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This recipe for easy apple pastry yields the most delicious mouth-watering apple turnovers. Using a store-bought puff pastry shortcut, they’re crazy easy!
I love to keep a batch or two of my homemade puff pastry dough on hand so that I can make these quick apple turnovers whenever the craving arises. They always come out so flaky, buttery, and airy. The perfect brunch appetizer or snack to pack away in a school lunch!
Note: If you don’t want to make homemade puff pastry, snag some premade puff pastry sheets from the freezer aisle of the grocery store.
Best Apples for Apple Pies or Apple Pastry
There are tons of different types of apples out there but not all are created equal when it comes to making turnovers. Granny Smith apples (the light green, tart apples) are my favorite type to use for this recipe. Slightly sour and hard to the touch, they stand up well during the baking process and give the pastries a nice bite. Other great options are fuji, honeycrisp, and gala apples. You can even use a combination of a few!
Apple Turnovers Video
How to Prepare this Easy Apple Pastry Recipe
Preparing these 4 ingredient apple turnovers only requires 10 minutes of prep time and a quick 15 minutes of bake time.
- Prepare the Apples: First, peel and slice the apples into thin pieces and set them aside.
- Roll Out the Pastry Dough: Next, roll out the pastry dough on a floured surface with a rolling pin and slice it into 8 equal squares.
- Assemble the Pastries: Place 4-5 apple slices into the center of each pastry square and top with a spoonful of cinnamon sugar. Fold the sides over to create a tiny pocket and seal them by pinching the edges with your fingers. Assemble the pastries on a baking sheet lined with parchment paper.
- Brush the Pastries: Next, whisk the eggs in a small bowl and brush the tops of the turnovers with the egg wash. Sprinkle more sugar on top of the pastries.
- Bake the Pastries: Bake the pies at 415°F for about 15 minutes or until golden brown. Enjoy right away!
Dessert Hack: Transform these apple pastry tarts into the perfect dessert by topping them with a scoop of vanilla ice cream and a drizzle of caramel sauce. YUM!
5 Tips for Making a Perfect Apple Pastry
While this apple dessert is almost too easy to be called a recipe, a couple of tricks of the trade will help you knock it out of the park.
- Don’t pre-cook the apples. There’s no need to pre-cook your apples. Just be sure to cut them into thin, uniform slices – this will yield the best texture!
- Use extra cold puff pastry. Make sure the puff pastry dough is really cold when you are shaping your turnovers. The colder the puff pastry is, the more slowly the butter inside the dough will melt in the oven. This process creates the signature light and fluffy layering of the puff pastry.
- Work on a floured surface. Make sure to flour the surface you are going to work with your puff pastry on. You don’t want the dough to stick!
- Prep the pastries ahead of time. If you need to wait to bake them, refrigerate turnovers until you are ready to pop them in the oven. They will keep it for 24 hours!
- Create a bakery-worthy pastry sheen. Brush the tops of apple turnovers with whisked eggs to achieve that beautiful golden color on top. Don’t skip this simple step!
Hot Tip: Swap the white sugar for brown sugar for a deeper flavor and perfect Fall treat.
Storing & Reheating Tips
To keep the turnovers on hand for 3 days, store them in an airtight container on the counter. If you want to keep them on hand for a week, store them in the fridge instead. The best way to reheat apple turnovers is in the oven or an air fryer (not the microwave – they’ll just get soggy!) at 350°F for 3-5 minutes. This will help them return to their perfectly crispy, fresh-out-of-the-oven texture.
Freezer Tip: You can also freeze the raw pastries for up to 2 months and bake them straight from frozen for a quick dessert!
FAQ
Should you bake apples before using them from apple pastry?
No, you should not bake the apples before using them for apple pastry unless you prefer a more applesauce-like texture. Baking apples fresh allows them to soften, while also keeping a nice subtle texture to them.
Is puff pastry the same as a pie crust?
No, puff pastry and pie crust are not the same. Pie crust is more dense, buttery, and cake-like, while puff pastry is light, buttery, and flakey.
Why did the puff pastry of your apple pastry get soggy?
The crust of the apple pastry gets soggy if you use a moist apple pie filling. This is why it’s best to bake fresh fruit on top instead of pie filling. The crust will also turn out soggy if you don’t bake it long enough.
Can you use frozen apples for apple pastry?
It’s best to not use frozen apples for apple pastry. As they bake, they will release moisture and cause the pastry to turn soggy and limp.
