Apples and cinnamon are a heavenly duo in this puff pastry apple turnovers recipe. These crispy treats are perfect for breakfast or dessert!
What I love about Apple Turnovers is that they’re so easy to make! They may be easier to make than making apple pie, but you still get the warm apple and cinnamon deliciousness!
It all begins with puff pastry. If you’re unfamiliar, it feels a bit like pie dough before baking, but once baked – Wow! It becomes fluffy and light and has tons of buttery layers.
Why This Recipe Works
- Using a mixture of brown sugar & granulated gives the perfect amount of sweetness.
- The cinnamon & nutmeg marry perfectly with the apples in the filling.
- To save time, store-bought puff pastry is used for the crust.
What apples for apple Turnovers
Whether you like them sweet or tart when baking with apples, be sure to choose the right variety. Look for an apple with a crisp bite, so it stays firm when cooked.
Granny Smith and Golden Delicious apples are good choices as they tend to hold up best under heat. Use Granny Smith if you like a tart flavor and Golden Delicious for a sweeter choice.
How to Prep the Apples for the Turnovers
- Peel, Core, and Chop the Apples: Begin by peeling the apples using a sharp knife or a peeler. Removing the skin is important because apple peels can become chewy when cooked, and you want a smooth texture in your turnovers. After peeling, cut the apples in half and remove the cores. Then, chop the apples into small, bite-sized pieces. This will ensure that the apple filling cooks evenly and is easy to bite into when you enjoy your turnovers.
- Prevent Browning with Lemon Juice: Apples have a tendency to turn brown when exposed to air. To prevent this undesirable browning, coat the chopped apples with lemon juice. Lemon juice contains citric acid, which acts as a natural preservative and helps maintain the fresh, vibrant color of the apples. Drizzle or toss the chopped apples with lemon juice to make them appealing and appetizing.
By following these steps, you’ll have perfectly prepped apples for your turnovers, ensuring a visually appealing and tasty final result.
Puff Pastry Options
Let’s talk about the flaky outer shell of your apple turnovers – the puff pastry. Whether you’re using my trusted rough puff pastry recipe or grabbing some store-bought puff pastry for convenience, the delicious outcome you’ll achieve will keep you coming back for more!
- Make Your Own: Embarking on a homemade pastry adventure has never been more approachable! With our easy method and a few staple ingredients, you’ll craft your puff pastry in just a few hours. Can’t believe it? Neither could I until I saw the results firsthand!
- Store-Bought: Frozen puff pastry is a convenient choice but requires little planning since it needs to be thawed before it can be baked. Doing it overnight in the fridge is the best approach as it allows the puff pastry to become pliable without over-softening.
So, whether you’re feeling like a chef and want to make your own or you want to use store-bought pastry, your apple turnovers will be delicious either way!
Step By Step Instructions
Preparing the Puff Pastry
If your puff pastry is in the freezer, remember to transfer it to the fridge about 4 to 8 hours before you want to start baking. This slow thaw will make the pastry easier to work with later. If it’s already in the fridge, take it out 20-30 minutes before you start so it’s just the right texture – not too hard or soft.
Preheating The Oven
Start by preheating your oven to 400°F (204°C). Gather all your ingredients while the oven heats up to have everything within reach.
Prepping The Apples
Peel, core, and dice your 4 medium-sized apples and toss them in a bowl. Mix in 1 tablespoon (15 ml) of lemon juice with the apples. This ensures they don’t turn brown. Mix well.
Making The Filling
To the apples, add ¼ cup (50g) light brown sugar, ¼ cup (50g) granulated sugar, 2 teaspoons (10 ml) ground cinnamon, ¼ teaspoon nutmeg, 2 tablespoons (30 ml) cornstarch, ½ teaspoon salt, and ½ tablespoon (7.5 ml) melted butter.
Give it a good mix to coat the apples well, and then set it aside.
Assembling The Turnovers
Before diving into the pastry, lightly flour a clean surface. Then, gently roll each sheet of your 1 lb (about 450 grams) thawed puff pastry into a 12×12 inch (30×30 cm) square. Brush the edges of each square with the egg wash.
