Apple Turnovers Recipe

Apple Turnovers are the kind of treat that instantly makes your kitchen feel warm and welcoming. With flaky, golden puff pastry and a sweet cinnamon-apple filling bubbling inside, they deliver bakery-style results with minimal effort. If you love quick desserts that look impressive but require only a handful of ingredients, this Apple Turnovers recipe is about to become your go-to. Whether you’re baking for a cozy weekend treat, a festive brunch table, or a last-minute dessert craving, these turnovers tick all the boxes — simple, satisfying, and irresistibly delicious.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Uses ready-made puff pastry for effortless preparation and fast baking.
• Simple Ingredients: Only a few pantry staples are needed — no fancy tools or techniques required.
• Perfect Texture Combo: Crispy, flaky layers on the outside with a gooey, cinnamon-spiced apple filling inside.
• Versatile & Crowd-Pleasing: Ideal for breakfast, dessert, or entertaining guests — they look bakery-perfect without the fuss.
• Customizable: Option to fill with whipped cream for an extra decadent version or serve with icing sugar and a side of cream for dipping.

Ingredients Needed

For the Apple Filling

• 4 Granny Smith apples, peeled and diced into small cubes (about 6 cups) – tart apples hold their shape and balance the sweetness beautifully.
• 2 teaspoons cornstarch (cornflour) – helps thicken the sauce so it coats the apples perfectly.
• 1 teaspoon ground cinnamon – adds that cozy, classic flavor that pairs beautifully with apples.
• ½ cup white sugar – sweetens the filling and helps create a glossy caramel-like sauce.
• ½ teaspoon vanilla extract – enhances the aroma and rounds out the flavor.
• A small pinch of salt – brings out the natural sweetness of the apples.

For the Turnovers

• 2 sheets puff pastry (25 cm / 10″), preferably all-butter – for a richer, flakier crust.
• 1 large egg, beaten – used for sealing the edges and brushing on top for a golden finish.

Optional Cream-Filled Version

• 2 batches of stabilized or stiff whipped cream – to pipe inside once the turnovers are cooled, for a luxurious twist.

Optional Serving Extras

• Whipped cream, for dipping or topping – makes for an easy, indulgent presentation.
• Icing (powdered) sugar, for dusting – adds a simple bakery-style touch.

How to Make Apple Turnovers

Step 1 – Prepare the Apple Filling

1. Cook the apples: Place the diced apples in a large saucepan and sprinkle with the cornstarch. Toss gently until each piece is lightly coated — this helps the sauce thicken evenly later.
2. Add the flavorings: Stir in the cinnamon, sugar, vanilla, and a pinch of salt.
3. Simmer: Cook over medium to medium-high heat, stirring often, for about 5 minutes, until the apples begin to soften but still hold their shape. The mixture should be glossy, slightly thickened, and not watery.
   • 🔸 Tip: Avoid overcooking — you want tender apple chunks, not applesauce.
4. Cool completely: Spread the filling out on a large plate or tray to speed up cooling. Allow it to cool fully before using, or it can melt the pastry.

Step 2 – Prepare the Pastry

1. Line a baking tray or large cutting board with parchment paper.
2. Work with one puff pastry sheet at a time, keeping the other chilled. If frozen, thaw just until pliable — too soft and it will tear.
3. Cut each sheet into four equal squares (about 12.5 cm / 5″).
4. Lightly brush two sides of each square with beaten egg — this will help seal the turnovers.

Step 3 – Fill and Shape the Turnovers

1. Spoon a portion of the cooled apple filling onto the center of each square. Avoid scooping up too much sauce, as excess liquid can prevent sealing.
   • 💡 Bonus Tip: Save any leftover filling or syrup for topping pancakes, waffles, or ice cream!
2. Fold the pastry diagonally over the filling to create a triangle shape.
3. Seal the edges firmly with the tines of a fork dipped in flour to prevent sticking.
4. Transfer the assembled turnovers to your parchment-lined board or tray.

Step 4 – Chill Before Baking

• Place the turnovers in the refrigerator for 20 minutes before baking.
  • ❄️ Why this matters: Chilled pastry puffs up better and holds its shape beautifully in the oven.

Step 5 – Bake

1. Preheat your oven to 200°C / 400°F (180°C fan).
2. Slide the parchment paper with the turnovers onto a large baking tray for easy transfer.
3. Brush the tops of each turnover with the remaining beaten egg, then poke three small slits with a knife to allow steam to escape.
4. Bake for 25 minutes, or until puffed, crisp, and a deep golden color.
   • 🔸 Tip: Rotate the tray halfway through baking for even color and puff.

