You won’t believe how easy it is to make apple turnovers! This shortcut recipe uses store bought puff pastry paired with a brown sugar-cinnamon apple filling and a salted caramel topping.
This recipe is a fantastic way to use up some fresh apples. Whether you serve these turnovers for breakfast or dessert, they’ll be devoured in no time.
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This recipe is
Easy: Using store bought puff pastry helps this recipe come together quickly and easily. All you have to do is cook the apple filling, assemble, and bake.
Flavorful: Brown sugar-cinnamon apples paired with buttery puff pastry and sweet and salty caramel sauce.
Flaky: The puff pastry bakes up golden, flaky, and crunchy – the perfect complement to the apple filling.
Impressive: These beautiful pastries look like they came from bakery. Choose from a small or large serving size.
Recipe overview
*Full recipe below in recipe card*
Cook diced apples with butter, brown sugar, and spices until tender. Add lemon juice, water, and cornstarch. Allow the mixture to cool completely.
Cut one sheet of puff pastry into six 3×3 inch squares. Place the puff pastry squares on a parchment lined baking sheet. Brush a little bit of heavy cream around the edges of the puff pastry.
Scoop about one tablespoon of apple filling into the center of each square. Fold the pastry diagonally from corner to corner and press the edges to seal. Use a fork to crimp the edges.
Brush a little heavy cream on top of each turnover (this help develop a golden brown color). Cut a small slit on top of each turnover for steam to escape. Bake for 17-20 minutes until puffed and light golden brown.
Recipe tips
- Follow package instructions for thawing puff pastry. If it’s a little cold it’s easier to work with than if it starts to warm up.
- Dice apples small. This ensures they cook quickly and fit inside in the pastry.
- After testing this recipe several times I opted for heavy cream instead of an egg wash to help the pastries get their golden brown color. I found the egg wash imparted a noticeable egg flavor. If you’d prefer to use an egg wash, feel free to do so.
- Check on the pastries halfway through bake time. If they are not browning evenly, rotate the pan or move to another oven rack. This will depend on how evenly your oven bakes.
- Wait to add the salted caramel drizzle until right before serving. Prefer icing instead of caramel? Whisk ½ cup powdered sugar, 1-2 teaspoons milk, and a few drops of vanilla.
Serving size options
This recipe will make 6 turnovers using one sheet of puff pastry, or 12 turnovers using two sheets of puff pastry.
These are best the day they are baked, so choose your serving size based on what you need.
Serving and storage
Serving: Serve warm or at room temperature. These are best the day they are baked.
Storage: Store leftovers in the refrigerator for up to two days. Ideally, wait to add the salted caramel sauce until serving. Reheat in a toaster oven.
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Recipe
Apple Turnovers
Ingredients
- 1 sheet store bought puff pastry, approximately a 9×9 square
- 1¼ cups peeled diced apples
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ¼-½ teaspoon apple pie spice or cinnamon
- ½ teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon heavy cream
- ¼ cup salted caramel sauce, My favorite is fleur de sel caramel sauce from Trader Joes
Instructions
- In a small saucepan over medium heat, cook diced apples with butter, brown sugar, and pie spice/cinnamon until tender, about 10 minutes. In a small bowl, whisk cornstarch, lemon juice, and 1-tablespoon water. Add cornstarch mixture to the apples, and continue to cook for another minute or two, until thickened. Allow the mixture to cool completely. While the apples are cooling, thaw puff pastry according to package instructions.
- Preheat oven to 375°F. Line one baking sheet with parchment paper. If doubling the recipe, use two baking sheets.
- Cut one sheet of puff pastry into six 3×3 inch squares (you might have a few scraps of puff pastry leftover). Place the puff pastry squares on parchment lined baking sheet. Brush a little bit of heavy cream around the edges of the puff pastry.
- Scoop about one tablespoon of apple filling into the center of each square. Fold the pastry diagonally from corner to corner and press the edges to seal. Use a fork to crimp the edges.
- Brush a little heavy cream on top of each turnover (this help develop a golden brown color). Cut a small slit on top of each turnover for steam to escape. Bake for 17-20 minutes until puffed and light golden brown. Place the pan on a wire rack to cool. Drizzle with salted caramel right before serving.
Notes
Recipe tips:
- Follow package instructions for thawing puff pastry. If it’s a little cold it’s easier to work with than if it starts to warm up.
- Dice apples small. This ensures they cook quickly and fit inside in the pastry.
- After testing this recipe several times I opted for heavy cream instead of an egg wash to help the pastries get their golden brown color. I found the egg wash imparted a noticeable egg flavor. If you’d prefer to use an egg wash, feel free to do so.
- Check on the pastries halfway through bake time. If they are not browning evenly, rotate the pan or move to another oven rack. This will depend on how evenly your oven bakes.
- Wait to add the salted caramel drizzle until right before serving. Prefer icing instead of caramel? Whisk ½ cup powdered sugar, 1-2 teaspoons milk, and a few drops of vanilla.
Recipe size:
For 12 turnovers, double the whole recipe.Serving and storage:
Serving: Serve warm or at room temperature. These are best the day they are baked. Storage: Store leftovers in the refrigerator for up to two days. Ideally, wait to add the salted caramel sauce until serving. Reheat in a toaster oven.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Dana
I loved these apple turnovers- tasted just like they were from a bakery! The salted caramel sauce put the flavor over the top.
Nancy B
Cutting the pastry sheet into 3 x 3 squares, you would get nine squares. Should the squares be bigger, say 4 x 4?
Allison
I made six 3×3 squares by cutting along the lines where the puff pastry was folded. There were a few scraps leftover. You’re welcome to make them a bit larger. Enjoy!