Once rolled, use a knife to cut each sheet into 4 smaller squares. This ensures each turnover is just the right size for a tasty treat. Brush the edges with a beaten egg (this recipe originally missed mentioning an egg, but you’ll need one!).
Lay your pastry squares on a cookie sheet you’ve lined with parchment paper. Spoon about 1?3 cup (around 80 ml) of your apple mix onto half of each square.
Then, fold the pastry over the apples to form a triangle shape.
Seal the edges by pressing down with a fork. This keeps all the delicious filling inside.
Before popping them in the oven, brush the top of each turnover with some more beaten egg. This will give them a golden shine.
Don’t forget to either use a fork to poke some holes or a knife to cut a small slit on top so steam can escape. Bake for about 20 minutes. When they’re golden and puffy, you know they’re done. Let them cool for 5 minutes.
While waiting, let’s whip up the icing. Mix 2 tablespoons (around 30 grams) of softened cream cheese with 1 tablespoon (about 15 ml) of melted butter. Add ¼ cup (around 30 grams) of powdered sugar and ½ teaspoon (about 2.5 ml) of vanilla. Beat until it’s smooth.
Then drizzle this creamy goodness over your turnovers.
Now, take a moment to admire your handiwork! Serve the turnovers warm and watch them disappear. Enjoy!
Apple turnovers are best served warm, but they’re wonderful leftovers too!
Erren’s Top Tips
- Apple Variety Matters: Choose apples that hold their shape when cooked, like Granny Smith or Honeycrisp. They won’t turn to mush inside your pastry.
- Avoid Soggy Bottoms: When placing your turnovers on the baking sheet, ensure there’s space between each one. This allows the heat to circulate, ensuring the bottom gets as crispy as the top.
- Stay Cold: Puff pastry works best when cold. If you feel it becoming too soft or sticky while working, pop it back in the fridge for a few minutes.
- Seal It Right: To make sure the turnovers don’t leak, press the edges well with a fork. You can also lightly moisten the edges with water to help them stick together.
- Even Thickness: Aim for an even thickness when rolling out your puff pastry. This ensures your turnovers bake uniformly.
- Egg Wash Secrets: For a shinier finish, brush your turnovers with just the egg yolk mixed with a bit of water. If you prefer a matte finish, use the egg white.
- Avoid Overfilling: It’s tempting to stuff the turnovers with filling, but too much can cause them to burst open while baking. Stick to the recommended amount.
- Cool Before Icing: Ensure your turnovers aren’t too hot when drizzle the icing. If they’re too warm, the icing will melt right off.
- Freezer-Friendly: You can prepare these turnovers in advance, freeze them on a baking sheet, and store them in freezer bags. Bake them straight from the freezer (add a few extra minutes to the baking time).
- Taste As You Go: Especially with the apple filling. If you prefer a sweeter or spicier filling, adjust the sugar or spices to your liking before filling the pastry.
- Consistent Sizing: Try to ensure that all the turnovers are roughly the same size. This ensures they all bake at the same rate.
- Parchment Paper is Your Friend: It prevents sticking and makes cleanup a breeze. If you don’t have parchment paper, a silicone baking mat works wonders too.
Storing, reheating & Freezing Instructions
- To store these apple turnovers when iced, refrigerate them in an airtight container. If you don’t plan to serve them all at once, it’s best to leave the icing off leftover so they can be reheated.
- To reheat once cooled, bake at 400F for 5-7 minutes.
- To safely freeze Apple Turnovers made with previously frozen puff pastry, they must be baked before freezing.
- If you plan to freeze this recipe, bake for 15 minutes instead of 20. Allow to cool completely (don’t ice them), and store in a freezer-safe container for up to 3 months.
- When ready to use, bake the thawed turnovers at 400F for 20-25 minutes until crispy and brown. Ice according to the recipe and serve.
FAQs
Apple turnovers are traditionally made from puff pastry. It’s a light, flaky pastry that puffs up in the oven, giving the turnovers characteristic layers and crispness.
Yes, many grocery stores offer frozen apple turnovers in their frozen dessert or pastry section. These can be a quick and convenient option, but making them from scratch allows for the customization of flavors and ensures freshness.
Ensure your apple filling isn’t too wet, and avoid overstuffing. Using parchment paper and placing turnovers with space on the baking sheet can also help.
Apple turnovers use puff pastry and are often individual-sized, while apple strudels use thinly rolled dough, typically phyllo, and are sliced from a longer roll.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Puff Pastry Apple Turnovers
Ingredients
- 4 medium-sized cooking apples of choice peeled, cored, and diced
- 1 tablespoon lemon juice
- ½ tablespoon butter melted
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 lb Puff Pastry thawed
For the Cream Cheese icing:
- 2 tablespoons softened cream cheese
- 1 tablespoon butter melted
- ¼ cups powdered sugar
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 400°F/200°C
- Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. Add sugar, cornstarch, cinnamon, nutmeg, salt, and melted butter. Mix to combine. Set aside.
- On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square. Cut each sheet into 4 squares and make sure they stay chilled until you are ready to use them.
- Transfer to a cookie sheet lined with parchment paper/greaseproof paper. Brush the edges of each square with the egg wash and neatly place 1/3 cup of the apple mixture on half of the square.
- Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
- Brush the top with egg wash, make a small slit on the top of each turnover, and bake for 20 minutes, until browned and puffed. Let cool for 5 minutes.
For the cream cheese icing:
- Mix the cream cheese, butter, sugar, and vanilla and beat until smooth. Drizzle each turnover with icing. Serve warm.
Tips + Notes
- Apples brown quickly, so be sure to coat them with lemon juice while you prepare the dough.
- Make a small slit on the top of each turnover to keep them from bursting the seam.
- Be careful not to overfill – Overfilling the turnovers may cause them to break open.
- Don’t overwork the pastry. Puff pastry is delicate if you over-roll or use too much force, lose some of the flakiness and it may not puff up when baked.
- To easily trim the pastry, use a sharp paring knife or pizza cutter.
- If the dough becomes too soft to manage, just place it in the fridge for a few minutes and it will firm back up.
- Allow the apple turnovers to cool slightly before serving – The filling will be hot.
Stephen Zielinski says
You mention orange juice and lemon juice -but orange is NOT listed in the ingredients. Is this an error? Should I use ONLY lemon juice? If not, how much orange juice?
Thanks
Steve
Erren's Kitchen says
Hi Stephen, it used to be Lemon or Orange juice but I found the Lemon stops the browning quicker, so I prefer Lemon! Thank you for pointing it out!
Anne says
So good and incredibly easy. They remind me of that he doughboy turnovers we used to make out of the can, but better! Thanks for a great recipe.
Catina says
Hello,
I was just wondering about the orange juice verses the lemon juice. In the video and the writing on the web says to use orange juice but in the recipe it says to use lemon juice. So, my question is which one is supposed to be used? or does it even matter because they are both citric fruits?
Erren's Kitchen says
Sorry for the confusion and thanks for letting me know! You are right, It doesn’t matter as they’re both citric fruits!
Lily says
Great recipe! We had a ton of extra apple filling leftover so we spread them out over foil and baked them at the same time with the turnovers. Delicious!
Brittany says
Mine looked great!!! But the bottoms didn’t get cooked..why did I do wrong??
Sue says
Made these for dessert tonight. Delicious. Very easy recipe. My husband loved them. Will make again.
Anne says
Baked these today for dessert tonight. Delish! This will be my new go-to apple dessert. Thanks for the recipe.
Rochelle shears says
This was so good! I made my own pie crust/ dough for the turnovers b/c I didn’t have puff pastry on hand, and it was so yummy! My only complaint is that my apples got super juicy but maybe because I used 5 apples, and not 4 as the recipe specified because I used a double pie crust recipe. Probably needed more corn starch? But thank you for sharing! I’ll be making this again
Erren says
It could be the extra apples or did you eat them hot? They should cool a little before serving so they have time to set before eating. I’m glad you enjoyed them though!
Brogan says
Make sure to add thawing the puff pastry sheets. Don’t use it often and it adds an extra 40 minutes to the recipe.
Laura says
Tried these tonight and they are delicious. U got the recipe spot on!!