My whole family loves the flaky and sweet flavors of my homemade apple turnover! See why my kids and husband beg me to make these every apple season.
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Why I love these Apple Turnovers
My apple turnover recipe has been a tradition in my house ever since I was little. My mom baked them every fall after we went apple picking and I remember the house smelling like apple pie except the result was even tastier!
Now, I love seeing how excited my kids get when they see the apples and puff pastry on the counter. My kids have even asked for us to pick extra apples in the fall just to make this recipe.
I just know I’m creating those same memories as I had growing up around them and I love that.
It might look like a lot of steps, but I have broken down every little step so it’s easy to follow!
And, if you love a good apple recipe, you will love my recipes for apple crumble cheesecake, air fryer apple fritters, apple cobbler, cinnamon roll apple pie, and strawberry applesauce.
What is an Apple Turnover?
Apple turnovers are a type of pastry made by placing apple filling on a piece of dough, folding it over, and sealing it before baking. It’s known for its crisp, flaky exterior and warm, spiced apple filling.
We get this apple turnovers recipe from the portable pies of early European settlers. Since then, apple turnovers have become a beloved dessert worldwide!
Apple Turnover Recipe ingredients
Apple Turnover filling
- Apples — Granny Smith
- Butter
- Brown sugar
- Lemon zest
- Cinnamon
- Nutmeg
- Salt
- Egg
Apple Turnover pastry
- Puff pastry
- Sugar
- Heavy cream
- Almond extract
How to make Apple Turnovers
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
STEP TWO: Allow the puff pastry to thaw while you prepare the apple filling.
STEP THREE: Melt butter in a pot over medium heat until bubbling. Add the chopped apples and cook for five minutes or until the apples begin to soften.
STEP FOUR: Add the brown sugar, lemon zest, cinnamon, nutmeg, and salt.
STEP FIVE: Cook for an additional two minutes, stirring to combine the ingredients and coat the apples in the spices.
STEP SIX: Transfer the cooked apples to a bowl and set aside to cool while you prepare the puff pastry.
STEP SEVEN: On a parchment-lined counter, unfold the sheets of dough and gently roll out the creases to create a flat square measuring 12” x 12”. Divide each sheet into four equal-sized squares using a pizza cutter or sharp knife.
STEP EIGHT: Place the squares on the prepared baking sheet and spoon out 2 tablespoons of the cooled apple mixture, placing it in the center of each square (making sure not to get too close to the edges).
STEP NINE: Brush the edges of the squares with the egg wash, then fold one corner of the square over to the opposite side, sealing the joined edges by crimping them with a fork.
STEP TEN: Using a sharp knife, cut three shallow slits through the top of the dough, making sure not to pierce all the way through.
STEP ELEVEN: Brush the top and sides of the turnovers with the remaining egg wash.
STEP TWELVE: Allow the turnovers to chill in the freezer for 15 minutes before baking.
STEP THIRTEEN: Place the baking sheets in the center rack of the oven and bake the apple turnovers for 12 to 15 minutes, or until the dough has puffed up nicely and is golden-brown in color.
STEP FOURTEEN: Remove the baking sheets from the oven and place them on a wire rack to cool while you prepare the icing.
STEP FIFTEEN: Place the powdered sugar in a small bowl and add the vanilla and heavy cream, starting with 1 tablespoon and adding gradually.
STEP SIXTEEN: Stir the icing until it is smooth, thick, and able to be poured, then top the apple turnovers. Let the icing set for at least 10 minutes before serving.
How to serve Homemade Apple Turnovers
I love serving apple turnovers with a little dollop of vanilla ice cream or homemade whipped cream. I’ve also topped it with some Cool Whip frosting when I have leftovers.
Apple Turnover storage
Allow each apple turnover to cool completely before placing them in an airtight container. I use parchment paper to separate layers and prevent sticking.
Apple turnovers can be stored at room temperature for 2 days or in the refrigerator for up to 5 days.
Apple Turnovers Recipe FAQs
Is Apple turnover the same as apple pie?
While both apple turnovers and apple pie feature apple fillings, apple turnovers are individual pastries with a folded-over crust. Traditional pies are served in slices from a dish.
Do you eat apple turnovers cold?
Apple turnovers can be enjoyed both warm and cold, but they’re especially delicious served warm, right after baking, when they’re extra flaky and the filling is gooey!
Apple Turnovers Recipe
Ingredients
- 1 17.3-ounce package frozen puff pastry thawed
- 3 cups Granny Smith apples peeled and chopped into 1/2-inch pieces
- 2 tablespoons butter unsalted
- ½ cup brown sugar lightly packed
- 2 teaspoons lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 egg beaten
- 1 tablespoon water
Icing:
- ½ cup powdered sugar
- 1 ½ tablespoons heavy cream
- 1/8 teaspoon almond extract
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- Allow the puff pastry to thaw while you prepare the apple filling.
- Melt butter in a pot over medium heat until bubbling. Add the chopped apples and cook for five minutes or until the apples begin to soften.
- Add the brown sugar, lemon zest, cinnamon, nutmeg, and salt.
- Cook for an additional two minutes, stirring to combine the ingredients and coat the apples in the spices.
- Transfer the cooked apples to a bowl and set aside to allow them to cool, while you prepare the puff pastry.
- On a parchment-lined counter, unfold the sheets of dough and gently roll out the creases to create a flat square measuring 12” x 12”.
- Using a pizza cutter or sharp knife, divide the dough into four equal-sized squares.
- Place the squares on the prepared baking sheet and spoon out 2 tablespoons of the cooled apple mixture, placing it in the center of each square (making sure not to get too close to the edges).
- Brush the edges of the squares with the egg wash and fold one corner of the square over to the opposite side, making sure to properly seal the joined edges by crimping them with a fork.
- Using a sharp knife, cut three shallow slits through the top of the dough, making sure not to pierce all the way through (this will help the steam to escape during baking).
- Brush the top and sides of the turnovers with the remaining egg wash.
- Repeat steps 7 to 12 with the second sheet of dough.
- Allow the turnovers to chill in the freezer for 15 minutes before baking.
- Place the baking sheets in the center rack of the oven and bake the Apple Turnovers for 12 to 15 minutes, or until the dough has puffed up nicely and is a golden-brown color.
- Remove the baking sheets from the oven and place them on a wire rack to cool while you prepare the icing.
- Place the powdered sugar in a small bowl and add the vanilla and heavy cream (1 tablespoon to start) add the remaining amount of heavy cream if the mixture is still too thick.
- Stir the icing until it has reached a smooth, thick, yet pourable consistency (it should have the consistency of toothpaste). This proper consistency will allow for the icing to keep its shape and not run right down the sides of the turnover.
- Let the icing set for 10 minutes before serving.
Notes
- You will need about 3 large apples for 3 cups chopped.
- Puff pastry has the best rise if you keep it cold. If you find that your dough is softening during assembly, place it in the freezer from time to time to keep it chilled. It is easier to work with cold dough and will also give you a better rise during baking.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
