Puff Pastry Apple Turnovers are the kind of dessert you can pull off on a weeknight and still feel a little proud about. They’re simple, tidy, and full of warm apple comfort. Store-bought puff pastry keeps things fuss-free, and the filling leans classic: cinnamon, brown sugar, a little butter. Nothing flashy, just familiar and good. If you’re craving something cozy that doesn’t ask for all afternoon, this is it.

Picture a baking sheet of flaky triangles, edges crimped, tops sparkling with sugar. You break one open and a little steam drifts up, cinnamon and apple filling peeking through. That first bite into the crisp layers is always a small victory. And yes, these travel well for lunch or a quick coffee break. They’re practical like that.

I like making them on a rainy Sunday, when the kitchen feels quiet and you want just enough project to keep you company. Apples soften in butter, the pastry thaws on the counter, and before you know it, you’re eating one slightly too hot because patience is hard when your house smells like a cider stand.

Ingredients for this Puff Pastry Apple Turnovers

2 sheets frozen puff pastry (about 1 pound total), thawed but still cold
3 medium baking apples (about 1.5 pounds), peeled, cored, diced small
3 tablespoons unsalted butter
1/3 cup packed brown sugar
2 tablespoons granulated sugar (optional, for a sweeter filling)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 egg, beaten with 1 tablespoon milk or water (for egg wash)
Coarse sugar or turbinado sugar, for sprinkling
Optional glaze: 1/2 cup powdered sugar + 1 to 2 tablespoons milk, plus a pinch of cinnamon

Instructions

Set the puff pastry sheets out to thaw until pliable but still cool to the touch. Keep them on parchment or a light dusting of flour so they don’t stick. If your kitchen is warm, pop them back in the fridge between steps.
Make the filling. In a wide skillet over medium heat, melt the butter. Add the diced apples, brown sugar, granulated sugar if using, cinnamon, nutmeg, and salt. Stir to coat and cook 5 to 7 minutes, until the apples soften but still hold shape.
Stir in the lemon juice and vanilla. Sprinkle in the cornstarch and cook 1 to 2 minutes, until the juices look glossy and lightly thickened. Remove from heat. Let the filling cool to room temperature. This matters. Hot filling makes the pastry melt and leak.
Heat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
On a lightly floured surface, gently unfold one pastry sheet and roll it into a 10 by 10 inch square. Trim the edges if needed for neatness, then cut into 4 equal squares. Repeat with the second sheet for 8 squares total.
Brush a thin line of egg wash around the edges of each square. Spoon 2 to 3 tablespoons of cooled apple filling into the center of each one. Try not to overfill. I know, it’s tempting.
Fold each square into a triangle, pressing the edges together to seal. Use the tines of a fork to crimp all the way around. Transfer to the prepared baking sheets.
Chill the assembled turnovers in the fridge 10 to 15 minutes. This quick chill helps them puff nicely and keeps the layers defined.
Cut 2 small slits on top of each turnover for steam to escape. Brush the tops with more egg wash and sprinkle generously with coarse sugar.
Bake 20 to 23 minutes, rotating the pans halfway through, until the turnovers are deeply golden and the pastry is puffed and crisp. Visible bubbling at the slits is a good sign.
Cool on the sheet for 5 minutes, then move to a rack. If glazing, whisk together the powdered sugar, milk, and a pinch of cinnamon. Drizzle lightly once the turnovers are warm, not hot.
Serve slightly warm or at room temperature. Good with coffee. Great with a small scoop of vanilla ice cream if you’re feeling it.

Cook and Prep Times

Prep time: 25 minutes (includes cooling the filling)
Chill time: 10 to 15 minutes
Bake time: 20 to 23 minutes
Total time: About 60 minutes
Yield: 8 turnovers

Nutritional information

Approximate per turnover, without glaze. Your numbers may vary based on pastry brand and apple variety.

Calories: ~340
Total fat: ~21 g
Saturated fat: ~10 g
Carbohydrates: ~36 g
Fiber: ~3 g
Sugars: ~14 g
Protein: ~4 g
Sodium: ~240 mg

Frequently asked questions

What are the best apples to use?

Go for firm apples that hold their shape when cooked. Granny Smith is the classic choice for tartness, and it pairs well with the sweetness of the pastry. Honeycrisp, Braeburn, and Pink Lady also work nicely. If you like more complexity, mix two kinds, one tart and one sweet. Avoid very soft apples like Red Delicious, which tend to turn mushy.

Can I make these ahead or freeze them?

For the best texture, assemble the turnovers and freeze them unbaked on a tray until solid. Transfer to a freezer bag and keep up to 2 months. Bake straight from frozen at 400°F (200°C) and add a few extra minutes, until deeply golden. You can also bake them ahead, cool fully, then freeze. Reheat in a 350°F (175°C) oven for 10 to 12 minutes to re-crisp. If you’re thinking day-ahead for a brunch, you can make the filling the night before, chill, and assemble and bake fresh in the morning.

Why did my turnovers leak or turn soggy?

Usually it’s one of three things. The filling was too hot, the pastry wasn’t sealed well, or the oven wasn’t hot enough. Let the apple mixture cool, use egg wash and a firm fork crimp to seal, and cut small vents so steam can escape. Bake on parchment at a full 400°F (200°C). Chilling the assembled turnovers before baking helps a lot. Also, don’t overload the pastry. Two to three tablespoons of filling per square is enough. If you want extra insurance, dust the center of each square with a tiny pinch of breadcrumbs or almond flour before the apples, which absorbs juices without changing the taste.

Little variations to try, if you’re in the mood: add a handful of chopped toasted pecans to the filling, swap vanilla for a splash of maple syrup, or finish with a light drizzle of caramel instead of the powdered sugar glaze. If you need dairy-free, use a plant-based butter in the filling and a splash of plant milk for the wash. Many brands of puff pastry are accidentally vegan, so check the label.

Serve them on a plate and watch them disappear. One for now, one tucked away for later. Simple, tidy, reassuring. Exactly what Puff Pastry Apple Turnovers should be.