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puff pastry apple turnovers lined in a row on a serving tray showing how puffy they are
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Apple Turnovers

These Apple Turnovers are bursting with sweet, tender, brown sugar, cinnamon apples cocooned in buttery, light, flaky puff pastry, made from start to finish in one hour!  They’re all the deliciousness of apple pie, without all of the work!  These turnovers come together quickly by using easy-to-find and easy-to-use store-bought puff pastry that bakes up magically airy, flaky, and puffy.  The caramel apple filling is sautéed on the stovetop in 10 minutes, then it’s just a fold, brush and bake to apple-filled pastry heaven.  Drizzle the Apple Turnovers with vanilla glaze and/or buttery, silky caramel for the perfect fall dessert!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8 pastries

Ingredients

Puff Pastry

Filling

  • 1 1/4 lbs. (20 ounces) Granny Smith apples, peeled, cored and chopped into 1/3" thick pieces
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon unsalted butter (or salted and omit salt below)
  • 1/4 cup chopped pecans (optional or add more apples)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 tsp EACH ground ginger, ground nutmeg, salt
  • 1 ½ teaspoons vanilla extract

For the Glaze AND/OR Use Homemade Caramel (see below)

  • 2/3 cup powdered sugar
  • 1-2 tablespoons heavy cream
  • 1/4 teaspoon vanilla extract

FOR SERVING (Optional)

Instructions

PREP

APPLE FILLING

  • Whisk the cornstarch with the lemon juice; set aside.
  • Melt butter in a medium saucepan over medium heat. Add all the apple filling ingredients except the vanilla (lemon juice through salt) and cook for 5 minutes, stirring constantly. Reduce heat to low and cook an additional 5 minutes or until the apples are tender.
  • Remove from heat and stir in the vanilla extract. Transfer to a bowl, then refrigerate to chill, at least 20 minutes.

DOUGH

  • Working with one pastry sheet at a time (keep the other sheet refrigerated), transfer the thawed pastry to the parchment lined counter. Shape into an 11" square. Depending on the length of your puff pastry, you'll likely need to slice some off of the length and to the width (discard leftovers).
  • Using a pizza cutter, cut into 4 equal-sized squares.

ASSEMBLE

  • Imagine a diagonal line running across each square. Using a slotted spoon, fill only half of each square, on the diagonal with ¼ cup of the cooled apple mixture. Be sure to leave at least a 1/2" border. See photos or watch video for visuals. 
  • Fold the pastry across diagonally to form triangles. Crimp the edges with a fork to seal. Transfer the turnovers to a lined baking sheet, at least 1" apart.
  • Thoroughly beat the egg and cream together to make the egg wash. Lightly brush the top of each turnover with the egg wash. Sprinkle with turbinado sugar and cinnamon. With a paring knife, cut 2-3 small slits in the top of each turnover.

BAKE

  • Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, make the second batch. If you're done assembling the second batch before the first batch is out of the oven, then pop the unbaked turnovers in the refrigerator. While the second batch is in the oven, make the Caramel Sauce (click here for recipe) or the Glaze.

GLAZE

  • To make the Glaze, whisk together the glaze ingredients, adding additional cream as needed to thin. Drizzle either Caramel or Glaze over warmed turnovers and enjoy!

Video

Notes

  • Puff pastry:   You will need two sheets of puff pastry for this recipe, which usually come two sheets per package (double check packaging).  Puff pastry can be found in the freezer aisle or the refrigerated section of your grocery store depending on which brand you use. I used refrigerated Jus-rol Puff Pastry which does not need to be thawed prior to using.  If your puff pastry comes frozen, however, be sure to thaw in the fridge for about 2 hours before beginning the recipe. 
  • Turbinado sugar: This is partially refined light brown cane sugar with larger crystals.  The natural molasses in the crystals produces a delicious taste, hearty texture and natural golden color.
  • Keep the pastry cold. Remove the puff pastry one sheet at a time only when ready to use. You want the puff pastry to stay cold as long as possible, otherwise it won’t puff up as much. 
  • Make ahead: You can prepare the apple filling up to 2 days in advance and keep it chilled in the fridge until you’re ready to assemble and bake the turnovers.   You may assemble the turnovers completely and freeze (see how below).  Do not refrigerate unbaked turnovers longer than 20 minutes because they will become soggy.
  • Storage: Apple Turnovers taste best on the same day they are made although you can store them in the refrigerator in an airtight container for up to 3 days or freeze for up to 3 months.
  • To freeze unbaked: Assemble the turnovers through crimping the edges (don’t add the egg wash). Line the pastries on a baking sheet so they aren't touching and flash freeze until the pastries are solid, about 1-2 hours.  Transfer the turnovers to a freezer bag or freezer-safe container, and freeze for up to 3 months. When ready to bake, arrange them frozen on a baking sheet (do not thaw), brush with egg wash, sprinkle with cinnamon and sugar and bake at 400 degrees F for 25 minutes or until puffy and golden.
  • To freeze leftovers: Let the turnovers cool completely to room temperature. Transfer the baking sheet to the freezer for 1-2 hours, or until the pastries are solid. Transfer the turnovers to a freezer bag or freezer-safe container, and freeze for up to 3 months. To thaw, place in the fridge overnight and reheat as desired.