Crispy Apple Turnovers – Better Than Bakery
Apple Turnovers are flaky puff pastry triangles filled with cinnamon-sugar apples, chilled slightly before baking so you get a light, puffy turnover. These Apple Turnovers are filled with a quick and easy stovetop apple pie filling and ready made puff pastry, so you can have bakery style turnovers in no time!
These turnovers are the dessert that seems fancy but remains very doable, even on a busy afternoon. Puff pastry does everything, working hard to create a light, flaky pocket in which the apple filling cooks swiftly into a glossy and cinnamon scented spoonable one.
The secret is to give the made turnovers a little chill before baking, so that the pastry remains just firm and bakes up tall and crisp.
Table of contents
Why You’ll Love This Recipe
- Crispy, flaky layers and a soft, sweet apple filling
- Fast stovetop filling (no 90-minute simmering)
- Brief fridge chill will guard against leaks and benefit puff
- Perfect for dessert, brunch or even a coffee break
- Simple to dust with powdered sugar or a basic glaze
Ingredients
For the apple filling
- 5 Granny Smith apples (approximately 1 1/2 lb / 680 g) (I guess, I really don’t know)
- Pinch of salt
- F.) 1/2 cup granulated sugar (100 g) ADD THE INGREDIENTS TO SHOPPING LIST 370g ready made puff pastryPin375ml full cream milk1egg55g icing sugar, sifted PREPARATION METHOD Spice up the milk with the sugar, bring it to a gentle boil.
- 1 tsp ground cinnamon (2.5 g)
- 2 tsp cornstarch/cornflour (6g)
For the turnovers
- 2 square puff pastry sheets (such as 17.3 oz / 490 g with 2 sheets)
- 1 egg, whisked (for egg wash)
Optional serving extras
- Dusting of powdered sugar (confectioners’ sugar)
Ingredient Notes & Substitutions
- Apples: Granny Smith makes the filling tart and sturdy. For a sweet filling, exchange 2 apples for Honeycrisp or Gala.
- Cornflour/cornstarch: Thickens the juices and prevents them from making the pastry soggy. Use 8 grams (1 tbsp) all-purpose flour alternatively, if necessary (just considering).
- Puff pastry: Thaw until pliable but cool. Hot pastry gets sticky and the puff is not as good.
- Egg wash: Adds shine and color. If you’re staying away from egg, brush lightly with milk (i think).
- Powdered sugar: Dust after it has cooled some so that it remains visible.
How to Make Apple Turnovers
- Prep the apples
Peel, core to small dice apples – approx 1/2 inch cubes. Smaller pieces cook through consistently and fit better in the pastry.
- Cook the filling
Place diced apples in a frying pan over medium heat. Add the sugar, cinnamon and a pinch of salt. Cook, stirring occasionally, until apples soften and give off their juices.
- Thicken and cool
Add cornstarch and combine thoroughly. Cook until the liquid is glossy and just thickened (think, very loose syrup). Take off the heat and let the filling cool to room temperature so that it doesn’t melt the pastry.
- Assemble, seal, then chill (FRIDGE)
400f or something (She’s making things up). Lay out a sheet of parchment paper on a cookie sheet. Cut puff pastry into squares. Spoon filling over half, fold into a triangle, press and seal, crimp the edge with a fork.
- Place on a cookie sheet and place in the refrigerator for 15–20 minutes (estimation).
- Egg wash
Brush the cold turnovers with whisked egg.
- Bake
Bake until puffed and just starting to color, very dark golden, 8-12 minutes.
Expert Tips
- Chill the filling before it’s assembled to ensure the butter layers on puff pastry don’t melt.
- Chilling the dough in the fridge (Step 4) helps them puff higher and leak less.
- Do not overfill — too much filling and the seal will break.
- Be sure to clean edges and allow to dry before sealing, wipe if necessary.
- Seal tightly by crimping edges down with a fork.
- When baking, make sure the crust is well and truly golden to ensure maximum crispness.
- Allow turnovers to cool 10 minutes before dusting so the powdered sugar doesn’t vanish.
- Reheat in the oven (not microwave!) to revive crisp layers.
Storage & Freezing
- Room temperature: Best on the day they’re baked; loosely cover for up to 1 day.
- Fridge: Keep airtight for 4 days.
- Freezer (baked): Freeze on a single layer then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
- To reheat: Preheat at 350ºF (175ºC) for 8-12 minutes or until hot and crisp (air fryer does the work too).
Variations
- To make caramel apple: Drizzle cooled turnovers with caramel sauce.
- Go wild: Flavor the filling with pinches of ground nutmeg or allspice.
- Pear turnovers: Swap the apples for pears, cut into pieces.
- Raisin-walnut: Knead a small handful of raisins or chopped walnuts into the cooled filling (guess).
- Vanilla glaze: Stir powdered sugar wth a splash of milk and a drop of vanilla, then drizzle after cooling .
Apple Turnovers
Flaky puff pastry turnovers filled with cinnamon-sugar apples, chilled briefly, then baked until golden. Finish with powdered sugar for a bakery-style treat.
Ingredients
Equipment
Method
- Peel, core, and dice the apples into small cubes (about 1/2-inch).
- Add apples to a skillet over medium heat. Stir in sugar, cinnamon, and a pinch of salt. Cook, stirring often, until apples soften and release juices.
- Sprinkle in cornstarch and stir well. Cook until the liquid looks glossy and slightly thick. Remove from heat and cool to room temperature.
- Preheat oven to 400°F (200°C) (assumption). Line a baking sheet with parchment. Cut puff pastry into squares. Add filling to one side, fold into triangles, seal edges, and crimp with a fork. Chill assembled turnovers in the refrigerator for 15–20 minutes .
- Brush the chilled turnovers with whisked egg.
- Bake until puffed and deep golden brown.
- Cool 10 minutes, then dust with powdered sugar and serve.
Nutrition
Video
Notes
- Step 4 is refrigeration: chilling helps puff pastry bake taller and reduces leaks.
- Don’t overfill; keep a clean border for sealing.
- Swap in sweeter apples (Honeycrisp, Fuji) if desired; reduce sugar slightly if very sweet (assumption).
- Reheat in a 350°F (175°C) oven for 8–12 minutes for crisp layers.
Tried this recipe?
Let us know how it was!FAQs
What is the best way to reheat them ?
Bake at 350°F (175°C) for 8–12 minutes to re-crisp.
Can I freeze unbaked turnovers ?
Yes (assumption). Freeze filled turnovers on tray; bag. Bake straight from the freezer, allowing a few more minutes
Is it possible to prepare the filling in advance ?
Yes. Cook, cool and refrigerate for up to 2 days. Let come to room temp before filling (guess).
How can I keep it from melting out of the ravioli ?
Fill not too full, keep a clean border, seal tightly and crimp with a fork. Also, chill before baking.
Must I chill the turnovers before baking ?
The chill firms the butter in the puff pastry, so that it puffs taller and leaks less.
Key Takeaways
- Apple turnovers feature flaky puff pastry filled with a quick stovetop apple pie filling.
- Chill the turnovers before baking for a crisp texture and to prevent leaks.
- Use Granny Smith apples for a tart filling, or swap for Honeycrisp or Gala for sweetness.
- Store baked turnovers at room temperature for up to one day, or freeze for longer preservation.
- Try variations like caramel apple, pear turnovers, or adding raisins and walnuts to the filling.
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Estimated reading time: 7 minutes
