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These Apple Turnovers are the cozy, flaky treat I make when I want something that tastes like apple pie but comes together in a fraction of the time, thanks to store-bought puff pastry. They are the same easy, crowd-pleasing magic as our apple toaster strudels, ready in about 35 minutes.
Buttery, golden, and filled with warm cinnamon apples, these turnovers disappear fast every single time.
Apple Turnovers Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 35 minutes
- 🍽️ Serving: 8 turnovers
- ⚡ Calories: 279kcal
- 🌶️ Flavor Profile: Sweet, buttery, and flaky with warm cinnamon apple filling
- ✋ Difficulty: Easy, on par with our apple toaster strudels
Quick Answer
Cook diced apples with butter, brown sugar, and cinnamon until tender, then stir in vanilla and let the filling cool. Cut puff pastry into squares, add a spoonful of filling to each, fold into triangles, and crimp the edges to seal. Brush with egg wash and bake at 400 degrees for about 15 minutes until puffed and golden for flaky, easy Apple Turnovers.
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Why This Recipe Works
Click to see the technique science
- Puff pastry is the shortcut. Store-bought puff pastry bakes up flaky and golden, so you get bakery-style turnovers with almost no work.
- Cooking the apples first. Pre-cooking the filling means the apples are perfectly tender and the pastry stays crisp, not soggy.
- Brown sugar makes it caramelly. Butter and brown sugar create a rich glaze that coats the apples with deep, cozy flavor.
- Sealing keeps the filling in. Crimping the edges with a fork locks the filling inside so it does not leak while baking.
- Egg wash for that golden shine. A quick brush of beaten egg gives the turnovers their glossy, professional finish.
- Make them any size you like. Cut the puff pastry into bigger squares for hearty turnovers or smaller ones for two-bite minis. They are endlessly adaptable for breakfast, dessert, lunchboxes, or party platters, and they bake up just as flaky no matter the size.
Why You’ll Love This Recipe
- They come together in about 35 minutes with store-bought puff pastry, just like our black forest puff pastry braid.
- Flaky, buttery pastry wrapped around warm cinnamon apples tastes just like apple pie, but easier.
- They are perfect for breakfast, dessert, or an afternoon treat with coffee.
Key Ingredients
Just a handful of simple ingredients, plus store-bought puff pastry, make these turnovers a breeze. Here is what each one does.
- Granny Smith Apples: Tart and firm, they hold their shape and balance the sweet filling without turning to mush.
- Butter and Brown Sugar: Cooked together they create a rich, caramel-like glaze that coats the apples beautifully.
- Cinnamon and Vanilla: Warm cinnamon and a splash of vanilla give the filling that classic apple pie flavor, a lot like our
- apple toaster strudels
- .
- Puff Pastry: Store-bought puff pastry is the ultimate shortcut, baking up flaky, buttery, and golden with zero effort.
- Egg Wash: A quick brush of beaten egg gives the turnovers their shiny, bakery-style golden finish.
See recipe card for exact quantities.
Variations and Substitutions
These Apple Turnovers are easy to customize. Here are a few ways to switch them up.
- Add a handful of raisins, chopped pecans, or a pinch of nutmeg to the filling for extra warmth.
- Drizzle the cooled turnovers with a simple powdered sugar glaze instead of dusting them.
- Swap the apples for the berry filling in our apple and blackberry crumble for a fruity twist.
- Serve them with a side of our crunchy baked apple chips for an apple lover’s spread.
How to Make Apple Turnovers
- In a large skillet over medium heat, melt the butter and brown sugar, stirring until the sugar dissolves. Stir in the cinnamon, then add the diced apples and cook for 10 to 15 minutes, stirring occasionally, until tender. Take off the heat, stir in the vanilla, and set aside to cool.
- Preheat the oven to 400 degrees. Pierce the puff pastry sheets all over with a fork and cut each sheet into 4 squares. Add a spoonful of the cooled apple filling to the center of each square.
- Fold each square over into a triangle, then use a fork to poke a few holes in the top and crimp the edges to seal.
- Brush the turnovers with the egg wash and bake for about 15 minutes, until puffed and golden brown. Let cool slightly, dust with powdered sugar if desired, and serve.
Recipe Tips & Tricks
- Cool the filling first. Warm filling makes the pastry soft and hard to seal, so let it cool before assembling.
- Thaw the puff pastry properly. Let it thaw in the fridge so it is pliable but still cold when you work with it.
- Do not overfill. A spoonful per square is plenty; too much filling will leak out as they bake.
- Seal the edges well. Press firmly with a fork so the turnovers stay closed in the oven.
- Cut a vent. A few small holes on top let steam escape and keep the pastry crisp.
- Serve warm. These are best the day they are made, slightly warm with a dusting of powdered sugar.
Serving Ideas and Suggestions
Serve these Apple Turnovers warm with a scoop of vanilla ice cream or a drizzle of caramel for an easy dessert, right alongside our black forest puff pastry braid.
They are also lovely for brunch with coffee and a few mini cheesecakes for a sweet spread.
Store leftovers in an airtight container at room temperature for up to 2 days, then reheat in the oven or air fryer to bring back the flaky crispness. They also pair beautifully with a slice of our
.
Apple Turnovers FAQs
Firm, tart apples like Granny Smith hold their shape and balance the sweet, buttery filling beautifully. Honeycrisp, Braeburn, and Pink Lady also work well, and a mix of varieties gives a more complex flavor. Avoid soft apples like Red Delicious, which can turn mushy and watery as they cook.
Yes. You can make the apple filling up to 2 days ahead and refrigerate it. You can also assemble the turnovers and freeze them unbaked, then bake straight from frozen, adding a few extra minutes.
Cook and fully cool the filling before assembling, do not overfill, and cut a few vents on top so steam can escape. Baking on parchment also helps keep the bottoms crisp.
Absolutely. Refrigerated pie crust works too, though the texture will be flakier and less airy than puff pastry. Cut it into rounds or squares and seal the same way.
Keep them in an airtight container at room temperature for up to 2 days. Reheat in a 350 degree oven or the air fryer for a few minutes to crisp the pastry back up before serving.
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat from frozen in a 350 degree oven until warmed through and crisp. You can also freeze them unbaked and assembled, then bake straight from the freezer, adding a few extra minutes to the bake time.
Looking for more easy pastry treats? Try our flaky black forest puff pastry braid next.
Easy Apple Turnovers
Ingredients
- 2 granny smith apples peeled, cored and diced
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla bean paste or extract
- 2 sheets puff pastry
- 1 egg lightly beaten with a splash of water
Instructions
- In a large skillet over medium heat, add the butter and brown sugar. Stir to combine and the sugar dissolves. Add the cinnamon and stir to combine. Add the apples, and coat in the butter mixture. Cook for 10-15 minutes, stirring occasionally until the apples are tender. Take off the heat and add in the vanilla, set aside to cool.
- Preheat oven to 400 degrees. Pierce puff pastry sheets all over with a fork. Cut into 4ths. Add a small amount of the filling into the center of each square. Fold it over to form a triangle. Using a fork, poke a few holes on the top and use the fork to seal the edges together. (see tutorial video)
- Brush with the egg mixture, bake for 15 minutes until golden brown.
Nutrition
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These were great! I’m making them again today.J
Yum – these look good and very easy to make! Thanks for sharing with us. I’d have to say my favorite filling might be peaches. But of course I would never turn my back to an apple or cherry turnover. ~smile~