These puff pastry apple turnovers have a flaky, golden shell and a warm cinnamon apple filling that holds its shape instead of turning to mush.
The apples are cooked briefly on the stove, cooled completely, and then sealed inside squares of store bought pastry. A short chill in the fridge helps the layers puff, and a bowl of whipped cream on the side is there for dunking.
Table of Contents
Why This Puff Pastry Apple Turnovers Recipe Works
Cooking the apples first removes extra moisture before they go into the pastry. A little cornstarch turns the juices into a thick caramel so the filling stays inside instead of leaking onto the tray.
Chilling the filled turnovers for 20 minutes firms up the butter in the pastry. When that cold butter hits a hot oven, it creates steam and the layers puff high.
Granny Smith apples stay tart and firm, which balances the sugar and keeps the pieces distinct. Egg wash on the tops gives the deep golden color.
Ingredients for Puff Pastry Apple Turnovers
- 4 Granny Smith apples (about 6 cups), peeled and diced into 1/2 inch cubes
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- 2 sheets puff pastry (10 inch squares), thawed
- 1 large egg, whisked, for brushing
- 1 tbsp all purpose flour, for dipping the fork
- 1 cup heavy cream and 2 tbsp powdered sugar, whipped for the cream filled option and for dunking
- 1 tbsp powdered sugar, for dusting, optional
Granny Smith apples: Their firm texture survives the cooking time and their tartness keeps the filling from tasting flat. Braeburn is the ideal substitute.
Cornstarch: It thickens the apple juices into a glossy sauce so the filling stays put inside the pastry.
Puff pastry: Keep the sheets cold and work quickly. Thaw them in the refrigerator, not on the counter, so the butter layers stay intact.
Egg wash: It glues the edges together and browns the tops evenly in the oven.
Whipped cream: Whip it to stiff peaks with powdered sugar. Stiff cream can be piped inside a baked turnover or served alongside.
How to Make Puff Pastry Apple Turnovers
1. Cook the apples Toss the diced apples with the cornstarch in a saucepan, then add the cinnamon, sugar, vanilla, and salt. Cook over medium to medium high heat for about 5 minutes, stirring often, until the apples are tender but still hold their shape.
2. Cool the filling Spread the apples on a large plate and let them cool completely. Hot filling melts the butter in the pastry and makes it greasy.
3. Cut and fill Cut each pastry sheet into 4 squares of 5 inches. Brush two edges of each square with egg, pile the filling on one half, and leave extra syrup in the pan so it does not leak.
4. Seal and chill Fold each square into a triangle and press the edges with a floured fork. Place the turnovers on a parchment lined tray and refrigerate for 20 minutes.
5. Bake until golden Heat the oven to 400 degrees F. Brush the tops with egg, poke three small holes in each, and bake for about 25 minutes until deep golden brown.
How to Serve Puff Pastry Apple Turnovers
Serve the turnovers warm, dusted with powdered sugar, with a bowl of whipped cream for dunking. For a dessert spread, pair them with a slice of New York cheesecake and a pan of gooey brownie pie. For a lighter finish, add cantaloupe popsicles, and for brunch, set out a basket of blueberry crumble muffins.
How to Store and Reheat Puff Pastry Apple Turnovers
Cool the baked turnovers completely, then keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze baked turnovers for up to 3 months and re crisp them in a hot oven at 350 degrees F for 8 to 10 minutes. Keep the whipped cream separate and refrigerated.
Tips and Variations for Puff Pastry Apple Turnovers
Use cold pastry. If the sheets soften while you work, slide the tray into the refrigerator for 10 minutes before continuing.
Do not overfill. Use a generous spoonful but leave a clean border. Too much filling makes the seams pop.
Drain extra syrup. Leave any thin liquid in the pan and spoon only the apples and thick caramel onto the pastry.
Try pears. Firm pears work in place of apples. Cook them for the same short time.
Add warm spices. A pinch of nutmeg or ground ginger deepens the filling.
Bake on parchment. Parchment keeps any escaped caramel from sticking and makes cleanup easy.
Add a glaze. For a sweeter finish, whisk powdered sugar with a splash of milk and drizzle it over the cooled turnovers.
Check the guidance. Cool and store baked goods promptly, and see the Purdue Extension leftovers guide for general storage times.
Frequently Asked Questions About Puff Pastry Apple Turnovers
How do I keep puff pastry apple turnovers from leaking?
Cool the filling completely, leave a clean border, and press the seam with a floured fork. Poking holes in the tops also lets steam escape instead of bursting a seam.
Can I make puff pastry apple turnovers ahead of time?
Yes. Assemble them, chill on the tray, and bake the next day, or freeze them unbaked and bake from frozen with a few extra minutes in the oven.
Can I freeze puff pastry apple turnovers?
Baked turnovers freeze for up to 3 months. Thaw them in the refrigerator and warm them in the oven until crisp again.
Can I use homemade pastry instead?
Yes, but store bought sheets are easier and give very reliable layers. Use the same size squares and keep the dough very cold.
What apples work well?
Firm, tart apples such as Granny Smith or Braeburn keep their shape. Soft apples cook down into sauce and make the filling runny.
Puff Pastry Apple Turnovers with Whipped Cream
Equipment
- Medium saucepan
- Rimmed Baking Sheet
- Parchment paper
- Pastry brush
- Fork
Ingredients
Main Ingredients
- 6 cup Granny Smith apples about 4 apples, peeled and diced into 1/2 inch cubes
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 pinch salt
- 2 sheets puff pastry 10 inch squares, thawed in the refrigerator
- 1 large egg whisked, for brushing
- 1 tbsp all purpose flour for dipping the fork
- 1 cup heavy cream cold, for the whipped cream
- 2 tbsp powdered sugar for the whipped cream
- 1 tbsp powdered sugar for dusting, optional
Instructions
Cooking
- Cook the filling. Combine the apples and cornstarch in a saucepan with the cinnamon, sugar, vanilla, and salt. Cook over medium high heat for 5 minutes until the apples soften but keep their shape. Cool. Spread the filling on a plate and cool for 20 minutes until no longer warm.
- Cut the pastry. Unfold each pastry sheet on a lightly floured surface and cut it into 4 equal squares.
- Fill. Brush two adjacent edges of each square with egg. Mound the apple filling on the center, leaving a border.
- Seal and chill. Fold into triangles and crimp with a floured fork. Place on a parchment lined tray and chill for 20 minutes.
- Bake. Heat the oven to 400 degrees F. Brush the tops with egg, poke 3 holes in each, and bake for 25 minutes until deep golden.
- Whip and serve. Whip the cream with 2 tbsp powdered sugar to stiff peaks. Dust the warm turnovers with powdered sugar and serve with the cream.
