Apple Turnovers
Homemade apple turnovers are the ultimate fall treat! Flaky, golden puff pastry hugs a warm, spiced apple filling that’s cozy, comforting, and bursting with flavor. Perfect for breakfast, an afternoon snack, or dessert, these pastries bring a little bakery magic straight into your kitchen.
I’m a huge fan of anything apple in the fall, and while I love something a bit more elaborate like my apple cinnamon rolls or apple spice cake, a flaky homemade apple turnover might just top my list of favorites. What makes them even better? They’re super easy because they use store-bought puff pastry for the dough, so you get that buttery, crisp pastry without all the fuss. I love baking a batch on a crisp fall morning. The house smells like cinnamon and warm apples, and they’re ready to enjoy in no time. These turnovers are the perfect cozy treat for breakfast, a snack, or even dessert!
Why You’ll Love This Recipe
- Versatile treat. Perfect for breakfast with coffee, packed in lunchboxes, or served warm with ice cream for dessert.
- Make-ahead friendly. You can prep the filling ahead of time or even assemble the turnovers and bake them later.
- Kid-approved. The handheld size makes them fun for kids (and adults!) to grab and eat, no fork needed.
- Customizable. Add a drizzle of glaze or caramel sauce on top, or even swap in pears for a tasty twist.
Ingredients Notes
- Puff pastry: Store-bought puff pastry is a total lifesaver here! It bakes up golden, crisp, and flaky without the effort of homemade dough. Just make sure it’s thawed but still cold before using so it’s easy to work with.
- Granny Smith apples: These tart, firm apples hold their shape beautifully when baked, balancing out the sweetness of the sugar. You can swap in Honeycrisp or Braeburn for a slightly sweeter filling if you prefer.
- Granulated sugar: This adds just the right amount of sweetness to the filling and helps the apples release their juices. If you want a deeper flavor, try swapping some of it with brown sugar.
- Fresh lemon juice: A splash of lemon juice keeps the apples from browning and brightens the flavor of the filling. Fresh-squeezed is best for that tangy freshness.
- Salt: Just a pinch enhances the flavor of the apples and makes the sweetness pop.
- Cinnamon sugar: Sprinkling this over the puff pastry gives the turnovers a warm, spiced finish and a little crunch.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Caramel apple turnovers. Add a drizzle of caramel sauce to the apple filling before sealing the turnovers. The caramel melts into the spiced apples for a gooey, bakery-style upgrade.
Apple pie spice swap. Instead of just cinnamon, use a mix of apple pie spice for extra warmth and depth. Nutmeg, allspice, and cloves make these taste even more fall-inspired.
Mixed fruit. Toss in some fresh or frozen berries (like raspberries or blackberries) with the apples for a sweet-tart twist.
Maple glaze finish. Skip the cinnamon sugar topping and instead drizzle baked turnovers with a simple maple glaze (powdered sugar + maple syrup) for a cozy fall vibe.
Make mini turnovers. Use the same filling but cut the puff pastry into smaller squares for bite-sized treats. Perfect for parties, after-school snacks, or whenever you want just a little something sweet.
How to Make Apple Turnovers
- Roll out each puff pastry sheet into a 10×10-inch square, about ¼-inch thick. Cut into four 5-inch squares. Place 6 squares per baking sheet and refrigerate while making the filling.
- Peel and grate the apples. In a medium bowl, mix the grated apples with sugar, lemon juice, and salt.
- Remove one baking sheet from the fridge. Working with one square at a time, spoon 2 tablespoons of filling into the center.
- Lightly moisten the edges with water, fold into a triangle, and crimp with a fork to seal. Cut 3 small slits on top of each turnover to allow steam to escape.
- Add the cinnamon sugar coating. Whisk together the sugar and cinnamon. Remove one baking sheet from the refrigerator. Brush pastries with water and sprinkle with cinnamon sugar.
- Bake at 375℉ for 30 to 35 minutes or until golden brown. Use a spatula to transfer the turnovers to a wire cooling rack. Serve warm or at room temperature.
Expert Tips
Keep the pastry cold. Puff pastry puffs best when it’s chilled. Work quickly and refrigerate the turnovers before baking for at least 30 minutes.
Don’t overfill. A little filling goes a long way, only use about 2 tbsp per pastry. Too much will cause the turnovers to burst or leak in the oven.
Seal well. Use water to moisten the edges, press firmly, and crimp with a fork so the filling stays tucked inside.
Vent the tops. Always cut small slits on top so steam escapes. This prevents soggy pastry and helps keep them crisp.
Bake on parchment. Apple filling can bubble out, so parchment or a silicone mat makes cleanup much easier.
Cool slightly before serving. The filling will be piping hot right out of the oven. Let turnovers rest for a few minutes so they set up and are easier to handle.
Storage Tips
Make ahead. You can assemble the turnovers up to 1 day in advance. Keep them covered in the refrigerator until ready to bake.
Freeze before baking. Assemble the turnovers, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake straight from frozen, just add a few extra minutes to the bake time.
Freeze after baking. Let baked turnovers cool completely, then freeze in an airtight container. Reheat in a 350ºF oven for about 10–12 minutes until warmed through and crisp again.
Leftovers. Store leftover baked turnovers in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Warm them up in the oven or air fryer for that just-baked flakiness.
Best fresh. While they freeze beautifully, turnovers are always at their flakiest and most delicious the same day they’re baked.
Recipe FAQ
Yes! Granny Smith works best for tartness and texture, but Honeycrisp, Fuji, or Braeburn can also be used.
Yes, this recipe uses grated apple, so it will be necessary to peel them before grating. Plus, this will give the filling the best texture.
Chill the puff pastry before baking and avoid overfilling. It also helps to bake on a parchment-lined cookie sheet for airflow underneath.
Related Recipes
Love baking with apples? I’ve got even more sweet and spiced recipes you’ll want to try next!
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Get the Recipe: Apple Turnovers
Ingredients
- Puff pastry
Filling
- 4 large, about 2 pounds Granny Smith apples
- 1 ½ cups (300 g) granulated sugar
- 1 Tablespoon fresh lemon juice
- ½ teaspoons salt
Cinnamon Sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Line two baking sheets with parchment paper. Set aside.
- Roll the puff pastry into a 10 inch by 10-inch rectangle, about ¼ inch thick. Cut into four 5-inch squares. Repeat with second puff pastry.
- Place 6 squares on each baking sheet. Put the baking sheets in the refrigerator while preparing the filling.
- For the filling, peel the apples, then grate them on a box grater. In a medium bowl, combine the grated apples with the sugar, lemon juice and salt.
- Remove one baking sheet from the refrigerator. Working with one puff pastry square at a time, place 2 Tablespoons of apple filling in the center of the square. Dip your fingers in a small bowl of water and moisten the edges of the square. Take one corner of the square and fold it over to meet the opposite corner (creating a triangle). Use a fork to crimp the edges. Use a sharp knife to cut three small slits on top for steam to escape.
- Repeat step 5 with remaining squares, then place the baking sheet in the refrigerator and repeat with the second sheet of dough squares.
- Chill both baking sheets for at least 30 minutes and up to 24 hours.
- Preheat oven to 375℉.
- Add the cinnamon sugar coating. Whisk together the sugar and cinnamon. Remove one baking sheet from the refrigerator. Brush pastries with water and sprinkle with cinnamon sugar.
- Bake at 375℉ for 30 to 35 minutes or until golden brown. Use a spatula to transfer the turnovers to a wire cooling rack. Serve warm or at room temperature.
