These flaky puff pastry apple turnovers with a homemade apple, walnut, and cinnamon filling are the perfect warm treat for fall!
Sometimes all you need is a warm, simple, no-fuss pastry dessert. These puff pastry apple turnovers are just that. They're simple to make thanks to store-bought puff pastry and a quick apple, cinnamon and walnut homemade filling that will fill your kitchen with beautiful fall aromas.
These apple turnovers are better than the bakery's and a great way to use up extra apples. The combination of apples and cinnamon with flaky puff pastry makes this the perfect fall treat, along with some chopped walnuts for added crunch! Puff pastry apple turnovers are super easy to make and require just under 20 minutes of oven time.
Ingredients and Variations
Puff Pastry - For these apple turnovers, I used store-bought puff pastry. Puff pastry can also come ready rolled so that you don't even need to roll it out. You'll need to cut out squares measuring approximately 12cm (4.5"), so make sure to get adequately-sized puff pastry.
Apples - You can use Granny Smith or green apples or any other suitable baking apple (such as Gala, Honeycrisp or Pink Lady apples). You will need around 2 medium-sized apples.
You'll need to peel, core and dice the apples. It's really important to dice apples into small pieces (around ¼" thickness)
Butter - You will need some butter for the filling. Use unsalted butter if possible.
Sugar - Sugar is used for the filling mixture and again for sprinkling turnover pies before baking. I recommend using brown sugar for this recipe. Try using coarse sugar, ideally.
Cinnamon and Nutmeg - What better spices pair perfectly with apples? Cinnamon and (just a pinch of) nutmeg, of course! Feel free to adjust the amounts of these to your liking.
Walnuts - Apples and walnuts make a great combination too! Feel free to add in some walnuts for added crunch. You can leave these out, too.
You may also add or substitute walnuts with raisins or sultanas.
Cornstarch - A small amount is added to the filling mixture as a thickening agent. Always dissolve cornstarch in cold water before adding to other ingredients
Egg Wash - Made using a small egg and 1 tbsp. of milk. Needed to brush the pastry before baking for that super flaky, golden brown pastry, and to help seal the edges of your turnovers!
Glaze - For the optional glaze, you will need powdered sugar and milk.
How to Make Puff Pastry Apple Turnovers
- Prepare the filling: Heat the butter, diced apples, sugar, cinnamon, nutmeg, and walnuts in a saucepan. Bring these to a simmer for 5-7 minutes, or until apples are soft.
Remove from heat and stir in 1 tsp. of cornflour dissolved in 1 tbsp. of cold water.
Once the mixture is ready, transfer to a glass bowl and cool down completely before using.
- Roll out and cut pastry: Roll out puff pastry on a lightly floured surface and cut out 4.5" (12cm) squares.
- Add the filling: Place 2-3 tsp. of filling (make sure it has cooled down sufficiently) in the middle of each pastry square.
Note: Don't worry if you have extra filling; I promise you it will disappear by the spoonful in no time :)!
- Seal well: Dip your finger in some water and run it along the edges of each piece of pastry square and then fold each square in half.
Gently press the edges together using a fork. Pierce the surface with a fork in one or two areas.
- Add egg-wash: Brush each apple turnover with egg-wash using a pastry brush (beat an egg well and mix in 1 tbsp. of milk) and sprinkle with some brown sugar.
- Bake: Bake in a preheated oven for 15 to 20 minutes until the pastry is golden brown, puffed up, and flaky.
- Serve warm: Once ready, allow some time to cool before serving as the filling would be very hot!
Drizzle with glaze (powdered sugar and milk), and enjoy!
Store these turnovers in an airtight container at room temperature for up to 3 days.
You can also freeze apple turnovers for up to 2 months. Before serving, bring them out of the freezer and let them thaw at room temperature for 5-8 hours or warm them in a microwave for 2-3 minutes.
You can also prepare the apple filling one day ahead and refrigerate overnight before using.
Yes, these turnovers are very similar to hand-pies so feel free to cut out the puff pastry dough in whichever shape you like (circles, hearts) using a large cookie cutter.
Make sure that you slice the dough large enough to contain 2-3 tsp. of filling and always seal the edges well using water, and then by sealing with a fork and brushing with egg wash.
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Puff Pastry Apple Turnovers
Puff Pastry Apple Turnovers
- 300 g Granny Smith or green apples peeled, cored, and diced (about 2 medium-sized apples)
- 100 g brown sugar (½ cup) + 2 tbsp. for sprinkling
- 20 g unsalted butter
- 1 tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 3-4 tbsp. walnuts chopped
- 1 tsp. cornstarch dissolved in 1 tbsp. water
- 230 g puff pastry
- 1 small egg
- 1 tbsp. milk semi-skimmed or whole
- 5-6 tbsp. powdered sugar
- 1 tbsp. milk semi-skimmed or whole
- Preheat oven to 200°C (400F) and line a large baking sheet with parchment paper.
- Place diced apples, butter, brown sugar, cinnamon, nutmeg, and walnuts in a medium-sized saucepan on medium heat. Simmer for 5-7 minutes until apples are soft and syrup is released.
- Dissolve 1 tsp. cornstarch in 1 tbsp. cold water and stir into apple mixture to thicken.
- Transfer apple mixture to a glass bowl and cool completely.
- Roll out puff pastry on a lightly floured surface and slice into squares each measuring around 12cm (4.5 inches).
- Place 2-3 tsp. of cooled apple mixture (without too much liquid) in the middle of each piece of puff pastry. Dip one finger in some water and run it along the edges of each piece of pastry and then fold each square in half. Gently press the edges together using a fork.
- To make egg wash, beat a small egg and whisk in 1 tbsp. of milk. Use a pastry brush to brush each turnover with egg wash, then sprinkle with some brown sugar.
- Bake turnovers for 15 to 20 minutes until puff pastry is a deep golden brown. Allow to cool slightly (filling will be hot!), glaze as desired, and serve.
- To make the glaze: stir in 1 tbsp. of milk with 5-6 tbsp. of powdered sugar. If glaze is too thick, add more milk. If it's too thin, add more sugar. Drizzle over cooled turnovers.
Loved it! Super easy, tastes and looks great!
Thank you Olivia! I'm glad you loved these 🙂