Nothing elevates a weekend brunch quite like the smell of fresh baked goods. Imagine walking into a kitchen where the sweet aroma of warm cinnamon and flaky pastry greets you. Apple turnovers are a classic bakery staple that look impressive but are surprisingly simple to make at home. Whether you host a weekend brunch or just want to treat your family to a special breakfast, these golden pockets of fruit are the perfect sweet addition to your morning spread.
Why You’ll Love These Apple Turnovers
These apple turnovers offer a satisfying crunch and a gooey spiced fruit-filled center without requiring hours of prep work. These portable treats are delicious and pair perfectly with a hot cup of coffee.
- Easy to make. Pre-made puff pastry dough keeps these easy to make.
- Easy to customize. Easily swap out apples for another seasonal fruit.
- Perfect for brunch. These make the perfect addition to any brunch menu or gathering.
Ingredients You’ll Need (and Why)
Apples: Gala or Granny Smith apples work best because they hold their structure under heat.
Lemon Juice: prevents the apples from browning and adds a bright acidity to balance the sugar.
Sugar: draws out the natural juices in the apples to create a sweet syrup.
Spices: cinnamon and allspice provide that traditional, warm autumn flavor.
Salt: balances the sugar and sweetness of the fruit.
Cornstarch and Cold Water: this combination creates a slurry that thickens the apple juices into a thick filling.
Puff Pastry: save time with pre-made puff pastry. Read labels carefully for an allergy-safe option if needed.
Egg and Water: this creates an egg wash that gives the pastry a beautiful golden shine.
Helpful Baking Tools
Cookie Sheet and Parchment Paper: line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
Measuring Cups & Spoons: use a dry measuring cup for ingredients like sugar and a liquid measuring cup for water. Use measuring spoons for smaller ingredients.
Saucepan: use a medium saucepan to cook down the apples and thicken the filling.
Vegetable Peeler and Knife: use a vegetable peeler to remove skins from the apples and a knife to cut apples and puff pastry into squares.
Cutting Board: a sturdy cutting board provides a surface for chopping and cutting while keeping counters clean during prep.
Spatula: a small silicone spatula is used for stirring the apples and scraping the sides of the pan.
Pastry Brush: use a pastry brush to apply the egg wash evenly over the dough.
Cooling Rack: use a cooling rack to cool down turnovers after baking.
Helpful Tips for Turnover Success
To ensure your apple turnovers come out perfectly flaky and golden every single time keep these simple yet effective baking strategies in mind.
- Cool the apple filling. Placing hot apple filling onto raw puff pastry dough makes the turnover soggy. Cool the filling completely before using. You can make the filling in advance and cool it overnight in the refrigerator.
- Keep the puff pastry dough cold. Do not defrost the puff pastry on the counter before using. Puff pastry relies on cold fat to create layers. If the dough gets too warm it becomes sticky and loses its flakiness.
- Avoid overfilling the squares. To keep the turnovers sealed, do not overfill the squares or the juices will leak out and break the seal.
- Add vent holes. Always poke holes in the top of the pastry to allow steam to escape. Without vents the filling might burst through the side seams.
How to Make Apple Turnovers
Follow these steps to turn a few simple ingredients into a tray of warm and delicious pastries. Check the recipe card for detailed instructions, including exact ingredient measurements.
1. Chop apples into small bite-sized pieces then cook apples with spices under tender.
2. Add cornstarch slurry and cook until mixture thickens; cool completely.
3. Cut cold pastry dough into six squares and spoon filling into the center.
4. Fold into a triangle. Seal edges, poke holes on top and brush with egg wash. Bake.
Variations and Substitutions
Choose fruits and use ingredients that fit your allergen or dietary needs. Always read labels carefully as ingredients may change or may be processed on shared equipment with other allergens.
- Caramel Apple Style: substitute half of the white sugar for brown sugar and add a teaspoon of vanilla extract to the saucepan for a deeper caramel flavor.
- Savory Sweet Twist: add a touch of fresh rosemary or a tablespoon of cheddar cheese shreds to the filling for a savory twist.
- Fruit Swaps: replace the apples with pears or peaches and follow the same preparation method.
- Crunchy Texture: fold a handful of toasted sunflower or pumpkin seeds into the filling to provide a satisfying crunch and top with chopped seeds or a sprinkle of coarse sugar or before baking.
