Apple Puff Pastry Turnovers

Half of an apple puff pastry on top of other pastries with an apple in the background.

5 from 5 votes

These simple Apple Turnovers are made with a juicy filling that tastes just like apple pie! The flakey crust is stuffed with homemade pie filling and baked to golden perfection then topped with a sweet glaze.

Prep Time20

Cook Time20

Time in Fridge15

Total Time55

Course: Dessert and Pastries

Cuisine: French

Servings:

Calories: 402kcal

Author: Tristin - Home Cooked Harvest

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 13x9-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.

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition