Apple Turnovers- These irresistible delights are made from a golden flaky crust that encases a warm, gooey cinnamon-spiced apple filling. And the best part? You don’t need to be a pastry chef to whip these up at home. All you need is some store-bought puff pastry dough and our easy-to-follow recipe for homemade apple filling. Serve the straight out of the oven with ice cream and drizzles of caramel.
If you are in the mood for a sweet treat that is both satisfying and easy to make, then you definitely want to try your hand at making these these apple turnovers are one of my go-to. It doesn’t take a lot of expertise and whether you are an experienced baker or just starting out.
Why you will love this recipe
Quick and easy – All you need is some shop-bought puff pastry and a filling that comes together in less than 10 minutes.
Warm Gooey Apple Filling– The filling is bursting with delicious flavours.
Make ahead recipe- The filling can be made ahead of time and stored in the fridge for up to 3 days. Turnovers can be frozen and frozen until you are ready to bake.
Ingredients you will need for the Apple Turnovers
Puff pastry – I use one sheet of chilled puff pastry. If you are using frozen puff pastry, thaw before using.
Apples– I prefer to use firm tart apples, Granny Smith or Bramley. My other favourites are gala or jazz apples.
Unsalted Butter– To sauté the apples in.
Granulated Sugar– I use that to sweeten the apple filling. Light brown sugar can also be used.
Spices– Cinnamon and nutmeg add a warm flavour to the apple filling.
Cornflour– This helps to thicken the apple filling.
Egg wash– Gives the turnover a nice golden colour and an appealing shine. To make the egg wash all you do is whisk together egg and water.
Demerara sugar– To sprinkle over the turnovers.
How to make the apple turnovers
First make the apple filling
- In a frying pan over medium-high heat, melt the butter.
- Add chopped apples and sauté until tender, 5 minutes. Sprinkle with granulated sugar, cinnamon and nutmeg, stirring for 5 minutes longer.
- Remove from the heat and let cool for 20 minutes.
Remove from heat and allow to cool for 20 minutes.
Assemble the apple turnover
- Unroll puff pastry sheets and cut into 6 equal squares. Mine were 4.5 inches.
- Place 2 heaping tablespoons of the apple filling into the centre of each square.
- Brush the edges with egg wash.
- Fold each over into a triangle shape to cover the filling.
- Using a fork, press firming on the edges of the pastry to seal it.
- Place the turnovers on a lined chopped board and chill in the fridge for 20 minutes.
- Lightly brush the top of each turnover with egg wash. Sprinkle over sugar.
- Cut 2 small slits in the middle of the turnovers to release steam.
Preheat the oven to 220C/200C fan oven. Bake for 20-25 minutes until golden brown and puffed up.
Leave to cool for 10 mins on a wire rack before serving warm with ice cream.
What can I serve the apple turnovers with?
My favourite way of serving apple turnovers is with ice cream. You can also serve them with cream If you like caramel, drizzle some over the top of the turnovers. A simple glaze made with icing sugar and water can be drizzled over the turnovers.
Can I make the turnovers ahead of time?
The answer is Yes! The apple filling can be made in advance and stored in the fridge for up to 3 days. Assemble the turnovers and place them on a lined baking sheet or tray. Ensure they do not touch, as this can cause them to fuse together while they chill. Freeze for 2 to 3 hours, or until firm. Store frozen turnovers in a zip lock bag or freezer-safe container until ready to bake.
How to store apple turnovers
The turnovers taste the best eaten the same day. However, they can be stored in an airtight container for up to 2 days.
Find more apple recipes here:
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled and diced
- 90 grams granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon cornflour
- 320 grams pack puff pastry
- 1 egg, small
- 1 tablespoon milk
- 2 teaspoon demerara sugar
- In a saucepan over medium-high heat, melt the butter. Add the apples and sauté until tender, 5 minutes. Sprinkle with granulated sugar, cinnamon and nutmeg, stirring for 5 minutes longer. Remove from the heat and let cool for 20 minutes.
- Remove the puff pastry from the fridge and spread out a floured surface. Cut into 4 or 6 equal squares.
- Place 2 heaping tablespoons of apple filling in the middle of each square. Beat egg and milk to make the egg wash. Brush the edges with egg wash and fold over to make a triangle and press the edges together with a fork to seal.
- Place the turnovers on a prepared baking sheet, and chill in the fridge for 30 minutes.
- Position the rack in the middle of the oven, and preheat to 425F/220C/200C fan. Transfer the turnovers to a parchment-lined baking sheet or tray.
- Brush the tops of the pastries with egg wash and sprinkle with demerara sugar. Make two slits in the middle of the turnovers to release steam.
- Bake the turnovers for 20-25 minutes until golden and puffed up.
- Remove from the oven and leave to cool for 10 minutes on a wire rack before serving warm with a scoop of vanilla ice cream a drizzle of caramel.
- Store leftover turnovers in an airtight container at room temperature for up to 2 days.