Apple Turnovers Puff Pastry

There is something wondrous about biting into a flaky apple turnover with warm spiced filling and sweet drizzles. These apple turnovers are as satisfying for breakfast as they are for a cozy dessert and have become a weekend ritual I look forward to all autumn and winter.

I first made these on a crisp fall morning with my daughter and now our friends request them at every get-together.

Ingredients

• Puff pastry: homemade or store-bought makes the base ultra flaky and worth every bite use all-butter pastry for best flavor and texture
• Apples: tart crisp varieties like Granny Smith or Honeycrisp keep their shape and do not turn mushy when cooked pick firm apples with a sweet tang
• Cornstarch: thickens the filling just enough so it does not leak out look for a fresh container without clumps
• Pure vanilla extract: gives depth and a round sweetness always opt for real vanilla over imitation if possible
• Ground cinnamon: adds signature warmth and spice test for freshness by checking if its aroma is strong
• Sugar: either granulated or brown works here brown sugar brings a hint of caramel try to use one that is free-flowing not hardened or clumpy
• Egg: creates a glossy golden crust use the freshest eggs you can find for the richest color
• Milk: helps the egg wash blend for shine any kind including non-dairy works in a pinch
• Optional salted caramel for drizzling: adds lush sweetness choose a thick caramel sauce or make your own for a homemade touch

Instructions

Dough Preparation:

Prepare homemade rough puff pastry and chill through the second refrigeration or if using store-bought dough let it thaw fully in the fridge Both options need to stay cold until you are ready to assemble the turnovers

Cook the Filling:

Combine diced peeled apples cornstarch vanilla cinnamon and sugar in a medium saucepan over medium heat Stir constantly for five minutes The apples should start softening but not completely break down Once slightly softened reduce the heat to low and simmer for another five minutes Remove from the heat and spread the mixture on a plate to cool for twenty minutes This step thickens the juices and intensifies the flavor

Shape the Dough:

Lightly dust a work surface and rolling pin with flour Roll out the puff pastry to a twelve inch square for homemade or just unroll if using store-bought Cut into squares using a sharp knife or pizza wheel Nine squares for homemade or eight total for store-bought Transfer the squares to parchment lined baking sheets

Fill and Shape Turnovers:

Spoon two to three tablespoons of apple filling into the center of each square Gently fold one corner over the filling to create a triangle Press the edges together with a fork to seal and prevent leaks Some juice may ooze out but that is perfectly fine Transfer turnovers to the fridge and chill for at least fifteen minutes This helps keep the pastry super flaky and prevents spreading

Prepare Egg Wash and Oven:

Preheat your oven to four hundred degrees Fahrenheit Whisk together one egg with milk Using a pastry brush cover the tops of turnovers with the egg wash Cut two or three small steam vents so the filling can bubble and cook inside without bursting

Bake:

Place the trays in the oven Bake for twenty three to twenty five minutes until deeply golden brown and crisp Rotate the pans halfway through so all sides cook evenly Some butter may leak out do not worry as this creates little golden edges

Cool and Finish:

Let turnovers cool for five minutes on the trays for easy lifting Drizzle with caramel sauce if desired The turnovers are ready to enjoy warm or cooled

For me the sweet spot is Honeycrisp apples diced small they keep the turnover structure but melt into the cinnamon sugar I remember sharing warm turnovers on my front steps with neighbors who never left without a second helping

Storage Tips

Once cooled keep leftovers covered at room temp for up to one day or refrigerate for up to five days The pastry will remain crisp if you store the turnovers on a paper towel lined plate reheat in the toaster oven to crisp them right up again Freezing is a lifesaver freeze unbaked shaped turnovers on a tray then transfer to a bag bake straight from frozen adding a few minutes to the bake time

Ingredient Substitutions

Mix up the apples using half pear or even quince for a twist Add a pinch of nutmeg or cardamom to the filling for extra depth If you are dairy free use plant based milk in the egg wash or skip it altogether

Serving Suggestions

Serve turnovers plain or with a dusting of powdered sugar A scoop of vanilla ice cream or a swirl of whipped cream turns them into an easy fall dessert For brunch I love serving these with fresh fruit and strong coffee

Cultural and Seasonal Notes

Apple turnovers have roots in both English and French baking traditions showing off the beauty of flaky pastry with simple seasonal fruit The shape is nostalgic for fall apple picking but truly you can enjoy these pancakes in any season with stored or frozen apples Spring berries or stone fruits make creative swaps for the filling

Seasonal Adaptations

Switch apples for peaches or cherries in summer Add lemon zest in spring for brightness Try pear and ginger in late fall

Success Stories

A friend made these with her young son and said he was so proud to fold the dough himself She called it their all time favorite rainy day project

Freezer Meal Conversion

Shape all turnovers and freeze on a tray until solid Then transfer to an airtight bag and bake from frozen adding five to eight minutes extra This way you have hot pastries ready to go for last minute guests

Enjoy them warm and fresh or let them cool—the aroma always signals comfort at home.

Recipe Q&A

→ What apples work best for the filling?

Use firm apples like Granny Smith or Honeycrisp, which retain their texture and provide balanced tartness and sweetness.

→ Can store-bought puff pastry be used?

Yes, store-bought puff pastry is convenient and works well. Just thaw before using and follow shaping instructions.

→ How do I prevent turnovers from leaking?

Seal edges firmly with a fork and cool the shaped pastries before baking to help prevent filling from escaping.

→ Is caramel drizzle necessary?

No, but it adds extra richness and flavor. The turnovers are still delicious on their own.

→ How should leftovers be stored?

Store covered at room temperature for one day or refrigerate for up to five days to maintain freshness and texture.