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Parchment covered baking pan of golden apple turnovers in puff pastry and kitchen towel.
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Apple Turnovers With Puff Pastry

With a soft cinnamon filling, the crisp puff pastry apple turnovers are easy to assemble and bake for a special breakfast, afternoon trerat with coffee or tea, or dessert.
Prep Time30 minutes
Cook Time35 minutes
Assembling turnovers15 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Brunch, Dessert, Snack
Servings: 8
Calories: 349kcal
Author: Sally Cameron

Equipment

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

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

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.
Nutritional calculation will vary based upon what puff pastry you choose.

Nutrition

Serving: 1 | Calories: 349kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 283mg | Potassium: 102mg | Fiber: 3g | Sugar: 15g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.3mg