More Tasty Apple Recipes to Try
- Sharlotka Apple Cake – Classic Slavic apple cake
- Baked Apples – Minimal ingredients for the easiest dessert
- Banana Apple Bread Recipe – Banana bread with a little spin
- Quick Apple Cake Recipe – Easy apple bundt cake
- Apple Fritters – Fried apple donuts
Recipe
Quick Apple Turnovers (4 Ingredients)
PrintPin
Servings
8 Servings
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Recipe contributed by: Natalya Drozhzhin
If you’re looking for a foolproof apple pastry recipe, you’re in the right place. All you need is store bought puff pastry, sliced apples, sugar & egg wash!
Ingredients
- 5 medium apples
- 1 lb puff pastry
- 1 cup sugar (you can also use cinnamon sugar)
- 1 egg
US Units – Metric
Instructions
Gather all the ingredients.
Peel and slice the apples into 8-10 pieces and set them aside.
Roll out the pastry dough on a well-floured surface. Cut the pastry sheet into 8 equal pieces and place 4-5 pieces of apple in the center of each. Top with a spoonful of sugar.
Fold the dough over the apples, creating tiny pockets. Place each pie on a lined baking sheet. Whisk the eggs in a small bowl and brush the tops of each pie with the whisked eggs. Sprinkle on some more sugar.
Bake the pies at 415°F for about 15 minutes or until golden brown. Enjoy!
Note: You can use an egg wash to help seal filled apple turn overs.
Nutrition Facts
Quick Apple Turnovers (4 Ingredients)
Amount Per Serving
Calories 476Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g30%
Trans Fat 0.003g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 20mg7%
Sodium 150mg6%
Potassium 164mg5%
Carbohydrates 66g22%
Fiber 4g16%
Sugar 37g41%
Protein 5g10%
Vitamin A 92IU2%
Vitamin C 5mg6%
Calcium 16mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted August 19, 2022
About Author
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IngaAug 26, 2024 Such a great and easy recipe! Used brown sugar with cinnamon sprinkled in the filling and came out great. Had to bake a for a little longer than in recipe (an additional 5 min or so) but it could've been our oven.
Natalya DrozhzhinAug 27, 2024 Thanks for sharing your tweaks and feedback Inga! I'm so happy you enjoyed these apple turnovers.
sueJan 23, 2024 though the recipe calls for puff pastry can you use refrigerated pie crust..
Natalya DrozhzhinJan 23, 2024 Hey Sue, The texture might turn out different if using a pie crust versus puff pastry. If you try it, please report back!
ElkeJan 10, 2024 Does the frozen puff pastry dough need to be defrosted before rolling out?
Natalya DrozhzhinJan 12, 2024 Hey Elke, Yes, it should be defrosted before rolling it out. I defrost it in the fridge to keep the pastry cool which results in a fluffier texture when baked. Enjoy!
ErinDec 14, 2023 Hello! Thoughts on head brown sugar instead of white?
Natalya DrozhzhinDec 14, 2023 Hey Erin, Feel free to use brown sugar if that's what you prefer or have on hand. 🙂
MarilynDec 9, 2023 Hi - Would this recipe work to either prepare and then freeze these turnovers to bake later or to bake and freeze and then defrost and bake or warm up later? Thanks
Natalya DrozhzhinDec 11, 2023 Hi Marilyn, I think they would work either way. But, personally I would just make them on the spot. This is literally the easiest and quickest thing to make. If you decide to freeze them, place them on a tray, only move them to one bag when each one is fully frozen or they can stick together. Enjoy
Kirsty SmithNov 9, 2023 Made these today and they are amazing, son has just got in from school
And taken 2 already, thank you for a fab recipe and so easy to makeNatalya DrozhzhinNov 9, 2023 You're welcome! I'm happy to hear you love the recipe, and I bet you made his day with such a tasty after school snack! 🙂
Cheri HoglundNov 7, 2023 Could you use frozen fruit? Say like peaches?
Natalya DrozhzhinNov 7, 2023 Hey Cheri, I do not recommend frozen fruit for this recipe. As the frozen fruit cooks, it releases more moisture which can cause the puff pastry to turn soggy and limp. I hope this helps. Enjoy those peach turnovers! 🙂
CharlieOct 21, 2023 They all opened up on me - not sure why as I followed the directions.
