This Apple Turnover recipe is much easier to make than you may think! Plus, it’s so much better than anything you can buy from a grocery store. A sweet and spiced apple filling is nestled into the middle of flaky puff pastry. And don’t forget the vanilla glaze on top!

A halved apple turnover is placed on a white plate.

Apple Turnover

There’s nothing quite like enjoying a freshly baked apple turnover with my morning coffee, especially during the fall season when I’m craving all things apple and cinnamon! However… does anyone else feel like the apple turnovers from the grocery store bakery are never that good? I guess every store is different, but the store-bought turnovers I’ve had never impress me much.

While I’m usually of the thought that from-scratch is best, let’s be real – no one has time to make puff pastry dough! (If you do, though, you do you!) This easy recipe uses frozen puff pastry dough and dresses it up deliciously with spiced apple filling and a sweet vanilla glaze right on top. It’s a semi-homemade recipe that’s equal parts easy and scrumptious!

Apple turnovers are popularly served as breakfast treats, but I enjoy them all day long. They make great midday pick-me-ups and late night snacks! Serve them with coffee on Thanksgiving or as an after-dinner dessert to satisfy your sweet tooth. Speaking of sweet, it’s great that these turnovers feature sweet, tangy, and spiced flavors in every single bite. They’re incredibly well rounded.

An uncooked apple turnover is being crimped with a fork.

How to Make Apple Turnovers

These handheld apple treats are seriously the best and they’re SO easy to make with store-bought puff pastry dough! Scroll to the bottom of this page for more detail step-by-step instructions.

  1. Prepare. Preheat the oven to 400°F and thaw the puff pastry. These are both great to do while you make the apple filling.
  2. Cook the apples. Melt butter in a skillet over medium heat. Cook the apples until softened.
  3. Make them saucy. Lower the heat to low. Stir in the sugar, cinnamon, nutmeg and salt. Simmer until the apples are caramelized and the sauce has thickened slightly. Let the filling cool to room temperature before using.
  4. Add the filling to the dough. Roll 1 sheet of puff pastry into a 10 inch square. Cut the pastry into 4 even squares. Spoon the apple filling into the center of each square and try to leave about half an inch untouched around the edges.
  5. Assemble the turnovers. Use a pastry brush to lightly coat the edges of the dough with egg wash. Fold the edges together to form a triangle, then crimp the edges with a fork. The goal is to seal the edges to the filling stays put. Place the turnovers on a baking sheet and cut 2 small slits on the top of each one so steam can release during baking.
  6. Bake. Brush the tops of the turnovers with the remaining egg wash to get that beautiful glossy look. Bake for 18-20 minutes.
  7. Make the glaze. Whisk together the powdered sugar, half and half, and vanilla extract until smooth.
  8. Drizzle. Remove the turnovers from the oven. Let them cool off a little bit before drizzling with as much glaze as your heart desires.
Glazed turnovers are spread out on a baking sheet.

What is the difference between apple turnover and apple pie?

They’re similar but also pretty different! Apple turnovers are made with puff pastry dough or sometimes phyllo dough. Apple pie is made with regular pie dough. Plus, turnovers are handheld – think of them like smaller, flakier, portable apple pies that have a drizzle of glaze on them!


Apple turnovers are one of my favorite treats to enjoy when they’re still warm from the oven! If you do happen to have leftovers or you’re making them ahead of time, they’ll stay fresh in an airtight container for up to 2 days at room temperature. Just let them fully cool down prior to storing so no condensation forms in their container.

Two turnovers are on a blue and white plate.

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Two turnovers are on a blue and white plate.

Get the Recipe: Apple Turnover Recipe

Simple and sweet Apple Turnovers are easy to make with frozen puff pastry and fresh apples. Drizzled with a quick glaze, these pie like treats are better than a bakery.
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  • 1 lb puff pastry, 2 sheets thawed
  • 2 tablespoons all purpose flour, for dusting
  • 1 1/2 lb Granny Smith Apples, peeled, cored and diced
  • 1 1/2 tablespoons butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1 egg, lightly beaten with 1 tablespoon water

For the glaze:

  • 3/4 cup confectioners sugar
  • 2 tablespoons half and half
  • 1/2 teaspoon vanilla extract


  • 1 baking sheet


  • Preheat oven to 400˚F.
  • Thaw the puff pastry according to package instructions while making the filling.
  • In a medium skillet, melt the butter over medium heat and add the apples. Cook until softened, approximately 5-7 minutes.
  • Reduce the heat to low, stir in the sugar, cinnamon, nutmeg and salt. Continue to simmer until the apples are caramelized and the sauce is slightly thickened.
  • Remove from the heat and cool to room temperature.
  • Using a rolling pin, roll out one sheet of puff pastry to 10 inch square.
  • With a sharp knife or pastry cutter (a pizza wheel works, too), cut the pastry into 4 squares.
  • Spoon apple filling into the center of each pastry square leaving about a 1/2” border around the edges.
  • Using a pastry brush, lightly coat the edges of the pastry with the egg wash and then fold the pastry edges together to form a triangle. Lightly crimp the edges with a fork to seal. Repeat with the remaining pastry and apple filling.
  • Transfer the turnovers to a baking sheet lined with parchment or a silicone baking mat. Cut 2 small slits in the top of each turnover to release steam during baking.
  • Brush the tops of the turnovers with the remaining egg wash and bake for 18-20 minutes or until golden brown and puffed up.
  • While the turnovers are baking, whisk together the confectioners sugar, half and half and vanilla for the glaze.
  • Remove the turnovers from the oven and cool slightly before drizzling with the glaze.
  • Serve warm or room temperature.


Turnovers can be made smaller by cutting the dough on the bias a second time and filling them with less apple filling. Baking time will be shorter so keep an eye on them after 10 minutes of baking time to ensure they are not overcooked.
Calories: 492kcal, Carbohydrates: 64g, Protein: 5g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 209mg, Potassium: 160mg, Fiber: 3g, Sugar: 34g, Vitamin A: 156IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 2mg