Easy Apple Turnovers with Puff Pastry (Apple Puff Pastry Recipe)

If you’re looking for a quick and cozy dessert, this apple puff pastry recipe is a must-try. These golden, flaky turnovers are filled with tender cinnamon-sugar apples that taste just like warm apple pie but take a fraction of the effort. Made with store-bought puff pastry, they’re the ultimate shortcut for creating bakery-style apple turnovers at home. Whether you call them easy apple pastries, puff pastry apple turnovers, or simply the best fall treat ever, one thing’s for sure—you won’t be able to stop at just one!

Why I Love This Apple Pastry Recipe

This apple pastry tastes like something you’d pick up from a bakery, but the best part is how quick and easy they are to make at home. This recipe actually started on a crisp October Saturday when my wife and I went apple picking. We got a little carried away and came home with way more apples than we knew what to do with—but honestly, it was worth it. Since then, we’ve been turning those apples into all kinds of desserts, from a warm apple cobbler to chewy apple pie bars.

The newest creation from that haul is these apple puff pastry turnovers, and I think they might be my favorite yet. Tender apple slices are tossed in cinnamon and sugar, then wrapped in buttery puff pastry that bakes up golden and flaky with just the right amount of chew. To me, this recipe is the definition of fall comfort. I know you’re going to love it as much as I do!

Ingredients You'll Need

• 5 medium Gala apples
• 1lb. (16oz.) puff pastry, thawed
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 egg

How To Make Apple Turnovers with Puff Pastry 

Step 1: Prepare

Preheat the oven to 415°F (212°C) and line a baking sheet with parchment paper. Then you'll need to peel, core, and slice the apples however you want. I cut mine into full slices.  

Step 2: Roll the Puff Pastry Dough

Roll the dough out completely into a thin square and cut the pastry into 8 equal-sized squares. 

Step 3: Fill the Pastry

 Place 4-5 apple slices on top of each puff pastry dough square and top the apples with a spoonful of sugar and a dash of cinnamon. Fold each corner of the dough over the apples, creating tiny pockets. Then place them on the baking sheet, evenly spaced out.

Step 4: Add the Egg Wash

 Whisk the egg in a bowl, brush the tops of each apple pastry, and sprinkle some extra sugar on them. The sugar caramelizes and adds a nice crunch.

Step 5: Bake and serve

Bake the apple pastries for 15 minutes or until the puff pastry dough turns golden brown. Cool slightly before serving, then enjoy with a scoop of vanilla ice cream or alone!

Expert Tips for The Best Apple Pastry

• Keep the Puff Pastry Cold – Work quickly with the dough and keep it chilled until you’re ready to cut and fill. Cold pastry is what creates those flaky, bakery-style layers.
• Dice Apples for Pie-Like Texture – Slicing works fine, but dicing the apples into small pieces makes the filling softer and more like classic apple pie inside each pastry.
• Mix Cinnamon and Sugar First – Combine them in a small bowl before sprinkling over the apples. This ensures the flavor is evenly distributed and prevents clumps.
• Don’t Overfill the Pastries – Stick to 4–5 apple slices or about 2–3 tablespoons of diced apples per square. Overstuffing can make the turnovers burst open in the oven.
• Seal and Vent Properly – When folding the corners over the apples, press the seams gently and cut a small slit on top of each turnover to let steam escape. This keeps the pastry crisp and prevents soggy bottoms.
• Use the Egg Wash Generously – Brush the tops (not the sides) with beaten egg before baking. This step helps the turnovers bake up golden brown and gives the sugar something to stick to.
• Bake Until Deep Golden Brown – Every oven runs a little differently, so start checking at 10 minutes and pull them once they’re puffed and evenly browned. This makes sure your puff pastry apple turnovers are crisp on the outside and tender inside.
• Cool Slightly Before Serving – Let them sit for a few minutes after baking so the filling can set. This makes them easier (and safer) to eat while still warm.

FAQs About This Apple Pastry Recipe

What are the best apples to use for this pastry?

Gala apples, Granny Smith apples, Honeycrisp apples, and Cortland apples are all great baking apples that are especially delicious in this recipe. They will all soften well, so pick which ones you like based on your flavor preference. You can even use a mix of different apples!

Can I use frozen puff pastry?

Yes! Store-bought frozen puff pastry works perfectly for this recipe. Just thaw it in the refrigerator until pliable (but still cold) before rolling and cutting into squares.

Can I make these apple puff pastry turnovers ahead of time?

Definitely. You can assemble the turnovers and refrigerate them for up to 24 hours before baking, or freeze them unbaked for up to 2 months. Bake straight from frozen, adding 5–8 minutes to the baking time.

How do I store leftovers?

Keep cooled turnovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. To maintain crispness, reheat in a 350°F oven for about 8–10 minutes.

Can I freeze baked turnovers?

Yes! Let the pastries cool completely, then wrap them tightly in foil or plastic wrap and place them in a freezer bag. Reheat from frozen in a 350°F oven for 10–12 minutes until warmed through and re-crisped.

Do I have to peel the apples?

Peeling is optional. Peeled apples give a softer filling, while unpeeled apples add a little more texture and color. It’s completely up to your preference.

Can I add a glaze?

Absolutely. Once the turnovers are completely cooled, drizzle a quick glaze made with powdered sugar and milk for a sweeter, bakery-style finish.

More Fall Dessert Recipes To Try

• Cinnamon streusel muffins
• Crescent roll apple dumplings
• Apple cider donuts
• Puff pastry apple strudel
• Pumpkin cheesecake bars
• Pumpkin cake with cream cheese frosting