Natalya DrozhzhinOct 23, 2023 Hi Charlie, The only thing that comes to mind is that they could've been overstuffed or not sealed correctly. I hope this helps!
UsernameOct 15, 2023 I have been trying to find a good apple turnover
recipe and this is the best one I have made so far!Natalya DrozhzhinOct 16, 2023 Hey! Thanks for the feedback! I'm honored you consider this the best recipe!! 🙂
Angela LaPriseSep 17, 2023 Hello! These look absolutely wonderful to use with my pampered chef press & seal tool! My nephews came and picked a bunch of apples from our tree and there were several with blemishes, needing to be sliced right away. I have been looking for a recipe to use them and this will be a hit at the next large family gathering. Thank you 😊
Natalya DrozhzhinSep 18, 2023 Hi Angela, How fun to get the whole family involved. I hope you all enjoy the turnovers! 🙂
April HelleurAug 15, 2023 Hi again, I actually let it go soft as I got sidetracked before I got back to making it...Will have another go soon and make sure the pastry is cool.
Thanks.Natalya DrozhzhinAug 16, 2023 Hi April, Let us know how it turns out!
April HelleurAug 14, 2023 Hi there, I really like your recipes. Thanks for them. A question about
apple slices if that's alright. I went and used bought sweet short pastry for them, but it didn't raise at all. I know they don't raise too much, but
they are so flat. Any suggestions please. Should I use homemade pastry? Thanks very much.Natalya DrozhzhinAug 14, 2023 Hi April, I'm glad you like my recipes! 🙂 Did you use cold puff pastry? The colder the puff pastry is, then the slower the butter melts in the oven creating a fluffier pastry.
AngelaNov 2, 2023 Where does the butter go? You mentioned it in a comment but I don’t see it in the ingredients
Natalya DrozhzhinNov 2, 2023 Hey Angela, the dough is made with butter so thats probably what I was referring to. Puff pastry is flaky because of the butter thats added to the dough. We did have one reader suggest adding a bit of butter to the apples for extra flavor. Hope this answers your question. Enjoy!
See AlsoSlow Cooker Marinara Sauce
ROBBIEMar 21, 2023 Hi Natalya, I would love to make this Quick Apple Turnover using your Quick Puff Pastry Dough. When I watched the video and read comments for the Puff Pastry you said it was about the same as store bought Puff Pastry that are 2 sheets which you said yours was about 18 oz.
In the video you said you like to cut the refrigerated dough in Half and work with just Half at a time; therefore this would make the 2 Sheets?
2 Months ago Bubba asked what were the dimensions of these Turnovers and you replied 'You would roll out the pastry enough to be able to cut 4 equal pieces of about 4x4 inches.'
If using your Puff Pastry recipe, I just want to clarify that you are creating 2 Sheets and that EACH sheet should be rolled out to 8x8 inches which would cut to 4, therefore, the 2 sheets would equal the 8 Servings in this Apple Pie recipe?
I hope you don't mind me double checking as I just want to ensure I understand that you did create 2 Sheets in your Puff Pastry recipe as it states 1 Unit.
Thank you in advance for sharing ALL your DELICIOUS recipes and helping us tackle recipes that we were afraid to try before.Natalya DrozhzhinMar 21, 2023 Hey Robbie, We typically split it up into two sheet and each should sheet should make at least 4 apple turn overs. The reason why I prefer to cut it into two is to prevent dough from getting too warm. But this recipe is very flexible, you can make them smaller or larger, depending on your preference. In a serving we say 1 Unit because people tend to use the dough in many different way. Hope this helps!
Alyce McAllisterMar 2, 2023 No one said what type of Apple works best can you please tell me what you use
Natalya DrozhzhinMar 2, 2023 Hi Alyce, I answer those questions in the recipe. Granny Smith apples (the light green, tart apples) are my favorite type to use for this recipe. Slightly sour and hard to the touch, they stand up well during the baking process and give the pastries a nice bite. Other great options are fuji, honeycrisp, and gala apples. You can even use a combination of a few! I hope this is what you are looking for. Thank you for reaching out. Enjoy!
Toni MathiasGrumleyFeb 18, 2023 I made these but used a can of apple pie filling. They taste just like apple turnovers! delicious and so easy!
Natalya DrozhzhinFeb 19, 2023 Toni, I am so happy this recipe worked well for you. Thank you for sharing your feedback.
