Today’s extra-flaky apple turnovers come together beautifully with puff pastry dough, filled with a rich apple filling, and topped with a drizzle of caramel sauce. You can either make the puff pastry from scratch or opt for store-bought dough for convenience.
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| Apple Turnovers with Puff Pastry A Flaky Delicious Treat |
This recipe was originally published in 2013. Over time, I’ve updated it with new photos, added tips for success, and provided the option for using homemade dough.
Why Make Apple Turnovers?
If you haven’t tried making apple turnovers before, let me assure you, they are much easier than making a full apple pie but just as delicious. These flaky turnovers are perfect for dessert, or even a special breakfast treat. You can prepare them ahead of time and bake them fresh in the morning for maximum enjoyment!
Reader Review:
Jennifer commented, “I’ve made these and they are THE BEST dessert I’ve ever eaten! The filling is so good that I want to put it in everything. ★★★★★”Why You’ll Love These Apple Turnovers:
- Similar to apple hand pies, but with a light and crispy puff pastry crust.
- Perfect as a special breakfast or fall dessert.
- Can use homemade or store-bought puff pastry.
- The filling only requires five ingredients.
- Pairs wonderfully with vanilla ice cream and caramel sauce.
Puff Pastry: Homemade or Store-Bought?
You can use either homemade or store-bought puff pastry for these turnovers. If you opt for store-bought, make sure to thaw it before use. However, I encourage you to try making your own "rough puff" pastry. It's a simplified version of traditional puff pastry and many readers have been pleasantly surprised by how easy it is to make at home. If you have a few hours, give the homemade version a try—it’s worth it!
For those who enjoy baking, I’ve included a video tutorial for making the rough puff pastry. It’s a versatile dough that can be used for recipes like butternut squash tart, cinnamon palmiers, or honey pear tart.
What Is Rough Puff Pastry?
"Rough puff" is a shortcut method for making puff pastry that produces buttery, flaky layers without the need for extensive folding or laminating. Unlike traditional puff pastry or croissant dough, this method does not require a separate layer of butter, but rather uses cold butter worked directly into the dough, followed by folding.
You’ll need just five ingredients for the rough puff pastry:
- Flour
- Sugar
- Salt
- Cold butter
- Cold water
The 5-Ingredient Apple Filling
The apple filling is as simple as the dough, with just five ingredients:
- Apples: Use a mix of tart and sweet varieties for the best flavor.
- Cornstarch: Helps thicken the filling and prevent it from being too runny.
- Cinnamon: Adds warmth and enhances the flavor of the apples.
- Vanilla: Use pure vanilla extract for the best results.
- Sugar: Choose between white or brown sugar, or use a combination of both.
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| Ingredient of Apple Turnovers with Puff Pastry |
The apples are cooked down with the other ingredients to create a gooey, cinnamon-infused filling. Allow it to cool slightly before assembling your turnovers.
Assembling the Turnovers
Once your puff pastry dough is ready (whether store-bought or homemade), roll it out to about 12x12 inches. Cut it into 4x4 inch squares. For store-bought dough, simply cut each sheet into four squares.
Place a spoonful of the apple filling in the center of each square, then fold one corner over to form a triangle. Use a fork to crimp the edges and seal the filling inside.
Pro Tip: Refrigerate the shaped pastries for about 15 minutes before baking. This helps them hold their shape. Brush the tops with egg wash and cut small vents to allow steam to escape.
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| Making Apple Turnovers with Puff Pastry |
Baking and Topping
Bake the turnovers until they are golden brown and puffed up. A bit of the filling might leak out during baking—that’s normal!
For the finishing touch, drizzle with caramel sauce or dust with confectioners' sugar. You can also try a vanilla glaze if you prefer. The caramel pairs beautifully with the apples and puff pastry, creating a mouthwatering treat.
FAQs
What’s the difference between apple turnovers and apple strudel?
Apple turnovers use puff pastry, while strudel uses a thin, stretchable dough. Turnovers are folded and sealed like a hand pie, while strudel is rolled with the filling to create layers.Can I use store-bought puff pastry dough?
Absolutely! Store-bought puff pastry works perfectly and speeds up the process. Just be sure to thaw it for a couple of hours at room temperature before using.Can I add nuts or raisins?
Yes! Chopped nuts like pecans or walnuts add texture, and raisins are a great addition to the filling.Final Thoughts
Whether you choose to make your own puff pastry or use store-bought, these apple turnovers are sure to impress. Perfect for fall, and even more delicious when served warm with a scoop of vanilla ice cream!
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| Apple Turnovers with Puff Pastry A Flaky Delicious Treat |
