Cozy Apple Turnovers Recipe

I make these Apple Turnovers whenever I want something that feels special but comes together without much effort. The filling tastes just like the inside of apple pie, wrapped in store-bought puff pastry that bakes up golden and flaky.

My family asks for these constantly during fall, but I keep frozen puff pastry on hand year-round so I can bake a batch anytime. They work as dessert, breakfast, or an afternoon snack with coffee.

What makes this Apple Turnovers recipe a keeper for years to come

The apple filling cooks down into a thick, cinnamon-spiced mixture that stays put inside the pastry instead of leaking everywhere. I love that you can prep these ahead and freeze them unbaked, then pull out however many you need.

Using puff pastry from the freezer section means no rolling out pie dough or worrying about tough crusts. The pastry puffs up beautifully in the oven, creating layers that shatter when you bite into them.

The sweet glaze drizzled over the top adds just enough sweetness without making them too heavy. These taste better than anything from a bakery, and nobody needs to know how simple they actually are to make.

Looking for more ways to use fresh apples? My My Favorite Apple Bundt Cake Recipe has that same cozy spice blend, and The Best Cinnamon Swirl Apple Fritter Bread brings similar flavors to your breakfast table.

Everything you need for the perfect Apple Turnovers

• 1 lb puff pastry (2 sheets), thawed according to package instructions
• 1 Tbsp all-purpose flour, for dusting work surface
• 1 1/4 lb Granny Smith apples (about 3 medium), peeled, cored, and diced into 1/3-inch pieces
• 1 Tbsp unsalted butter, room temperature
• 1/4 cup brown sugar, lightly packed
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 large egg
• 1 Tbsp water, for egg wash
• 1/2 cup powdered sugar, for glaze
• 1-2 Tbsp heavy whipping cream, for glaze

My Method for Apple Turnovers

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Remove the puff pastry from the freezer and let it thaw according to package directions while you prepare the filling.
2. Melt 1 Tbsp butter in a medium pot over medium heat. Add the diced apples and cook, stirring occasionally, until they begin to soften, about 5 minutes.
3. Reduce the heat to low and stir in the brown sugar, cinnamon, and salt. Continue cooking for 3 minutes until the apples are tender and the mixture has thickened slightly. Remove from heat and set aside to cool completely.
4. Lightly dust your work surface with flour. Use a rolling pin to roll one sheet of thawed puff pastry into an 11-inch square. Cut the pastry into 4 equal squares using a pizza cutter or sharp knife.
5. Spoon about 2 tablespoons of the cooled apple filling onto one half of each square, leaving a 1/2-inch border around the edges. Be careful not to overfill or the turnovers may leak during baking.
6. Beat the egg with 1 Tbsp water in a small bowl. Lightly brush the egg wash along the edges of each pastry square where you’ll be sealing them.
7. Fold the pastry over the filling diagonally to create a triangle, bringing one corner to meet the opposite corner. Press the edges together firmly, then crimp all along the sealed edge with a fork to ensure a tight seal.
8. Transfer the folded turnovers to your prepared baking sheet, spacing them at least 1 inch apart. Use a paring knife to cut 2-3 small slits in the top of each turnover to allow steam to escape. For best results, refrigerate the turnovers uncovered for 20 minutes before baking to help prevent leaking.
9. Brush the tops of the turnovers with the remaining egg wash. Bake at 400°F for 20-23 minutes until golden brown and puffed.
10. While the turnovers are still warm, whisk together the powdered sugar and heavy cream until smooth, adding cream gradually until you reach your desired consistency. Drizzle the glaze over the warm turnovers and let it set for a few minutes before serving.

My kitchen secrets for getting this Apple Turnovers just right

I always make sure the apple filling cools completely before assembling the turnovers. Warm filling makes the pastry soggy and increases the chance of leaks during baking.

Crimping the edges tightly with a fork creates a better seal than just pressing with your fingers. I go over each edge twice to make sure everything stays closed.

Refrigerating the assembled turnovers for 20 minutes before baking helps the pastry hold its shape better in the oven. This extra step cuts down on filling that bubbles out through the seams.

How I love to share this Apple Turnovers

I serve these warm from the oven with vanilla ice cream melting over the top for dessert. The contrast between the hot, flaky pastry and cold ice cream makes them even better.

They also work as a grab-and-go breakfast during busy mornings, and I often pack them in lunchboxes as a treat. Leftovers keep well in the fridge for up to three days, and they reheat nicely in a 350°F oven for about 5 minutes.