Nothing says comfort quite like Apple Turnovers with Puff Pastry fresh from the oven! Featuring a golden, flaky pastry crust wrapped around a warm cinnamon-spiced apple filling, these homemade turnovers are an easy treat that’s perfect for breakfast, brunch, or dessert!

Quick Apple Turnovers with Puff Pastry!

But what really encouraged me was when he recognized the verse of the day and was able to recite it as I read it because he had memorized it at school! We are beyond blessed to have a curriculum and a teacher that makes our son’s education Christ-centered. He shares with us what he learns and we learn new things through him!

Why this Recipe Works

Puff Pastry Creates Perfect Flaky Layers – Using store bought Puff Pastry saves time while delivering dozens of buttery, flaky layers that puff up beautifully in the oven.

Egg Wash Creates a Golden Finish – Brushing the turnovers with egg wash helps them bake up shiny, crisp, and beautifully golden brown, giving them that professional bakery appearance.

Easy Yet Impressive – With ready made Puff Pastry and simple ingredients, this recipe delivers delicious homemade Apple Turnovers without the effort of making pastry from scratch.

Freshly baked apple turnovers with puff pastry and a sweet vanilla glaze

Ingredients You’ll Need

1 lb (2 sheets) Puff Pastry (Thawed) – Forms the flaky, buttery layers that make the turnovers crisp and light.

1 tbsp Butter – Helps soften the apples as they cook and adds richness to the filling.

3 medium Apples (Peeled, Cored & Diced) – The star ingredient, providing a sweet, juicy filling with classic apple flavor.

1/4 cup Brown Sugar – Sweetens the apple filling and adds a hint of caramel-like flavor.

1/2 tsp Cinnamon – Brings warm spice and enhances the natural sweetness of the apples.

1 tbsp Flour – Used to lightly dust the work surface, preventing the Puff Pastry from sticking while rolling and shaping.

1 Egg + 1 tbsp Water – Whisked together to create an egg wash that gives the turnovers a beautiful golden brown, glossy finish.

1/2 cup Powdered Sugar – Forms the base of a simple sweet glaze for drizzling over the baked turnovers.

1-2 tbsp Milk – Mixed with the powdered sugar to create a smooth, pourable glaze that adds the perfect finishing touch.

Apple turnovers with buttery puff pastry and warm cinnamon apple filling

How to Make Apple Turnovers with Puff Pastry

Preheat oven to 400 degrees. Remove Puff Pastry from the freezer and thaw according to instructions while making and cooling the apple filling.

In a medium sauce pan, melt 1 tbsp butter over medium heat. Add diced apples and cook, stirring occassionally until softened.

Reduce heat to low and stir in 1/4 cup brown sugar and 1/2 tsp cinnamon.

Continue to simmer for 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.

Dust the counter with a little flour. Use a rolling pin to roll the first sheet of thawed Puff Pastry to an 11″ square. With a pizza cutter, cut into 4 equal sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2″ border.

Whisk together 1 egg and 1 tbsp water to make the egg wash. Brush lightly on edges of the pastry, just enough to seal, and bring the edges together. Crimp tightly along the edges with a fork to seal.

Repeat with the second sheet of Puff Pastry.

Transfer to a parchment paper lined baking sheet, keeping them at least 1″ apart. Cut 2-3 small slits in the top of each turnover to prevent leaking.

Brush the tops with egg wash and bake for 20-22 minutes, or until golden and puffed.

To make the glaze, whisk together 1/2 cup powdered sugar and 1-2 tbsp milk. Once desired consistency is reached, drizzle glaze over the turnovers.

Thaw Puff Pastry Properly – Allow the Puff Pastry to thaw according to the package directions. It should be cold, but pliable. Pastry that is too warm can become sticky and difficult to work with.

Use Firm Baking Apples – Choose apples that hold their shape during baking, such as Granny Smith, Braeburn, Pink Lady, or Honeycrisp. These varieties provide the best texture and flavor.

Don’t Overfill the Turnovers – Use just enough filling to comfortably fit inside each pastry square. Overfilling can cause the turnovers to burst open while baking.

Seal the Edges Well – Press the edges together firmly with a fork to prevent the filling from leaking out during baking.