These flaky puff pastry apple turnovers are everything you love about cozy fall desserts—warm spiced apples wrapped in golden, buttery pastry and finished with a drizzle of sweet glaze. They’re like handheld pies that are easy enough for a weeknight dessert and pretty enough for a holiday table!
With just a few ingredients and minimal prep, these easy apple turnovers will have your kitchen smelling like an apple cinnamon dream in no time.
Ingredients You’ll Need
- 1 package puff pastry (2 sheets), thawed
Light, buttery, and perfectly flaky—this is the shortcut that makes these turnovers a breeze. - 3 Granny Smith apples, peeled and diced
Their tartness balances the sweetness and keeps the filling from being too mushy. - 1 tablespoon unsalted butter
Adds a rich base flavor to the apple filling. - ¼ cup brown sugar
Caramel-like sweetness that melts into the apples. - 1 teaspoon cinnamon
The ultimate fall spice. - ½ teaspoon salt
Enhances all the other flavors. - 1 egg + 1 tablespoon water
Brushed on top to create that beautiful golden finish. - ½ cup powdered sugar + 2 tablespoons heavy cream (for the glaze)
Adds the final sweet touch on top!
These little treats have that perfect balance of crispy, gooey, sweet, and spiced!
How to Make Apple Turnovers
These are so easy, fun, and delicious!
Step 1: Cook the apples
In a small saucepan, combine the diced apples, butter, brown sugar, cinnamon, and salt. Cook over medium-low heat for 5–10 minutes until the apples are soft and juices are released. Let cool slightly.
Step 2: Prep the pastry
Unfold the thawed puff pastry sheets and cut each into 4 squares, giving you 8 in total. Place on a parchment-lined baking sheet.
Step 3: Fill and fold
Spoon a bit of the apple filling into the center of each square (drain excess liquid). Whisk the egg and water, then brush around the edges of the pastry. Fold over diagonally and press the edges to seal. Use a fork to crimp the edges.
Step 4: Bake
Cut small slits in the tops for ventilation and brush with remaining egg wash. Bake at 400°F for 20–22 minutes until golden and puffed. Let cool.
Step 5: Glaze and serve
Whisk together powdered sugar and cream until smooth. Drizzle over cooled turnovers and serve!
Tips & Variations
- Try different apples like Honeycrisp or Fuji for a sweeter filling.
- Add chopped pecans or walnuts to the filling for crunch.
- Want more spice? Sprinkle in a dash of nutmeg or clove.
Perfect For:
- Fall brunches
- Thanksgiving dessert tables
- Cozy weekend baking
- Apple orchard haul recipes
📸 Don’t Forget the Photo Op!
These flaky golden beauties are practically made for your Instagram feed. 🍎 Snap a pic and tag @BiteSizedFun or use #BiteSizedFun so we can see your sweet creations!
More Recipes You’ll Love:
Golden, sweet, and just the right amount of cozy—these apple turnovers are your new favorite fall treat!
One More Thing!
This recipe is part of our Fall Dessert Collection, where we’re celebrating all things warm, cozy, and cinnamon-scented. Check it out for more ideas!
Apple Turnovers
Ingredients
For the turnovers
- 1 package puff pastries 2 sheets, thawed
- 3 Granny Smith apples peeled and diced
- 1 T unsalted butter
- ¼ c brown sugar
- 1 t cinnamon
- ½ t salt
- 1 egg
- 1 T water
For the glaze
- ½ c powdered sugar
- 2 T heavy whipping cream
Instructions
- Preheat the oven to 400 degrees. Line two baking sheets with parchment and set aside.
- In a small saucepan, combine the diced apples with the butter, sugar, cinnamon and salt.
- Heat over medium low until the juices are released and apples are tender, about 5-10 minutes. Allow to cool slightly.
- Meanwhile, carefully unpackage the puff pastries and lay flat on your work surface.
- Cut the pastry sheet into fourths, cutting in half one direction and then in half the other direction – creating 4 squares. Repeat with the other pastry sheet for 8 turnovers.
- Scoop a spoonful of the apple filling into the center of each pastry square, draining off excess liquid.
- In a small bowl, combine the egg and water. Whisk well.
- Using a pastry brush, brush the inside edge of the pastry to help seal.
- Fold over the pastry to close diagonally. Gently press and then use the prongs of a fork to seal the entire edge.
- Use a sharp knife to cut small inserts in the top of each pastry.