Step 6 – Serve and Optional Cream Filling

1. Let the turnovers cool slightly before dusting with icing sugar.
2. For the cream-filled version:
   • Once cooled completely, gently open one side with a knife and pipe whipped cream inside.
   • Serve immediately and enjoy the contrast between cool cream and buttery pastry.

Serving and Storage Tips

Serving Suggestions

• Best served warm: Fresh from the oven, the pastry is crisp, and the apple filling is deliciously fragrant.
• Finish with flair: Dust lightly with icing sugar or drizzle with a simple vanilla glaze for a glossy bakery-style look.
• Pair with sides: Serve alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of salted caramel sauce for an indulgent treat.
• For gatherings: Arrange on a platter lined with parchment and sprinkle with cinnamon sugar right before serving — simple yet elegant.

Storage Tips

• Room Temperature: Keep leftover turnovers in an airtight container for up to 2 days. They’ll stay flaky if kept cool and dry.
• Refrigeration: If filled with whipped cream, store them in the fridge for up to 24 hours to keep the cream stable.
• Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes to restore crispness. Avoid microwaving — it softens the pastry.
• Freezing: You can freeze unbaked turnovers (without the egg wash) for up to 2 months. Bake straight from frozen, adding a few extra minutes to the baking time.

Helpful Notes

• Choose the right apples: Granny Smith apples are the best for turnovers because they stay firm and offer a tangy contrast to the sweet filling. You can mix in a few sweeter varieties (like Honeycrisp or Fuji) for a balanced flavor.
• Avoid soggy pastry: Make sure the apple filling is completely cooled before assembling. Warm filling melts the butter in the pastry too early, preventing it from puffing properly.
• Seal securely: Use a fork dipped in flour or even a small crimping tool to ensure the edges stay closed while baking.
• Golden perfection: A thin, even layer of egg wash creates that bakery-style shine and deep golden hue.
• Flavor upgrades: Add a dash of nutmeg or cardamom to the apple mixture for a warm, spiced twist.
• Make-ahead option: Prepare the filling a day in advance and store it in the fridge — this makes assembly quick and stress-free.
• Creative variations:
  • Berry Turnovers: Replace half of the apples with blueberries or raspberries.
  • Caramel Apple Turnovers: Drizzle caramel sauce over the filling before sealing.
  • Glazed Finish: Mix ½ cup powdered sugar with 1 tablespoon milk and drizzle over cooled turnovers.

Conclusion

These Apple Turnovers are proof that you don’t need hours in the kitchen to create something truly special. With buttery, golden pastry and a perfectly spiced apple filling, they strike the ideal balance between simplicity and indulgence. Whether you enjoy them fresh from the oven with a scoop of ice cream or filled with cream for a decadent twist, they never fail to impress.

What makes this recipe a keeper is its reliability — crisp pastry, tender apples, and that comforting aroma of cinnamon every single time.

If you try this recipe, leave a comment and a ⭐ star rating below to let us know how it turned out!
We’d also love to see your creations — share a photo on Pinterest or Facebook and tag your favorite twist!

Frequently Asked Questions (FAQ)

Can I use other types of apples instead of Granny Smith?

Yes! While Granny Smith apples give the best tart flavor and firm texture, you can mix in sweeter varieties like Honeycrisp, Braeburn, or Fuji for a more balanced sweetness. Just avoid very soft apples, as they can turn mushy during cooking.

Can I make these Apple Turnovers ahead of time?

Absolutely. You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble the turnovers just before baking for the flakiest results. You can also freeze unbaked turnovers and bake straight from frozen whenever you need a quick dessert.

Why did my pastry not puff properly?

This usually happens if the pastry gets too warm before baking. Puff pastry needs to stay cold so the butter layers can create steam in the oven and rise. Always chill your turnovers for 15–20 minutes before baking for the best lift and texture.

How can I make these Apple Turnovers gluten-free?

Use a gluten-free puff pastry (widely available in stores) and ensure your cornstarch and vanilla extract are labeled gluten-free. The rest of the ingredients are naturally gluten-free.

Can I use store-bought apple pie filling instead?

Yes, but make sure to drain any excess liquid before using. Homemade filling gives better flavor and texture, but canned filling works in a pinch when you need a fast shortcut.

Are Apple Turnovers freezer-friendly after baking?

Yes — let them cool completely, then freeze in an airtight container for up to 2 months. To reheat, bake from frozen in a 350°F (175°C) oven for 10–12 minutes until crisp and warm again.

How do I know when the turnovers are done baking?

They’re ready when the pastry is deep golden brown, fully puffed, and feels crisp to the touch. The filling should be bubbling slightly through the slits — that’s your cue for perfect doneness.