Easy Apple Turnover Recipe: Flaky, Fruity Perfection with Puff Pastry
Unleash a symphony of flavors and textures with this incredibly simple yet elegant Apple Turnover Recipe. Crafted for convenience without compromising on taste, these delightful pastries feature store-bought puff pastry cradling a luscious filling of perfectly sugared and spiced apples, all finished with a delicate, easy-to-make glaze. Whether you’re a seasoned baker or just starting, prepare to impress with these golden, flaky treats that are sure to become a household favorite.
Fast, Flaky, and Filled with Apple Goodness!
As someone who adores baking, especially for my family, I’ve always found joy in creating delicious desserts. While I often gravitate towards rich chocolate treats, my husband’s love for fruity desserts has really opened my eyes to the incredible versatility of apples. Ever since I perfected my favorite apple pie recipe, apples have held a special place in my baking repertoire.
So, when my husband hinted at a craving for classic apple turnovers, I knew it was time to put my skills to the test. The goal was simple: achieve that perfect balance of crisp, buttery pastry and tender, warmly spiced apples. For this recipe, I happily embraced a fantastic shortcut: pre-made puff pastry. Brands like Pepperidge Farm (no sponsorship here, just genuine appreciation!) are absolute game-changers, saving significant time and effort without sacrificing quality. The result is still breathtakingly delicious, with all the flaky layers you’d expect from scratch-made pastry, but with a fraction of the work. Of course, if you’re feeling ambitious and want to make your own puff pastry, major kudos to you!
This recipe is designed to bring that delightful bakery experience right into your kitchen with minimal fuss. It’s perfect for a weekend breakfast, a charming brunch addition, or a comforting dessert after dinner. Get ready to bake some magic!
Key Ingredients for Perfect Apple Turnovers
Crafting the perfect apple turnover begins with selecting the right ingredients. Each component plays a crucial role in achieving that coveted flaky pastry, rich apple filling, and sweet glaze. Here’s a detailed look at what you’ll need and why each ingredient matters:
| Ingredient | What It Does / Expert Tip |
|---|---|
| Puff Pastry | The star of the show! Use high-quality, fully thawed sheets for the best rise and flakiest texture. Ensure the pastry is cold but pliable when working with it, and seal edges tightly to prevent leakage. For convenience, store-bought brands like Pepperidge Farm work beautifully. |
| Apples (Granny Smith recommended) | Granny Smith apples are ideal as their tartness perfectly balances the sweetness of the sugars and they hold their shape well during baking. Dice them into small, uniform pieces (about 1/2 inch) so they cook quickly and evenly within the pastry. Avoid overly soft or mealy apples. |
| Lemon Juice | A splash of lemon juice is essential. It prevents the apples from browning too quickly and adds a bright, zesty note that cuts through the sweetness, enhancing the overall apple flavor. |
| All-Purpose Flour | This acts as a thickening agent for the apple filling, ensuring it’s beautifully saucy but not watery. If your apples are particularly dry, you might need less flour, or if they are very juicy, a little more. Cornstarch can be used as a gluten-free alternative. |
| Granulated Sugar + Brown Sugar | The combination of these two sugars provides a complex sweetness. Granulated sugar offers pure sweetness, while brown sugar adds a deep, molasses-rich flavor that caramelizes beautifully with the apples. |
| Cinnamon + Salt | Cinnamon is the quintessential spice for apple desserts, providing warmth and aromatic depth. Don’t skip the tiny pinch of salt – it’s a flavor enhancer that makes all the other sweet and tart notes truly pop. |
| Unsalted Butter | Melted butter enriches the apple filling, contributing to its luxurious texture and flavor. Ensure it’s fully melted before mixing with other ingredients for even distribution. |
| Egg + Water (for Egg Wash) | This simple mixture, brushed over the pastry tops, is key to achieving that gorgeous golden-brown color and a lovely sheen. It also helps in creating a crispier crust. |
| Heavy Cream (optional, for glaze) | While optional, a touch of heavy cream in the glaze makes it exceptionally smooth, rich, and creamy. It provides a luxurious finish that melts delicately on the warm turnovers. Milk can be substituted for a lighter glaze. |
| Vanilla Extract | A touch of vanilla extract in both the apple filling and the glaze adds a layer of sophisticated sweetness and aroma, complementing the other flavors beautifully. Always use good quality vanilla for the best results. |
| Powdered Sugar | The base for our quick and easy glaze, powdered sugar (confectioners’ sugar) dissolves smoothly, creating a pourable, sweet topping that sets wonderfully. |
How To Make Flaky Apple Turnovers: Step-by-Step Guide
Creating these delightful apple turnovers is a straightforward process, even for beginner bakers. Follow these steps carefully to achieve perfectly golden, flaky pastries bursting with sweet apple flavor.
