Easy Apple Turnovers

published Jul 26, 2021
Easiest Fall Ever
Apple Turnover

A flaky and buttery treat, apple turnovers are simple and delicious. When made with store-bought puff pastry, they work up in no time.


Prep25 minutes

Cook20 minutes to 30 minutes

Jump to Recipe
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Apple Turnover on a cooling rack, with one piece cut in half so that you can see the filling
Credit: Ranae Wilson
Apple Turnover

A flaky and buttery treat, apple turnovers are simple and delicious. When made with store-bought puff pastry, they work up in no time. Not overly sweet, they pair great with a morning cup of coffee.

There are tons of ways to customize apple turnovers and make them your own. My favorite: Adding a tablespoon of shredded cheddar cheese inside for a savory touch.

What’s the Difference Between a Turnover and Strudel?

A turnover is a baked good made from puff pastry that’s filled with cooked fruit and is sealed by turning the dough over onto itself. Strudels, on the other hand, have a dough that’s stretched wildly thin. A filling is then layered in and the pastry is rolled. When sliced, it looks like a whirlpool inside. 

What Are the Best Apples for Turnovers?

The best apples to use for a turnover are ones that have a firm flesh so they still retain a bit of snap after cooking. Tart apples also help cut through the butteriness of the pastry and stand up to the sugar. Classic Granny Smiths or blushing Pink Lady apples are the way to go. 

Credit: Shilpa Uskokovic
Apple Turnover

How to Keep the Turnover from Leaking?

Keeping all that pucker-up goodness inside is simple.

  • Brush the edges of your pastry squares with egg wash, then seal and crimp the sides with a fork.
  • Slicing a small X in the top of the pastry will release steam and allow airflow through the turnover to cook the pastry evenly and keep it from leaking.

Apple Turnover

A flaky and buttery treat, apple turnovers are simple and delicious. When made with store-bought puff pastry, they work up in no time.

Prep time 25 minutes

Cook time 20 minutes to 30 minutes

Serves 8

Nutritional Info


  • 1 (about 16-ounce) package

    frozen puff pastry

  • 1

    large egg

  • 1 1/2 pounds

    Granny Smith or Pink Lady apples (3 to 5 apples)

  • 3 tablespoons

    water, divided

  • 2 tablespoons

    unsalted butter

  • 1/4 cup

    packed dark brown sugar

  • 2 teaspoons

    apple cider vinegar or lemon juice

  • 3/4 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    ground nutmeg

  • 1/4 teaspoon

    kosher salt

  • 1 tablespoon

    all-purpose flour, plus more for dusting

  • 1 teaspoon

    vanilla extract

  • Turbinado sugar or sanding sugar, for sprinkling (optional)


  1. Thaw 1 package puff pastry in the refrigerator according to package instructions.

  2. Arrange two racks to divide the oven into thirds. Heat the oven to 400℉. Meanwhile, whisk 1 large egg and 1 tablespoon of the water together in a small bowl. Halve, core, and chop 1 1/2 pounds apples (no need to peel) into 1/2-inch pieces (about 5 cups).

  3. Melt 2 tablespoons unsalted butter in a large saucepan over medium-high heat and cook until starting to lightly brown, about 4 minutes. Add the apples, 2 teaspoons apple cider vinegar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Sauté the apples, stirring occasionally, until starting to soften, about 7 minutes.

  4. Add 1/4 cup packed dark brown sugar and the remaining 2 tablespoons water. Stir until the sugar is melted. Add 1 tablespoon all-purpose flour and 1 teaspoon vanilla extract and stir to combine. Cook until most of the apples are soft and jammy, about 2 minutes. Scrape onto a plate and refrigerate until cooled to the touch, about 15 minutes.

  5. Line 2 rimmed baking sheets with parchment paper. Lightly dust a work surface with flour. Remove one sheet of puff pastry from the refrigerator. Unfold and roll it into a 12-inch square if needed. Working quickly to keep the pastry cold, cut into 4 squares. Imagining a diagonal line from corner to corner, scoop about 1/4 cup of the apple mixture onto the lower half of each square, leaving a 1/2-inch border.

  6. Lightly brush the edges of each square with the egg wash. Fold the top right half of each square over the filling to meet the lower left corner, forming a triangular pocket. Crimp and press the edges of each pastry together with a fork to completely seal. Place on a baking sheet and refrigerate for at least 15 minutes.

  7. Meanwhile, repeat forming the remaining turnovers and place on the second baking sheet. Refrigerate for at least 15 minutes.

  8. Lightly brush with the egg wash. Using a sharp knife, slice a small “x” into the top of each turnover. Sprinkle with sanding or turbinado sugar, if using.

  9. Bake for 15 minutes. Rotate the baking sheets from front to back and between racks. Bake until the turnovers are golden-brown, 10 to 15 minutes more. Cool on the baking sheets for at least 5 minutes before serving.

Recipe Notes

Make ahead: The turnovers can be assembled and frozen unbaked. Freeze until solid on the baking sheet, then transfer to a freezer zip-top bag. Bake straight from the freezer; this will take 10 to 15 minutes more baking time.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in a 375ºF oven for about 10 minutes.