Apple turnovers are a perfect delicious Fall treat. You can easily make this pastry from scratch with simple ingredients.
Let’s welcome Fall with these delicious yet easy to make puff pastry apple turnovers. You can make large and/or mini apple turnovers with simple ingredients from scratch with quick puff pastry recipe and have as a breakfast or as a dessert treat. Shiny apple turnovers with cinnamon sugar are so delicious.
The Ingredients for Easy Apple Turnovers
- Apples-I use Gala but you can use your choice of Apples
- Cinnamon and nutmeg-always delicious with apples
- Lemon juice-both prevents apples from turning from brown and adds a nice tangy, fresh flavor
- Cornstarch-I use to thicken the filling
- Sugar-I use white granulated sugar but you can use brown sugar if you like.
I brush the top of the pastries with egg wash and sprinkle cinnamon sugar on top. If you like you can leave the top plain, or sprinkle powdered sugar after they cool a little bit.
Why You Should Try These Apple Turnovers?
- You can make these turnovers completely from scratch(just like my other recipes) with 15 minutes quick puff pastry
- Easy to make
- Delicious with flaky puff pastry, spicy apple filling and cinnamon sugar topping
How to Store Apple Turnovers
Let them cool completely before placing them in an airtight container. You can keep in the fridge for up to 5 days and in the freezer for up to 3 months.
Can You Make Apple Turnovers Ahead?
Yes! If you want to make these apple turnovers ahead, after you fill the pastry, place them on a tray and keep in the freezer until frozen completely. Once frozen, place in an airtight container and keep in the freezer. Before you want to bake them, keep in the fridge overnight. Then place them on a baking sheet, egg wash and bake as stated.
How to Make Apple Turnovers
First, start with quick puff pastry recipe. It takes only 15 minutes to make. If you have a pastry cutter, it makes the cutting the butter into flour process very easy. In my quick puff pastry post, you can see my working process in detail.
After you prepare the dough, keep in the freezer for almost 15-30 minutes if the weather is too hot. You should keep in mind that the butter should be cold while working with the dough so you can have flaky layers in your pastry. If the butter is cold enough, you don’t need to keep it for that long.
Before rolling the dough, prepare the apple filling. First place chopped apples that are cut into almost ½ inch(1,25 cm) cubes in a small-medium bowl and combine with lemon juice.
Next toss with nutmeg, cinnamon, sugar and cornstarch and combine well. Set aside the bowl.
Next coat the work surface, the top of the dough and the rolling pin with flour to prevent the dough from sticking.
While rolling try to give a square shape from the beginning as we want to make a square at the end.
Make 11 inch (28cm)square. If your kitchen is too hot during the rolling, you can put the dough in the freezer for 5 minutes to avoid the butter melting. You can repeat this step as needed.
Next, you can either cut the dough into 4 equal pieces to make 4 large apple turnovers,
Or you can make 16 small pieces. After you cut the dough into 4 equal pieces, you should cut each half diagonally and horizontally.
Or you can make 2 large and 8 small pieces to have small and large apple turnovers. After cutting the dough into 4 equal pieces, keep one side as it is and cut each other 2 squares into 4.(You can use a ruler to be precise, I know my top 4 is not equal but that’s fine, this slight difference doesn’t make a problem while baking. 🙂 )
I fill each corner of the small squares with almost one tablespoon of apple mixture and fill other 2 squares with almost 3 tablespoons of the mixture. Then fold one corner over the other.
Next press the edges with a fork so two sides of the dough will seal. Then brush with egg wash(egg yolk+1 teaspoon water).
Later make 3 small slits into the middle top of the dough so the steam can escape while baking. Sprinkle cinnamon sugar over.
Finally, bake small pastries for 13-15 minutes,
and big pastries for 18-20 minutes until the top of the pastries are golden brown. Enjoy!
Other Delicious Apple Recipes You Should Try:
- Caramel Apple Bars
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Pie Bars Recipe
- Apple Crumble Muffins
- Dried Apples
Puff Pastry Apple Turnovers
- 1 recipe-330 grams quick puff pastry*
- 180 grams (1 and 1/2 cup-1 large or 2 small apples) apples, peeled, cored, cut into cubes
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon cornstarch
- 35 grams (2 and 1/2 tablespoons) granulated sugar
- 1 egg yolk
- 1 teaspoon water
- 1 teaspoon cinnamon sugar***
- Make 1 recipe quick puff pastry. Keep in the freezer for 15-30 minutes depending on how hot the weather is. The butter in the dough should be cold when it is time to roll the dough in order to have flaky layers in your pastry. It should be cold but at the same time you should be able to roll it without cracks(if the dough is extremely cold it would be hard to roll the dough.)
- Preheat the oven to 390°F(200C°). Line baking sheet with parchment paper or silicone baking mat.
- Peel, core and slice the apple or apples into small cubes almost 1/2 inch (1,25 cm). Place the chopped apples into a medium bowl and mix with lemon juice. Then add the sugar, cinnamon, nutmeg and cornstarch, mix with a spoon. Set aside the bowl.
- Coat the work surface, the top of the dough and the rolling pin with flour to prevent the dough from sticking.
- Start rolling the dough. While rolling, try to give a square shape from the beginning as you'll roll into 11 inch (28cm)square. If your kitchen is too hot during the rolling, you can put the dough in the freezer for 5 minutes to avoid the butter melting. You can repeat this step as needed.
- You can either cut the dough into 4 equal pieces to make 4 large apple turnovers. Alternatively, you can make 16 small pieces. After you cut the dough into 4 equal pieces, you should cut each half diagonally and horizontally so from each 4 large square you'll have 4 small squares.4*4=16 squares. If you like you can make both small and large turnovers: After you cut the dough into 4 equal pieces, keep one side as it is (2 large squares) and cut each other 2 squares into 4 (8 small squares).
- Fill each corner of the small squares with almost one tablespoon of apple mixture and fill other 2 squares with almost 3 tablespoons of the mixture. Then fold one corner over the other to make a triangle. Press the edges with a fork so two sides of the dough will seal. Then brush the top with egg wash by mixing egg yolk with 1 teaspoon water to have a golden brown shiny top. Make 3 small slits into the middle top of the dough so the steam can escape while baking. Sprinkle cinnamon sugar on top.
- Bake the small apple turnovers for 13-15 minutes and the large apple turnovers for 18-20 minutes until the top of the pastries are golden brown. Let them cool for 5 minutes before eating.