Apple Turnovers

Satisfy your sweet tooth with this absolutely irresistible (and totally approachable) apple turnover recipe. Even beginner bakers won't be intimidated: Store-bought puff pastry is filled with a simple homemade filling, then baked to warm and fruity perfection.

What Is a Turnover?

A turnover is a triangular filled pastry that looks a little bit like a hand pie. It's made by filling pastry dough, folding and sealing the edges, and baking. Turnovers can be sweet or savory. Oftentimes, dessert turnovers are drizzled with a sweet glaze or sprinkled with powdered sugar.

How to Make Apple Turnovers

Though these bakery-worthy apple turnovers are sure to impress, they're actually quite simple to make. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:

1. Make the filling.
2. Fill and fold the pastries.
3. Bake the turnovers.
4. Make the glaze, then drizzle it over the cooled turnovers.

Best Apples for Apple Turnovers

This recipe calls for Granny Smith apples for a couple reasons. The flavor is perfectly sweet and tart, for one. Also, Granny Smith apples are firm and their flesh doesn't fall apart during baking. If you'd like to use another apple variety, though, you can — just make sure your apples are firm and flavorful (Golden Delicious or Honeycrisp apples would work well, while Red Delicious likely would not).

What to Serve With Apple Turnovers

If you don’t want to use the glaze, you could simply top these turnovers with a dusting of confectioners’ sugar. You don’t need to pair them with anything, as a turnover is the perfect handheld dessert. However, to make it even more decadent, serve each apple turnover with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

How to Store Apple Turnovers

Leftover apple turnovers can be stored in an airtight container at room temperature for up to two days. In an airtight container in the refrigerator, they will last for about five days. Reheat in the oven until the crust is crispy and the filling is heated through.

Cookdap Community Tips and Praise

“I love these awesome flaky apple turnovers,” says ILikeBreadThatIsMoist. “These apples in the filling were just the right texture. The glaze melts into the pastry when the turnover is warm and it is a nice texture.”

“WOW WOW WOW,” raves JAPO. “I was afraid to make turnovers for years. I tried this recipe and was nervous. This is great. My husband says they are the best he has ever had. He brought some to his friends who work on an apple farm and they keep asking for more.”

“This was an absolute hit,” according to Ashley Smith. “I made a different glaze. I used the extra apple pie juice left in the pan after sauteeing the apples and added them to the confectioner’s sugar with milk. It took them to the next level! I added melted butter to them right out of the oven and then added the apple glaze!”