cook for 5 minutes until they are just starting to soften.
STEP 2: Drop the heat to low and add in brown sugar, white sugar, cornstarch, cinnamon, and salt. Cook for 3-5 more minutes until apples are soft but not mushy.
STEP 3: Remove from heat and allow to cool completely before using.
STEP 4: On a lightly floured surface, use a rolling pin to roll each puff pastry sheet into an 11-inch square. With a pizza cutter, cut each sheet of puff pastry into 4 equal squares.
STEP 5: Place 1-2 tablespoons of the apple filling in the center of one square, pay attention to not get any on the edges.
STEP 6: In a small bowl, beat together the egg with 1 tablespoon of milk. Brush the eggwash on two of the sides (just enough to seal it).
STEP 7: Fold one corner over the filling to another corner to form a triangle. Press down on edges to seal together then crimp with a fork. Repeat with remaining pastries.
STEP 8: Cut 2-3 small slits with a sharp knife in the top of each one. Brush eggwash all over the top.
STEP 9: Preheat the oven to 375°F and place the pastries not touching in the refrigerator for 15 minutes.
STEP 10: Line a 13×9-inch baking sheet with parchment paper. Place the assembled turnovers about 1-inch apart on the parchment-lined baking sheet.
STEP 11: Bake for 20-25 minutes until golden brown.
STEP 12: In a small bowl, mix together the powdered sugar and milk. Drizzle glaze over the warm pastries.
How to Serve Apple Pastries
My favorite way to eat puff pastry turnovers is fresh out of the oven while they are still a little warm. Add a cup of coffee, latte or tea, for a great breakfast. If you want dessert, add a scoop of vanilla ice cream for extreme indulgence! If you love delicious apple desserts try this rustic apple tart or apple strudel recipe.
Tips for Success
- Room temperature puff pastry. If the puff pastry gets too warm (it should feel cool while working with it) just put it back in the refrigerator for 15 minutes.
- No overstuffing. Don’t overstuff the turnovers or they may burst open while cooking.
- Crimp the edges. Make sure to crimp the edges well to keep filling from leaking out.
- Use an egg wash. Using the egg wash will help keep the edges crimped and also gives a nice golden color.
- Brown apples. If you are worried about the apples browning you can add 1 tablespoon of lemon juice to the apple mix.
- Small cuts. Making a small slit in the top of the turnovers will still let steam escape without the filling coming out.
- Cold cutting board. It works well to put the frozen puff pastry on a large cutting board in the fridge to thaw and then pulling it out to use it as a cold work surface.
Recipe Variations
- Different sugars. Instead of using the icing on top of the pastries you could sprinkle on coarse sugar or cinnamon sugar instead.
- Different seasoning. Add 1/4 teaspoon of nutmeg, apple pie spice, or to the sweet apple filling.
- Add nuts. Add 1/4 cup of chopped walnuts or pecans to the apple mixture in the last minute of cooking time.
- Vanilla flavor. Add 1/4 teaspoon of vanilla extract to the glaze.
Frequently Asked Questions
Do you bake puff pastry before filling? No, you want to add the apple fillings before cooking the pastry.
What pastry is apple turnover made from? These quick apple turnovers are made with a puff pastry crust, but they can also be made with pie dough for a pie crust.
What is the secret to puff pastry? The secret is to keep the puff pastry as cold as possible while working with it. If it gets too soft, put it in the freezer for 5 minutes or in the refrigerator for 15 minutes. This may be repeated if needed.
How do you seal the edges of the puff pastry? The edges get sealed with egg wash, pressed down on with your fingers and then pressed with a fork to create a crimp.
What temperature do you bake puff pastry? The puff pastry gets filled with apple stuffing then baked at 375°F (190.5°C).
Is phyllo dough the same as puff pastry? No, phyllo dough (also known as filo dough or fillo dough) is a delicate pastry that is made with all purpose flour, water, and oil or vinegar. Puff pastry is made with a lot more fat (butter).
Can I fill puff pastry ahead of time? Yes, you can completely assemble the puff pastry several hours in advance. Just place them in the fridge until you are ready to bake them.
How to Store & Reheat
Let the pastries cool and put in an airtight container or wrap well with plastic wrap then aluminum foil. They should last about 1-2 days in the fridge, but the texture may be different.
How do you reheat cold pastries? You can pop them in the microwave for 5-10 seconds or until heated through or just eat cold.
Can I Freeze Apple Puff Pastries?
How to freeze homemade apple turnovers? Let them cool completely before placing them on a baking sheet, not touching, and place in the freezer for 1-2 hours to flash freeze. Wrap individually and put them into an air tight, freezer safe container or ziplock freezer bag. They can be frozen for 2-3 months, just be sure to label with the recipe and date.
How to thaw apple turnovers? Thaw frozen cooked turnovers in the refrigerator for several hours or overnight until defrosted. Bake at 350°F for 10-15 minutes until heated through.
Try these other fall recipes!
- The BEST Cinnamon Apple Bread
- Apple Crisp with Gala Apples
- Pumpkin Apple Pie
- Apple Slushies
- Hot Spiked Apple Cider
- Cinnamon Swirl Pancakes
- Pistachio Muffins
- Cinnamon Whipped Cream
If you’ve tried this easy apple turnover recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Apple Puff Pastry Turnovers
Ingredients
For Pastry Filling
- 1 pound (2 sheets) puff pastry, thawed if frozen
- 2 large (or 4 small) Granny Smith apples, peeled, cored, and diced into small uniform pieces
- 1 tablespoon unsalted butter
- 1/8 cup brown sugar
- 1/8 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1 pinch salt
Egg Wash
- 1 large egg
- 1 tablespoon milk
Glaze
- 2/3 cup powdered sugar
- 1 tablespoon milk
Instructions
- In a medium saucepan over medium heat, melt the butter and add in apples. Cook for 5 minutes until they are just starting to soften.
- Drop the heat to low and add in brown sugar, white sugar, cornstarch, cinnamon, and salt. Cook for 3-5 more minutes until apples are soft but not mushy. Remove from heat and allow to cool completely before using.
- On a lightly floured surface, use a rolling pin to roll each puff pastry sheet into an 11-inch square. With a pizza cutter, cut each sheet of puff pastry into 4 equal squares. If at any point the pastry is getting soft, place in the fridge for 10 minutes.
- Place 1-2 tablespoons of the apple filling in the center of one square, pay attention to not get any on the edges.
- In a small bowl, beat together the egg with 1 tablespoon of milk. Brush the egg wash on two of the sides (just enough to seal it).
- Fold one corner over the filling to another corner to form a triangle. Press down on edges to seal together then crimp with a fork. Repeat with remaining pastries.
- Cut 2-3 small slits with a sharp knife in the top of each one. Brush egg wash all over the top.
- Preheat the oven to 375°F and place the pastries not touching in the refrigerator for 15 minutes.
- Line two 13×9-inch baking sheets with parchment paper. Place the assembled turnovers about 1-inch apart on prepared baking sheets.
- Bake for 20-25 minutes until golden brown.
- In a small bowl, mix together the powdered sugar and milk. Drizzle glaze over the warm pastries.
Recipe Notes
- Room temperature puff pastry. If the puff pastry gets too warm (it should feel cool while working with it) just put it back in the refrigerator for 15 minutes.
- No overstuffing. Don’t overstuff the turnovers or they may burst open while cooking.
- Crimp the edges. Make sure to crimp the edges well to keep filling from leaking out.
- Use an egg wash. Using the egg wash will help keep the edges crimped and also gives a nice golden color.
- Puff pastries will last 1-2 days in an airtight container in the fridge.
Nutrition Information
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