Apple turnovers are delightful pastries filled with soft, sweet apples and wrapped in golden, flaky puff pastry. They are perfect for breakfast, an afternoon snack, or dessert.

With ready-made puff pastry and a simple homemade filling, this recipe is easy to prepare without spending hours in the kitchen. A smooth vanilla glaze gives the pastries a sweet finish.

What Makes Apple Turnovers Special?

Apple turnovers combine crisp pastry with a warm, tender fruit filling. As they bake, the pastry expands into delicate layers while the apples become soft and flavorful.

Granny Smith apples are a great choice because their slightly tart taste balances the brown sugar. A little apple pie spice adds warmth, making these pastries especially enjoyable when served fresh from the oven.

Ingredients

The filling, pastry, egg wash, and vanilla glaze need just a few basic ingredients:

- 2 cups Granny Smith apples, peeled, cored, and diced

- 2 tablespoons unsalted butter

- 2 tablespoons light brown sugar

- 1 teaspoon apple pie spice

- 2 sheets frozen puff pastry, thawed

- A little flour for dusting

- 1 large egg

- 1 tablespoon water

- 2/3 cup powdered sugar

- 1 tablespoon milk, plus a few drops if needed

- 1/4 teaspoon vanilla extract

This makes 8 turnovers.

Instructions

Start with the filling so it has time to cool, then prepare the pastry, fill and fold the turnovers, bake them, and finish with the glaze:

1. Peel and core the apples, then cut them into small cubes.

2. Melt the butter in a saucepan over medium heat, add the apples, and cook for 2 to 3 minutes.

3. Stir in the brown sugar and apple pie spice, and cook for another 3 to 4 minutes, until the apples soften and the mixture is thick and slightly sticky.

4. Transfer the filling to a bowl and let it cool completely.

5. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

6. Place one thawed pastry sheet on a lightly floured surface. Gently roll it to smooth the fold lines, then cut it into four equal squares.

7. Repeat with the second sheet to make eight squares. Keep the pastry cool while working, and refrigerate it for a few minutes if it becomes too soft.

8. Place a spoonful of cooled filling in the center of each square, leaving space around the edges.

9. Whisk the egg and water together in a small bowl, then brush a little along the pastry edges.

10. Fold each square diagonally into a triangle, press the edges together, and seal them with a fork.

11. Arrange the turnovers on the prepared tray, cut a small opening on top of each to release steam, and brush them with the remaining egg wash.

12. Bake for about 20 minutes, until puffed and golden brown, then let them cool for about 10 minutes.

13. Stir the powdered sugar, milk, and vanilla extract until smooth, adding a few drops of milk if the glaze is too thick.

14. Drizzle the glaze over the slightly cooled turnovers and let it set briefly before serving.

Helpful Baking Tips

Flaky turnovers depend on keeping the pastry cold until it goes into the oven. Warm dough can become difficult to handle and may not puff up as nicely. Avoid adding too much filling, because it can escape during baking. For extra texture, sprinkle a little coarse sugar over the tops before baking.

Storage and Preparation Ahead

Store leftover turnovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven to help restore their crisp texture.

You can also freeze assembled, unbaked turnovers. Place them on a lined tray until firm, then transfer them to a sealed freezer-safe container for up to one month. Bake from frozen at 400°F (200°C) for approximately 20 minutes, checking that they are fully cooked.

For the best texture, bake the turnovers shortly before serving and enjoy them slightly warm, while the pastry is still crisp and the glaze has just set.