Go Back
–+ servings
Apple Turnovers with icing on a tray.
Print Recipe
No ratings yet

Apple Turnovers

These flaky Apple Turnovers are filled with tart apples and cinnamon and taste just like mini homemade apple pies (but without all the work)!
Prep Time10 minutes
Cook Time35 minutes
Cooling15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Danish
Keyword: Apple Turnovers
Servings: 8
Calories: 585kcal
Author: Heidi Rasmussen

Ingredients

  • 2 sheets puff pastry
  • 4 Granny Smith apples
  • 1 small lemon
  • 2 tablespoons butter
  • 1 cup brown sugar packed
  • 1 tablespoon corn starch
  • 2 teaspoons apple pie spice (see notes)
  • 1 egg white
  • 1 teaspoon water
  • 1 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oven to 400 degrees F.
    Peel and slice apples. I used large apples for this so I cut down some of the slices even smaller so they could fit in the pastries. Squeeze in the juice of 1 small lemon to keep the apples from browning.
    Glass bowl with cut up apple pieces. Lemon juice on the side.
  • Combine apples, butter, brown sugar, apple pie spice in a medium sized sauce pan and cook over medium-heat for about 5 minutes until apples become soft and the sugar has become smooth.
    Saucepan with cut apples, butter, apple pie spice and brown sugar.
  • Combine cornstarch and water and pour it over the apples, stir until sauce thickens (about 1 more minute). Remove from heat and set aside.
    Cooked apples in a saucepan with a wooden spoon.
  • Unfold pastry sheets and trim into a perfect square if needed. Most of the time the pastry is already a perfect square but sometimes I will have to trim it. This will ensure all your pastries are evenly sized.
    Cut the pastry dough into even fourths so you have four smaller squares per pastry sheet (8 smaller squares total).
    Cut puff pastry next to pizza cutter.
  • Spoon about 3 tablespoons of apples into one half of the square, keeping the apples away from the edges for easier sealing.
    Puff pastry square with apple filling next to saucepan of cooked apples.
  • Fold over the dough from one corner to the other making a triangle. Press and crimp the edges together, sealing completely. Place the turnovers on a parchment lined baking sheet.
    Folded over apple turnover with crimped edges. Fork on the side.
  • Make an egg wash my whisking together 1 teaspoon water and 1 egg white until foamy. Brush the tops of each pastry with the egg wash, then bake in preheated oven for 25 minutes or until puffy and golden.
    Brushing egg wash on tops of unbaked apple turnovers on a baking sheet covered with parchment paper.
  • Remove from oven and allow to cool for 15-20 minutes or until completely cooled.
    Baked Apple Turnovers on a baking sheet lined with parchment paper.
  • While cooling, make the glaze by combining the powdered sugar and milk. Stir until smooth. Adjust the thickness of the glaze to your liking by adding either more milk or more powdered sugar.
    Bowl of white icing and a spoon.
  • Spoon glaze evenly over the pastries and serve!
    Drizzling white icing over baked apple turnovers.

Notes

Storage tips:
Store at room temperature (unfrosted) fot 1-2 days or if glazed or iced, refrigerate them to keep the topping fresh for 2-3 days. For longer storage, freeze for up to 4 months. Reheat in a 350°F oven for 5–10 minutes to restore crispness or in the air fryer at 350°F for 3-5 minutes. 

Nutrition

Calories: 585kcal | Carbohydrates: 85g | Protein: 5g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 192mg | Potassium: 204mg | Fiber: 4g | Sugar: 52g | Vitamin A: 145IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg