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Golden apple turnovers on the cooling rack, served with coffee on the side.
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Puff Pastry Apple Turnovers
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

My Puff Pastry Apple Turnovers are flaky, spiced, and fruity—perfect for kids with extra fall apples, minimal ingredients, and no-fuss crust.

Servings: 12 turnovers
Author: Gemma Stafford
Ingredients
Apple Filling
  • 3 (10 oz/284 g) medium Granny Smith apples , peeled and diced
  • ⅓ cup (2 oz/57 g) dark brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon (½ oz/14 g) butter
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons cinnamon
Turnover Dough
  • 2 (17 ⅓ oz/490 g) large sheets frozen puff pastry , thawed
  • Egg wash
Caramelized Sugar Topping
  • 2 tablespoons water
  • 3 tablespoons granulated sugar
Instructions
To Make the Apple Filling
  1. In a medium saucepan over medium heat, combine the apples, brown sugar, lemon juice, butter, cornstarch and cinnamon and bring to a simmer.
  2. Cook for about 10 minutes, stirring constantly, until the apples are tender. Remove from the heat and let cool completely.
To Make the Turnovers
  1. Line 2 baking sheets with parchment paper. Set aside.

  2. On a floured surface, unroll the sheets of puff pastry. They should measure 10x15 inches (25x38 cm). If the sheet is smaller, roll the pastry to this size.

  3. Cut the rectangle lengthwise into two 5x15 inch (12 ½ x38 cm) strips, then cut the strips into thirds to create six 5-inch (12 ½ cm) squares.
  4. Arrange the squares of pastry on one of the prepared baking sheets and brush the edges of each piece with egg wash.
  5. Spoon 2 tablespoons of apple filling into the center of each square, then fold over to make a triangle.
  6. Press the edges down with the fork to seal the pastry, then use a thin knife to cut two vents into the top.
  7. Refrigerate the pastries while you preheat the oven to 375°F (190°C), fan assist.
To Top and Bake
  1. Brush the tops of the pastries with a little water, then sprinkle generously with the granulated sugar.
  2. Bake for 18-20 minutes, until puffed and golden brown with deeply caramelized tops.
  3. Let cool for about 10 minutes before serving.
  4. These are best the day they are made with a dollop of freshly whipped cream. Store leftovers covered and at room temperature for up to 2 days.