Oh, the smell of warm apple turnovers fresh from the oven—it takes me right back to my grandma’s kitchen! There’s something magical about that flaky pastry hugging sweet, spiced apples. This easy apple turnover recipe is my go-to when I need a quick, comforting dessert that always impresses. Even if you’re new to baking, you’ll nail these golden pockets of joy on your first try. Just like my grandma used to say, “Good food doesn’t need to be complicated,” and these turnovers prove it—simple ingredients, big flavor, and that satisfying crunch with every bite.
Why You’ll Love This Apple Turnover Recipe
This recipe is my secret weapon for when I need a dessert that feels fancy but couldn’t be simpler. Here’s why it’s my favorite:
- Ready in under an hour – from peeling apples to golden-brown perfection
- That flaky puff pastry gives you bakery-quality results with zero fuss
- Just 7 basic ingredients you probably already have
- The cinnamon-spiced apples bubble into the most comforting filling
- Perfect for breakfast, dessert, or sneaking straight from the baking sheet
Ingredients for the Perfect Apple Turnover
Trust me—the magic of these turnovers starts with getting your ingredients just right. Here’s everything you’ll need to create that perfect flaky crust and spiced apple filling:
- 2 medium Granny Smith apples – peeled and finely diced (about 2 cups)
- 1 sheet (10×10 inch) puff pastry – thawed but still chilly
- 1/4 cup granulated sugar – just enough to sweeten those tart apples
- 1 teaspoon cinnamon – my secret is to use the good stuff
- 1 tablespoon lemon juice – keeps the apples fresh and bright
- 1 tablespoon butter – melted (I just zap it for 15 seconds)
- 1 large egg – beaten with a splash of water for that golden shine
For assembly:
See? Nothing fussy here. Pro tip: keep your pastry cold until the very last moment—it makes all the difference for those perfect flaky layers!
How to Make an Apple Turnover Step-by-Step
Ready to create those perfect flaky pockets of apple goodness? Here’s exactly how I make my apple turnovers – follow these steps and you’ll have golden, buttery perfection in no time!
Preparing the Apple Filling
First, let’s get those apples ready. I toss my diced Granny Smith apples with sugar, cinnamon, and lemon juice until every piece is coated. The lemon juice works magic – it keeps the apples from browning and adds the perfect tangy note to balance the sweetness. You want the apples to still have some bite after baking, so no need to cook them first!
Assembling the Apple Turnovers
Here comes the fun part! I roll out my chilled puff pastry just slightly (about 12×12 inches) and cut it into four perfect squares. Spoon about 2 tablespoons of filling onto one half of each square, leaving a clean border. Brush the edges with water, fold over into triangles, and press with a fork to seal – this gives them that adorable bakery look while keeping all the juicy filling inside!
Baking and Serving Tips
Now for the magic transformation! Brush each turnover with that beaten egg wash – this is the secret to that gorgeous golden shine. Bake at 375°F for 20-25 minutes until they’re puffed and deeply golden. Let them cool for about 5 minutes (if you can wait that long!) so the filling sets. My favorite way to serve? Warm with a scoop of vanilla ice cream melting over the flaky layers. Pure heaven!
Expert Tips for the Best Apple Turnovers
After making these apple turnovers more times than I can count, here are my can’t-miss tricks for absolute perfection:
- Keep everything cold – I pop my assembled turnovers in the fridge for 10 minutes before baking to keep the pastry extra flaky
- Less is more with filling – Overstuffing leads to leaks! Stick to 2 tablespoons per turnover
- Egg wash is non-negotiable – That golden shine isn’t just pretty – it creates the perfect crisp crust
- Rotate halfway through baking – Ensures even browning since oven temps can be uneven
- Use a pizza cutter – My secret for getting those perfect, clean edges when cutting pastry
Apple Turnover Variations to Try
Once you’ve mastered the classic version, get creative with these fun twists (my family fights over which one’s best!):
- Add crunch – Toss in 2 tbsp chopped walnuts or pecans with the apples
- Spice swap – Try nutmeg or cardamom instead of cinnamon for a warming change
- Go fancy – Drizzle warm caramel over the baked turnovers – absolute heaven!
- Berry mix – Add a handful of fresh raspberries to the apple filling
My personal favorite? A pinch of ginger in the sugar mixture – gives the filling a lovely little zing!
Storing and Reheating Apple Turnovers
These turnovers are best fresh, but if you’ve got leftovers (lucky you!), here’s how to keep them tasting great. Store in an airtight container at room temp for up to 2 days. To reheat, pop them in a 350°F oven for 5-7 minutes to bring back that flaky crunch – trust me, the microwave will make them soggy. I sometimes slice leftover turnovers in half and toast them lightly for the most amazing breakfast!
Apple Turnover Recipe Nutritional Information
Just so you know, these numbers are estimates (but I’ve made them enough times to know they’re pretty close!). Per turnover: 220 calories, 10g fat (3g saturated), 30g carbs, 2g fiber, and 3g protein. Not bad for such a delicious treat!
Common Questions About Apple Turnovers
I get asked about these apple turnovers all the time! Here are the big questions that always come up in my kitchen (and my tried-and-true answers):
Can I use frozen apples instead of fresh?
You can, but I don’t recommend it. Frozen apples release too much liquid when they thaw, making your pastry soggy. If you must use frozen, thaw them first and drain all the excess juice. Better yet – keep a couple fresh Granny Smiths in your fridge. They last forever and make all the difference!
How do I prevent soggy bottoms on my turnovers?
Oh, the dreaded soggy bottom! My two tricks: 1) Don’t overfill them – that extra juice has nowhere to go but into your pastry. 2) Bake them on parchment paper on the middle rack – this lets heat circulate evenly. And never skip the egg wash – that golden crust acts like a moisture barrier!
Can I freeze apple turnovers before baking?
Absolutely! These freeze like a dream. Assemble them completely, but don’t brush with egg wash yet. Freeze flat on a baking sheet, then transfer to a freezer bag. When you’re ready, just add the egg wash and bake frozen – they’ll need about 5 extra minutes. Perfect for last-minute guests or sudden pastry cravings!
For more delicious recipes and baking inspiration, check out our Pinterest board.
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Irresistible Apple Turnover Recipe in Just 7 Steps
- Total Time: 40 minutes
- Yield: 4 turnovers 1x
- Diet: Vegetarian
Description
A simple apple turnover recipe you can make at home with flaky pastry and spiced apples.
Ingredients
- 2 medium apples, peeled and diced
- 1 sheet puff pastry, thawed
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter, melted
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Mix diced apples, sugar, cinnamon, and lemon juice in a bowl.
- Roll out puff pastry and cut into squares.
- Place apple filling on one half of each pastry square.
- Fold pastry over filling and seal edges with a fork.
- Brush turnovers with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
Notes
- Use Granny Smith apples for a tart flavor.
- Store leftovers in an airtight container for up to 2 days.
- Serve warm with vanilla ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: apple turnover, easy dessert, homemade pastry