- Prepare the Apples: Start by peeling, coring, and dicing your Granny Smith apples into uniform 1/2-inch pieces. This ensures they cook evenly and become tender within the pastry. Immediately toss the chopped apples with a tablespoon of lemon juice to prevent browning and add a bright counterpoint to their sweetness.
- Craft the Apple Filling: In a medium-sized bowl, whisk together the melted unsalted butter and flour until a thick paste forms. This paste is crucial for thickening the apple juices during baking. Then, stir in the granulated sugar, brown sugar, cinnamon, a pinch of salt, heavy cream, and vanilla extract until everything is well combined and smooth. Pour this aromatic mixture over your prepped apples and gently toss them to ensure every apple piece is thoroughly coated.
- Prepare the Puff Pastry: Carefully unfold your thawed puff pastry sheets on a lightly floured surface. Using a rolling pin, gently roll each sheet into a 12×12-inch square. For precision and consistency, a ruler is your best friend here! Once rolled, cut each large square into four equal 6×6-inch squares. This will give you a total of 8 turnovers from a standard package of puff pastry.
- Fill & Seal the Turnovers: Spoon about 1/3 cup of your delicious apple mixture onto one half of each puff pastry square. Position the apples in the bottom third triangle of the dough, leaving a clear border for sealing. In a small bowl, whisk together one large egg and one tablespoon of water to create your egg wash. Brush this wash along the edges of the dough squares. Fold the pastry over the filling to form a triangle, then use the tines of a fork to firmly crimp and seal all three edges. This prevents the filling from leaking out during baking. Finally, cut three small slits on the top of each turnover – these are essential steam vents for a flaky, airy pastry.
- Chill & Bake to Golden Perfection: Line a large baking sheet with parchment paper. Carefully transfer your assembled turnovers to the prepared baking sheet, making sure they aren’t touching. For optimal flakiness, chill the pastries in the refrigerator for at least 20 minutes. While they are chilling, preheat your oven to 400°F (200°C). Just before baking, brush the tops of the chilled turnovers with the remaining egg wash. If desired, sprinkle them with coarse white sparkling sugar or cinnamon sugar for an extra sparkle and crunch. Bake for 15–18 minutes, or until the pastries are beautifully golden brown and visibly puffy.
- Cool & Glaze: Once baked, remove the turnovers from the oven and let them cool slightly on the baking sheet for a few minutes before transferring them to a wire rack. While they are cooling, prepare your simple glaze: whisk together the powdered sugar, vanilla extract, and 2-3 tablespoons of milk until smooth. The consistency should be pourable but thick enough to coat a spoon. For a professional touch, pour the glaze into a small plastic bag, snip off a tiny corner, and pipe it in a decorative zigzag pattern over the slightly cooled turnovers. Alternatively, simply drizzle with a spoon.
- Enjoy Warm: These apple turnovers are best enjoyed while still warm, when the pastry is at its flakiest and the apple filling is tender and aromatic. While they don’t toast well later, a quick 5-10 second microwave reheat can refresh them if needed.
Essential Tips for Flawless Apple Turnovers
Achieving bakery-quality apple turnovers at home is easier than you think, especially with a few insider tips. Pay attention to these details, and you’ll be enjoying perfectly flaky, delicious pastries every time.
- Keep Your Puff Pastry Cold: This is arguably the most critical rule for puff pastry. Work quickly and efficiently. If the pastry becomes too warm and sticky, the butter layers will melt, preventing that signature flaky rise. If your kitchen is warm, you can pop the pastry back into the fridge for 10-15 minutes between steps.
- Measure with a Ruler: Precision makes a difference when cutting puff pastry. Using a ruler to divide your pastry into even squares ensures uniform turnovers that bake consistently. This also helps in sealing, as evenly cut edges are easier to work with.
- Choose Tart Apples Wisely: Granny Smith apples are highly recommended for their firm texture and tartness. This tartness provides a beautiful contrast to the sweet filling and glaze, preventing the turnovers from becoming overly sugary. Other good options include Honeycrisp or Braeburn if you prefer a slightly sweeter apple.
- Don’t Overfill: While it’s tempting to load up on the apple filling, overfilling is a common culprit for soggy bottoms or leaky turnovers. Stick to the recommended 1/3 cup per square to allow for proper sealing and even baking.
- Seal Edges Thoroughly: After folding your pastry into triangles, use a fork to firmly crimp all the edges. A good seal is vital to keep the luscious apple filling contained within the flaky crust. You want to make sure there are no gaps where the filling can bubble out.