- Glaze Topping: whisk together one cup of powdered sugar with 1 tablespoon of apple juice (or milk) to drizzle over on top of each cooled turnover.
Allergy-Friendly Substitutions
- Egg-Free Wash: keep things egg-free by brushing the tops with melted vegan (or conventional) butter or milk instead.
- Gluten-Free: use a certified gluten-free puff pastry brand for a gluten-free turnover.
How to Store Leftover Turnovers
Apple turnovers are best when served warm. Any extra turnovers can be saved for later with these storage and reheating tips.
- At Room Temperature. Store apple turnovers in an airtight container on the counter for up to two days. Reheat them in the oven at 350℉ for about 5 minutes or until the pastry feels crisp.
- In the Fridge. Place pastries in a sealed airtight container in the fridge for up to five days. The pastry may soften due to moisture. To restore the texture, reheat them in the oven at 350℉ for 8 to 10 minutes. This should provide enough time for the chilled center to warm throughout.
- In the Freezer. Wrap individual turnovers tightly in plastic wrap and store them in a freezer bag for up to three months. For best results, do not thaw turnovers before reheating. Heat the frozen turnover in a 350 degree oven for 15 to 20 minutes or until the crust is crisp.
Frequently Asked Questions About Apple Turnovers
Firm apples like Gala or Honeycrisp are perfect for turnovers because they provide a nice bite and do not turn into applesauce during the cooking process.
Yes! You can make the apple filling up to three days in advance and keep it in the refrigerator. Using cold filling actually helps the pastry rise better.
Puff pastry relies on cold fat melting rapidly in a hot oven to create steam. If the dough gets too warm while you are filling and folding each square, the fat melts into the flour and the pastry stays flat. Chill the assembled turnovers for ten minutes before baking if the dough feels soft.
This usually happens if the filling was too watery or the edges were not sealed tightly. Ensure your cornstarch slurry thickens the apples into a glossy sauce and press firmly with a fork around all three sides to seal turnovers. Poking vent holes on top of each turnover allows steam to escape upwards instead of forcing the seams open.
Yes. Assemble the turnovers and freeze them on a tray. Once they are solid, transfer unbaked turnovers into a freezer bag. Bake them straight from the freezer, just add a few extra minutes to the total bake time.
Sweeten Your Morning
Whether you are planning a weekend breakfast or holiday brunch, these apple turnovers are both simple and decadent. Consider adding Apricot Scones and Whipped Dalgona Coffee to round out your gathering. If you make any of these recipes be sure to leave a rating and let me know what you think. Happy baking!
Apple Turnovers
Ingredients
Apple Filling
- 3 apples, peeled, cored and diced
- 1 tbsp lemon juice
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1/4 cup cold water
Apple Turnover
- 1 package puff pastry keep refrigerated until ready to use
- 1 large egg
- 1 tbsp water
- 1-2 tbsp cinnamon sugar optional for tops
Instructions
Apple Filling
- Peel, core and chop apples into bite-sized pieces and place into a saucepan.
- Add lemon juice, sugar, cinnamon, allspice and salt; stir to coat.
- Cover the saucepan and cook on medium heat until the apples are simmering, about 5 minutes.
- While the apples are cooking, create your slurry by adding cold water to the cornstarch. Stir until smooth.
- Pour the slurry over the apples and stir. Keep stirring over medium-high heat until the mixture thickens and the liquid is bubbling. Once boiling, stir and cook for 1 additional minute.
- Remove from heat and cool completely.
Apple Turnover Procedure
- Preheat the oven to 425℉. Line a cookie sheet with parchment paper or a silicone mat.
- Remove the puff pastry from the refrigerator and unroll it on a cutting board. Cut the dough into 6 square pieces.
- Place between 1 to 2 tablespoons of cooled apple filling in the center of each square.
- With a pastry brush, brush water on the outer edges of the pastry dough and then fold into a triangle. Make sure the filling is completely covered and then seal with a fork by pressing down on the edges of the triangle. Poke the tops of each turnover with the fork to create a few holes for venting.
- Make an egg wash by beating one egg and one tablespoon of water together.
- Brush the tops of each turnover with egg wash. Sprinkle a little cinnamon sugar on top of the egg wash for a little extra color, crispness and flavor (optional).
- Bake turnovers for 20 minutes, or until golden brown. Remove from the oven and cool on a wire rack.
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Yum! Yum! Apples and cinnamon are so good!
These look yummy!