Apple Turnover with Puff Pastry

With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it’s easy to make! 

This post is sponsored in conjunction with #FallFlavors Week. I received product samples from sponsor companies to help in the creation of these recipes. All opinions are mine.

With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it’s easy to make!

One of my favorite fall treats is the apple turnover! I love biting through the flakey crust into the sweet cinnamon-y filling!  

Of course I’d always figured that making turnovers would be a lot of work.  But I decided to test them anyway since I was looking for new recipes for #FallFlavors week. Happily, I was wrong about the work! 

First, I learned that commercial puff pastry works beautifully for this—how easy is that! Then I discovered that chopped apples were perfect without any pre-cooking at all. Yup, that clinched it. I’ve been making them twice a week lately (shhh).  With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it’s easy to make!

Inspiration also came from the apples in my Melissa’s Produce Box and my Dixie Crystals dark brown sugar, two of our sponsors. Melissa’s got me apples before the season started in Wisconsin–see below to enter for a free subscription.  Dixie Crystals added caramel-y sweetness to the filling and is also supplying a great prize!

Yes, it’s time to add a new fall “must have” to the menu!  With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it’s easy to make!

What Makes This a Winner

I love making an apple turnover at home now.  Benefits include:

  • Easy crust made with commercial puff pastry. The beautiful flakey crust is a cinch to achieve. Just thaw out a package of commercial puff pastry and roll slightly bigger!
  • No need to pre-cook the apple filling. It turned out that my apples, chopped small, were meltingly tender after the turnover was cooked. Pre-cooking would have required chilling too, so this is a huge time saver!  
  • Tasty and Festive for fall. Nothing says fall like an apple dessert, right!
  • Have it your way Pick your favorite variety of apple and go organic if you want. Or use another fruit entirely!

Step by Step Directions

I was pleasantly surprised how easy these are to make! To start you roll out a sheet of puff pastry to 12″ x 12″

roll out puff pastry

Cut into 4 squares

cut into squares

Chop your apple and mix in the rest of the filling ingredients 

make filling

Put 1/4 of the filling on each piece of pastry and wet the edges

add filling and wet edges

Fold the pastry into a triangle and seal the edges.

seal with a fork

Bake and prepare glaze while baking

make glaze

When turnovers are baked and cool, spoon glaze over them.

drizzle glaze over turnovers

Enjoy!

Turnover versus Hand Pie

While I didn’t think that an apple turnover needed a definition, I started to wonder how it differed from a hand pie, another popular dessert. While I didn’t find anything formal, here is what I learned.

The online dictionary YourDictionary defines an apple turnover as a “pastry dessert filled with pieces of sweetened apples, so named because the pastry is folded (turned) over to enclose the filling.” This generally (though not always) gives it a triangular shape. Classically made with puff pastry, you will see some made with pie crust as well, especially when people are using homemade pastry.With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it's easy to make! 

When I googled hand pie images, I found a wide variety of shapes–and pie crust predominated as the pastry. Hand pies were less likely to be glazed and often included savory options.  

In any case—yum!

Apple Varieties

If you don’t want to think too hard about your apple variety, just go with a good all-purpose apple–or whatever you happen to have. If you are shopping specifically for a recipe, here is a nice guide to apple varieties that I found.  apples on tree

But one bonus of making your own is you can bake according to your personal taste.  If you like apples that keep more texture, you might go for an apple that works well as a baked apple (since baked apples need a good ability to keep their shape) with this guide from Kitchen Lane

Personally, I like my apples softer, so with the short baking time, my first choice is an apple that works well for applesauce, like McIntosh. But really, I’d use anything I had on hand.

Finally, since apples are commonly on the EWG Dirty Dozen, consider organic if you can. But remember that it is generally considered better to eat a conventional fruit than to not eat a fruit at all! With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it's easy to make! 

How to Seal Puff Pastry

The only part of making an Apple Turnover that is remotely challenging is sealing the edges. Here are some things I found useful.

