Make a batch of puff pastry apple turnovers today – all you need are six ingredients and less than 30 minutes. Buttery puff pastry is filled with cinnamon apples and topped with a crunchy turbinado sugar crust.
Puff pastry is one of my favorite ingredients to keep on hand in the freezer. It thaws completely within 30 minutes at room temperature, and makes recipes like Puff Pastry Cherry Turnovers and Quick 30 Minute Cinnamon Rolls a breeze.
If you’ve been around for a minute, you know that I’m all about quick and easy recipes. I don’t want to spend my valuable time on anything complicated or stressful in the kitchen.
This recipe makes eight apple turnovers, and can easily be scaled down to make just four turnovers. These mini apple hand pies are going to be your new favorite quick-dessert, especially for the upcoming fall season.
Thawing Puff Pastry
Thawing Puff PastryPuff pastry can be found in the freezer section of your local grocery store. It may be near the pie crusts or frozen fruits. It comes in a long, thin box, with two sheets of puff pastry inside.
If you’ve never worked with puff pastry before, it’s almost like working with a pie crust. The difference is that puff pastry is made by layering thin sheets of dough with layers of butter (or other fat).
To thaw your puff pastry, you can do one of two things. First, you can pop your box of puff pastry into the refrigerator the night before you plan to make your turnovers.
Or, simply set the box on the counter for 30 minutes to thaw. Puff pastry doesn’t take long to come to a workable temperature. Once you roll the creases out of your dough, it will be the perfect consistency to assemble your turnovers.
Ingredients
IngredientsFirst, gather your ingredients. This recipe is so simple that I forgot to take a picture of my ingredients beforehand. All you’ll need are two small to medium sized apples (or one large apple), cinnamon, brown sugar, puff pastry, an egg, and turbinado sugar.
If you don’t have turbinado sugar on hand, you can use regular granulated sugar instead.
Assembling Turnovers
Assembling TurnoversFirst, you’ll need to peel and core your apples. Then, dice them into small, bite size pieces. For the apples to cook properly in your turnovers, I’d suggest 1/2″ small pieces of apple. This will ensure your apples cook through, since the turnovers don’t take long to bake.
Next, toss your apples in the brown sugar and cinnamon. Then, roll out your puff pastry and slice each sheet into four equal squares. Each sheet of puff pastry will make four turnovers, for a total of eight turnovers.
To assemble your turnovers, add a spoonful of apples to one half of each square, leaving about a border around the edge for sealing.
Egg wash
Egg washNext, fold the puff pastry over the apples and seal by pinching the edges closed with a fork. Then, whisk your egg in a small container and brush over the top. This will give your turnovers a beautiful golden crust.
Last, I like to sprinkle the tops with turbinado sugar. This gives your apple turnovers a crunchy sugar crust on top. If you don’t have turbinado sugar on hand, you can use granulated sugar instead.
Now it’s time to bake. Your turnovers will be ready in 19-22 minutes in a preheated oven at 425 degrees. Watch the tops, they will be golden brown when ready.
More puff pastry recipes
More puff pastry recipesLove working with puff pastry? Try some of my other recipes:
- Puff Pastry Apple Tart
- Caramelized Onion Tart
- Ham and Cheese Puff Pastry Turnovers
- Puff Pastry Cinnamon Twists
- 30 Minute Lemon Sweet Rolls
- Puff Pastry Cherry Turnovers
- Quick 30 Minute Cinnamon Rolls
Puff Pastry Apple Turnovers
Ingredients
- 2 small apples granny smith are ideal
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 puff pastry sheets thawed
- 1 large egg
- 2 tablespoons turbinado sugar
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Peel, core, and dice apples into 1/2" cubes. In a bowl, add apples, brown sugar, and cinnamon. Toss to coat and set aside.
- On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
- Spoon 1/4 cup of apple filling onto half of each square, avoiding 1/2 an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle.
- Press the edges with a fork to seal. Cut a small vent into the tops of each turnover (or prick with a fork).
- In a small bowl, add the egg and 1 tablespoon of water. Whisk together to create an egg wash. Brush the tops of each turnover with egg wash.
- Sprinkle each turnover with turbinado sugar.
- Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown.
Equipment
Notes
- To thaw puff pastry, place in refrigerator the night before, or thaw on counter top for 30 minutes.
- Turbinado sugar can be substituted with granulated sugar.
- Egg wash can be substituted with heavy cream. Brush the tops of your turnovers with heavy cream instead of egg wash.
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