Apple Turnovers
If there’s one apple dessert that spells fall, it’s definitely Apple Turnovers. These homemade apple turnovers have a buttery, flaky crust, a warm cinnamon-scented apple filling, and a caramelized, sugar-dusted top that’s just irresistible!
Here, I’m sharing an easy apple turnovers recipe with step-by-step instructions and a video tutorial to guide you through every fold and roll of that flaky buttery dough. This is the best apple turnovers recipe for beginners, especially with tips on handling the pastry dough and working with apples. If I can make it, you can easily make it too.
So let’s jump into how to make apple turnovers at home!
Ingredients for Apple Turnovers
The ingredients list is simple, yet each item is essential for that classic, warm apple dessert recipe you’ll want to make every season.
This apple turnovers recipe uses tart apples like Granny Smith (You can use what you have), a buttery homemade dough for a flaky crust, warm cinnamon, and a touch of brown sugar for a cozy, caramelized filling, with a sprinkle of sugar on top for extra sweetness and crunch.
Step-by-Step Instructions: Easy Apple Turnovers with Puff Pastry
Step 1: Prepare the Apple Filling
Start by making the filling for these apple turnovers with homemade filling. Combine apples, brown sugar, lemon juice, cinnamon, and a pinch of salt in a saucepan. Then add the butter, placing the pan over medium heat. Once the butter melts, reduce the heat to medium-low and cook for about 5 minutes until the apples are tender but still have some bite. Set aside to cool.
Step 2: Make the Flaky Crust
In a bowl, mix flour, salt, and sugar. Add the chilled butter cubes and coat them with the flour. Use a pastry cutter or two forks to cut the butter into the flour until you get small pieces.
Transfer the mixture to a work surface, add chilled water, and gently gather the dough without overworking it. Form it into a disk, wrap it in plastic, and chill in the fridge for one hour (or freeze for 20-30 minutes).
Step 3: Roll Out the Dough
Once the dough is chilled, lightly dust your work surface and rolling pin with flour. Roll the dough into an 8×13 inch rectangle, folding and rolling it four times to achieve those beautiful layers.
Cut the dough into six equal squares. You can gather any leftover dough, re-roll it, and make more turnovers if desired.
Step 4: Fill and Shape the Turnovers
On one half of each square, add a spoonful of the cooled apple filling, leaving a small border around the edges. Fold the other half of the square over the filling and press the edges with a fork to seal.
Place the turnovers on a baking sheet lined with parchment paper. Cover with plastic wrap and chill in the fridge for 20 minutes to help the crust stay flaky while baking.
Step 5: Egg Wash and Bake
Preheat your oven to 400°F (200°C). Brush each turnover with egg wash twice for a glossy finish, sprinkle sugar on top, and cut small slits on the tops to allow steam to escape.
Bake for 10 minutes at 400°F, then reduce to 350°F (180°C) and continue baking for 17-19 minutes until golden and crispy. Let them cool for a few minutes before enjoying them warm.
How to Serve and Store Apple Turnovers
These apple turnovers with flaky puff pastry crust are divine when fresh out of the oven. Serve them warm with a scoop of vanilla ice cream or drizzle them with caramel glaze for a decadent twist.
Storage Tips
- Room Temperature: Store the turnovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep them in the fridge for up to 5 days, but they may lose a bit of crispiness.
- Freezing: Freeze unbaked turnovers for up to 3 months. Let them thaw for 20 minutes before baking as per instructions.
Apple Turnover FAQ
For that tart, well-balanced flavor, Granny Smith apples are ideal. You can also mix sweet varieties like Honeycrisp for a richer taste.
Absolutely! If you’re looking for quick apple turnovers in 30 minutes, using pre-made puff pastry can save time without compromising too much on flavor.
Simply melt butter, brown sugar, and a splash of heavy cream in a saucepan, stir until smooth, and drizzle it over the turnovers.
Why These Ingredients Work
- Apples and Cinnamon: The classic pairing of apples with cinnamon makes this a warm fall dessert that’s hard to resist.