JonesieFeb 1, 2023 I made these today with my Pre-K class to celebrate the end of our tree study. The were so easy to make and the kids had a great time making them! The kids couldn't quite make the dough stay, and they just sort of balled it up as best they could, but turned out perfectly and were delicious!
The only problem was the juice leaking out and making the bottom a little soggy. The kids didn't care!
Thanks so much for sharing this recipe, it's a keeper!Natalya DrozhzhinFeb 2, 2023 Hi Jonesie, your comment absolutely made my day! Thank you so much for sharing that with me!
BubbaDec 27, 2022 How thick should the pastry be rolled out?
What dimensions should the pastry squares have?
Natalya DrozhzhinDec 27, 2022 Hi Bubba, Thank you for that question. You would roll out the pastry enough to be able to cut 4 equal pieces of about 4x4 inches. I hope this clears things up! Happy New year!
ADec 26, 2022 Hi, first of, very easy and simple recipe, best way to use apples that no one’s eating and they are looking as us from the fruit basket picking strawberries and banana instead. These tasted amazing, however I ran into an issue. The pastry’s bottom got stuck to the parchment paper and when I removed the bites, the base stayed stuck so I couldn’t get the full experience. Also, they were not super duper crunchy on the top, rather soggy. What can I do better in the future. Thanks
P.s. I used dark sugar instead of regular white sugar. The pastry was dry and thawed and I didn’t let it melt/get too soft before putting it in the oven.
Natalya DrozhzhinDec 26, 2022 Hey dear, I have never experienced this where they were stuck to parchment paper. I am wondering if its not great quality paper? This (parchment paper) is what I typically use, it works great. You could have baked them for a longer time bit typically 15 at 415F should be enough. Is this the temperature you use?
AliciaDec 12, 2022 These turned out great and looked just like the photos. I chopped my apples to ensure they would cook through and tossed with cinnamon sugar. I used only one sheet of puff pastry and two apples to yield six pastries. Topped with egg wash and coarse sugar. Perfect! Next time I'll add a small pat of butter over the apples for extra flavor.
Natalya DrozhzhinDec 13, 2022 Hey there Alicia, I am so delighted to hear the recipe was a success! Thanks so much for sharing your process, sounds like you're a pro in the kitchen! Happy holidays and Enjoy!
Jane HadleyDec 1, 2022 I made these for dessert the other day when a friend came to dinner. Both she, my husband and myself were very impressed how delicious they were. So easy to make toon and I will do these for dessert again. I used prepackaged puff pastry and only needed to use three apples.
Natalya DrozhzhinDec 1, 2022 Hi Jane, I am so glad to hear this recipe was a success! Thank you for your feedback! How many apple slices did you use per turnover?
Brenda ChanNov 29, 2022 Hi! I just made these and they taste good! I didn’t understand how to fold them so they didn’t come out in the shape of a square like the picture. I’m trying to figure out how the recipe calls for 5 apples? I bought 5, sliced them, put 4 slices per square and have like 3 apples left!
Natalya DrozhzhinNov 29, 2022 Hi Brenda, Depending on how thick you cut the apples, you may have some left over. If you have room, I would put more apple slices per turnover. Some people prefer more apples than others. As for shaping them, it just takes a little practice to get it to look the way you want it. Hope this clears some things up. Thanks for reaching out!
Nancy T.Nov 28, 2022 For the Quick Apple Turnovers: do you use all the puff pastry sheets? I can't tell from the photo if there is more than one layer to the puffy pastry that is used in this recipe. Or, is it just a single layer of puffy pastry? I thought puff pastry came with several layers all stacked together? Or, do I have puff pastry confused with something else? Thanks for your help!
Natalya DrozhzhinNov 29, 2022 Hi Nancy, Yes I use a puff pastry sheet. It makes for easy and quick prep. Puff pastry is layered dough, so there are many layers. I hope this helps clear things up. If you have anymore questions, please reach out. Happy holidays!
Beth LeahyOct 29, 2023 You are thinking of phyllo dough sheets.
gotheglobalsNov 11, 2022 Thank you for your information
Natalya DrozhzhinNov 11, 2022 It's my pleasure! Enjoy!
AngieNov 6, 2022 I love how simple this was to pull together. It was the perfect recipe for a 5 year old baker in training.
Natalya DrozhzhinNov 7, 2022 Hi Angie, I am so glad to hear that! Thank you for your feedback. Enjoy!
