This is the best apple turnover recipe is my husband favorite. It never misses that as soon as the snow starts flying(if he even waits that long!) that he’ll ask me when I’m going to make pastry so that we have turnovers again. Even if he knows that I don’t have any pastry made, he still asks for them!
Once you have pastry made(or store bought, although store bought can never beat homemade in my opinion, even if it’s not as puffy, I would rather have a real pastry than a purchased puff pastry that is full of air). Back to the turnovers… this is a super simple recipe to make once you have the puff pastry. If you need a puff pastry recipe check out my complete homemade puff pastry tutorial here. A big batch recipe that you can freeze and make many different pastry desserts with!
Want to do this the easy way? Download both recipes including a cheat sheet with the essential steps to get the best puff pastry ever!
No more needing to flip back and forth between recipes, just download below, print and go make it!
How to Make These Easy Apple Turnovers
Preheat oven to 375 degrees.
1 10×15 puff pastry sheet
Peel and core one apple. Cut into tiny pieces.If you rather, shredding it also works well, but I suggest using another half an apple.
2 tsp flour
1 tbsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
Stir to coat the apple well.
Take your sheet of pastry, and if it’s still frozen then leave it at room temperature for 10-15 minutes and it will be thawed. Cut it into equal pieces. If you are using my homemade puff pastry tutorial, then your sheet will be 10×15
Cut into 6 equal pieces. If you don’t have a pastry mat with the measurements on it, then fold the pastry in half lengthwise and make a light crease, unfold it and cut it along the line. Then fold each half into thirds, making a light crease so that you know where to cut your pieces. (Yes, my one square is cut in half, those are for my boys!)
Beat one egg until it’s foamy. I love using my little whisk that I have, it makes the egg whip up much quicker than if I were to use a fork! Even using a typical mini whisk, doesn’t do the job that this pampered chef whisk does! I use this whisk all the time, because it does such a good job, so quickly.
Plus, I love it when I find a cheap kitchen tool that I use for so many things
Using a pastry brush wet the entire pastry. This will help seal your edges together, preventing them from opening when baking. Often water is also used for this, but I’ve never had luck with them staying closed that way. For me, the egg works much better, and you will use an egg later on as well.
Scoop about 1 tbsp apple onto each piece. If your pieces are smaller or bigger you will have to use your judgment as to how much to add or take away. Having a little less in there, in this case, is better than having too much because if you have too much in there then the juices will run out causing the turnover to open, and have all the filling run out while baking.
Fold each square in half, forming a triangle or rectangle, it really is up to you what shape you prefer! Gently push the edges together. Then with a fork seal the edges, or ‘crimp’.
To the remaining egg add about 1/2 tsp cinnamon, whisk until it is well blended. This is where the little whisk comes in super handy as well works so much better than using a fork! Brush the pastry with the cinnamon egg, and sprinkle with raw sugar. The raw sugar really helps give it the authentic look!
Bake on parchment paper, at 375 degrees for about 20 minutes or until a golden color!
Allow to cool for at least 30 minutes.
If there are any leftovers(really?) then store them in an airtight container in the fridge for up to a week.
Pastry Made Easy!
- 1 sheet puff pastry
- 1 apple
- 2 tsp flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp sugar
- 1 egg
- 1/2 tsp cinnamon
Preheat oven to 375 degrees. Take out your puff pastry and thaw.
Peel, core and dice apples into small pieces. Mix with flour, sugar, nutmeg and first amount of cinnamon.
Cut pastry into 6 equal pieces. Wet the edges with a beaten egg and add 1 tbsp apple to each square. Close and seal edges by crimping with a fork.
Add the second amount of cinnamon to the remaining egg, and brush over turnovers. Sprinkle with raw sugar and bake for 20-25 minutes.