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Puff pastry apple turnovers are buttery and crisp with a soft, sweet apple filling spiced just right. They work great as a cozy morning treat or a tasty dessert. You get flaky outside layers and a warm inside that melts delightfully on your tongue.
The first time I made these on a cold weekend, the smell of cinnamon and baked apples instantly made the whole house feel warm and welcoming. They quickly became a favorite around here.
What You’ll Need
- Frozen puff pastry sheets: thawed so they puff perfectly and get that flaky crust
- One large egg mixed with water: for brushing over the turnovers to get that shine and golden color
- Coarse sugar: sprinkled on top to add a sweet crunch
- Three medium apples peeled and chopped: firm types like Granny Smith or Honeycrisp work best for a mix of tart and sweet
- Granulated sugar: to sweeten the filling; you can adjust based on how tart your apples are
- Ground cinnamon: to give the filling a warm, spicy kick
- All-purpose flour: to thicken the apple mix and keep it from getting soggy
- Lemon juice: brightens up the apple flavor and stops them from turning brown
- Butter: adds richness and creaminess to the filling
- Powdered sugar: for a sweet glaze drizzled over the baked turnovers
- Milk: thins out the glaze so it’s just right
- Vanilla extract: a splash to add nice flavor to the glaze
Step-by-Step How-To
- Make the Apple Filling
- Melt butter in a pan over medium heat. Toss in the chopped apples, sugar, cinnamon, lemon juice, and flour. Cook gently, stirring so the apples soften but don’t mush up. Let it cool completely so it won’t soak the pastry.
- Cut and Load Pastry
- On a floured surface, roll out the thawed puff pastry and slice each sheet into six squares. Drop a nice spoonful of the cooled apple filling in the middle of each square.
- Seal and Glaze
- Fold the square into a triangle and press the edges tight. Use a fork to pinch the edges closed so nothing leaks out. Brush each piece with the egg wash and sprinkle coarse sugar on top to get some crunch and sparkle.
- Bake Until Golden
- Place the turnovers on a parchment-lined baking sheet. Bake in a preheated oven until they're puffed up and golden, about 20 minutes.
- Finish with a Sweet Drizzle
- While they bake, mix powdered sugar, milk, and vanilla to get a smooth glaze. Drizzle it over the warm turnovers right after taking them out once they've cooled a bit for the tastiest finish.
These turnovers quickly became a family weekend must-make. My kids love helping fold and fill, and the kitchen always smells warm and spicy from cinnamon and baking apples. It’s a simple treat that brings everyone together and adds a bit of joy.
Best Ways to Store
Keep leftover turnovers in a sealed container on the counter for up to two days to hold onto their crispness. If you want to save them longer, freeze completely cooled turnovers one by one in wrap, then pop them into a freezer bag. Warm them up in the oven for 10-15 mins and they'll get flaky again. Don’t put them in the fridge because moisture can make the pastry soft.
Ways to Switch It Up
Chop in some nuts like pecans or walnuts for extra crunch and flavor in the filling. Swap out cinnamon for nutmeg or cardamom if you want a different warm spice. You can drizzle caramel sauce over instead of glaze for a richer finish.
Great Things to Serve With It
Seasonal Flavor Twists
These flaky apple treats are a comforting hit that easily become a favorite whether you’re having a lazy weekend morning or a sweet after-dinner treat. Making and baking them always feels like a gentle pause to enjoy cozy, happy moments.
Frequently Asked Cooking Questions
- → Which apple types work great for turnovers?
Tart and firm apples like Honeycrisp or Granny Smith keep their shape well when cooked, and balance sweet and tangy flavors nicely.
- → How do I keep my puff pastry flaky?
Make sure the dough stays cold before baking and don’t handle it too much. This keeps the layers separate so they puff up well.
- → Why do we brush egg wash on the turnovers?
Egg wash gives a shiny golden color and helps the coarse sugar stick on top, adding a nice texture.
- → Can I make the filling ahead of time?
Absolutely, cook the apple mix and cool it completely first. This stops the pastry from getting soggy while baking.
- → What’s the best way to thin out the glaze?
Slowly add milk to powdered sugar until the glaze is just the right thickness for drizzling or spreading.