Using store bought pastry and canned apple pie filling, these delicious and flaky Apple Puff Pastry Turnovers couldn’t be easier. Baked until golden and drizzled with caramel sauce, these fall treats are a delight!
Try these other Puff Pastry recipes too! These Apple Roses, or Ham and Cheese Puff Pastry or these amazing Cranberry Brie Bites are all favorites.
Table of contents
Puff Pastry With Apple Pie Filling
These hand-held apple desserts with a sweet apple filling are a delicious treat any time of the year, but especially in the fall when apple cinnamon everything makes a comeback! Like these apple tarts, they’ve got all of the flavors associated with an apple pie but without the hassle of working with a crust.
Just a handful of simple ingredients go into making these apple turnovers. This includes store-bought dough, canned filling, and a few other baking staples to jazz them up. The sweet filling is folded into tender flaky pastries and drizzled with caramel sauce for a finish. They, of course , can be also topped with a scoop of vanilla ice cream too if you’d like!
I enjoy making this a quick and easy dessert or breakfast on a whim so I appreciate the shortcuts. Of course, if you’re up to making a homemade sweet filling or homemade pastry, go for it! They’re so fun to make and basically effortless, so why not double the batch and freeze some?!
What is the difference between Hand Pies and Turnovers?
The difference lies in the crust. Other than that they are very similar. Turnovers are usually made with flaky pastry dough but to confuse you, they can also be made with pie dough.
A hand pie is made with pie dough and can be baked or fried and filled with a sweet or savory filling, just like a turnover.
Ingredients/Shopping list
- Puff pastry sheets: Found in most grocery stores in the freezer section. Make sure to thaw them first to room temperature. You’ll need just one package.
- Apple pie filling: In a can! Just open and spoon it out, it’s that easy.
- Water: A bit of water helps to seal the edges of the dough before baking.
- Large egg: An egg wash adds a nice golden color to the tops of the pastries.
- Caramel sauce: Again, this is something you can buy or make at home. A drizzle of this sauce pairs so well with the apple cinnamon flavors so don’t skip it.
Variations/Substitutions
1: Substitute a pie crust. Roll out the pie crust into a rectangle and cut it into equal squares.
2: Top with a simple icing instead of caramel. Mix ¼ cup of powdered sugar mixed with a tablespoon of milk and drizzle over top.
3: A different filling. As you can imagine you can swap the filling for whatever kind of pie filling you want! Pick a fruit, any fruit!
How to Make These Easy Apple Turnovers
Just a few steps are all it takes to transform store-bought ingredients into homemade puff pastry turnovers!
Step 1: Lay the thawed puff pastry sheets flat on a lightly floured work surface and cut each sheet into four equal squares using a sharp knife or pizza cutter.
Step 2: Add a small amount of apple pie filling to half of each square, beginning at a corner. You want to be able to fold it in half as a triangle, not a rectangle.
Step 3: Using your finger, or a pastry brush, add water to all of the edges of the square. Lift the corner of the square that doesn’t have the filling and fold it over the meet the other corner (with the filling).
Step 4: You should have a triangle pocket now. Use a fork to press down the sides, sealing the edges. Once all of them are filled, slice a small slit on top of each one and brush egg wash over the the tops of the unbaked turnovers.
Step 5: Bake for 12-14 minutes until golden brown and allow them to cool on a cooling rack for 5 minutes. Drizzle with caramel sauce over the top of the turnover and enjoy!
Serve warm or cold with a cup of tea for breakfast and with a scoop of ice cream for dessert!
Tips
- Make your own fresh apple filling by dicing 3 granny smith apples into thin slices (or any other kind of apples) and sautéing them in a tablespoon of butter, ¼ cup of dark brown sugar (or light brown or white), 1 tablespoon of corn starch and 1 teaspoon of cinnamon. Cook over medium heat for 5-8 minutes until soft then cool for 10-15 minutes.
- Do not stuff the turnovers. If you overfill them, there is a greater chance they will leak out.
- To avoid leaking, place the turnovers in the fridge for 10 minutes before adding the egg wash. Give the dough a chance to solidify and seal a bit more. The egg wash will then help to seal it even more.
- For extra yum. Sprinkle some sugar on top of the egg wash for sweetness and crunch.
FAQ’s
Absolutely! Assemble the apple puff pastry turnovers and flash freeze them on a baking sheet. Once they’re solid, transfer them to a freezer bag so they don’t freeze in a clump.
The great thing about these is that you don’t need to thaw them before putting them in the oven. Bake from frozen and tack on a few extra minutes.
They are best eaten the same day. Turnovers tend to get soggy the longer they sit. If you happen to have a couple left, store them in an airtight container in the fridge for up to 2 days.
If you have an air fryer, you could use that for a quick efficient way to get them a bit crispy again. Otherwise, the oven works too! The microwave will just be a soggy mess, so I don’t suggest it.
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Apple Puff Pastry Turnovers
Ingredients
- 2 sheets puff pastry thawed (one package)
- 21 ounces apple pie filling one can
- 1 large egg beaten
- Water
- Caramel sauce
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper.
- Lay the sheets of puff pastry dough flat on a lightly floured surface.
- Cut each sheet into four squares using a sharp knife of pizza cutter.
- Add a small amount of apple pie filling to half of each square on a triangle edged side.
- Dip a pastry brush or your finger in water and brush the water along all the edges of the square.
- Fold the side of the puff pastry that doesn’t have apples over the top of the apples to form a triangle shape.
- Then using a fork, press the sides down.
- After filling all of the turnovers, slice a small slice in the top of each turnover to vent.
- Brush the top of each turnover with the beaten egg for a more golden brown crust.
- Bake for 12-14 minutes, until the pastry is golden brown.
- Remove from the oven and place on a wire cooling rack and cool for 5 minutes.
- Then drizzle the tops with caramel sauce
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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