Homemade Golden Apple Turnover (Printable)

Flaky puff pastry envelops sweet, spiced golden apples baked to golden perfection, ideal for breakfast or snacks.

# What You Need:

→ Pastry

01 - 2 sheets thawed puff pastry (about 17.6 oz)
02 - 1 large egg
03 - 1 tablespoon whole milk

→ Apple Filling

04 - 3 medium golden apples, peeled, cored, and diced
05 - 2 tablespoons unsalted butter
06 - 1/4 cup granulated sugar
07 - 2 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar

# How-To:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Add diced apples, both sugars, cinnamon, nutmeg, and lemon juice. Sauté for 4 to 5 minutes until apples soften.
03 - Mix in vanilla extract and cornstarch. Cook for 1 to 2 more minutes until mixture thickens. Remove from heat and let cool briefly.
04 - On a lightly floured surface, roll out puff pastry sheets if needed. Cut each sheet into 4 equal squares to yield 8 squares total.
05 - Place a spoonful of apple filling in the center of each square. Fold into triangles and press edges firmly to seal. Use a fork to crimp edges.
06 - Place turnovers on the prepared baking sheet.
07 - Whisk egg with milk and brush evenly over turnovers. Sprinkle with coarse sugar if desired.
08 - Make a small slit on top of each turnover with a sharp knife to allow steam to escape.
09 - Bake in preheated oven for 20 to 25 minutes until golden brown and puffed.
10 - Transfer turnovers to a wire rack and cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The filling cooks down into a thick, spiced compote that stays put inside the pastry instead of running out onto the pan.
  • They taste like you spent all morning baking, but the puff pastry does most of the hard work for you.
  • You can freeze unbaked turnovers and bake them straight from frozen whenever a craving hits.
  • The crisp, buttery layers shatter when you bite in, giving way to warm, cinnamon-scented apples that taste like autumn.
02 -
  • If you overfill the turnovers, the filling will burst out during baking and burn on the pan, so use a generous spoonful but don't pack them.
  • Cold puff pastry is easier to work with and puffs better in the oven, so if it gets too soft while you're working, pop it back in the fridge for 10 minutes.
  • That little slit on top isn't optional—without it, the steam builds up and can blow the turnover open.
03 -
  • Freeze unbaked turnovers on a tray until solid, then transfer to a freezer bag—bake from frozen, adding 5 extra minutes to the bake time.
  • Use a pizza cutter to cut the puff pastry quickly and cleanly without dragging the dough.
  • If the edges start browning too fast, tent the turnovers loosely with foil for the last few minutes of baking.
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