Go Back
–+ servings
Close-up of flaky, golden-brown pastries filled with apple chunks and drizzled with white icing.

Apple-Cinnamon Flaky Turnovers

Mandy V Applegate
Easy Apple-Cinnamon Flaky Turnovers made with store-bought puff pastry and a homemade cinnamon-apple filling, folded into individual triangles and finished with a vanilla glaze. One batch makes eight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Dessert
Servings 8 servings
Calories 149 kcal

Ingredients
  

Apple Filling:

  • 2 medium Honeycrisp or Granny Smith apples peeled, cored, and diced
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Turnovers:

  • 1 package 17.3 ounces frozen puff pastry, thawed (2 sheets)
  • 1 large egg
  • 1 tablespoon water
  • Coarse sanding sugar optional

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Cook the apples, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla in a skillet over medium heat for 4 to 6 minutes, stirring occasionally, until the apples begin to soften.
    2 medium Honeycrisp or Granny Smith apples, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ⅓ cup packed light brown sugar
  • Stir together the cornstarch and water, then add the slurry to the apples. Cook for 1 minute more, stirring constantly, until the filling thickens. Transfer to a bowl and cool completely.
    1 tablespoon cornstarch, 1 tablespoon water
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Whisk together the egg and 1 tablespoon of water to make an egg wash.
    1 large egg, 1 tablespoon water
  • Unfold the puff pastry sheets and cut each sheet into four equal squares.
    1 package
  • Spoon about 2 tablespoons of the cooled apple filling into the center of each square.
  • Brush the edges with egg wash, fold the pastry diagonally into triangles, and press the edges together with a fork to seal.
  • Cut two or three small slits in the top of each turnover to allow steam to escape.
  • Brush the tops with the remaining egg wash and sprinkle with coarse sugar, if using.
    Coarse sanding sugar
  • Bake for 20 to 24 minutes, or until the pastry is puffed and deep golden brown.
  • Cool for 10 minutes.
  • Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm turnovers.
    1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk or cream

Video

Notes

  • Cool the filling before stuffing. Warm filling melts the butter in the pastry, so it steams instead of rising, and it softens the base before it ever hits the oven. 
  • Keep the pastry cold. If it softens and gets sticky while you work, slide it back into the fridge for 10 to 15 minutes. 
  • Go easy on the filling. About two tablespoons per square is plenty. Overfill and the filling squeezes out the sides and stops the edges from sealing.
  • Keep the sealing edge clean. A smear of apple on the border keeps the crimp from holding, so wipe the edges or avoid them when you spoon in the filling.
  • Don't skip the steam vents. Those slits on top let steam escape. 
 

Nutrition

Serving: 1turnoverCalories: 149kcalCarbohydrates: 34gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 24mgSodium: 14mgPotassium: 88mgFiber: 1gSugar: 29gVitamin A: 65IUVitamin C: 3mgCalcium: 22mgIron: 0.3mg
Keyword apple turnovers
Tried this recipe?Let us know how it was!