Experience the ultimate autumn delight with these irresistible Apple Turnovers! Each one boasts a golden, exquisitely flaky puff pastry exterior, enveloping a warm, gooey, and perfectly sweet apple filling. Crowned with a luscious cream cheese glaze, these handheld treats are a symphony of flavors and textures, promising pure comfort in every bite.
Fall’s Signature Sweet Treat: The Perfect Apple Turnovers Recipe
As crisp air fills the autumn days and leaves begin to change, there’s no treat quite as comforting and inviting as a homemade Apple Turnover. These delightful pastries are an absolute must-have during the fall season, capturing the very essence of apple harvest in a convenient, portable package. Our recipe delivers a tender, rich apple pie filling, expertly seasoned with warm spices, all encased within a beautifully golden-brown, buttery puff pastry triangle. The finishing touch? A sweet, tangy cream cheese glaze that elevates these turnovers from simple dessert to extraordinary indulgence.
What makes this recipe truly special is its adaptability. While we provide instructions for a sublime homemade apple filling that utilizes fresh, seasonal apples at their peak, we also understand that life gets busy. For those days when time is short, a quality store-bought apple pie filling can be a fantastic shortcut, allowing you to enjoy these comforting treats with minimal fuss. This balance of homemade charm and practical convenience ensures that everyone can enjoy the flaky goodness of these apple turnovers.
Frequently Asked Questions: Your Guide to Perfect Apple Turnovers
Traditionally, turnovers are characterized by their light, airy, and distinctively flaky puff pastry. This unique texture is what gives them their signature appeal. While a pie crust can certainly be used for apple-filled pastries, the result will be more akin to a hand pie than a true turnover. If you prefer a pie crust, I highly recommend exploring recipes specifically designed for that, such as my Air Fryer Apple Hand Pies or classic Fried Apple Pies, both of which are crafted to shine with a tender, buttery pie crust.
Absolutely! While preparing these during peak apple season often inspires using fresh apples for optimal flavor and texture, canned apple pie filling is a perfectly valid and convenient substitute. It’s an excellent option for those moments when you need a super-fast treat without sacrificing deliciousness. To integrate canned filling seamlessly, I recommend cutting the larger apple pieces in the can into smaller, more uniform dice. This ensures an even distribution and makes the turnovers easier to assemble and eat. For a visual guide on how to easily prepare canned apples without even removing them from the can, check out my Crescent Roll Apple Danishes recipe.
Granny Smith apples are widely regarded as an excellent choice for apple turnovers. Their firm texture ensures they hold their shape beautifully during baking, preventing a mushy filling, and their tart flavor provides a wonderful contrast to the sweetness of the sugar and glaze. However, you’re not limited to Granny Smiths. Other fantastic apple varieties that perform well in baking and maintain their structure include Honeycrisp, Fuji, and Golden Delicious. Feel free to experiment based on what’s fresh and available in your local market or what you simply enjoy most!
Preventing leaks is a common concern, but with a simple two-step process, you can ensure your turnovers stay sealed and pristine. First, it’s crucial to crimp the edges of your puff pastry thoroughly after filling and folding. I find that using the tines of a fork creates a strong, decorative seal that effectively locks in the apple filling. Second, don’t skip the egg wash! Beyond providing a beautiful golden sheen, the egg wash acts as a protective barrier. It helps prevent the puff pastry from drying out and cracking during baking, which could otherwise lead to precious filling escaping. So, remember: firm crimping and a generous egg wash are your key allies against leaks.
While cream cheese adds a delightful tang and richness to the glaze, making it truly special, it is an optional ingredient. If you don’t have any on hand, you can certainly omit it and still create a delicious simple glaze. Just combine powdered sugar with milk or even a touch of vanilla extract. For best results, add the liquid slowly, a teaspoon at a time, until you reach your desired consistency. It’s much easier to add more liquid to thin the glaze than to thicken it once it’s too runny.
Apple turnovers are truly at their best when enjoyed warm, fresh out of the oven. However, they store well too! For short-term storage, keep them in an airtight container at room temperature for up to two days. If you need them to last longer, they’ll stay fresh in an airtight container in the refrigerator for 4-5 days. For extended storage, turnovers can be frozen for up to three months. If freezing, I recommend glazing them just before serving, as the glaze might become watery or melt during reheating. To reheat, a toaster oven or air fryer works wonders to restore their crispness in just a minute or two. A microwave will heat them through but may cause the pastry to lose some of its flakiness. Always thaw frozen turnovers before reheating for optimal results.
