Apple Turnovers

Warm and flakey Apple Turnover drizzled with icing. Keep one for yourself and share the rest. 🙂

There are many wonderful recipes for Apple Turnovers. I created this one by taking the best parts of several different recipes and combining them into one of my new favorite Apple Turnover recipes. 🙂

You may look at all the steps in this recipe and think it is to complicated for me. It’s really not! I just tend to write very detailed directions. I want you to be successful, so I try and tell you everything that I do. Give it try!

Bake: 25 minutes
Temperature: 400 degrees
Servings: 8


  • 5 large apples peeled, cored and sliced (I prefer a tart apple such as Granny Smith)
  • 2 Tbs. lemon juice
  • 3 cups of cold water
  • 2 Tbs. butter
  • 1 cup brown sugar (light or dark your choice)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/2 tsp. vanilla
  • 1/2 tsp. Kosher salt
  • 1 Tbs. cornstarch
  • 1 Tbs. water
  • 1 package frozen puff pastry that has been thawed overnight in the fridge.

Egg Wash

  • 1 egg
  • 1 Tbs. water


  • 1 cup powdered sugar
  • 1 Tbs. whole milk or cream (I prefer to use cream)
  • 1 tsp. vanilla (I prefer to use the clear vanilla in the glaze, however regular vanilla will work too.)
  • 1/4 tsp. fine Kosher salt
  • 1 Tbs. melted butter


  1. Peel, core, and slice the apples. I prefer to cut the apples into small chunks.
  2. Fill a bowl with cold water mixed with 2 Tbs. of lemon juice.
  3. Place the apples into the water bath to keep them from turning brown while you prepare the rest of the filling.
  4. Mix the brown sugar, cinnamon, nutmeg, salt, cloves together
  5. Remove the apples from the water and pat them dry.
  6. Mix the cornstarch and the water to form a paste which will be used to thicken the apple mixture.
  7. Melt the butter in a saucepan and cook the apples in it for about 2 minutes.
  8. Add the sugar and spice mixture to the apples and cook an additional 2 minutes, stirring frequently.
  9. Add the cornstarch mixture into the apples and cook another minute or so until the sauce has thickened.
  10. Mix the vanilla into the apples.
  11. Allow the apple mixture to cool while you prepare the puff pastry.
  12. Unfold the puff pastry. Press any cracks back together with your fingers.
  13. Shape each sheet into a square and trim off the extra pastry.
  14. Cut each square into quarters. You will have 8 square pieces in total.
  15. Spoon apple filling into the center of each piece.
  16. Fold one each pastry square into a triangle.
  17. Wet the edges with water or an egg wash (mix 1 egg with 1 Tbs. spoon of water). Then, press the edges together with a fork to seal.
  18. Cut 3 slits in the top of the turnover to allow the steam to escape.
  19. If you have a tiny apple cutter you can make little apples from the extra pastry dough that was left after trimming the puff pastry into squares. Use a dab of the egg wash to adhere the apple cutouts to the turnovers.
  20. Place the turnovers on a baking sheet that has been lined with Parchment Paper or silicone baking mat. Leave at least 1 inch between each turnover.
  21. Brush the turnovers with an egg wash.
  22. Sprinkle the tops with sanding sugar. You can use raw or Turbinado sugar as well) The sanding sugar gives the turnover sparkle and crunch.
  23. Bake for 25 minutes or until the turnovers are puffed and lightly browned.
  24. Cool on a wire cooling rack.
  25. Glaze: Mix the powdered sugar, salt, vanilla and cream together to form a glaze. I prefer to use a thick glaze and drizzle it over the cooled turnovers with a spoon or pop it into a pastry bag and pipe over the turnovers.


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