There is just nothing that says ‘home’ like the smell of apples and cinnamon baking, right? Seriously, it’s my favorite aroma! Forget the marathon of making a whole pie dough from scratch; I perfected this recipe after years of trying to skip the fuss of a full pie crust. These are the easiest, flakiest **apple turnovers** you will ever make. We’re using store-bought puff pastry, and I promise you, nobody will ever know the difference—except that they’ll be begging you for the recipe!

Why You Will Love These Simple Apple Turnovers

I’m keeping this section short because the recipe speaks for itself, but trust me, these turnovers are gold:

They take less than 20 minutes to bake! Seriously, you can have a warm dessert ready faster than ordering takeout.
We are using pre-made puff pastry, so clean-up is a dream and your hands stay delightfully clean.
The flakiness is unbelievable—that airy, buttery texture is impossible to beat.
These are perfect for beginners and look way more impressive than the effort you actually put in.
You can use this easy base recipe to practice your baking skills; check out some of my favorite general baking tips for beginners!

Ingredients Needed for Perfect Apple Turnovers

Okay, let’s talk about what you need. Because we are keeping this simple, the component list is short, which means the quality of what you use really shines through! Don’t worry about finding fancy buttermilk here, though if you ever need to mix up a quick batch, I have a great guide on making buttermilk substitutions.

Here is the must-have list for the filling and pastry:

You need two full sheets of puff pastry. Make sure they are completely thawed, but still nice and chilled when you work with them.
For the apple filling, grab 3 medium apples. I always use Granny Smith or a firm Honeycrisp because they hold their shape beautifully and don’t turn to mush. Peel, core, and dice them small—think pea-sized pieces!
You’ll need 1/4 cup of plain granulated sugar, 1 teaspoon of cinnamon (gotta have that warm spice!), and just a splash—1 tablespoon—of lemon juice to keep the apples bright.
And finally, don’t forget the egg! One egg, beaten up really well, to create that golden egg wash we brush on top. That’s it!

Essential Equipment for Flaky Apple Turnovers

You don’t need your stand mixer for this little treat, which is part of the fun! Having these few basics ready keeps things moving fast when the pastry is waiting.

Make sure you definitely have these items lined up before you start:

Your oven, obviously, set right to 400°F (200°C).
A decent-sized mixing bowl for tossing the apples.
A sturdy baking sheet—don’t try to bake them right on the rack!
Parchment paper; I never skip this, it makes cleanup absolutely painless.
A basic dinner fork. This is your secret weapon for sealing those edges!

Step-by-Step Instructions to Make Apple Turnovers

This is where the magic happens, and honestly, it’s ridiculously fast. Before you even start measuring cinnamon, make sure your oven is cranked up to 400 degrees Fahrenheit—that high heat is what makes the puff pastry scream upwards! Get your baking sheet ready with parchment paper, too. If you’re looking for deep dives into making flaky dough from scratch, I wrote a whole piece on the secret to flaky pie crust success, but today, we let the store-bought dough do the heavy lifting.

First, mix your apple filling: toss those diced apples with the sugar, cinnamon, and lemon juice right in your bowl. Get everything coated well.
Unroll your thawed puff pastry sheets onto your counter. You need to slice each sheet perfectly into four equal squares. I get 8 turnovers total.
Now, take about two spoonfuls of that gorgeous apple mix and dollop it onto one half of each square. Don’t overfill, or they’ll burst open while baking!
Fold the empty side over to make a triangle. This is important: take your fork and press down hard all along that folded edge. That crimping seals the **apple turnovers** shut tight so the filling stays inside.
Poke two little slits on the top of each pastry triangle so steam has somewhere to go—otherwise, they might puff up funny.
Brush every top surface with that beaten egg wash. This is what gives you that beautiful, shiny golden color.
Bake them for about 15 to 20 minutes. Set a timer! You want them perfectly golden brown and puffed up high. Let them cool just a touch before you try to grab one!

Expert Tips for Achieving the Best Apple Turnovers

You’ve got the ingredients and the steps down, but let me share a few things I learned the hard way—because no one wants a soggy bottom on their pastry!

Keep the Pastry Cold, Cold, Cold!

This is my biggest secret for true flakiness. Puff pastry is all about those layers of butter trapped in the dough. If your kitchen is warm, or if you’re moving slowly, the butter melts before it hits the oven, and you end up with a denser pastry. If I notice my dough getting soft while I cut the squares, I actually pop the whole tray into the freezer for five minutes. It’s worth the slight extra wait!

Preventing the Soggy Bottom

That steam release is key, but sometimes the apples leak a little juice right onto the bottom pastry layer before it has a chance to set. Here’s my trick: before piling the apples onto the squares, quickly brush the dough area where the filling will sit with a very thin layer of breadcrumbs or finely crushed cornflakes. They soak up any stray moisture without changing the taste. I learned this after making a batch for a church picnic where half of them leaked everywhere—never again!

Perfecting the Glaze Shine

For that deep, rich, bakery-style golden brown color, make sure your egg wash is truly well mixed. I whisk the egg with just a teaspoon of water, not milk. Water helps create a crisper shell that shines better than milk, which can sometimes look a little duller. You can brush on two thin layers if you want that deep color instantly, or just one coat if you’re following my general baking tips to make you a better baker.

