Classic Apple Turnover Recipe: Flaky Pastry with Cinnamon Apples

Apple turnovers are simple yet satisfying. I often use store-bought puff pastry for convenience, and the combination of tender apples and a crisp, layered crust makes a delightful treat any time of day.

I grew up enjoying Pepperidge Farm turnovers. My mom would warm a frozen apple or raspberry turnover for dessert, and we sometimes saved one for breakfast. Those memories make turnovers feel especially cozy to me.

I first learned to make apple turnovers in seventh grade home economics class, and I still make them the same way more than twenty years later.

Try pairing these turnovers with other apple favorites you enjoy — they complement a wide range of fall desserts and baked goods.

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Apple Turnover Ingredients

• Puff pastry – Pre-packaged frozen sheets found in the freezer section; thaw in the fridge overnight for best results.
• Apples – Honeycrisp works wonderfully, but Golden Delicious or Granny Smith are good alternatives.
• Butter – Unsalted.
• Spices – Cinnamon and nutmeg; you can substitute pumpkin pie spice if you prefer.
• Sugar – A combination of granulated white sugar and light brown sugar.
• Flour – A small amount to thicken the filling.
• Egg – One large egg for an egg wash to seal and brown the pastry.

Full ingredient quantities are listed in the recipe card below.

How To Make Apple Filling

1. In a medium skillet over medium heat, melt the butter. Add the chopped apples, cinnamon, white sugar and brown sugar; stir to combine.
2. Add the water and cook on medium heat for about 5–10 minutes, until the apples begin to soften and the liquid bubbles.
3. Stir in the flour and cook an additional 2–3 minutes to thicken the mixture.
4. Remove from heat and let the filling cool for about 5 minutes before assembling the turnovers.

How To Make Apple Turnovers

1. Preheat the oven to 400ºF (200ºC). Lightly flour your work surface or pastry mat and unfold the thawed puff pastry sheets. Trim each sheet to form a neat square.
2. Cut each sheet into four equal squares.
3. Spoon about 2 tablespoons of the cooled apple filling onto one half of each square, leaving a 1/2-inch border around the edge.
4. Beat the egg and brush the border with egg wash. Fold the pastry over to form a triangle and press the edges shut, crimping with a fork.
5. Arrange turnovers on a parchment-lined or silicone mat–lined baking sheet. Cut two small slits in the top of each turnover to vent steam.
6. Bake at 400ºF for 20–25 minutes, until the pastries are puffed and golden brown. Remove from the oven and transfer to a wire rack to cool.
7. To make the icing, whisk together confectioners’ sugar, milk and vanilla until smooth. Drizzle the icing over cooled turnovers, or skip the icing and serve them warm.

Substitutions and Variations

• Filling – Use canned apple pie filling (chopped if needed) or substitute fruit preserves such as strawberry or raspberry for a different flavor.

These turnovers are great eaten warm without icing, or topped with a scoop of vanilla ice cream for an extra-special dessert.