Apple Turnovers are a delicious dessert or breakfast made with homemade puff pastries filled with homemade apple filling, drizzled with a sweet glaze. For another apple treat right at your fingertips, try my Apple Hand Pies.

Apple Turnovers on a Plate with One Broken in Half and Apple Filling Spilling Out.

Apple Turnovers

If you don’t want to bake an apple pie, bake these apple turnovers to serve instead. It starts with homemade puff pastries from my Pumpkin Puff Pastries (without the cinnamon). Then, I filled and baked the pastries with homemade apple filling, finally topping them with a glaze. And, you can even make these in your air fryer, if preferred! These are also delicious with your morning cup of coffee.

Apple Turnovers on a Counter with Glaze Drizzled Over Top and a Spoon.

Ingredients

Puff Pastries: Making your own puff pastries doesn’t have to be intimidating. With just four simple ingredients and some chilling time (for the dough, and you, too), you can get them made. Of course, you could also use store-bought puff pastries, but the baking time will need to be adjusted.

Apples: As with many of my baked apple desserts, I like to use Granny Smith apples. They have a nice tartness to them, as well as hold up well during baking. You could use other apples like Braeburn, Honeycrisp, or Pink Ladies, too.

Apple Pie Spice: If you don’t have any on hand, make your own homemade apple pie spice!

Egg Wash: The egg wash will be used around the edges to help seal the turnovers, as well as brushed on tops right before baking.

Glaze: The glaze is made with just confectioners’ sugar and whole milk, drizzled on the warm hand pies.

Steps for Making Apple Turnovers out of Dough Cut Into Squares.

Can I Use a Different Filling?

Sure! If you are craving a different fruit filling, any of your favorite canned pie fillings would work. I also have a homemade cherry pie filling or blueberry pie filling (from my No Bake Blueberry Pie) you could use, too!

Brushing Egg Wash over unbaked Apple Turnovers.

Air Fryer Apple Turnovers

If you don’t feel like turning on your oven, or it is being used for another dish, make the apple turnovers in the air fryer. To do this, follow all of the instructions up to placing them on a baking sheet. Instead, place the assembled apple turnovers into the basket of your air fryer. (Depending on the size of your air fryer, you may need to work in batches.) Air fry for 10-12 minutes at 325°F, or until golden brown. Have the glaze ready to drizzle over the tops.

Drizzling Glaze Over Baked Apple Turnovers.

Can I Make the Turnovers Ahead of Time?

Yes! In fact, there are a couple of ways to get a head start with this treat. One way is to make the apple filling ahead of time. It can be stored in the refrigerator for 2-3 days. Or, get the turnovers assembled. Then, freeze the assembled turnovers until frozen (about 2 hours). Finally, store the unbaked, frozen apple turnovers in a freezer-safe container until ready to bake. If you bake directly from the freezer, add more baking time. And, of course, don’t forget the glaze!

Apple Turnovers on a Counter Drizzled in Glaze.

How to Store Apple Turnovers

Once baked, the turnovers can be stored in the refrigerator for 4-5 days. You can reheat them in the microwave or in the oven when ready to enjoy. You can also freeze the baked turnovers for up to 2 months after they have cooled completely. I recommend waiting to add the glaze until ready to serve.

Apple Turnovers on a Plate with One Broken in Half and Apple Filling Spilling Out.
5 from 1 vote

Apple Turnovers

Prep Time 30 mins
Cook Time 22 mins
Chilling Time 1 hr
Total Time 1 hr 52 mins
Apple Turnovers are a delicious dessert made with homemade puff pastries filled with homemade apple filling, drizzled with a sweet glaze.

Ingredients

Puff Pastry

  • ½ cup water, cold
  • 1 teaspoon kosher salt
  • 2 cups (250 g) all-purpose flour
  • cups (2½ sticks / 284 g) unsalted butter, cold, cubed

Filling

  • 4 medium Granny Smith apples, peeled, cored, diced into ¼-inch pieces (about 3 cups)
  • ¼ cup (50 g) light brown sugar, packed
  • 1 teaspoon apple pie spice
  • 1 teaspoon cornstarch
  • ½ teaspoon vanilla extract

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon water

Glaze

  • 1 cup (125 g) confectioners' sugar
  • 1-2 tablespoons whole milk, room temperature

Instructions

Pastry

  • In a small dish, combine the water and salt. Stir to dissolve and set aside. To a food processor, add flour and butter. Pulse the mixture until pea-sized crumbs form.
  • With the food processor on low speed, slowly pour in the water. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
  • Lightly flour a clean work surface.
  • Transfer the dough to the work surface and roll dough into a 12×12-inch square, about ½-inch thick.
  • Fold the dough in half, then in half again, then in half again. Wrap the folded dough in plastic wrap and chill for one hour. While the pastry dough is chilling, make the apple filling.

Filling

  • In a medium saucepan over medium heat, combine apples, brown sugar, apple pie spice, cornstarch, and vanilla. Stir to combine.
  • Cook the apple mixture, stirring occasionally, for 12-14 minutes, or until the sugar is completely dissolved and the apples are tender. The mixture should thicken slightly.
  • Remove from heat and set aside to cool before assembling the pastries.

Assembly

  • When ready, preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
  • Roll the pastry dough out onto a lightly floured surface into a large rectangle (15-inch x 20-inch), about ⅛-inch thick.
  • Cut the large rectangle into 12 equal-sized squares (about 5×5 inches each).
  • Add about 2 tablespoons of the apple mixture to the middle of each square.
  • In a small dish, whisk together the egg and water. Brush a little bit of the egg wash over the edges of the squares, saving some for the tops of the pastries.
  • Fold the pastry over from one corner to another, forming a triangle shape, using a fork to press and seal the edges.
  • Brush the tops of each pastry with egg wash.
  • Use a fork to press the seal the edges of the pastry.
  • Place the pastries onto the prepared baking sheet. Bake for 20-22 minutes, or until golden brown.
  • Allow the pastries to cool before adding the glaze.

Glaze

  • In a small bowl, whisk together the confectioners’ sugar and one tablespoon of milk. Add more milk, one tablespoon at a time, until a pourable consistency is reached.
  • Drizzle the glaze over the top of each turnover.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I am not someone who obsesses over Desserts but I am obsessed with this recipe of yours, I tried it recently and now my siblings want more of it. Honestly you have made my job difficult haha , but seriously , I am in love with this dish. Keep feeding us such delicious recipes . Thanks , Radhika Sharma

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.