Apple turnovers are apple pie’s cooler, easier cousin. Buttery, flaky puff pastry. Warm cinnamon apples. Drizzle of glaze. 20 minutes. No rolling dough. No pie crust drama. Just delicious.
Ingredients
Makes 8 turnovers.
- 1 sheet puff pastry (about 8 oz / 225g), thawed
- 2 medium apples (Granny Smith or Honeycrisp), peeled and finely diced
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for topping, optional)
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 1-2 tbsp milk or apple cider
- ¼ tsp vanilla extract
Step-by-Step Instructions
Step 1: Cook Filling
- In a skillet, combine apples, brown sugar, granulated sugar, cinnamon, lemon juice, and butter. Cook over medium heat for 5-7 minutes until apples are soft and liquid thickens. Cool completely.
Step 2: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll puff pastry slightly into a 10×12 inch rectangle. Cut into 8 squares (about 5 inches each).
Step 3: Assemble
- Place 1-2 tablespoons of filling in the center of each square. Brush edges with egg wash. Fold diagonally into a triangle. Press edges with a fork to seal.
- Cut small slits on top for steam.
Step 4: Bake
- Brush turnovers with egg wash. Sprinkle with coarse sugar if desired.
- Bake 15-18 minutes until puffed and golden brown.
Step 5: Glaze & Serve
- Whisk powdered sugar, milk, and vanilla. Drizzle over warm turnovers. Serve immediately.
Summary
Prep Time: 15 min | Bake Time: 18 min | Total: 33 min
Yield: 8 turnovers | Difficulty: Easy
Storage Notes
Best fresh. Fridge 2 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns). Never microwave — pastry gets sad and soggy. Freeze unbaked turnovers for 3 months. Bake from frozen (add 5-7 minutes).
