Apple Turnovers are tender and flaky and filled with a delicious cinnamon apple filling!
These Apple Pie Turnovers have a buttery flaky outside and a sweet cinnamon apple filling. You will be amazed at just how easy it is to make your own Apple turnovers at home.
Whenever we went to a doughnut shop as a kid I always chose the apple turnover, it was my ultimate favorite. So you can imagine how thrilled I was when I discovered how easy it is to make them at home. They are the best warm out of the oven but are also good at room temperature. I usually triple the recipe and freeze a bunch , then they are available whenever we get the craving for them.
How to make Apple Turnovers
- Lay the thawed puff pastry out on a cutting board
- Using a rolling pin or cup roll out any creases
- Cut pastry into four squares
- Divide the apple mixture up and place a couple tablespoons on the center of each square.
- Fold over and line up with the opposite corner, using a fork seal the edges together.
- Brush the turnovers with the egg wash and cut two hole in the top of each one. Bake!
- In a small bowl, add the powdered sugar and milk and whisk until combined.
- Remove turnovers from oven and drizzle glaze over the top.
We love these apple turnovers anytime of the year, and guaranteed to be loved by everyone. They would be perfect for a Mothers Day brunch. You can even serve them with a scoop of ice cream. Yummy! But if you love apples as much as we do check out my Apple Walnut Fritter Bread.
Apple Pie Turnover
- 2 apples peeled cored and diced (I like to use Granny Smith)
- 1 sheet puff pastry thawed
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1/2 lemon juiced
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg white plus 1 tablespoon water whisked together
- 1 puff pastry sheet thawed
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 400 degrees, lightly spray a baking sheet with cooking spray.
- Melt butter in a skillet, add apples and cook for about 3 minutes. Add sugar, cinnamon, nutmeg, cornstarch, lemon juice stir. Bring to a simmer and cook until sauce is thickened about 5 minutes.
- Unfold the thawed puff pastry sheet. Use a rolling pin to gently roll over the seams. Cut the sheet into four squares. Divide the mixture up evenly and spoon it into the center of the pastry square. Fold the pastry in half and pinch the edges together using a fork. Repeat with the remaining squares. Brush some egg wash on top of the pastries to help them become nicely browned. Place on baking sheet. Bake 12-15 minutes. Let cool 10 minutes on cooling rack
- In a small bowl whisk the powdered and milk together until combined. If you want it thicker just add a little more sugar. Drizzle glaze over turnovers.
- **If you want to freeze some of the turnovers. Place them on a baking sheet lined with parchment paper and place in freezer. Once they are frozen you can put them in a ziplock freezer bag and they wont stick together. Bake 15-20 minutes