These apple turnovers with puff pastry are everything a good turnover should be-light, flaky, buttery, and filled with plenty of warm cinnamon apples. Crisp, golden layers of pastry surround a tender homemade apple filling, and you can use either gluten-free or traditional puff pastry for bakery-style turnovers that are surprisingly simple to make at home.
There's something almost magical about puff pastry. With just a little rolling and a homemade apple filling, it bakes into crisp, flaky layers that look like they came from a bakery. These apple turnovers are perfect for dessert, brunch, a special breakfast, or an afternoon coffee break, finished with either a dusting of powdered sugar or a simple powdered sugar glaze.
Recipe Snapshot
- Flaky puff pastry - Crisp, buttery layers wrapped around a generous homemade apple filling.
- Fresh apple filling - Lightly sweetened so the apple flavor stays front and center.
- Easy shortcut - Made with store-bought puff pastry and a simple stovetop filling.
- Works with gluten-free or regular puff pastry - Use your favorite brand and roll to the same size for consistent results.
- Perfect anytime - Enjoy warm for dessert, brunch, breakfast, or with an afternoon cup of coffee.
Ingredients You'll Need
- Puff pastry - I use Dufour gluten-free puff pastry, but regular all-butter puff pastry works just as well.
- Apples - Honeycrisp are my favorite but other sweet-tart apples hold their shape well and deliver plenty of fresh apple flavor. Fuji, Pink Lady, or Braeburn are also good choices.
- Maple syrup - Just enough to enhance the apples without making the filling overly sweet.
- Brown sugar - A small amount adds warmth and caramel flavor.
- Warm spices - Cinnamon with a touch of nutmeg and allspice, creates classic apple pie flavor.
- Vanilla extract - Adds depth and rounds out the filling.
- Cornstarch - Thickens the filling so it stays inside the turnovers instead of becoming runny. Optional if needed.
- Egg - To make an egg wash for brushing on before baking for a beautiful golden finish.
- Coarse sparkling sugar - Adds sparkle and a delicate crunch. Optional.
- Powdered sugar - For a simple glaze to finish the turnovers, if you like.
Please see the recipe card for measurements, full instructions, and baking time.
Chef's Note on Puff Pastry: I developed this recipe with Dufour gluten-free puff pastry, but it also works beautifully with regular all-butter puff pastry. Dufour also makes one of the finest traditional all-butter puff pastries, although the sheet size differs from the gluten-free version, so follow the dimensions in the recipe rather than the package. While you can certainly make puff pastry from scratch (I've done it), a quality store-bought version is one shortcut I'm always happy to take. It saves hours of work and still bakes into beautifully flaky, buttery layers.
Variations
- Apple cranberry - Add a few tablespoons of dried cranberries to the apple filling for a tart-sweet fall variation.
- Apple pear - Replace part of the apples with a firm-ripe pear for a slightly softer, more delicate fruit filling.
- Change the spices - For a different twist on the classic cinnamon filling, add a pinch of ground ginger or cardamom. Apple pie spice works well too.
Chef's Tip: Prevent Leaky Turnovers
Cook the filling until it's thick and glossy with very little liquid left in the pan. A thick filling stays where it belongs-in the turnover-while helping the pastry stay crisp and flaky.
How to Make Apple Turnovers with Puff Pastry
Remove puff pastry from the freezer to thaw, 45-60 minutes, until still chilled but flexible for rolling out.
- Peel and core the apples.
- Dice apples ⅓-inch to ½-inch.
- Add diced apples to a 3 quart pot along with maple syrup, brown sugar, spices, salt, and vanilla.
- Cook apples over medium heat, stirring occasionally, until most of the moisture is gone. If they are still juicy, cook another minute or two, or use the cornstarch option to thicken. Pre-heat the oven to 425°F.
- Scatter a little flour on the cutting board, the pastry top, and your rolling pin. Roll to a 10-inch square. Trim if needed.
- Cut puff pastry into 4 equal 5-inch squares for turnovers.
7. Place 2 tablespoons of cooled apple filling over one half of each pastry square, leaving the edges clear for sealing.
8. Fold the pastry diagonally over the filling to form a triangle. Gently press the edges together, then crimp with a fork to seal. Gently crimp the edges closed with a fork.
9. Place the turnovers onto a parchment lined half sheet baking tray and slice 2-3 vents in the top of each one. Place the tray in the refrigerator for 15 minutes to chill.
10. Turn the oven down to 400°F, beat the egg and water together for egg wash, and lightly brush the tops of the turnovers with the wash. Sprinkle with sugar if desired.
11. Bake the turnovers for 24-28 minutes, until nicely puffed and a rich golden brown. Allow to cool for a few minutes before serving.
Chef's tip for serving: Apple turnovers are best enjoyed slightly warm, when the pastry is crisp and the filling is still soft. If they've cooled completely, a few minutes in a 325°F oven brings back the flaky texture much better than a microwave.
Storage
- Room temperature: Store completely cooled turnovers in an airtight container for up to 2 days. The pastry will soften slightly, but the turnovers will still taste delicious.
