Apple Turnover Recipe

Apple Turnover Recipe:

This apple turnover recipe is super easy! It only takes about 45 minutes to go from prep to having hot turnovers on the table. The best part is, there are no fancy ingredients. Just 2 sheets of puff pastry, some apples, and a few pantry staples.

Our apple turnover recipe is lightly sweetened, which makes it a great breakfast option. If you like a sweet turnover, make a quick caramel sauce or vanilla icing for dipping.

We love to use puff pastry for this recipe because it gives these turnovers a nice flaky crust unlike pie crust or biscuits. Not to mention, the puff pastry is easy to freeze which makes these apple turnovers great if you wanted to make a batch ahead of time, freeze them, and bake them later.

How to Make Puff Pastry Apple Turnovers:

1. Preheat the oven to 375°F, and line two large baking sheets with parchment paper.
2. Peel, core, and cut 5 apples into small pieces.
3. Add the apples to a large pan along with butter, brown sugar, apple pie seasoning, and salt. Heat over medium heat until the apples begin to cook, then reduce the temperature.
4. Cook over low-medium heat for about 10 minutes, stirring frequently. Meanwhile, make a cornstarch slurry by combining 2 tablespoons of cornstarch and 1 tablespoon cold water.
5. Add the cornstarch slurry to the pan of apples, and stir constantly until thickened. Remove from heat. Allow the mixture to cool for several minutes.
6. While the apple filling cools, make the egg wash. Whisk together 1 egg and 1 tablespoon of water and set aside.
7. Roll out the puff pastry on a lightly floured surface. Cut each rectangle into 6 equal squares (12 squares total; 6 from each sheet).
8. Carefully brush the outer edges of each puff pastry square with egg wash. Place 2 to 3 tablespoons of filling into the center of one half of each square (see photo #4).
9. Fold the square in half diagonally to match up the edges. Press the edges with a fork to crimp the edges shut, and brush the top with the egg wash. Sprinkle the tops with sanding sugar.
10. Arrange the turnovers 6 to each baking sheet, and bake for 15 to 20 minutes or until lightly browned. Allow the apple turnovers to cool for 5 to 10 minutes before serving.

Tips and Variations:

• Puff Pastry: We used Wewalka brand puff pastry for this apple turnover recipe. You’ll need 2 (13.2 ounce) packages. It’s kept in the refrigerator, not the freezer. If you use Pepperidge Farm brand, you’ll need 1 box (2 sheets). Roll each sheet out slightly before using. The turnovers will be slightly larger (cut each sheet into 4 squares instead of 6), and you’ll need a tad more filling in each one. Pepperidge Farm brand is frozen, so follow the instructions for thawing before you begin.
• Apples: Don’t cut the apples so small that they turn to mush, but cut them small enough that they cook soft. Usually 1/4-inch thick is good here. I will sometimes toss in a tablespoon of freshly squeezed lemon juice, too, just to make sure the apples don’t turn brown while I’m prepping the other ingredients. It also brightens up the filling a bit.
• Spices: If you don’t have apple pie spice handy, try some different spices like cinnamon, nutmeg, a pinch of cloves, or a tiny bit of allspice. Even a smidge of ginger would taste great!
• Serving Options: Apple turnovers can be served with caramel sauce, vanilla icing, topping with sanding sugar, or eaten as is.
• Sugar: If you don’t have brown sugar, swap it out with granulated sugar. Sanding sugar is a garnish for the top, so if you don’t have it handy it’s fine to omit it.

What type of apples should you use for turnovers?

Honeycrisp and Braeburn are my tops choices, but anything that holds up well to cooking will work. Granny Smith, Jonagold, Gala, and Fuji are other great options.

Do the apples need to be cooked?

The apples don’t have to do cooked, but this apple turnover recipe works better if they are cooked. Cooking the filling gives the flavors an opportunity to meld together and for the ingredients to thicken.

Adding the raw ingredients directly to the cool puff pastry may result in a liquidy mess if the filling doesn’t thicken properly. The apples won’t have time to soften as much either.

Storage Recommendations:

Room Temperature: The turnovers can be stored at room temperature in an airtight container for 3 to 4 days. Reheat in an 250°F oven for 5 to 6 minutes to crisp.

Refrigerator: The turnovers will stay fresh in the refrigerator for 4 to 5 days. Reheat the same as storing at room temperature.

Freezer: Unbaked turnovers can be frozen if they’re filled and folded (before the egg wash is added). Lay them on baking sheets to freeze, then wrap them in parchment paper, and drop them in a Ziploc bag. The turnovers will stay good in the freezer for up to 2 months.

Bake them right out of the freezer by unwrapping the turnovers, and adding the egg wash, and sanding sugar. Be sure to add a few minutes to the bake time due to them being frozen.