Apple Turnovers
Flaky pastry, spiced apple filling and a sweet vanilla glaze — crispy, easy and better than the bakery.
Bobbie's tips: use a mix of tart and sweet apples for the best flavor; let the filling cool completely to prevent soggy pastry; keep the puff pastry cold until ready to use; do not overfill; cut slits on top so steam can escape; for extra flavor, add a pinch of salt or a splash of caramel in the filling; best served warm with the glaze. Variations: caramel apple turnovers (add 2 tbsp caramel sauce to the filling); cream cheese turnovers (add 2 oz cream cheese with the apples); nutty turnovers (add 1/4 cup chopped pecans or walnuts); maple glaze (replace the milk with maple syrup); spiced glaze (add a pinch of cinnamon or apple pie spice); mini turnovers (cut the pastry into smaller squares for bite-sized treats). Storage: room temperature in an airtight container for up to 2 days; refrigerator for up to 5 days; freezer: freeze unbaked or baked turnovers for up to 2 months; add a drizzle in a 350°F (175°C) oven for 8–10 minutes (or air fryer) to keep them crispy; avoid microwaving to maintain flakiness. Nutrition per turnover (approx), from Bobbie's card: about 320 calories, 18 g fat, 38 g carbohydrates, 4 g protein, 220 mg sodium.
Ingredients
Apple filling
- 4 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced small (about 4 cups)
- 1/2 cup brown sugar
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Pastry
- 2 sheets puff pastry (thawed according to package)
- 1 egg (for egg wash)
- 1 tbsp water
- 1 tbsp coarse sugar (optional, for topping)
Vanilla glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
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Method
- 1
Make the apple filling: in a large skillet, melt the butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for 8–10 minutes, until the apples are tender. Stir in the cornstarch and cook 1–2 minutes until thickened. Remove from the heat and stir in the vanilla. Let cool completely.
- 2
Prepare the puff pastry: on a lightly floured surface, unfold the puff pastry sheets. Cut each sheet into 4 equal squares (8 total).
- 3
Add the filling: spoon 2–3 tablespoons of the cooled apple filling onto one side of each square, leaving a border around the edges.
- 4
Fold and seal: fold the pastry over the filling to form a triangle. Press the edges with a fork to seal. Cut 2–3 small slits on top to allow steam to escape.
- 5
Egg wash and sugar: in a small bowl, beat the egg with 1 tbsp water. Brush the tops of the turnovers with the egg wash and sprinkle with coarse sugar if desired.
- 6
Bake: place on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18–22 minutes, or until golden brown and puffed.
- 7
Make the glaze (optional): in a small bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.
- 8
Drizzle and serve: let the turnovers cool slightly, then drizzle with the vanilla glaze. Serve warm or at room temperature.
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Apple Turnovers is printed in Bobbie's Desserts
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From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026