Apple Turnovers

There are just so many amazing recipes that you can make and prepare with fresh apples. Make these turnovers with Honey Crisp Apples, but you could use Granny Smith, Braeburn, Pink Lady, or Jonagold. Every year, they seem to come out with another fantastic apple.

With the help of frozen pastry puff, this scrumptious Apple Turnover Recipe comes together quickly and tastes much better and fresher than store-bought pastries. If you like this recipe, try these other puff pastry recipes: tomato tart, sausage rolls, pigs in a blanket, and apple strudel.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Frozen puff pastry: Puff pastry sheets are found in the freezer section of your grocery store.
• Butter: you can use salted or unsalted
• Apples: My favorite apple for this recipe are honey crisp, Braeburn, pink lady, Granny Smith
• Spices: ground cinnamon, ground cloves, and ground nutmeg
• Powdered sugar: also known as confectioners sugar

What is puff pastry?

Puff pastry is ready-made dough that is buttery, light, and flaky. It is perfect for making pastries and appetizers. You thaw it, unfold it, cut or shape it, and bake it. Puff pastry sheets are found in the freezer section of your grocery store.

I have learned two things about puff pastry that are very important, though. After a short thaw (about 20-35 minutes), it is ready. If you wait much longer than that, you will lose some or most of its ability to rise. Also, don’t peek too much as it does not like oven temperature drops, and certainly don’t slam the oven door.

How to Make Apple Turnovers

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start making the apple filling. Peel, core, and chop the apples. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and cloves, and cook over low heat until soft. Mix cornstarch and water, add to the pan, and cook until slightly thickened.

Cut each sheet of puff pastry in fours. Scoop the apple turnover filling into the center of each square. Fold over and press edges to seal. Crimp edges with a fork. Brush egg wash over the top of each turnover and bake.

Whisk milk and powdered sugar together in a small bowl. Drizzle over cooled turnovers.

Preparation Tips

• If you prefer, you can sprinkle the tops with coarse sugar before baking.
• My go-to apples for this recipe are Honey Crisp, Braeburn, Pink Lady, Gala, and Granny Smith.
• Canned apple pie filling and other pie-filling flavors, such as cherry, blueberry, peach, and strawberry, can be substituted.
• If the powdered sugar drizzle is too thick, add a tiny bit of milk. Add a tablespoon or two of powdered sugar if it is too thin.

Storage and Reheat

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze cooked turnovers, first fully cool. Then, wrap them in plastic wrap, followed by a layer of aluminum foil, or in a sturdy airtight container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the air fryer. I do not advise freezing them unbaked, as the puff pastry will have less rise and crispiness.