Introduction

These homemade apple turnovers combine flaky puff pastry with a warm, cinnamon-spiced apple filling. Perfect for breakfast or dessert, they are easy to make with either homemade or store-bought dough and are sure to delight your family and guests.

The image shows several golden-brown, triangular pastries with a flaky texture arranged on a white marbled surface. Each pastry has three small diagonal slits on top, and the edges are pressed down with a fork pattern. A glossy caramel sauce is drizzled across the pastries in thin ribbons, and one pastry is broken open, revealing small pieces of cooked apple filling inside. A silver spoon with caramel sauce sits near the bottom of the image, with some sauce spilled onto the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
2 cups (240g) peeled & diced apples (about 2 medium apples)
1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup (100g) granulated or brown sugar (use either)
1 large egg*
1 Tablespoon (15ml) milk (any kind)
Optional: 1/2 cup (145g) salted caramel, for drizzling

Instructions

Step 1: Prepare your dough. If using homemade rough puff pastry, complete it through the second refrigeration step. If using store-bought frozen puff pastry, make sure it’s fully thawed. Keep the dough refrigerated until step 4.
Step 2: Make the apple filling. In a medium saucepan over medium heat, combine apples, cornstarch, vanilla extract, cinnamon, and sugar. Stir constantly for 5 minutes. Reduce heat to low and simmer for another 5 minutes. Remove from heat and let cool for 20 minutes.
Step 3: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
Step 4: Shape the dough. For homemade dough, roll it into a 12-inch square on a lightly floured surface and cut into nine 4-inch squares. For store-bought dough, unroll sheets on a floured surface and cut each into four squares. Place the squares onto the prepared baking sheets.
Step 5: Add the filling. Spoon 2–3 tablespoons of the cooled apple mixture into the center of each square. Fold one corner of each square over the filling to form a triangle and crimp edges with a fork to seal. Chill the shaped turnovers in the refrigerator for at least 15 minutes, up to one hour.
Step 6: Brush turnovers with egg wash. Whisk the egg and milk together, then brush over each chilled turnover. Cut 2 or 3 small vents in the tops to release steam during baking.
Step 7: Bake for 23–25 minutes until golden brown. Rotate baking sheets halfway through to ensure even browning. Note that butter may leak from homemade dough—this is normal.
Step 8: Let the turnovers cool on the baking sheets for 5 minutes. If you like, drizzle with salted caramel before serving.

Tips & Variations

Use tart apple varieties like Granny Smith for a balanced sweet-tart filling.
Brush with a little sugar on the egg wash for a sparkly, crisp finish.
Swap cinnamon for nutmeg or add a pinch of ground cloves to the filling for a warming twist.
Freeze turnovers before baking for up to 1 month; bake directly from frozen, adding a few extra minutes to baking time.
For a vegan version, use plant-based puff pastry and substitute the egg wash with a mixture of plant milk and maple syrup.

Storage

Store leftover apple turnovers covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 5 days. Reheat gently in a warm oven (about 300°F/150°C) for 5–7 minutes to restore their crispiness. Avoid microwaving, which can make the pastry soggy.

How to Serve

The image shows several triangular apple hand pies with a golden, flaky crust, each pie having a slight shine. One pie is cut open, revealing chunky, light brown apple pieces inside, mixed with a darker cinnamon sauce. A sticky, golden caramel sauce is drizzled over the top, adding glossy streaks. The pies are placed on a white marbled surface, and a soft pink cloth is seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry for this recipe?

Yes, store-bought puff pastry works well and saves time. Just be sure to thaw it completely before shaping and filling the turnovers.

How do I prevent the turnovers from leaking filling while baking?

Make sure to seal the edges well by crimping with a fork. Also, avoid overfilling each turnover. Cutting steam vents in the top helps release pressure and reduces leaks.