These easy Apple Turnovers from Puff Pastry are filled with tender apples, brown sugar, and warm spices. Baked until golden and crisp, they’re finished with a sweet vanilla glaze for the perfect bakery-style treat!

You’ll also enjoy this slow cooker apple butter and cinnamon applesauce!

Flaky apple turnovers are drizzled with white icing. One turnover is cut open to reveal a spiced apple filling. A fresh apple is partially visible in the background.

Homemade apple turnovers may seem intimidating, but trust me, this recipe is incredibly easy.

This recipe is so easy, but just to make sure, I tested this three different times. The results? Perfectly crisp, flaky, and all-around delicious.

This apple puff pastry squares are foolproof thanks to store-bought puff pastry, which takes the guesswork out of making a flaky crust from scratch. They’re easy to work with, perfectly portioned, and deliver that golden crust every time.

And did I mention that the apple turnover puff pastry filling comes together quickly with just a few simple ingredients? The flaky pastries are filled with sweet apples, brown sugar, cinnamon, and nutmeg…the perfect combination of cozy flavors!

The apple turnover recipe is easy to assemble. Just spoon the apple mixture onto the sheet of puff pastry, brush the edges with milk, fold to form a triangle, and crimp the edges…that’s it! 

In no time, you’ll have a batch of golden, flaky turnovers that taste just like apple pie….perfect for a cozy breakfast, afternoon treat, or quick dessert.

Two glazed apple turnovers on a white plate, topped with icing drizzle. The plate is on a red plaid cloth with sliced apples around it. Whole red apples are in the background.

Why You’ll Love This Recipe:

  • Uses Fresh Apples: This easy recipe is simple to these croissants, but uses fresh apples for that classic taste.
  • Simple to Make: Store-bought puff pastry replaces homemade puff pastry dough for ease and convenience. 
  • Quick and Easy: Ready from start to finish in just an hour.
  • Perfect for Anytime: This apple turnover using puff pastry makes a tasty breakfast, quick snack, simple fall treat, or easy dessert.
Various baking ingredients are arranged on a white surface: brown sugar, powdered sugar, dough, milk, powdered sugar, spices, butter, two apples, and small bowls with spices.

Ingredients Needed:

  • Apples: Peeled, cored, and diced.
  • Butter: For sauteing the apples.
  • Brown Sugar: For that deep flavor.
  • Cinnamon and Nutmeg: The perfect duo for cozy spices.
  • Salt: To balance the sweetness.
  • Cornstarch: This will thicken the apple mixture so it’s not runny.
  • Milk: To seal the edges of the turnovers.

Glaze:

  • Powdered Sugar: The main ingredient for the vanilla glaze.
  • Milk: Any kind will work.
  • Vanilla: To add a hint of flavor.
  • Salt: To balance the sweetness.

How to Make Apple Turnovers with Puff Pastry:

  • Prepare: Line a large baking sheet with parchment paper and set aside.
  • Apple Pie Filling: In a medium skillet, melt some butter over medium heat. Stir in the diced apples, brown sugar, cinnamon, nutmeg, and salt. 
  • Cook: Cook the apples until they start to soften and the mixture becomes bubbly. Add the cornstarch and cook for 1-2 minutes, or until the apples start to thicken.
A frying pan filled with diced apples, brown sugar, and a sprinkle of cinnamon, all ready to be cooked. The pan is on a marble countertop with a wooden handle.
A frying pan filled with diced golden-brown apples, lightly seasoned with brown sugar and spices. A small mound of cornstarch is sprinkled in the center. The pan rests on a light marble surface.
  • Assemble: Roll out the puff pastry sheets onto a lightly floured surface and cut into four squares. Spoon the apple mixture onto one side of each square. Brush the edges lightly with milk, then fold each square over to form a triangle and press the edges with a fork to seal.
Two square pieces of puff pastry with apple filling are shown, one being folded into a triangle. Another triangle is sealed with fork marks on the edges. The setup is on a white surface.
Four unbaked, triangular puff pastry turnovers lie on a parchment-lined baking sheet. Each pastry has crimped edges and small slits on top.
  • Refrigerate: This step is optional, but will help the turnovers to remain fluffy and reduce the amount of liquid that seeps out when baking.
  • Bake: Place the turnovers into the oven and bake for 18-20 minutes, or until the top of each turnover is golden brown. 
  • Glaze: Mix the powdered sugar, milk, vanilla and salt in a small bowl. Drizzle glaze over cooled turnovers.
Freshly baked triangular pastries on a parchment-lined tray are next to a small bowl of powdered sugar and two red apples on a white marble surface.
A wooden bowl filled with a powdered sugar glaze sits on a marble surface next to two red apples. Flaky golden-brown turnovers rest on a parchment-lined baking sheet to the left.

