Description

These homemade apple turnovers feature flaky puff pastry filled with a warm, spiced apple filling. Perfect for breakfast, dessert, or a sweet snack, they combine tender, cinnamon-infused apple chunks with a buttery, golden crust. Whether made with store-bought or homemade rough puff pastry, these turnovers are baked to perfection and optionally drizzled with salted caramel for an indulgent finish.

Ingredients

Scale

Puff Pastry

1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)

Apple Filling

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)

Egg Wash

1 large egg*
1 Tablespoon (15ml) milk (any kind)

Optional

1/2 cup (145g) salted caramel, for drizzling

Instructions

Prepare Dough: If making homemade rough puff pastry, prepare it through the second refrigeration step. If using store-bought frozen puff pastry, allow it to thaw fully. Keep the dough refrigerated until ready to use.
Make the Filling: In a medium saucepan over medium heat, combine diced apples, cornstarch, vanilla extract, cinnamon, and sugar. Stir constantly for 5 minutes until the mixture thickens slightly. Reduce heat to low and simmer gently for an additional 5 minutes. Remove from heat and allow the filling to cool for 20 minutes.
Preheat and Prep Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Shape Dough: For homemade dough (makes 9 turnovers), roll the dough into a 12-inch square on a lightly floured surface. Use a pizza cutter or sharp knife to cut into nine 4-inch squares. For store-bought dough (makes 8 turnovers), unroll sheets and cut each into four squares. Transfer the squares evenly onto the prepared baking sheets.
Add Filling and Form Turnovers: Place 2 to 3 tablespoons of cooled apple filling in the center of each square. Fold one corner over the filling to create a triangle. Seal edges by crimping with a fork. Some filling may leak, which is normal. Chill the shaped turnovers in the refrigerator for 15 minutes up to one hour to firm up the dough.
Preheat Oven and Prepare Egg Wash: Preheat your oven to 400°F (204°C). Whisk together the egg and milk to create the egg wash.
Apply Egg Wash and Vent: Brush the chilled turnovers generously with the egg wash. Cut 2 or 3 small slits on the top of each to allow steam to escape during baking.
Bake: Place the baking sheets in the oven and bake for 23 to 25 minutes, or until the turnovers are a deep golden brown. Rotate the pans halfway through baking for even color. Expect some butter to leak from homemade dough; this is normal.
Cool and Serve: Let the turnovers cool on the baking sheets for 5 minutes. Optionally, drizzle with salted caramel sauce before serving.
Store Leftovers: Store any leftover turnovers at room temperature for up to 1 day or refrigerate them for up to 5 days, well-covered.

Notes

Use either granulated or brown sugar based on your preference for sweetness and flavor.
Chilling the turnovers before baking helps the pastry keep its shape and results in flakier crusts.
If you prefer, you can freeze the turnovers after shaping for later baking; just increase baking time slightly if baking from frozen.
Remove steam vents carefully to prevent filling from overflowing during baking.
Optional salted caramel drizzle adds a delightful richness but can be omitted for a simpler dessert.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple turnovers, puff pastry, homemade dessert, apple pastry, cinnamon apples, easy dessert, baked turnovers