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Puff pastry apple turnovers are the easy apple pastry we all need in our lives—because let’s face it, we don’t always have the time to fuss with pie crust. Flaky, buttery puff pastry is the perfect container for tender cinnamon-spiced apples!
There are some kitchen shortcuts that aren’t worth it. But buying puff pastry? YES, please!
Even the most ambitious home bakers are rarely up for the challenge of making puff pastry from scratch, and the store-bought version is buttery, flaky, and utterly delightful. Case in point? These puff pastry apple turnovers.
Instead of an egg, you can use water or heavy cream to seal the edges of the puff pastry, and for the wash on top.
Pro Tips/Recipe Notes
- Don’t overfill the puff pastry squares, or they’ll be difficult to seal. You should have the precise amount of filling you need, but if there’s any extra, you can pop it in the fridge and warm it up to spoon over ice cream. Alternatively, I also highly recommend shoveling it into your mouth with a spoon.
- If needed, you can add a splash of water to the pan if your apples don’t seem to be releasing much juice as they cook.
- For best results, let the apple filling cool a bit. This will make it easier to assemble your apple turnovers, and it won’t make the puffed pastry too warm, which can lead to it being gummy.
- You can skip the glaze if you’d like; another option is to sprinkle coarse sugar (like Turbinado) over the egg wash, which adds some sweetness and crisp texture to the exterior.
- Place the fully cooled puff pastry apple turnovers in an airtight container and store at room temperature for up to 2 days.
Puff Pastry Apple Turnovers
Puff pastry apple turnovers are the easy apple pastry we all need in our lives—because let’s face it, we don’t always have the time to fuss with pie crust. Flaky, buttery puff pastry is the perfect container for tender cinnamon-spiced apples!
Ingredients
- 2 sheets puff pastry {from 1, 17 oz box}
- 3 tbsp salted butter
- 3 cups thinly sliced apples {~3 small to medium-sized apples}
- 1 tsp lemon juice
- 2 tbsp brown sugar {use up to 1/4 cup for tart apples}
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 egg {optional – see notes}
- 1 tbsp whole milk
Frosting/Glaze
- 3/4 cup powdered sugar, sifted
- 1 tbsp whole milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).2 sheets puff pastry
- Melt the butter over medium-low heat in a heavy-bottomed saucepan or large skillet.3 tbsp salted butter
- Add the sliced apples, lemon juice, brown sugar, cinnamon, and nutmeg, stirring often until the apples have softened, ~8-10 minutes.3 cups thinly sliced apples, 1 tsp lemon juice, 2 tbsp brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg
- Add the vanilla extract, stir, and cook for another minute.1 tsp vanilla extract
- Pro tip: If you have time, allow the apples to cool a bit so they don't heat the puff pastry, making it hard to work with.
- Preheat the oven to 400˚F.
- On a lightly floured surface, carefully unfold each sheet of puff pastry.1 tbsp all-purpose flour
- Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×12 inches.
- Cut the puff pastry into quarters. Pro tip: a pizza cutter makes this job easy.
- Whisk together the egg and milk and lightly brush on all edges of each of the pastry quarters.1 egg, 1 tbsp whole milk
- Add 1/4-1/3 cup of cooked apples into the middle of each of the portion of the puffed pastry.
- Fold one side of the puffed pastry to form a triangle, gently sealing the edges by pressing with your fingers.
- Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork.
- If possible, refrigerate or freeze for 20-30 minutes.
- Bake at 400˚F for 10 minutes and then carefully remove the pan from the oven. Brush leftover egg wash over the tops of the puff pastry pockets.
- Return the pan to the oven and bake for an additional 10-13 minutes or until the tops are lightly golden brown.
- Make the glaze while the apple turnovers cool (for ~10 minutes) by whisking together powdered sugar, milk/cream, and vanilla extract.3/4 cup powdered sugar, sifted, 1 tbsp whole milk or heavy cream, 1/2 tsp vanilla extract
- Drizzle the glaze over the top of the warm turnovers.
Notes
- If the apples aren’t very juicy, you run the risk of them burning before they have softened in the pan. If you notice this, add water, 1 tbsp at a time to keep the apples from burning.
- Instead of an egg, you can use water or heavy cream to seal the edges of the puff pastry, and for the wash on top.
Nutrition
Serving: 1turnoverCalories: 472kcalCarbohydrates: 50gProtein: 6gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 32mgSodium: 197mgPotassium: 111mgFiber: 2gSugar: 20gVitamin A: 194IUVitamin C: 2mgCalcium: 26mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
I couldn’t stop at one – these are so, so good! Great recipe and will definitely make again.
So glad you liked them! 🙂