Yes, absolutely! Freezing unbaked turnovers is an excellent way to prepare ahead and enjoy fresh-baked treats anytime. After assembling the turnovers and crimping the edges, but before applying the egg wash, arrange them on a baking pan. Freeze them until they are completely solid, which usually takes a couple of hours. Once firm, transfer the frozen turnovers to a freezer-safe Ziploc bag or airtight container for up to three months. When you’re ready to bake, there’s no need to thaw them! Simply place the frozen turnovers on a parchment-lined baking sheet, brush with egg wash, and add approximately 5-10 minutes to the usual baking time. This method ensures a wonderfully fresh-from-the-oven experience whenever a craving strikes.
To bring your baked apple turnovers back to their glorious, crisp state, a toaster oven or air fryer is your best friend. A quick minute or two in either appliance will warm them through and revive that delightful flakiness. While a microwave can reheat them, be aware that the pastry will likely lose its crispness and become softer. If you’re reheating turnovers that were previously frozen, ensure they are fully thawed before proceeding with any reheating method to ensure even heating and best texture.
Essential Ingredients for Delicious Apple Turnovers
Crafting perfect apple turnovers begins with selecting the right ingredients. Here’s a detailed look at what you’ll need, along with tips for optimal results:
- Salted Butter: Crucial for the rich flavor and smooth texture of our apple filling. Using salted butter helps balance the sweetness.
- Granny Smith Apples: As discussed in the FAQ, these are highly recommended for their firm texture and tartness, which stand up beautifully to baking. If unavailable, Honeycrisp, Fuji, or Golden Delicious are excellent alternatives. Make sure they are peeled, cored, and uniformly diced for even cooking.
- Light Brown Sugar: Adds a deep, caramel-like sweetness to the filling. Be sure to pack it when measuring to ensure the correct amount.
- Fresh Lemon Juice: This is a non-negotiable! Freshly squeezed lemon juice brightens the apple flavor, prevents browning, and balances the sweetness. Avoid bottled lemon juice with artificial flavors; the difference in taste is significant.
- Ground Cinnamon, Ground Nutmeg, Allspice: These classic autumnal spices create the signature warm, inviting flavor of apple pie filling. For convenience, you can substitute these three with an equal amount of good quality apple pie spice blend.
- Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors, adding a layer of aromatic richness to the filling.
- All-Purpose Flour: This acts as a thickener for the apple filling. The amount needed can vary depending on how juicy your apples are, so it’s wise to have it on hand and add it gradually if your filling seems too liquidy.
- Puff Pastry: You’ll need two sheets, typically found in the freezer section. Ensure they are thawed according to package directions but kept chilled in the refrigerator until you are ready to work with them. Cold puff pastry is key to achieving that desirable flaky texture.
- Large Egg: Used for the essential egg wash, which provides a beautiful golden-brown crust and helps seal the pastry edges.
- Water: Combined with the egg to create the perfect consistency for the egg wash.
- Powdered Sugar (Confectioner’s Sugar): The base for our sweet and elegant glaze. Sift it if clumpy for a smoother glaze.
- Milk: Used to thin the glaze to the right consistency. Start with a small amount and add more gradually until you achieve a drizzle-able glaze. Keep extra milk nearby for adjustments.
- Cream Cheese: (Optional) When at room temperature, it blends smoothly into the glaze, adding a delightful tang and creamy richness that perfectly complements the apple filling. If using, make sure it’s softened.
Step-by-Step Guide: How to Make Flaky Apple Turnovers
Follow these detailed instructions to create stunning and delicious apple turnovers that will impress everyone.
Crafting the Irresistible Apple Filling:
- Begin by melting 1 ½ tablespoons of salted butter in a medium-sized saucepan over medium heat. Once the butter is shimmering, add your diced Granny Smith apples. Cook them for approximately three minutes, stirring occasionally with a wooden spoon, until they just begin to soften but still retain a slight firmness.
- Next, stir in ⅓ cup of light brown sugar, 1 ½ tablespoons of fresh lemon juice, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of allspice, and a small pinch of salt. Continue to cook this aromatic mixture for another three minutes, stirring frequently to ensure the spices are well distributed and the apples are coated in the bubbling, fragrant syrup.