- Ventilation is Key: Remember to cut three small slits on the top of each turnover. These vents allow steam to escape during baking, preventing the pastry from becoming soggy and ensuring it puffs up beautifully.
- Line Your Baking Tray with Parchment Paper: This simple step makes a world of difference. Parchment paper prevents any potential leaks from sticking to the pan and makes cleanup an absolute breeze. It also helps in achieving an even golden-brown bottom crust.
- Chill Before Baking: Chilling the assembled turnovers for 20 minutes before they go into the hot oven is a secret weapon. It re-hardens the butter in the puff pastry, leading to a much flakier texture, and helps the turnovers maintain their shape during baking.
- Don’t Rush the Glaze: Allow the turnovers to cool slightly before drizzling with glaze. Applying glaze to piping hot pastries will cause it to melt and run off, rather than setting into a beautiful, opaque finish.
Storage & Freezing
Can You Freeze This Apple Turnover Recipe?
Absolutely! Apple turnovers are surprisingly freezer-friendly, allowing you to enjoy a homemade treat whenever a craving strikes. To freeze, prepare the turnovers completely through the assembly stage (filling and sealing), but *do not* bake them. Place the unbaked turnovers on a parchment-lined baking tray in a single layer and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months.
To Bake Frozen Apple Turnovers:
Baking frozen turnovers is simple. There’s no need to thaw! Preheat your oven to 400°F (200°C). Place the frozen, unbaked apple turnovers directly onto a parchment-lined baking tray. Brush them generously with an egg wash (1 egg whisked with 1 tablespoon water) and, if desired, sprinkle with coarse sugar. Bake for an additional 3-5 minutes compared to the fresh baking time (approximately 18-23 minutes total), keeping a close eye on them to ensure they are golden brown and puffed up. Enjoy them fresh from the oven!
Storage of Baked Turnovers:
Baked apple turnovers are best enjoyed immediately for peak flakiness and flavor. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. While they won’t be as crispy as fresh, a quick 5-10 second reheat in the microwave can gently warm the filling.
More Apple Dessert Recipes You’ll Love:
If you’re an apple enthusiast, there’s a whole world of delicious possibilities waiting for you beyond turnovers. Explore these other fantastic apple-infused recipes that are perfect for any occasion.
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Classic Apple Streusel Pie Recipe
Print Recipe
Classic Apple Turnover Recipe
Chelsea Lords
20 minutes
15 minutes
20 minutes
55 minutes
8 turnovers
Equipment
- Medium bowl
- Sheet pan (15″ x 10″)
- Parchment paper
- Rolling pin
- Sharp knife or pastry wheel
- Fork (for crimping)
- Pastry brush
- Wire rack
Ingredients
- 1 (17.3-ounce) package puff pastry sheets (e.g., Pepperidge Farm, thawed)
- 4 to 5 large Granny Smith apples (about 1-3/4 pounds, 4 cups chopped)
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar (or light brown sugar)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- 1 teaspoon white sparkling sugar (or cinnamon sugar, for topping, optional)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk (1%, 2%, or whole recommended, adjust for desired consistency)
Instructions
- Thaw Puff Pastry: Ensure your puff pastry is completely thawed in the refrigerator before starting. This usually takes several hours or overnight.
- Prepare Apples: Peel, core, and dice the apples into 1/2-inch (1.25 cm) pieces or smaller. Immediately toss the chopped apples with 1 tablespoon of lemon juice to prevent browning.
- Make Apple Filling: In a medium bowl, whisk together the melted butter and flour until a thick paste forms. Stir in the granulated sugar, brown sugar, cinnamon, salt, heavy cream, and vanilla extract until the mixture is smooth. Pour this mixture over the prepared apples and gently toss to ensure all apple pieces are coated.
- Roll & Cut Pastry: Unfold the thawed puff pastry onto a lightly floured surface. Using a rolling pin, roll each piece into a 12×12-inch (30×30 cm) square. If you have one, use a ruler for precision. Cut each 12×12-inch pastry sheet into 4 equal 6×6-inch (15×15 cm) squares.
- Fill & Seal: Place approximately 1/3 cup of the apple mixture onto one half of each puff pastry square, centering it on the bottom third of the triangle you will form (refer to photos in the post for visual guidance). In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this egg wash along the edges of the pastry dough squares. Fold the dough over the apple filling to form a triangle, then use a fork to firmly crimp and seal all three edges. Cut three small slits on the top of each turnover to act as steam vents.
- Add Topping (Optional): If desired, sprinkle the tops of the turnovers with coarse white sparkling sugar or cinnamon sugar for added texture and sweetness (see Note 1 below for cinnamon sugar recipe).