The amount of filling is key to success. Too little and the apple flavor doesn’t come through, too much and you can’t seal the pastry. So go with the amount I suggest and don’t pack the measuring cup.

Avoid getting any filling on edges of the pasty, which can cause them to leak.. I tend to pile more in the middle now than my original pictures.

If your pasty is getting too warm, it can easily tear, so re-refrigerate it if you notice it stretches too easily. cut vent holes

After the turnover is sealed, be sure to cut vent holes on top–otherwise it will release steam through the edges and your filling will start to leak.

I like to form these parchment then move them right to a cookie sheet on the parchment to avoid tearing the pastry in the transfer

Tips & FAQs

Some people use an egg wash for browning but my apple turnover has always browned beautifully without this.  In fact I’d be afraid the pastry might get too dark, especially if there was some egg run-off. 

The position of the oven baking rack is important for this.  Set your baking rack at or a little above the middle of oven. My first attempt, on a lower rack, was overly brown on the bottom which is much less appealing. A lower rack gets more reflected heat from the bottom of the oven so raising it was a perfect solution.  With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it's easy to make! 

For the most classic look, you can drizzle some powdered sugar glaze across these–or skip this if you prefer. Drizzling past edges of turnover onto parchment will look most natural.  And make sure your pot pies are cool or your glaze will spread or even melt off.  

Apple Turnovers are best eaten the day they are made.  If you’d like to make these over a couple days, you can seal the remaining puff pastry in a zip loc bag to stay moist. I’ve also heard that turnovers can be frozen right before the baking stage, though I haven’t tried it.  With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it's easy to make! 

More #FallFlavors Recipes Below:

Beverages

Breakfast and Baked Goods

Side Dishes

Main Dishes

Desserts

Apple Turnover

Apple Turnover

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

With flakey puff pastry & sweet apple filling, an apple turnover is a classic fall dessert, snack or breakfast treat! And it's easy to make! 

Ingredients

Turnover:

  • 8 1/2 ounce puff pastry sheet (one sheet/half pkg Pepperidge Farm or equivalent)
  • 1.5 c chopped apple
  • 3 T brown sugar
  • ½ teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 1 t cornstarch

Glaze:

  • ½ cup powdered sugar
  • 2 t water
  • ¼ t vanilla (opt)

Instructions

Preheat oven to 400F.

Thaw puff pastry according to package directions. On floured parchment roll out to 12 x 12 inch square. Cut into four 6 x 6 inch squares.

In a small bowl, mix the remaining turnover ingredients. Set equal amounts onto each pastry square taking care not to get any on the edges.

Wet about 1/2 inch along the edges of each pastry then fold the top over to form a triangle. Take care not to get filling onto the edges. Seal the edge sides with a fork. Cut one or more vent holes in the top of each turnover.

Transfer to baking sheet and bake until golden brown, about 13-15 minutes. Remove from oven and cool.

Mix glaze ingredients if using. When turnovers are cool, drizzle with glaze.

Eat the same day if possible.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

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Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

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34 thoughts on “Apple Turnover with Puff Pastry

  1. Jennifer

    I love using puff pastries like this. I make these homemade fried pies and do this as well and they turn out so good every time. Puff pastry is a definite show stopper here!

    1. Inger Post author

      You know I had failed in the past but I don’t think I chopped the apples enough. So glad I tried again!

  2. Jennifer

    We love apple turnovers but never thought to make them ourselves. Now that I know how easy it is, I will be making them often.

    1. Inger Post author

      The dirty dozen (and clean 15) is really a great concept. That way you can put your energy and money where it will make the most difference!

  3. Amy Nash

    Yes to all the simple and easy fall treats! These are so flaky and wonderful with a great apple flavor!

  4. Christie

    I’m a sucker for a turnover with puff pastry. Heck, I’m a sucker for puff pastry in general, but combined with apples yes please?

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