- Stir in 1 teaspoon of vanilla extract. At this point, assess the consistency of your apple filling. It should be thick and syrupy. Apples vary in juiciness, so if your mixture appears too liquidy, gradually add up to 1 tablespoon of all-purpose flour, about ½ a tablespoon at a time. Stir it in thoroughly and allow it to cook for an additional 30-60 seconds to thicken properly.
- Once your filling reaches the desired consistency, transfer it immediately to a clean bowl. Allow it to cool at room temperature for about ten minutes, then place it in the refrigerator to continue chilling for another ten minutes. This cooling step is crucial; a warm filling will melt the butter in the puff pastry, preventing it from achieving that desirable flaky texture. Ensure the filling is completely cool before proceeding.
Assembling Your Perfect Apple Turnovers:
- While your apple filling is chilling to perfection, preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Carefully unroll one thawed puff pastry sheet onto a lightly floured surface. If your puff pastry package contains two sheets, keep the second one in the refrigerator until you are ready to use it. Using a sharp knife or pastry wheel, cut each sheet into four equal squares.
- In a small bowl, whisk together one large egg and 1 tablespoon of water to create your essential egg wash.
- Assemble each turnover one at a time. Using a pastry brush, lightly brush the egg wash along the outer edges of a pastry square, creating approximately a ½-inch border. Spoon roughly 2-3 tablespoons of the cooled apple filling onto one half of the square, being careful to keep the egg wash border free of filling. This clean edge is vital for a strong seal.
- Gently fold the pastry square over the filling to form a triangle. Press the edges together firmly with your fingers, then use a fork to crimp the edges shut, creating a secure and decorative seal. This step is critical for preventing leaks.
- Carefully transfer the assembled turnover to your parchment-lined baking sheet. Repeat the process with the remaining pastry squares and apple filling.
- Using a sharp paring knife, make three small slits on the top of each turnover. These vents are important to allow steam to escape during baking, preventing the pastries from puffing up excessively and potentially bursting.
- For optimal flakiness, place the baking sheet with the assembled turnovers into the freezer for 20 minutes, or in the refrigerator for 1 hour. This helps the puff pastry maintain its structure before hitting the heat.
- After chilling, remove the pan from the fridge or freezer and brush the tops and edges of each turnover generously with the remaining egg wash.
- Place the baking sheet on the middle rack of your preheated oven. Bake for 20-25 minutes, or until the tops are beautifully puffed and a light golden brown. Keep a close eye on them during the last few minutes.
- Once baked, remove the baking sheet from the oven and carefully transfer the hot turnovers to a wire cooling rack. Allow them to cool for at least 20 minutes before glazing. This cooling period is important for the filling to set and for the pastry to firm up.
Preparing the Creamy Glaze:
- In a small bowl, whisk together ½ cup of powdered sugar (confectioner’s sugar), 1 tablespoon of milk, and ½ tablespoon of softened cream cheese (if using). Stir until the mixture is completely smooth and free of lumps.
- If your glaze is too thin, add a small amount more powdered sugar, a teaspoon at a time, until the desired thickness is achieved. If it’s too thick, add a tiny splash more milk, again, a half-teaspoon at a time, until it reaches a drizzle-able consistency.
- To apply the glaze, you can use a spoon to artfully drizzle it over the cooled turnovers for a rustic look. Alternatively, for more control and a finer line, transfer the glaze to a small Ziploc bag, snip off a tiny corner with scissors, and pipe the glaze over the turnovers. Serve warm and enjoy your freshly baked Apple Turnovers!
Craving More Apple and Fall-Inspired Recipes?
If these Apple Turnovers have sparked your love for fall baking, explore these other fantastic recipes that celebrate the season’s bounty:
- Cherry Turnovers
- Fried Apple Pies
- Air Fryer Apple Hand Pies
- Apple Pie Butter Swim Biscuits
- Cinnamon Apple Pull Apart Bread
- Apple Bread
- Puff Pastry Apple Pies
- Caramel Apple Cake
- Easy Apple Pie Cinnamon Rolls
- Crock Pot Apple Dump Cake
- Apple Pie Bubble Up
- Apple Upside Down Cake
- No-Bake Apple Yum Yum
- Apple Pie Egg Rolls
- Brown Sugar Pop Tarts
- 40 Fall Apple Recipes
Apple Turnovers
A delightful handheld treat featuring flaky puff pastry, a luscious apple pie-like filling, and a decadent cream cheese glaze.