How to Store: 

You can store the apple strudel from puff pastry in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

  • To Reheat: Warm them in the oven at 350F for 5-10 minutes to make the pastry crisp. Alternatively, you can reheat in the microwave for 30-45 seconds.
  • To Freeze: Wrap each turnover in plastic wrap, place in a freezer-safe bag or container and freeze for up to two months. When ready to serve, reheat from frozen in the oven for best texture and flavor.

How Do You Keep These from Getting Soggy?

I find that chilling the turnovers for at least 20 minutes before baking helps them remain crisp and reduces the amount of liquid that oozes out when in the oven.

How to Seal Puff Pastry Turnovers?

Brush the edges of each turnover with milk, an egg wash, or water and then fold over to form a triangle. Take a fork and crimp the edges to seal.

A spoon drizzles a powdered sugar glaze over flaky apple turnovers, with visible apple filling. Fresh apples are blurred in the background, enhancing the warm, inviting dessert scene.

What Kind of Apples are Best?

I find a sweet apple, such as honey crisp, fuji, cosmic crisp, or granny smith apples work best for flavor.

Can You Use Pie Crust Instead?

Yes! While I haven’t tested how many turnovers this dish would make, pie crust is a good alternative for sheets of puff pastry.

Close-up of a pastry filled with apple chunks and cinnamon, drizzled with white icing. The pastry is flaky and golden brown. A whole red apple is partially visible on the left, hinting at the pastrys filling.

How to Serve Turnovers:

While these are delicious on its own, I like to serve the warm turnovers with a drizzle of caramel sauce on top of the flaky pastry or with a big scoop of vanilla ice cream.

Tips and Tricks:

  • Use Firm Apples: Honey crisp, cosmic crisp, granny smith, or fuji hold their shape and add a nice balance of sweetness and tartness.
  • Cut Apples Evenly: This helps to ensure they cook through at the same rate.
  • Dust Your Work Surface: Sprinkle a cutting board or your counter lightly with flour to keep the puff pastry from sticking.
  • Keep the Puff Pastry Cold: Chilled dough puffs better in the oven.
  • Don’t Overfill: Too much filling can cause leaks during baking.
Two golden-brown apple turnovers drizzled with white icing are stacked on a white plate. Behind them, two red apples and an apple half are placed on a plaid cloth, creating a cozy, inviting scene.

Looking for More Puff Pastry Recipes? I’ve Got You Covered!

Flaky apple turnovers are drizzled with white icing. One turnover is cut open to reveal a spiced apple filling. A fresh apple is partially visible in the background.

Apple Turnovers from Puff Pastry

Yield: 8 turnovers
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 20 minutes
Total Time: 1 hour
These easy Apple Turnovers from Puff Pastry are filled with tender apples, brown sugar, and warm spices. Baked until golden and crisp, they're finished with a sweet vanilla glaze for the perfect bakery-style treat!
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Ingredients
 

  • 3 tablespoons unsalted butter
  • 2 medium apples, peeled, cored and diced into ½-inch pieces, (I used cosmic crisp apples, but honey crisp, gala, fuji, or granny smith also works well)
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon milk, any kind
  • 1 (17.3 ounce) package puff pastry, thawed

Glaze

  • 1 cup powdered guar
  • 2-3 tablespoons milk, any kind
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • ¼ teaspoon salt

Equipment

Instructions
 

  • Preheat oven to 375℉. Line a large baking sheet with parchment paper. Set aside.
  • In a medium skillet, melt butter over medium heat. Stir in the diced apples, brown sugar, cinnamon, salt, and nutmeg. Cook the apples, stirring occasionally, for about 5-7 minutes, or until mixture is bubbly and apple start to soften.
  • Add the cornstarch and cook for another 1-2 minutes, or until mixture thickens. Remove from heat and let cool slightly.
  • On a lightly floured surface, roll out the puff pastry sheets and cut into four squares.
  • Spoon 2-3 tablespoons of the apple mixture onto one side of each square, leaving about a 1" border around the edges. Brush the edges lightly with milk, then fold each square over to form a triangle. Press the edges with a fork to seal
  • Place each triangle onto the prepared baking sheet and refrigerate for 20-30 minutes. (see note below) If not refridgerating, move on to the next step.
  • Remove the pan from the refrigerate and brush tops with the remaining milk.
  • Bake for 18-20 minutes, or until the turnovers are golden brown and flaky. Let cool completely before adding the glaze.

Glaze:

  • To make the glaze, in a small bowl, add the powdered sugar, milk, vanilla, and salt and whisk well to combine. Drizzle over cooled turnovers just before serving.

Notes

  • Chilling time is optional, but will help the turnovers to stay fluffy and will reduce the amount of liquid that will be released from the sides of the turnovers when baked.
  • Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
  • To keep the turnovers crisp, reheat in a 350°F oven for 5-10 minutes before serving.
  • To freeze: wrap each cooled turnover in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 2 months. When ready to serve, reheat from frozen in the oven for the best texture.
  • See my tips and tricks for making these Apple Turnovers above the recipe box.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.