Golden Apple Turnover Pastries (Printable)

Flaky pastry envelops sweet spiced golden apples, baked to a golden crisp.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (about 17.6 oz, thawed if frozen)
02 - 1 egg (for egg wash)
03 - 1 tablespoon 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 lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar, for sprinkling

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat, then add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 4 to 5 minutes, stirring occasionally until the apples start to soften.
03 - Stir in vanilla extract and cornstarch, cooking for 1 to 2 more minutes until the mixture thickens. Remove from heat and allow to cool slightly.
04 - On a lightly floured surface, roll out puff pastry sheets if needed. Cut each sheet into 4 equal squares, yielding 8 squares total.
05 - Place a generous spoonful of the apple filling in the center of each square. Fold each square into a triangle, sealing the edges by pressing firmly and crimping with a fork.
06 - Place the turnovers on the prepared baking sheet.
07 - Whisk the egg with milk and brush the mixture over the turnovers. If desired, sprinkle with coarse sugar for added texture.
08 - Use a sharp knife to cut a small slit on top of each turnover to allow steam to escape. Bake for 20 to 25 minutes until golden brown and puffed.
09 - Transfer turnovers to a wire rack and let cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The puff pastry does most of the work for you, so you get bakery-quality results without the fuss.
  • The filling is warm, spiced, and just sweet enough to feel like a hug in pastry form.
  • They taste incredible fresh from the oven but reheat beautifully the next day.
  • You can make them ahead and freeze unbaked turnovers for whenever the craving hits.
02 -
  • Don't skip cooling the filling before adding it to the pastry, or it will soften the dough and make sealing nearly impossible.
  • Press the edges really well and crimp with a fork, otherwise the filling will leak out and create a sticky mess on your pan.
  • If your pastry is too warm, pop it back in the fridge for 10 minutes before folding.
03 -
  • Freeze unbaked turnovers on a tray, then transfer to a freezer bag. Bake from frozen, adding 5 extra minutes to the time.
  • Use a pizza cutter to slice the pastry into perfect squares quickly and cleanly.
  • If the filling seems too juicy, let it simmer an extra minute to cook off excess moisture.
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