- Butter and Flour Dough: Chilled butter and a light mixing technique result in a flaky, buttery crust.
- Lemon Juice: Adds a slight tang that balances the sweetness in the filling.
A Simple Apple Dessert for Holidays and Breakfasts
These flaky apple turnovers are the perfect blend of crispy, buttery crust and warm, spiced apples. This is a simple apple dessert for holidays, but also a wonderful treat for breakfast or dessert any day of the week. Enjoy these warm, cinnamon-laden delights with family, friends, or a cozy cup of coffee.
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Apple Turnovers
Ingredients
Flaky Buttery Dough
- 1 ¼ cup all-purpose flour
- 170 grams ¾ cup unsalted butter, cubed and chilled
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 tablespoons chilled water
Apple Filling
- 3 medium apples (447 grams) try Granny Smith for a nice tart balance, cut into small cubes
- ¼ cup brown sugar packed
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon powder
- Pinch of salt
- 1 tablespoon unsalted butter
For Rolling the Dough
- ¼ cup all-purpose flour
Egg Wash and Topping
- 1 egg beaten
- Granulated white sugar for sprinkling on top
Instructions
Making the filling
- In a saucepan, combine all the filling ingredients except for the butter, and mix them well. Add the butter to the mixture and place the saucepan over medium heat.
- Once the butter has melted, reduce the heat to medium-low and cook for about 5 minutes, or until the apples are tender but still have a slight firmness. Transfer the mixture to a plate to cool and set aside.
Making the crust
- In a bowl, combine the flour, salt, and sugar. Mix well. Add the butter and stir just enough to coat the butter with the flour mixture, which will make it easier to cut the butter.
- Using a pastry cutter or two forks, cut the butter into the dry ingredients until you form small bits. Transfer the flour mixture to a work surface and add two tablespoons of chilled water.
- Gather the dough together; it may look messy at first, but it will come together. Form the dough into a ball, then press it down to create a disk. Cover the dough with plastic wrap and refrigerate it for one hour or place it in the freezer for 20 to 30 minutes.
- Dust your working surface with flour, and then place the chilled dough on it. Also, dust your rolling pin, and begin to roll out the dough. Fold the right side of the dough towards the center, then fold the left side over the right side, and roll it out again. Repeat this process four times.
- While rolling out the dough, make sure to occasionally move it from one side to the other to prevent sticking to the work surface. Roll the dough out to an 8 x 13 inch (20 x 34 cm) rectangle. You can trim the edges to make them even.
- Cut the dough into six equal squares. You may have leftover dough, which you can gather together and roll out into another square or circle.
- On one half of each square, place apple filling, leaving about an inch from the edge. Fold the other half over the filling. Use a fork to press the edges together to seal them, as shown in the accompanying video and step-by-step images.
- Place the pies on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for 20 minutes. After this, take the pies out, brush them with egg wash twice, and sprinkle sugar over each one. Make three or four small slits on the tops of the pies to allow steam to escape while baking.
- Bake the pies in a preheated oven at 200°C (400°F) for 10 minutes, then reduce the heat to 180°C (350°F) and continue baking for an additional 17 or 19 minutes. Once you take the pies out of the oven, let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Video
Notes
- Taste the apples; if they are sweet, you can reduce the amount of sugar in the filling.
- When making the pie dough, make sure the butter is chilled and firm; otherwise, the dough will not come out flaky.
- Do not overwork or knead the dough—simply gather it and roll it out.
Chilling the pies after filling them is important, as it helps form a flaky texture. - Instead of cutting the dough into squares, you can cut it into small circles to create half-moon-shaped pies.
- Baking the pies at a very high temperature for 10 minutes allows the dough to rise and helps the butter distribute throughout the dough instead of seeping out, which can leave the pies dry.
- To freeze unbaked pies, fill and seal them, then place them in a freezer-friendly bag. You can store them in the freezer for up to three months. Before baking, remove the pies from the freezer and let them sit for 20 minutes at room temperature. Then, follow the steps in your recipe to bake them.
- You can freeze the dough for up to six months after shaping it into a disk.
