Apple Turnovers (Puff Pastry, 30 Minutes)

What Makes This Recipe Work

Cooking the apples briefly on the stove before wrapping them means the fruit is fully tender and the filling is thick, so the pastry never turns soggy from raw juice. Layered puff pastry puffs because the cold butter pockets release steam in the hot oven, which is what lifts each turnover into crisp, airy layers.

Ingredients for Apple Turnovers (Puff Pastry, 30 Minutes)

• 1 sheet frozen puff pastry (half of a 17.3 oz / 490 g package), thawed
• 2 medium firm baking apples (about 3/4 lb / 340 g), peeled, cored, and diced 1/4 inch (about 1 1/2 cups)
• 3 tbsp (38 g) granulated sugar
• 1 tbsp (14 g) unsalted butter
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1/4 tsp fine salt
• 1 large egg beaten with 1 tbsp water, for egg wash
• 2 tbsp coarse or demerara sugar, for sprinkling, optional
• 2 tbsp all-purpose flour, for dusting

How to Make Apple Turnovers (Puff Pastry, 30 Minutes)

1. Thaw the puff pastry according to the package, either overnight in the fridge or about 40 minutes at room temperature. Heat the oven to 400°F and line a rimmed sheet pan with parchment paper.
2. Melt the butter in a skillet over medium heat, add the apples, granulated sugar, cinnamon, nutmeg, and salt, and cook 5 to 6 minutes, until the apples soften slightly and release their juices.
3. Stir the cornstarch into the lemon juice, add it to the pan, and cook 1 to 2 minutes more, until the juices turn glossy and coat the apples. Spread the filling on a plate and cool 10 minutes.
4. On a lightly floured surface, roll the pastry into a 12-inch square, then cut it into 8 equal rectangles. Brush the edges of each rectangle with egg wash.
5. Spoon about 1 heaping tablespoon of cooled filling onto one half of each rectangle, leaving a border. Fold the pastry over the filling, press the edges closed with a fork, and cut two small vents in the top of each.
6. Brush the tops with egg wash and sprinkle with coarse sugar if using, then chill the turnovers on the pan for 15 minutes so the butter firms up again.
7. Bake 18 to 22 minutes, until the turnovers are puffed and deep golden brown. For doneness, lift one with a spatula: the base should be dry and crisp, not pale and soft.
8. Cool on the pan 5 minutes before eating, since the fruit filling stays very hot.

Tips for the Best Apple Turnovers (Puff Pastry, 30 Minutes)

• Keep the pastry cold right up until baking; warm puff pastry turns greasy instead of flaky.
• Do not overfill. Too much fruit bursts the seams and floods the pan.
• Drain any loose liquid from the cooled filling so the pastry base stays crisp.

Variations and Substitutions

• For a fried version of the same fruit, make the Apple Fritters recipe with a yeasted batter and glaze.
• Fold the spiced apple filling into an Apple Cake baked in a Bundt pan for a larger dessert from the same flavor profile.
• Use any leftover filling in a classic Apple Pie, piled into a crust and baked until the juices bubble.
• Swap half the apples for diced pears, or add 1/4 cup raisins or chopped pecans to the filling.

How to Store and Reheat

• Keep baked turnovers at room temperature up to 1 day, or refrigerate up to 3 days. Re-warm in a 350°F oven for 8 minutes to re-crisp the pastry.
• Freeze baked turnovers up to 2 months; reheat from frozen at 350°F for 15 to 20 minutes. Unbaked, filled turnovers can be frozen 1 month and baked straight from frozen with 5 extra minutes.

Apple Turnovers (Puff Pastry, 30 Minutes) FAQ