Puff pastry apple turnovers with apple pie filling
Enjoy flaky puff pastry apple turnovers filled with sweet, cinnamon-spiced apple pie filling. This easy homemade recipe bakes up golden and crisp—perfect for breakfast, dessert, or a cozy fall treat.
Equipment
- Baking Sheet
- Parchment paper
- Skillet
- Rolling Pin
- Fork
- Pastry Brush
- Cooling rack
Ingredients
For the Apple pie Filling:
- 4 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ⅓ cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon apple pie spice
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch + 2 teaspoon water for thickening
For the Apple Turnovers:
- 1 sheet frozen puff pastry thawed
- 1 egg
- 1 tablespoon water
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
Instructions
Make the Apple Filling
- In a skillet over medium heat, melt butter.
- Add diced apples, brown sugar, cinnamon, apple pie spice, water and lemon juice. Cook for 5–7 minutes until the apples soften.
- Stir in cornstarch slurry (cornstarch + water) and cook for another 1–2 minutes until slightly thickened.
- Remove from heat and let the filling cool.
Prepare the Puff Pastry
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry and cut into 6 equal squares.
- Meanwhile, whisk the egg with 1 tablespoon of water. Set it aside.
- Spoon about 1–2 tablespoons of apple filling onto the center of each square.
- Brush the outer corners of the square with egg wash and fold each square diagonally to form a triangle. Press edges with a fork to seal.
- Transfer to the prepared baking sheet. Brush over the tops of each turnover. Cut small slits in the center.
- Bake for 20–25 minutes, or until golden brown and puffed.
- In a small bowl, whisk together powdered sugar and milk.
- Drizzle over slightly cooled apple turnovers. Serve warm or at room temperature.
Notes
- Work quickly and keep the puff pastry dough chilled to ensure the flakiest layers.
- Make sure your apple filling is completely cooled before assembling to prevent soggy pastry.
- Fill the pastry with just enough filling so the turnovers seal well and don’t burst open in the oven.
- Don't forget to cut a small slit in each turnover to allow steam to escape during baking.
