I’m thrilled to share my favorite recipe for apple turnovers made completely from scratch with homemade puff pastry. These golden, flaky pastries have a buttery crust and a warm, spiced apple filling that makes them irresistible. Whether I bake them for breakfast, dessert, or a cozy afternoon treat, they always come out perfectly crisp and comforting.
Why You’ll Love This Recipe
I love this recipe because the homemade puff pastry makes such a difference — it’s buttery, flaky, and so much better than store-bought. The apple filling adds a perfect mix of sweetness and spice, and the aroma that fills my kitchen while they bake is simply incredible. I also enjoy that I can make them ahead of time and freeze them for later.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Puff Pastry:
2 cups (250 g) all-purpose flour
1 cup (230 g) unsalted butter, chilled and cubed
½ cup (120 ml) cold water
A pinch of salt
For the Apple Filling:
3 medium apples (about 2 ½ cups), peeled, cored, and diced
2 tablespoons unsalted butter
¼ cup (50 g) brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 teaspoon lemon juice (optional, to balance sweetness)
For Assembly:
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Powdered sugar, for dusting (optional)
Directions
In a large bowl, combine the flour and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture has pea-sized bits of butter throughout.
Gradually pour in the cold water, mixing just until the dough starts to come together. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll the chilled dough into a large rectangle. Fold it into thirds like a letter, turn it 90 degrees, and roll again. Repeat this folding and rolling 4–5 times, chilling for 10 minutes between each fold if needed.
While the dough chills, prepare the apple filling. In a saucepan over medium heat, melt the butter, then add the diced apples, sugars, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are soft and the mixture has thickened slightly. Let it cool completely.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll the pastry into a thin sheet, about ⅛ inch thick, and cut into 6-inch squares.
Spoon about 2 tablespoons of the apple filling onto one half of each square, leaving a border. Brush the edges lightly with the egg wash, fold the dough over to form a triangle, and press the edges with a fork to seal.
Transfer the turnovers to the baking sheet. Brush the tops with egg wash and cut small slits on top to allow steam to escape.
Bake for 20–25 minutes, or until golden brown and puffed.
Let the turnovers cool slightly, then dust with powdered sugar before serving if desired.
Servings And Timing
This recipe makes about 8 turnovers.
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 20–25 minutes
Total time: About 1 hour 50 minutes
Variations
Add a drizzle of caramel sauce over the cooled turnovers for extra sweetness.
Swap apples for pears, peaches, or mixed berries for a fruity twist.
Stir in a handful of chopped nuts (like walnuts or pecans) for added crunch.
Sprinkle coarse sugar on top before baking for a sparkling finish.
Make them mini by cutting smaller squares and reducing bake time to around 15 minutes.
Storage/Reheating
I let the turnovers cool completely before storing. They keep well in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.
To reheat, I place them in a preheated oven at 350°F (175°C) for about 5–10 minutes until crisp again. If I want to freeze them, I freeze the unbaked turnovers flat on a tray, then transfer them to a bag and bake directly from frozen when needed, adding a few extra minutes to the baking time.
FAQs
What kind of apples work best for turnovers?
I like using Granny Smith or Honeycrisp apples because they stay firm and add a nice balance of tart and sweet flavors.
Can I use store-bought puff pastry instead of homemade?
Yes, store-bought puff pastry works well if I’m short on time. I just make sure to thaw it properly before using.
How do I keep the turnovers from getting soggy?
I make sure the apple filling is cooled and thickened before adding it to the dough. Hot or watery filling can cause soggy bottoms.
Can I freeze baked turnovers?
Yes, once baked and cooled, I freeze them in an airtight container. When I want to serve them, I reheat them in the oven at 350°F (175°C) until warm and crisp.
Can I make these turnovers dairy-free?
I can replace butter with a plant-based alternative and use a non-dairy milk for the egg wash substitute. The texture will still be flaky and delicious.
Conclusion
I love making these apple turnovers from scratch because they always turn out buttery, crisp, and full of flavor. The homemade puff pastry makes them truly special, and the spiced apple filling adds the perfect touch of comfort. Whether fresh out of the oven or reheated later, they’re a treat I always enjoy sharing.
These apple turnovers with homemade puff pastry are golden, buttery, and filled with a warmly spiced apple mixture, making them a perfect treat for breakfast, dessert, or an afternoon snack.
Total Time:1 hour 50 minutes (includes chill time)
Yield:8 turnovers
Ingredients
For the Puff Pastry:
2 cups (250 g) all-purpose flour
1 cup (230 g) unsalted butter, chilled and cubed
½ cup (120 ml) cold water
A pinch of salt
For the Apple Filling:
3 medium apples (about 2 ½ cups), peeled, cored, and diced
2 tablespoons unsalted butter
¼ cup (50 g) brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 teaspoon lemon juice (optional)
For Assembly:
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Powdered sugar, for dusting (optional)
Instructions
In a large bowl, combine flour and salt. Add chilled butter and work into the flour until pea-sized bits form.
Gradually add cold water, mixing just until dough comes together. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
Roll chilled dough into a rectangle. Fold into thirds like a letter, rotate 90°, and roll again. Repeat 4–5 times, chilling for 10 minutes between folds if needed.
Meanwhile, make the filling: In a saucepan over medium heat, melt butter and add apples, sugars, cinnamon, nutmeg, and lemon juice. Cook 5–7 minutes until soft and thickened. Cool completely.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll pastry to ⅛ inch thickness and cut into 6-inch squares.
Spoon about 2 tablespoons of filling onto half of each square. Brush edges with egg wash, fold into triangles, and press with a fork to seal.
Transfer turnovers to the baking sheet. Brush tops with egg wash and cut small slits for steam to escape.
Bake for 20–25 minutes until golden and puffed. Let cool slightly.
Dust with powdered sugar before serving, if desired.
Notes
Use firm apples like Granny Smith or Honeycrisp for the best texture.
Ensure apple filling is cool and not watery to prevent soggy pastry.
Freeze unbaked turnovers for a quick future treat — bake from frozen, adding a few minutes.
Sprinkle coarse sugar before baking for extra crunch and shine.
For dairy-free, use plant-based butter and milk alternative for egg wash.
