Introduction

These homemade apple turnovers are a delightful treat featuring tender puff pastry filled with a warm, cinnamon-spiced apple filling. Perfect for breakfast, dessert, or a cozy snack, they’re simple to make whether using homemade or store-bought puff pastry.

The image shows several golden-brown triangular pastries arranged on a white marbled surface. Each pastry has a flaky, lightly crispy crust with small cuts on top for venting. A sticky caramel sauce is drizzled over them, creating shiny amber streaks that contrast with the warm tones of the pastry. One pastry is broken open, revealing a sweet filling of caramelized apple pieces in sugar and cinnamon. A spoon covered with the same rich caramel sauce lies at the bottom left. The overall look gives a warm, freshly baked feeling with a slight shine from the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
2 cups (240g) peeled & diced apples (about 2 medium apples)
1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup (100g) granulated or brown sugar (use either)
1 large egg*
1 Tablespoon (15ml) milk (any kind)
optional: 1/2 cup (145g) salted caramel, for drizzling

Instructions

Step 1: Prepare the dough. If making homemade rough puff pastry, refrigerate it through the second refrigeration step. If using store-bought frozen puff pastry, thaw it completely. Keep the dough refrigerated until ready to use in Step 4.
Step 2: Make the apple filling. In a medium saucepan over medium heat, combine the diced apples, cornstarch, vanilla extract, ground cinnamon, and sugar. Stir constantly for 5 minutes, then reduce heat to low and simmer for another 5 minutes. Remove from heat and let cool for 20 minutes.
Step 3: Prepare baking sheets by lining two large sheets with parchment paper or silicone baking mats.
Step 4: Shape the dough. For homemade dough (makes 9 turnovers), roll it into a 12-inch square on a lightly floured surface. Cut into nine 4-inch squares. For store-bought dough (makes 8 turnovers), unroll the sheets and cut each sheet into four squares. Transfer squares to the prepared baking sheets.
Step 5: Add the filling. Spoon 2–3 tablespoons of the cooled apple filling onto the center of each dough square. Fold one corner over to form a triangle and press edges with a fork to seal. Chill turnovers in the refrigerator for at least 15 minutes, up to 1 hour.
Step 6: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to make an egg wash. Brush each chilled turnover with the egg wash and cut 2 or 3 small steam vents in the top.
Step 7: Bake the turnovers for 23–25 minutes until golden brown, rotating pans halfway through baking. It’s normal for some butter to leak from homemade dough.
Step 8: Let the turnovers cool on the baking sheets for 5 minutes. Optionally, drizzle with salted caramel before serving.

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp for a balanced sweet-tart filling.
If you prefer a smoother filling, mash the cooked apples slightly before filling the dough.
For a dairy-free version, substitute the egg wash with a mixture of plant-based milk and maple syrup.
Freeze unbaked turnovers after shaping and sealing, then bake from frozen by adding a few extra minutes to the baking time.

Storage

Store leftover turnovers covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Reheat in a preheated 350°F (175°C) oven for 10-15 minutes to restore crispness. Avoid microwaving to keep the pastry flaky.

How to Serve

The image shows several golden brown triangular pastries with a flaky texture, each having small slits on top. They are drizzled generously with a shiny caramel sauce, creating darker amber streaks against the light crust. One pastry is broken open revealing a soft filling of small cooked apple pieces in warm tones of orange and brown. The pastries rest on a white marbled surface with some caramel sauce puddles and a spoon partially covered with caramel. The light reflects gently off the caramel and the glossy crusts, making the treats look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of puff pastry?

Pie crust can be used, but the texture will be different—less flaky and airy. Puff pastry provides the signature light, crisp layers perfect for turnovers.

How do I prevent the filling from leaking out during baking?

Seal the edges tightly by pressing with a fork and chilling the turnovers before baking. Also, avoid overfilling each turnover to reduce leaking.