Apple Turnovers

Isabella

These Apple Turnovers are the perfect mix of cozy and elegant — flaky, golden puff pastry filled with tender cinnamon-spiced apples. With minimal prep and just a handful of ingredients, you’ll get bakery-quality results right from your own oven. Whether served warm for breakfast, dessert, or a festive brunch, these turnovers are pure comfort in pastry form.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Servings: 8 turnovers

Course: Breakfast, Dessert, Snack

Cuisine: American, Bakery

Calories: 290

Ingredients Method Notes

Ingredients

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.

Method

Step 1 – Prepare the Apple Filling: In a saucepan, toss diced apples with cornstarch until coated. Add cinnamon, sugar, vanilla, and salt. Cook over medium heat for about 5 minutes, stirring often, until apples are tender but still hold their shape. The mixture should be glossy and slightly thickened. Spread on a tray to cool completely.
Step 2 – Prepare the Pastry: Line a baking tray with parchment paper. Cut each puff pastry sheet into four equal squares (12.5 cm / 5 inches). Lightly brush two adjacent edges of each square with beaten egg to help seal.
Step 3 – Fill and Shape: Spoon cooled apple filling into the center of each square, avoiding excess liquid. Fold diagonally to form a triangle, pressing edges with a floured fork to seal. Transfer to the prepared tray.
Step 4 – Chill: Refrigerate the turnovers for 20 minutes before baking. This step helps the pastry puff properly and prevents spreading.
Step 5 – Bake: Preheat oven to 200°C / 400°F (180°C fan). Brush tops with beaten egg and make three small slits for steam to escape. Bake for 25 minutes, rotating halfway, until puffed and golden brown.
Step 6 – Serve: Cool slightly before dusting with icing sugar. For the cream-filled version, cool completely, then gently open one side and pipe in whipped cream. Serve warm or chilled with ice cream or caramel drizzle if desired.

Notes

Use Granny Smith apples for tart balance and firm texture. Always cool filling completely before assembly to avoid soggy pastry. Chill turnovers before baking for maximum puff. For variations, try adding a hint of nutmeg, caramel drizzle, or swap half the apples for berries. Store at room temperature for 2 days or freeze baked turnovers for up to 2 months.