Pin it One autumn morning, I had a pile of golden apples and a craving for something warm and flaky. I'd never made turnovers from scratch before, but the idea of buttery pastry wrapped around cinnamon-spiced apples felt too good to pass up. The kitchen smelled like a bakery within minutes. When I pulled the first tray from the oven, the pastries were puffed and shining, and I couldn't wait even five minutes to try one. That first bite, with the sweet filling still bubbling, convinced me these were worth making again and again.
I made a batch of these for a Sunday brunch with friends, and they vanished before the coffee was even ready. Someone asked if I'd been up since dawn baking, and I had to admit the whole thing took less than an hour. The best part was watching everyone pull apart the flaky layers, trying to get to the warm apples inside. It became my go-to recipe whenever I wanted to impress without spending all morning in the kitchen.
Ingredients
- Puff pastry sheets: The foundation of the whole turnover, and using store-bought means you skip hours of laminating butter into dough. Just make sure it's fully thawed so it rolls out evenly without cracking.
- Golden apples: I love using varieties like Golden Delicious or Gala because they hold their shape and have a natural sweetness that doesn't turn mushy. Peel and dice them small enough to fit neatly inside the pastry.
- Unsalted butter: This is what you cook the apples in, and it adds a rich, silky base to the filling. I always use unsalted so I can control the sweetness.
- Granulated and brown sugar: The combination gives you sweetness and a hint of molasses depth. Don't skip the brown sugar, it makes the filling taste more complex.
- Cinnamon and nutmeg: These spices are what make the filling smell like fall. A little nutmeg goes a long way, so measure carefully.
- Vanilla extract: Just half a teaspoon brings warmth and rounds out all the other flavors.
- Lemon juice: This brightens the filling and keeps the apples from tasting too heavy or one-note.
- Cornstarch: It thickens the filling just enough so it doesn't leak out during baking. Mix it in toward the end so it doesn't clump.
- Egg and milk: Whisked together, this makes a glossy wash that turns the pastries a beautiful golden brown.
- Coarse sugar: Optional, but it adds a sweet crunch on top that makes each turnover look bakery-perfect.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the turnovers from sticking and makes cleanup easy.
- Cook the filling:
- Melt butter in a skillet over medium heat, then add the diced apples, both sugars, cinnamon, nutmeg, and lemon juice. Stir everything together and let it cook for 4 to 5 minutes, until the apples start to soften and release their juice.
- Thicken it up:
- Stir in the vanilla and cornstarch, and cook for another minute or two until the mixture thickens and clings to the apples. Take the skillet off the heat and let the filling cool a bit so it doesn't melt the pastry.
- Cut the pastry:
- On a lightly floured surface, roll out each puff pastry sheet just enough to smooth it out, then cut each one into 4 equal squares. You should have 8 squares total.
- Fill and fold:
- Spoon a generous amount of filling onto the center of each square, then fold it into a triangle. Press the edges together firmly, and crimp them with a fork to seal.
- Arrange and brush:
- Place the turnovers on your prepared baking sheet, leaving a little space between them. Whisk the egg with the milk, then brush the mixture over the top of each turnover for that golden shine.
- Sugar and vent:
- Sprinkle coarse sugar over the tops if you're using it, then use a sharp knife to cut a small slit in each one. This lets steam escape and prevents them from bursting.
- Bake until golden:
- Slide the tray into the oven and bake for 20 to 25 minutes, until the turnovers are puffed and deeply golden. Let them cool on a wire rack for at least 10 minutes before you dig in.
Pin it The first time I served these, my neighbor brought her kids over and they each ate one standing at the counter, still warm from the oven. One of them said it tasted like the apple pies her grandma used to make, and I realized that's what makes this recipe special. It's not fancy or complicated, but it brings people together over something simple and delicious. That's the kind of baking I want to do more of.
Making Them Your Own
If you want to switch things up, try using pears instead of apples for a softer, more delicate filling. You can also toss in a handful of raisins or chopped walnuts for extra texture and flavor. I've even added a pinch of cardamom to the spice mix, and it gave the turnovers a warm, almost floral note that was really lovely. Don't be afraid to experiment with what you have on hand.
Serving and Storing
These are best eaten warm, either on their own or with a scoop of vanilla ice cream melting over the top. If you have leftovers, store them in an airtight container at room temperature for up to two days. To bring back that crispy texture, reheat them in a 350°F oven for about 5 minutes. They won't be quite as flaky as fresh, but they'll still be delicious.
A Few Last Thoughts
The beauty of turnovers is that they look impressive but come together quickly, especially when you use store-bought puff pastry. I like to make a double batch and freeze half of them unbaked, so I can pull out a few whenever I want fresh pastries without any prep. Just add a couple extra minutes to the baking time if you're baking them from frozen.
- Brush the egg wash on gently so you don't deflate the pastry.
- Use a pizza cutter to get clean, even squares from the puff pastry.
- Let them cool just long enough that you don't burn your tongue on the filling.
Pin it These turnovers have become one of those recipes I make when I want the house to feel cozy and welcoming. They're simple, forgiving, and always make people smile.
Recipe FAQ
- → What type of apples work best for these pastries?
Golden apples are ideal due to their natural sweetness and firm texture, which holds up well when cooked.
- → Can I prepare the filling in advance?
Yes, the apple filling can be made a few hours ahead and refrigerated, ensuring it cools before assembly.
- → What is the purpose of the egg and milk wash?
The egg and milk wash gives the pastry a glossy, golden finish and helps the coarse sugar adhere during baking.
- → How should I store leftover turnovers?
Store in an airtight container at room temperature and reheat in the oven to maintain crispness.
- → Are there suggested variations for the filling?
Adding raisins, chopped nuts, or swapping pears for apples creates pleasant variations in flavor and texture.