Description

These Apple Pie Puff Pastry Turnovers are a quick and easy dessert that combines the flaky, buttery texture of puff pastry with a spiced apple filling. Perfect for a cozy treat or a simple homemade dessert, this recipe uses store-bought puff pastry and a mix of tart and sweet apples, seasoned with cinnamon, nutmeg, and a touch of lemon juice. The turnovers are baked until golden and optionally finished with a sweet glaze, making them an irresistible, crowd-pleasing dessert.

Ingredients

Scale

Apple Filling

4–5 Granny Smith apples, peeled, cored, and diced
2–3 Honeycrisp, Gala, or Fuji apples, peeled, cored, and diced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of nutmeg
1 tablespoon fresh lemon juice
2 tablespoons melted butter

Pastry & Assembly

2 sheets store-bought frozen puff pastry, thawed
1 beaten egg (for egg wash)
Splash of water or milk (for egg wash)
Coarse sugar (optional, for sprinkling)

Optional Glaze

Powdered sugar
Milk or cream (a splash)
Vanilla extract (a splash)

Instructions

Prepare the Apple Filling: Peel, core, and dice the apples into small, even pieces. In a medium bowl, combine the diced apples with granulated sugar, ground cinnamon, nutmeg, lemon juice, and melted butter. Toss everything until well coated. Allow the mixture to cool to ensure the puff pastry does not become soggy.
Thaw and Prepare Puff Pastry: Remove the puff pastry sheets from the refrigerator and unfold them on a lightly floured surface. Gently roll out each sheet into a slightly larger rectangle measuring about 10 by 12 inches to ensure an even thickness.
Cut the Pastry: Using a sharp knife or a pastry cutter, divide each sheet into four equal squares for a total of eight squares.
Fill the Turnovers: Spoon about 1/4 to 1/3 cup of the apple filling onto one half of each pastry square, leaving a small border around the edges to allow sealing.
Fold and Crimp: Brush the edges of the pastry squares with the prepared egg wash (beaten egg mixed with water or milk). Fold each square over diagonally to form a triangle, enclosing the filling. Press down firmly to seal and crimp the edges with a fork to further secure and add a decorative touch.
Vent and Egg Wash: Transfer the turnovers to a baking sheet lined with parchment paper. Cut 2-3 small slits on the top of each turnover to allow steam to escape while baking. Brush the tops with egg wash and sprinkle coarse sugar on top if desired for extra crunch and sweetness.
Bake: Preheat the oven to 400°F (200°C). Place the baking sheet in the oven and bake the turnovers for 20-25 minutes or until they are puffed up and have developed a golden brown color.
Cool: Once baked, remove the turnovers from the oven and transfer them to a wire rack to cool slightly. This helps the pastry set and makes handling easier.
Optional Glaze: For an extra touch, whisk together powdered sugar with a splash of milk or cream and a dash of vanilla extract to make a glaze. Drizzle this glaze over the cooled turnovers before serving for added sweetness and shine.

Notes

Use a mix of tart (Granny Smith) and sweet (Honeycrisp, Gala, Fuji) apples for balanced flavor and texture.
Ensure the apple filling is cooled before filling the pastry to prevent sogginess.
If puff pastry is frozen, thaw completely according to package instructions for best results.
Egg wash helps achieve a golden, shiny crust but can be omitted to keep the recipe vegan (replace with plant-based milk).
Coarse sugar on top adds a lovely crunch and extra sweetness.
The glaze is optional but highly recommended for a glossy finish and extra flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple pie turnovers, puff pastry dessert, easy apple dessert, baked apple turnovers, quick apple pastry