40 minutes
20 minutes
40 minutes
8
Brandie Skibinski
Ingredients
Filling
- 1 ½ Tablespoons salted butter
- 4 medium-sized Granny Smith Apples (peeled, cored, and diced)
- ⅓ cup light brown sugar (packed)
- 1 ½ Tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 Tablespoon flour (may or may not be needed depending on apple juiciness)
- 1 package puff pastry (2 sheets, thawed but kept in fridge)
Egg Wash
- 1 large egg
- 1 Tablespoon water
Glaze
- ½ cup powdered sugar
- 1 Tablespoon milk (may need a little more to thin glaze)
- ½ Tablespoon cream cheese at room temperature (optional)
Instructions
Making the Filling:
- Melt 1 ½ Tablespoons of butter in a medium-sized saucepan over medium heat. Add the diced apple and cook until they begin to soften, about three minutes, stirring occasionally with a wooden spoon.
- Add ⅓ cup brown sugar, 1 ½ Tablespoons lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and a pinch of salt. Continue to cook for another three minutes, stirring as needed.
- Stir in 1 teaspoon of vanilla extract. Depending on how much juice the apples released, you may or may not need to add up to 1 Tablespoon of flour. The filling should be thick and syrupy, but if yours has quite a bit of liquid (because some apples are juicier than others) add flour about ½ a Tablespoon at a time. Stir it in and allow it to cook for about 30-60 seconds to thicken up.
- Transfer apple filling to a clean bowl and set aside to cool for about ten minutes, then place in the fridge to continue cooling for another ten minutes. Make sure this mixture is not warm before continuing or it will melt the butter in the puff pastry and it won’t be nice and flaky.
Assembling the Turnovers:
- While apple mixture is chilling, preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Unroll the thawed puff pastry sheet onto a lightly floured surface. If your box comes with two sheets, keep the other sheet in the fridge until ready to use. Cut each sheet into four equal squares.
- Beat the egg and 1 Tablespoon of water in a small bowl to create the egg wash.
- Assemble each turnover one at a time. Using a pastry brush, brush the egg wash along the edge of a square pastry dough giving it about a ½-inch border. Spoon roughly 2-3 Tablespoons of the apple filling into ½ of the square, taking care to leave the egg wash border clean of apple filling.
- Fold the square over into a triangle and gently press the edges together with your finger. Use a fork to crimp the edges shut and seal in the apple filling.
- Place turnover on the lined baking sheet and continue with the rest of the pastry squares and apple filling.
- Using a sharp paring knife, cut three slits into the top of each turnover to allow steam to escape.
- Place the baking sheet with assembled turnovers into the freezer for 20 minutes or the fridge for 1 hour.
- Remove pan from the fridge and brush the top and edges of each turnover with the egg wash.
- Place baking sheet on the middle rack of the oven and bake for 20-25 minutes, until tops are lightly golden brown.
- Remove baking sheet from oven and place turnovers on a cooling rack and allow to cool for at least 20 minutes.
Preparing the Glaze:
- In a small bowl, mix together ½ cup of powdered sugar, 1 Tablespoon of milk, and ½ Tablespoon of cream cheese.
- If the glaze is too runny, you can add more sugar, and if it is too thick, add more milk a little bit at a time.
- You can use a spoon to drizzle the glaze over the turnovers, or you can place the glaze into a Ziploc bag and snip off a small corner of the bag with scissors. The glaze can then be squeezed out over the turnovers.
Notes
- Please refer to the “Frequently Asked Questions” and detailed “Ingredients Needed” sections above for common substitutions, troubleshooting tips, and additional information regarding this recipe.
Recipe Details
Breakfast, Dessert, Snack
American
Nutrition
486kcal
|
Carbohydrates:
58g
|
Protein:
6g
|
Fat:
27g
|
Sodium:
185mg
|
Fiber:
3g
|
Sugar:
26g
Nutritional Disclaimer
This nutritional information is provided as an estimate only. Actual values may vary based on specific brands, preparation methods, and ingredient variations. For precise dietary planning, we recommend consulting a certified nutritionist or using a dedicated nutritional calculator with your exact ingredients.