- Chill Pastries: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the prepared turnovers on the baking sheet, ensuring they are not touching. Place the baking sheet in the refrigerator and chill the pastries for 20 minutes. This chilling step is crucial for achieving flaky layers.
- Bake Turnovers: Transfer the chilled turnovers to the preheated oven. Bake for 15–18 minutes, or until the pastries are beautifully puffed, golden brown, and the filling is bubbly.
- Prepare Glaze: While the turnovers are baking, whisk together the powdered sugar, vanilla extract, and 2-3 tablespoons of milk in a small bowl until completely smooth. Add a bit more milk if needed to reach a drizzly, yet opaque consistency.
- Glaze & Serve: Once the turnovers are baked, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack. Drizzle or pipe the prepared glaze over the slightly cooled turnovers. Serve and enjoy while warm! These are best consumed fresh; reheating in a microwave for 5-10 seconds can warm them slightly, but avoid toasting.
Recipe Notes
Storage of Baked Turnovers: For optimal flakiness and flavor, apple turnovers are best enjoyed immediately after baking. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days.
Serving Suggestion: These turnovers are fantastic on their own, but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Apple Turnover Recipe FAQs
Got questions about making the best apple turnovers? We’ve got answers! Here are some commonly asked questions to help you perfect your baking.
Absolutely! This recipe is incredibly versatile. You can experiment with pears, mixed berries (raspberries, blueberries, blackberries), peaches, or even cherries. When using other fruits, especially those with high water content, it’s crucial to reduce moisture. Pat fresh berries or sliced peaches dry with a paper towel, or lightly toss them with a bit more flour or cornstarch to absorb excess liquid. This prevents a soggy filling and ensures a perfectly set fruit center.
Soggy puff pastry is usually due to two main reasons: overfilling or underbaking. To avoid this, ensure your apple filling is cool before assembling the turnovers, as warm filling can make the pastry soft. Also, don’t overfill the pastry squares. Most importantly, bake your turnovers until they are deeply golden brown, not just light golden. This indicates that the pastry has fully cooked through and become crisp. The chilling step before baking also helps keep the pastry firm and reduces sogginess.
Preventing leaks is key to beautiful turnovers. First, ensure you don’t overfill the pastry. Second, carefully and firmly seal the edges of the pastry with a fork after folding. Make sure there are no gaps. Third, always cut steam vents (the three small slits) on the top of each turnover. These allow steam to escape during baking, preventing pressure buildup that could force the filling out and cause leaks.
Yes, you can prepare the apple filling up to 1-2 days in advance. Store it in an airtight container in the refrigerator. Just be sure to bring it to room temperature or slightly chill it again before assembling the turnovers, as a warm filling can make the puff pastry harder to work with and prone to sogginess.
While best enjoyed fresh, you can gently reheat baked apple turnovers. For a quick warm-up, microwave for 5-10 seconds. For a slightly crispier reheat, place them in a preheated oven (around 300°F/150°C) for about 5-7 minutes, but keep a close eye on them to prevent over-browning. Avoid reheating in a toaster, as the glaze can melt and make a mess.
Creative Variations to Try
Switch Things Up & Customize Your Turnovers
Don’t be afraid to get creative with your apple turnovers! Here are some delightful variations to try, allowing you to tailor this classic dessert to your taste preferences.
- Caramel Apple Turnovers: For an extra layer of decadence, add a small drizzle of caramel sauce over the apple mixture before folding the pastry. After baking, top with a rich caramel glaze instead of the vanilla glaze, or sprinkle with crushed toffee bits.
- Berry Apple Turnovers: Infuse your turnovers with a burst of berry flavor! Mix fresh or frozen berries such as raspberries, blueberries, or blackberries with the apple mixture. If using frozen berries, there’s no need to thaw them, but you might want to add an extra teaspoon of flour to the filling to absorb any extra moisture released during baking.
- Maple Pecan Apple Turnovers: Give your turnovers a nutty, autumnal twist. Substitute some of the granulated sugar with maple syrup in the apple filling for a distinct maple flavor. Before sealing, sprinkle a tablespoon of finely chopped pecans over the apple mixture. You can also add a hint of maple extract to your glaze for an ultimate maple experience.
- Cream Cheese Apple Turnovers: For a richer, creamier filling, mix 2-3 tablespoons of softened cream cheese with the apple mixture. This adds a delightful tang and extra lusciousness to the classic apple filling.
- Spiced Apple Turnovers: Elevate the spice profile by adding a pinch of nutmeg, allspice, or a touch of ground ginger to the apple filling alongside the cinnamon. These warm spices complement apples wonderfully.
Experiment with these variations to discover your new favorite apple turnover combination!