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Puff Pastry Apple Turnovers on a glass plate with a confectioners sugar drizzle on each.
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5 from 5 votes

Puff Pastry Apple Turnovers

They'll think you bought these delicious Puff Pastry Apple Turnovers at the bakery, but you made them at home, and it was quick and easy!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: apple pie, Dessert - Pie, dessert fruit
Cuisine: American Comfort Food
Servings: 16 servings
Calories: 80kcal


For the dough:

  • 2 boxes (2 sheets per box) puff pastry sheets thawed according to package directions
  • 1 large egg
  • 1 tablespoon water

For the filling:

  • 3 large pink lady apples, peeled and diced into ¼" cubes (approximately 3½ cups) or other firm, crisp apple
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • cup granulated sugar
  • teaspoon ground nutmeg

For the confectioners sugar glaze:

  • 1 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk plus additional for your desired consistency
  • 1 teaspoon ground cinnamon


  • Preheat oven to 400° Fahrenheit

To make the filling:

  • Peel, core, and dice the apples into ¼" pieces. Place them in a large bowl and add the lemon juice, granulated sugar, vanilla extract, salt, all-purpose flour, nutmeg, and ground cinnamon. Stir well to combine. Set aside.

To prepare the puff pastry sheets:

  • Working with one pastry sheet at a time (2 per box), unfold the thawed puff pastry sheets. Use a small amount of all-purpose flour and a rolling pin to gently press and roll each dough sheet into an approximate 12" x 12" square.
  • Use a pizza wheel or paring knife to cut each rolled pastry sheet into four even squares that are approximately 6" x 6". Note - using 2 boxes will give you 18 each, 6"x6" squares.
  • Make the egg wash by beating together the egg and 1 tablespoon of water.
  • Brush a line of egg wash onto all four sides of the 6" squares. Add approximately 1½ tablespoons of the apple filling to one corner of each puff pastry squares, making sure to keep it from touching the egg wash line (if possible).
  • Fold the empty side of the dough over the filling and gently press the egg wash edges together to adhere. Use the tines of a fork to press and secure the puff pastry dough edges before baking.
  • Place the unbaked turnover triangles onto parchment-lined baking sheets and use a paring knife to cut a steam hole into the center of each turnover. Brush the remaining egg wash gently onto the top of each unbaked turnover.
  • Bake in a preheated oven for 30-32 minutes, rotating the baking sheets halfway through the baking process.
    Remove the baked turnovers to a cooling rack to cool completely before icing.

To make the icing:

  • Combine the icing ingredients in a medium-size bowl and whisk until the ingredients come together into a thick glaze. Note - Additional milk added in very small increments (1 teaspoon) can be used to thin the icing, if needed.
  • Spoon the icing into a large piping bag or large zip top bag and snip off one of the bottom corners for piping.
  • Drizzle the icing over the cooled turnovers and you're ready to serve at room temperature, or refrigerate until ready to serve. *Note - These taste best if allowed to come to room temperature.


May be frozen for up to 2 months. Wrap well or store in an airtight freezer container.
May be made in advance and kept in the refrigerator (covered) for up to 3 days.
Best if allowed to come to room temperature before serving.


Serving: 1serving | Calories: 80kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.2mg