Apple Turnovers

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.

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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 medium Granny Smith apples peeled and diced into small cubes (about 6 cups)
2 tsp cornstarch helps thicken the sauce
1 tsp ground cinnamon
0.5 cup white sugar
0.5 tsp vanilla extract
1 pinch salt

For the Turnovers

2 sheets puff pastry 25 cm / 10-inch squares, preferably all-butter
1 large egg beaten, for sealing and brushing

Optional Cream-Filled Version

2 cups stabilized whipped cream for piping inside cooled turnovers

Optional Serving Extras

to taste whipped cream or vanilla ice cream for serving or dipping
to dust icing sugar for a bakery-style finish

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.