Easy Apple Turnovers with Flaky Puff Pastry

There’s something undeniably comforting about the warm scent of cinnamon and apples baking in the oven. It instantly fills your kitchen with the cozy aroma of fall — even if it’s the middle of spring. These Easy Apple Turnovers bring together the best of everything: a crispy, golden puff pastry exterior and a gooey, cinnamon-spiced apple filling tucked inside. They’re quick to make, thanks to store-bought puff pastry, and perfect for breakfast, dessert, or a sweet snack. Once you try them, they’ll quickly become a staple in your kitchen!

These turnovers are not just tasty — they’re delightfully versatile. You can enjoy them fresh from the oven with a cup of coffee or save them for an afternoon treat with tea. The flaky layers of pastry give way to the soft, spiced apple center, and if you’re feeling indulgent, a drizzle of vanilla glaze or a dusting of powdered sugar takes them over the top.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Let’s break down the simple but delicious ingredients that make these turnovers so irresistible.

Apples: Choose firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji. They hold their shape during baking and add the perfect balance of sweetness and acidity.

Butter: A couple of tablespoons of butter help sauté the apples and add richness to the filling. Unsalted is best so you can control the flavor.

Brown Sugar & Granulated Sugar: This combination gives the filling a warm sweetness and slight caramelization. Brown sugar adds depth with its molasses notes.

Cinnamon & Nutmeg: These warming spices are classic for apple desserts. Nutmeg is optional but adds an extra layer of cozy flavor.

Lemon Juice: Just a splash brightens the filling and prevents the apples from browning.

All-Purpose Flour (or Cornstarch): This thickens the apple mixture slightly, so it doesn’t spill out during baking.

Puff Pastry: The star of the show! Using store-bought puff pastry makes this recipe incredibly simple and fast. Just make sure it’s fully thawed before working with it.

Egg: A quick egg wash before baking gives the turnovers that beautiful golden-brown shine.

Optional Glaze: Powdered sugar mixed with milk and a touch of vanilla makes an easy glaze to drizzle over the finished pastries.

How to Make the Best Apple Turnovers

You’ll love how easy this is! With just a few steps, you’ll have bakery-worthy pastries coming out of your oven.

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1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper so your turnovers don’t stick.

2. Make the Apple Filling
In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir everything together and cook for about 5–7 minutes until the apples are softened and the sugar forms a syrupy coating.

Add in the flour (or cornstarch) and cook for another minute, stirring well to thicken the mixture. Remove from heat and let it cool while you prepare the pastry.

3. Prepare the Puff Pastry
Unfold your thawed puff pastry sheets on a lightly floured surface. Roll them slightly to smooth out any creases, then cut each sheet into 4 equal squares, giving you 8 squares in total.

4. Fill and Seal the Turnovers
Place a spoonful of the cooled apple mixture in the center of each square. Be careful not to overfill — too much filling can lead to leaks during baking.

Fold the squares diagonally to form triangles. Press the edges together gently, then seal them by crimping with a fork. This not only looks pretty but also helps keep the filling in place.

5. Egg Wash and Bake
Transfer the sealed turnovers to your prepared baking sheet. Brush each one with beaten egg — this step is what gives you that beautiful golden finish.

Bake for 18–22 minutes, or until puffed and golden brown. The edges should be crisp and flaky, and the tops lightly glossy from the egg wash.

6. Glaze (Optional But Delicious!)
While the turnovers cool slightly, whisk together powdered sugar, milk or cream, and a drop of vanilla extract until smooth. Drizzle the glaze over the slightly warm turnovers for a sweet finish that looks as good as it tastes.

Tips and Tricks for Perfect Turnovers

• Keep the pastry cold. If your puff pastry gets too warm while you’re working with it, pop it back in the fridge for a few minutes. Cold pastry puffs best.
• Don’t overfill. A little goes a long way — too much filling can cause leaks.
• Seal tightly. Make sure the edges are well sealed to avoid spilling in the oven.
• Vent if needed. If your turnovers are especially full, make a small slit in the top to let steam escape.

Flavor Variations to Try

These turnovers are a blank canvas for creativity! Here are a few fun twists:

• Caramel Apple Turnovers: Drizzle caramel sauce inside before sealing or over the top after baking.
• Nutty Apple Delight: Add a tablespoon of chopped walnuts or pecans to the filling.
• Raisin Lovers: Stir in some golden raisins for added sweetness and texture.
• Cream Cheese Surprise: Add a teaspoon of softened cream cheese to each turnover for a tangy twist.
• Extra Spiced: Try adding a pinch of ground ginger, allspice, or cloves for a deeper spice profile.

Storage Instructions

• Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
• Refrigeration: If you need to keep them longer, refrigerate for up to 4 days.
• Freezing: These freeze beautifully! Freeze the unbaked, assembled turnovers on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen — just add a few extra minutes to the baking time.
• Reheating: Warm them in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds. The oven will restore crispiness best.

Serving Suggestions

• Serve them warm with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
• Pair with coffee or tea for a cozy afternoon snack.
• Dust with powdered sugar or glaze for extra sweetness and a pretty finish.
• Enjoy them plain, just as they are — still completely delicious!

Frequently Asked Questions

What apples work best for turnovers?
Granny Smith, Honeycrisp, and Fuji are great choices. They stay firm and balance the sweetness of the filling.

Can I use pie dough instead of puff pastry?
Yes, you can! The texture will be more like a hand pie than a flaky pastry, but it’s still delicious.

Do I need to peel the apples?
Peeling is recommended for a softer filling, but if you prefer the texture of the skin, go ahead and leave them on.

How do I keep my turnovers from leaking?
Seal them tightly and don’t overfill. Crimping the edges with a fork helps keep everything secure.

Can I make mini turnovers?
Absolutely! Cut your pastry into smaller squares and reduce the baking time by a few minutes.

Why didn’t my puff pastry puff?
It’s likely the pastry got too warm or was overworked. Keep it cold until you’re ready to bake for best results.

Can I make these in advance?
Yes! Assemble them and refrigerate until ready to bake. Or freeze them and bake straight from frozen when needed.

The Best Apple Turnovers — Homemade Bakery-Style Pastries

Once you’ve made these easy apple turnovers at home, you may never look at the store-bought kind the same way again. The flaky, buttery crust and warm, cinnamon-spiced apple center are a match made in pastry heaven. They’re simple enough for a weekday breakfast but special enough for weekend brunch or dessert with guests.

So grab those apples and puff pastry your kitchen is about to smell amazing.