- Refrigerator: Refrigerate in an airtight container for up to 4 days. The pastry will soften, so reheat for the best texture.
- To reheat: Warm in a 325°F oven or toaster oven for 5-8 minutes, or until heated through and the pastry is crisp again. Avoid the microwave, which will soften the flaky pastry. They are good even not reheated, at room temperature.
Freezing note: I haven't tested freezing these turnovers yet, but based on working with puff pastry, they should freeze well unbaked. Assemble the turnovers through crimping and venting, but don't add the egg wash or sugar. Freeze in a single layer until solid, then store airtight. Bake directly from frozen, adding the egg wash and sugar just before baking and allowing a little extra baking time. I'll be testing this method and will update the recipe with exact timing.
Recipe FAQs
Yes. This recipe works great with either gluten-free or traditional all-butter puff pastry. Because brands vary in size, roll the pastry to a 10-inch square before cutting and follow my directions.
Honeycrisp is my favorite because it holds its shape and has a sweet-tart flavor, but Fuji, Pink Lady, Braeburn, and Granny Smith apples are all excellent choices.
Yes. The filling can be prepared up to 2 days in advance and refrigerated in an airtight container. Let it warm up a bit from being so cold before filling the turnovers.
I haven't tested freezing these turnovers yet, but based on working with puff pastry, they should freeze well assembled and unbaked, then bake from frozen adding a few extra minutes as needed. Freeze before egg wash and any sugar on top.
More Fall Dessert Recipes
For more fall desserts, check out the Best of Fall Recipes!
If You Make Apple Turnovers
Leave me a comment and let me know how you enjoyed them and served them. I love to hear from you and your comments also help other readers.
📖 Recipe
Apple Turnovers With Puff Pastry
Equipment
- Rolling pin
- 3 quart pan or pot
- Ruler
- Pizza wheel cutter optional but great for trimming pastry
Ingredients
- 2 packages Dufour's GF puff pastry (what I tested with) or equivalent wheat puff pastry
- 1 ¼ pounds Honeycrisp apples 2-3 medium apples
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons light brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice optional
- 2 pinches salt
- ½ teaspoon vanilla extract
- 1 teaspoon cornstarch optional - for juicy filling if needed
- 2-3 tablespoons flour for dusting the work surface (gluten-free or all-purpose)
- 1 large egg for egg wash with water
Optional
- 2 tablespoons coarse sugar white or brown, such as demerara or turbinado
- ½ cup powdered sugar or powdered monk fruit for glaze
- 2 teaspoons milk or as needed, for the glaze
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Instructions
Thaw puff pastry
- Remove the puff pastry from the freezer, open the package, and thaw on the counter for about 45-60 minutes, or until chilled but flexible enough to unfold and roll without cracking. Do not roll the pastry while it is still icy or stiff. If it becomes too soft or warm, refrigerate it for a few minutes before continuing.
Prep the apples
- Core, peel, and cut the apples into a small dice, about ⅓-½ inch. Add them to a 3-quart saucepan or saucier with the maple syrup, brown sugar, spices, salt, and vanilla.
Cook the filling
- Cook uncovered over medium heat for about 10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the juices have mostly cooked away. Adjust the heat down slightly if needed.The filling should be moist and glossy, with very little liquid remaining in the pan. If the apples are tender but the filling is still juicy, sprinkle in the cornstarch while stirring and cook for 1 minute more.
Cool the filling
- Cool the filling completely before assembling the turnovers. The filling can be made 1 day ahead and refrigerated in an airtight container. Let the refrigerated filling stand at room temperature for about 15 minutes before assembling.
Prepare the puff pastry
- Preheat the oven to 425°F and line a half-sheet pan with parchment paper. Lightly flour your work surface and rolling pin, then roll each sheet of thawed puff pastry into a 10-inch square. Trim the edges if needed, then cut each sheet into 4 equal 5-inch squares. Tip: Puff pastry brands vary in size. Rolling each sheet into a 10–inch square helps ensure consistent results with either gluten-free or traditional puff pastry. Keep a ruler handy.
Assemble the turnovers
- Place 2 tablespoons of cooled apple filling toward one corner of each pastry square, leaving enough pastry around the edges to seal. Spread the apples slightly rather than piling them in one mound.Fold the pastry diagonally to form a triangle, gently pressing out any large air pockets. Avoid overfilling, which can cause the turnovers to leak. Gently press the edges together then seal the edges with the tines of a fork. Cut 2–3 small vents in the top of each turnover with a paring knife.
Chill and bake
- Arrange the turnovers on the prepared baking sheet. Refrigerate for 15 minutes. Beat the egg with 1 teaspoon water for the egg wash. Lightly brush the tops with egg wash and sprinkle with coarse sugar, if using. Reduce the oven temperature to 400°F and bake for 24–28 minutes, until puffed, golden, and crisp. Cool for 10–15 minutes before dusting with powdered sugar or adding the glaze.
Make the optional glaze
- Stir the powdered sugar with 2 teaspoons milk until smooth and thick enough to hold its shape when drizzled. Drizzle over the cooled turnovers using the tines of a fork or a small piping bag.
Notes
Nutrition
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