MichelleNov 3, 2022 Hi Natalya! My husband and I were given some apples from a friend and decided to give this recipe a try, I also used the puff pastry made from your recipe. I will admit, although I do not like to alter recipes on the first try, I could not resist adding half a tsp of nutmeg and half a teaspoon of ground cloves to the cinnamon sugar mixture. These turned out wonderful. My husband, who is extremely picky, loved them and said the flavor was absolutely perfect and the texture of the puff pastry was wonderful as well. Mine were t as pretty as yours, but hopefully with practice they will get better. Thanks for this recipe as well will definitely make it again!
Natalya DrozhzhinNov 3, 2022 Hi Michelle, That is so wonderful to hear! SO glad the recipe was a success! I love how you were able to put your own spin on the recipe. I'm sure they didn't look as bad as you think. with time, your apple turnovers are going to look incredible!
NateOct 27, 2022 Great recipe. I had one apple and wanted a apple pie so badly. This recipe hit the spot. I added oatmeal into the apple filling to increase the amount of servings I would have. I used your puff pastry recipe as well and followed all you tips. The end result was amazing, fluffy and light with a nice flaky crinkle when breaking in half.
Next I'll follow the same method for a blackberry turnover.Natalya DrozhzhinOct 28, 2022 Hey there Nate, Sounds like you got a handle on things! Great job! I would love to know how the blackberry turns out, when you give it a try!
Serenity HerringtonOct 27, 2022 You should call this recipe apple filling for apple turnovers because you can't make turnovers without making some kind of dough which your recipe lacks and really if you're going to get the dough from the store then you might as well grab a can of apple filling at the same time.
Natalya DrozhzhinOct 27, 2022 Hey Serenity- Our recipe mentions using homemade puff pastry in the second paragraph and links to our puff pastry recipe. You are welcome to make homemade pastry for these turnovers, here is the link: https://momsdish.com/recipe/3….
That being said, I love this "quick" recipe for its ease and speed on days when there isn't much time to make the dough from scratch. We do state that it's a shortcut recipe as well. I hope you still give them a try whether you use homemade puff pastry or store-bought, they are so tasty!
MegOct 22, 2022 I made these for my family and everyone loved them! I especially loved how easy it was to make at the last minute—I also added a bit of cloves to the sugar. Thanks for sharing the recipe.
Natalya DrozhzhinOct 24, 2022 Hey Meg, so happy you got to try this recipe. It's one of my fall favorites. Love the idea of cloves as well.
McCall BlackOct 20, 2022 Okayyy, super quick and easy recipe! I will be making this again and again for the rest of my life.
I am not a huge apple pastry fan but my husband is so I made these and he ate three in one sitting!! He loved them! I had a few bites and I must say.. SUPER tasty especially when they’re warm.. and with whipped cream.. mmm
I did alter the recipe a little bit just cause I ran out of ingredients (oops)
I did about 3/4 cup sugar 1/4 cup brown sugar and added cinnamon as well as a tiny bit of nutmeg and mixed that up for the seasoning. If I could upload a photo, I would ! They were so pretty.
Next time I think maybe I will need to add more apples inside of it I was scared I wasn’t going to be able to close the pastry partNatalya DrozhzhinOct 20, 2022 Hi there! I love this! Thank you so much for sharing! I love how you are super comfortable in the kitchen to where to can easily alter the recipe the way you want it or need it. Thanks for the awesome feedback! Enjoy!
LaurenOct 17, 2022 I tried these but they did not turn out. The corners popped open on every single one even though I pinched them tight. I experimented with putting butter on the corners of half of them and no butter on the other half, just to see if the butter would help them stick better but it made no difference.
I chopped up my apples instead of using slices and I also tossed them in the sugar instead of sprinkling the sugar on top of the apples. I meant to put some cinnamon or apple pie spice in them but forgot until they were already assembled. I sprinkled the pastries with cinnamon sugar instead and they definitely needed the extra spice.
I wish the recipe was more clear as far as servings. Recipe says it makes 6 servings; instructions say cut into 9 squares; picture shows 8 squares on the baking sheet. So which is it?
Natalya DrozhzhinOct 18, 2022 Hey Lauren, Thank you for your feedback, totally makes sense about the servings. I will add additional notes to the recipe.
As far us sealing the ends, you have to pinch hard until it becomes like one piece of dough. Another thing that works well is using an egg wash to connect the ends together. I will add that note as well.
This recipe is one of my favorites, I hope you give it another try. Thank you for the detailed feedback!
