Apple Pie Turnovers
These Apple Pie Turnovers with Puff Pastry have a flaky, golden brown, slightly crispy puff pastry exterior, and the perfect made-from-scratch apple pie filling. Your tastebuds will be doing the happy dance with every single bite.
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Apple Pie Turnovers are one of those flaky pastry baked goods that cross the line between a sweet treat dessert and a breakfast baked good so easily. They're simple enough to make for breakfast or brunch and can be found next to Apple Cinnamon Rolls, yet they're sweet enough to be found on a dessert table with some other apple recipes like Apple Pie Bars or Caramel Apple Crisp.
Why This Recipe Works
You only need a few ingredients that are probably already in your kitchen to make a batch of flaky Puff Pastry Apple Turnovers.
Kids and adults can't keep their hands off these easy Apple Turnovers like my Apple Walnut Fritter Bread.
You can easily double this recipe and make more hand pies for now, or freeze some extra for later. Plus, you can make these ahead of time and then pop them in the oven to reheat them when ready.
Let's Gather The Ingredients
- Fresh Apples: peeled, cored, and diced apples. I used Granny Smith Apples for a crisp texture with a slight tart flavor, but you could use other sweet varieties like Gala Apples, Pink Lady apples, or Honeycrisp apples. I find Granny Smith Apples hold up nicely when baking.
- Puff pastry: I used store bought puff pastry dough that was thawed, but you could use homemade puff pastry
- Butter
- Cornstarch: thickens the apple mixture.
- Lemon Juice: freshly squeezed lemon juice works better than the bottled stuff
- Sugar and spices: white granulated sugar, cinnamon, nutmeg, and powdered sugar
- Milk
- Egg white and water: for an egg wash on top of the flaky pastries
How to Make Apple Turnovers
- Step 1: Add butter to a skillet and melt. Add apples and cook for a few minutes.
- Step 2: Dump sugar, cinnamon, nutmeg, cornstarch, and lemon juice over the apples in the skillet. Stir. Bring mixture to a simmer and cook until the apples and sauce start to thicken.
- Step 3: Carefully unfold the sheet of puff pastry and gently roll over the seams with a rolling pin.
- Step 4: Cut the pastry into four square sheets of puff pastry. Spoon the cinnamon sugar apple mixture evenly into the center of each pastry square.
- Step 5: Fold the pastry diagonally.
- Step 6: Transfer the folded turnovers to a parchment-lined baking sheet. Use a fork to pinch the edges together on each pastry turnover. In a small bowl, mix the egg whites and water together. Use a pastry brush to brush the tops of each pastry with some egg wash.
- Step 7: Use a small sharp knife, to create small holes or small slits in the center of each turnover so they can vent while baking. Bake turnovers.
- Step 8: While apple turnovers are baking, whisk the powdered sugar and milk together in a small bowl. Once turnovers have been removed from the oven, let cool for a few minutes before drizzling glaze over the top of each one.
Recipe Tips
- You can make a thicker glaze by adding more sugar to the turnovers.
- Store leftover apple turnovers in an airtight container for a few days. Keep leftovers longer by flash freezing first before wrapping them individually with plastic wrap and storing them in a freezer-safe bag. Thaw them in the fridge overnight and reheat in the oven.
- Instead of making your own apple filling, you could use canned pie filling if needed.
Recipe Faq's
The best apples for apple pie turnovers are firm and slightly tart varieties that hold their shape when baked. Some top choices include:
Granny Smith – Tart and firm, prevents the filling from becoming overly sweet.
Honeycrisp – Sweet-tart balance with a crisp texture.
Braeburn – Slightly tart with a strong apple flavor.
Fuji – Sweet and juicy but holds up well in baking.
Jonagold – A mix of sweet and tart, great for depth of flavor.
Golden Delicious – Milder in flavor but softens nicely in a filling.
Instead of the drizzle glaze on these homemade Apple Turnovers, you could top the turnovers with a scoop of vanilla ice cream, a drizzle of caramel sauce, or just sprinkle with some cinnamon sugar on top of each turnover.
Yes, you can use pie crust instead of puff pastry, but it will result in a different texture. Pie crust is flaky and crisp but lacks the airy layers of puff pastry. If using pie crust:
Roll it out thinly to avoid a dense turnover.
Use an egg wash (egg + water) to get a golden, crisp finish.
Crimp the edges tightly with a fork to prevent leaks.
Bake at 375°F (190°C) for about 20-25 minutes or until golden brown.
More Apple Recipes
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Apple Pie Turnover
Ingredients
- 2 cups 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 cup powdered sugar
- 2 tablespoons milk
Instructions
- 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 squares.
- Using your finger or pastry brush, spread a little of the egg wash along the bottom edge. Fold the pastry in half and pinch the edges together using a fork.
- Place on baking sheet. Brush some egg wash on top of the pastries to help them become nicely browned. Cut two small slices on top to let air out while it bakes. Bake for 12-15 minutes. Let cool for 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.
Yes you can, those directions are above in the Faq's 🙂
I haven’t tried these yet but I was wondering if I could use pie crust instead of puff pastry dough?? Thanks Jackie
Fantastic Sarah! Happy you enjoy them 🙂
I have made this recipe twice and it’s absolutely delicious! The apple pie filling is perfect and the recipe is easy but impressive!
I've never tried that but I would think it would be fine.
getting ready to make these was wondering if I could substitute buttermilk for the milk for the glaze
So happy you loved them Gale 🙂
Thank you for easy and delicious apple pie Turnovers! So good!! I used fresh apples.I had some Gala apples in frig.
Yes but it wont be the same light and airy pastry and the baking time will change.