These easy apple turnovers are filled with fresh apples, bright orange zest, warming cinnamon and nutmeg, wrapped in flaky puff pastry and baked until golden.
If you love apple turnovers and adore store-bought puff pastry, this recipe is for you. It’s a semi-homemade, simple approach that delivers classic flavor with minimal effort.
The filling combines diced apples, a splash of fresh orange juice, orange zest, brown sugar and a pinch of warm spices. The mixture is tucked into squares of puff pastry, brushed with egg wash, sprinkled with coarse sugar and baked until puffed and caramelized.
What is a turnover?
A turnover is a hand-held pastry that can be sweet or savory, made by enclosing a filling inside a folded piece of pastry. In this case, the turnovers are sweet and made with puff pastry and apple filling—perfect for breakfast, snacks or dessert on the go.
What is puff pastry?
Puff pastry is a laminated dough made of alternating layers of butter and dough. When kept cold and baked, the water in the butter turns to steam and the layers puff up into a crisp, flaky crust. Keep the pastry chilled while you work to preserve its flakiness.
Can I use a different pastry?
If you prefer, you can use pie dough instead of puff pastry. The turnovers won’t be as airy and delicate, but they will still be delicious. No change to the baking time is required when using pie pastry.
Can I use different fruit?
You can substitute similar-textured fruits like pears or Asian pears for a variation, but using other fruits will result in a different flavor profile than the traditional apple turnover.
How can I store these turnovers?
Store cooked turnovers in an airtight container or a resealable bag. They’re best within 1–2 days but will stay reasonably fresh for up to 4 days at room temperature. Reheat gently in a low oven to revive crispness.
Can I add other flavors?
Absolutely. A splash of vanilla extract or a little vanilla bean paste brightens the filling. You can swap lemon for orange if you prefer. If you don’t have separate cinnamon and nutmeg, apple pie spice or pumpkin pie spice works fine as a substitute.
Love these Easy Apple Turnovers?
If you enjoy these turnovers, try other apple desserts to explore similar flavors and textures.
- Brown Butter Vanilla Bean Apple Crisp
- Caramel Apple Crisp Milkshake
- Cinnamon Apple Streusel Bars
- Vanilla Bean Apple Pie Phyllo Bites
Easy Apple Turnovers
These easy apple turnovers are packed with fresh apples, orange zest, cinnamon and nutmeg, wrapped in puff pastry and baked to golden perfection.
By: Brandy O’Neill – Nutmeg Nanny
Servings: 8 turnovers
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Ingredients
- 3 Granny Smith apples, peeled, cored and diced into 1/2-inch pieces
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 3 tablespoons dark brown sugar, packed
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Pinch of kosher salt
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced apples in a large bowl. Add the orange juice and zest and toss to combine.
- Add the brown sugar, flour, cinnamon, nutmeg and a pinch of salt. Stir until the apple pieces are evenly coated.
- Lightly flour a board and roll each puff pastry sheet to a 12 x 12-inch square. Cut each sheet into 4 equal squares and keep them chilled until ready to assemble.
- Whisk the egg with the water to make an egg wash.
- Brush the edges of each pastry square with egg wash. Place about 1/3 cup of the apple mixture on one half of each square.
- Fold the pastry diagonally over the filling to form a triangle and seal the edges by pressing with a fork.
- Transfer turnovers to a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with turbinado sugar. Cut two small slits in the top of each turnover to vent steam.
- Bake for 20 minutes, or until the pastries are puffed and golden brown. Serve warm or at room temperature.
Additional Info
Course: Dessert
Classic Apple Turnovers
A variation that includes dried cherries with the apples for a sweet-tart contrast, folded into puff pastry and baked until flaky.
Ingredients
- 3–4 Granny Smith apples, peeled, cored and diced into 3/4-inch pieces
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 3 tablespoons dried cherries
- 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Pinch of kosher salt
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 egg beaten with 1 tablespoon water (egg wash)
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the orange zest and juice in a bowl. Toss the diced apples with the juice and zest to prevent browning. Add the cherries, sugar, flour, cinnamon, nutmeg and salt and stir to combine.
- Roll each sheet of puff pastry to a 12 x 12-inch square, then cut each sheet into 4 squares. Keep chilled until ready to fill.
- Brush the edges of each square with egg wash. Place about 1/3 cup of the apple mixture on half of each square, fold diagonally, and seal the edges with a fork.
- Place turnovers on a parchment-lined baking sheet, brush the tops with egg wash, sprinkle with turbinado sugar and make two small slits for venting.
- Bake 20 minutes or until puffed and golden. Serve warm or at room temperature.