Description

These homemade apple turnovers feature flaky rough puff pastry filled with a warm, cinnamon-spiced apple filling. Easy to prepare using either homemade or store-bought puff pastry, these golden-baked treats are perfect for breakfast, dessert, or a comforting snack, with an optional salted caramel drizzle for an extra touch of indulgence.

Ingredients

Scale

Dough

1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)

Apple Filling

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

Egg Wash

1 large egg
1 Tablespoon (15ml) milk (any kind)

Optional

1/2 cup (145g) salted caramel, for drizzling

Instructions

Prepare the Dough: If using homemade rough puff pastry, prepare it through the second refrigeration step. For store-bought puff pastry, ensure it is fully thawed. Keep the dough refrigerated until ready to use in step 4.
Make the Apple Filling: In a medium saucepan over medium heat, combine the peeled and diced apples, cornstarch, vanilla extract, ground cinnamon, and sugar. Stir constantly for 5 minutes to combine and slightly cook the mixture. Reduce heat to low and simmer for an additional 5 minutes until the apples are tender and the mixture thickens. Remove from heat and allow to cool for 20 minutes.
Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats; set aside.
Shape the Dough Squares: For homemade dough, roll the rough puff pastry to a 12-inch square on a lightly floured surface. Cut into nine 4-inch squares using a pizza cutter or sharp knife. For store-bought dough, unroll each sheet and cut each into four squares, yielding a total of eight squares. Transfer the squares evenly to the prepared baking sheets.
Add the Filling: Spoon 2 to 3 tablespoons of the cooled apple filling onto the center of each square. Fold one corner over the filling to form a triangle, and crimp the edges with a fork to seal. Some apple juice leakage is expected. Chill the turnovers in the refrigerator for at least 15 minutes, or up to 1 hour.
Preheat and Prepare Egg Wash: Preheat the oven to 400°F (204°C). In a small bowl, whisk together the egg and milk to make an egg wash.
Brush and Vent the Turnovers: Brush each chilled turnover with the egg wash using a pastry brush. Cut 2 to 3 small steam vents in the tops to allow steam to escape during baking.
Bake: Place the baking sheets in the oven and bake for 23 to 25 minutes until the turnovers turn golden brown. Rotate the pans halfway through baking to ensure even browning. Note that some butter may leak from the homemade dough; this is normal.
Cool and Serve: Allow the turnovers to cool on the baking sheets for 5 minutes. If desired, drizzle with salted caramel before serving.
Store Leftovers: Cover leftover turnovers and store them at room temperature for up to 1 day or refrigerate for up to 5 days.

Notes

The apple filling can be adjusted with additional spices such as nutmeg or allspice for added warmth.
For a crispier crust, chill the turnovers before baking to help the dough firm up.
Salted caramel drizzle adds a rich, sweet contrast but can be omitted for a simpler flavor.
Turnovers can be frozen after shaping and before baking; bake directly from frozen, increasing bake time by 5-7 minutes.
Use a mix of tart and sweet apples for a more complex flavor profile.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple turnovers, homemade pastry, rough puff pastry, apple dessert, cinnamon apple filling, baked turnovers, easy dessert, fall recipes