Variations on Classic Apple Turnovers

Once you master this basic recipe, it’s time to start playing around a little bit! The beauty of these simple **apple turnovers** is how easily they take on new flavors. They are like little blank canvases waiting for a little extra flair.

Add Some Crunch

If you want a little texture contrast against that soft apple filling, try adding about two tablespoons of chopped pecans or walnuts right into the apple mixture before you fold the pastry. Toast them first for the very best flavor! If you are interested in other ways to use apples and nuts, you should absolutely check out my recipe for simple apple crisp.

Spice It Up a Bit

That cinnamon base is perfect, but sometimes I like a warmer, deeper spice profile. During the filling stage, try substituting half the cinnamon for ground nutmeg or a pinch of allspice. It gives the turnovers a lovely, almost autumnal depth even if you are eating them in July!

The Post-Bake Drizzle

If you want to skip the full cream cheese frosting but still want a pretty finish, make a quick powdered sugar glaze. Just whisk a cup of powdered sugar with about 2 tablespoons of milk until it’s a nice, pourable ribbon thickness. Drizzle that lightly over the turnovers once they have cooled for about ten minutes. It sets up quickly and makes them look totally professional!

Storing and Reheating Your Apple Turnovers

These turnovers are so good I doubt you’ll have many leftovers, but if you do, we need to keep them pastry-perfect for later! Once they are completely cool, store them in an airtight container on the counter for up to two days. If the kitchen is super warm, or if you are keeping them longer, pop them in the fridge.

Now for the important part: reheating! Please, please, *please* skip the microwave. That will turn your beautiful flaky crust into a chewy little disaster. If you want that just-baked crispness back, use a toaster oven or a regular oven set to about 350 degrees for about five minutes. If you have an air fryer, that works magic in just three minutes!

Frequently Asked Questions About Apple Turnovers

I know when I’m trying out a new quick pastry recipe, I always have a few burning questions before I even grab the apples. It’s smart to check these things first! Here are the most common things people ask me about making the best **apple turnovers** using this easy method.

Can I use my own homemade pie dough instead of puff pastry?

You certainly can! If you have a fantastic homemade pie dough recipe that you love, go right ahead. However, you need to know that the texture will change a bit. Store-bought puff pastry gives you those incredibly high, airy, shattered layers that are characteristic of a true turnover. A standard pie crust will be more dense and cookie-like, but still delicious! If you like a sturdier handheld treat, pie dough is absolutely fine.

Can I freeze the assembled, unbaked turnovers?

Oh, yes, this is a major time-saver! You can definitely assemble the turnovers completely—fill them, fold them, crimp them, and even brush them with the egg wash. Pop the whole tray into the freezer until they are solid, then transfer them to a sturdy, freezer-safe bag. When you want them, just bake straight from frozen, though you’ll need to add about 5 to 8 minutes to your baking time. You can learn about other great freezer-friendly recipes, like this simple apple bread, in my other posts!

What are the absolute best apples to use for this filling?

I mentioned it briefly before, but it bears repeating because it matters so much for texture! You want apples that are firm so they soften but don’t completely disintegrate into sauce. Granny Smith is my go-to because it gives a nice tart counterpoint to all that sweet sugar. Honeycrisp and Fuji also work wonderfully well. If you try to use a very soft apple, you risk ending up with liquid filling that seeps out during baking.

How do I get that super glossy look on top?

That’s all down to the egg wash! The secret isn’t just using the egg; it’s how you prepare it. I learned that using a whole egg whipped up with just one single teaspoon of water (instead of milk) gives you the highest shine once it bakes. Brush it on pretty generously, making sure to cover every part of the exposed pastry.

Nutritional Estimate for These Apple Turnovers

Now, I’m not a dietitian, not by a long shot! This is just an estimate based on the ingredients we used, particularly the puff pastry and the sugar content. If you’re watching your intake, like me, it’s good to have a baseline number. Treats are part of life, and when they taste this good, it’s worth it!

Here is the estimate breakdown per turnover:

Calories: About 280
Fat: Roughly 18 grams (that’s the flaky butter doing its work!)
Carbohydrates: Around 28 grams
Protein: Just about 3 grams
Sugar: We’re looking at about 18 grams of sugar here.

Simple Apple Turnovers

Author: freddyrecipes.com
Total Time: 35 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A straightforward recipe for making flaky apple turnovers.

Ingredients

Scale

2 sheets puff pastry, thawed
3 medium apples, peeled, cored, and diced
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
In a medium bowl, combine the diced apples, sugar, cinnamon, and lemon juice. Mix well.
Unroll the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into four equal squares.
Spoon about two tablespoons of the apple mixture onto one half of each pastry square, leaving a small border.
Fold the other half of the pastry over the filling to form a triangle. Crimp the edges with a fork to seal.
Cut two small slits in the top of each turnover to allow steam to escape.
Brush the tops of the turnovers with the beaten egg wash.
Bake for 15 to 20 minutes, or until the pastry is golden brown and puffed.
Let the turnovers cool slightly before serving.

Notes

You can substitute brown sugar for granulated sugar for a deeper flavor.
If you prefer a glaze, mix powdered sugar with a small amount of milk and drizzle over cooled turnovers.

Prep Time: 15 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 turnover
Calories: 280
Sugar: 18
Sodium: 250
Fat: 18
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 3
Cholesterol: 45

Keywords: apple turnovers, puff pastry, cinnamon apples, baked dessert, sweet pastry