Apple Turnover

Yield: 8


  • 1 Lb. puff pastry, (2 sheets)
  • 1 Tbsp all-purpose flour
  • 1 Lb. Granny Smith apples, medium diced
  • 1 Tbsp unsalted butter
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 egg
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 1-2 Tbsp heavy whipping cream
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  1. Preheat oven to 400˚F.
  2. Remove puff pastry from the freezer and thaw according to instructions while making the apple filling.
  3. In a large sauté pan, melt butter over medium heat. Add diced apples and cook, stirring occasionally until softened, about 3 minutes.
  4. Reduce heat to low and stir in brown sugar, cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
  5. Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. With a pizza cutter, or knife, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2″ border.
  6. Beat 1 egg with one tablespoon of water. Brush egg wash lightly on edges of the pastry to seal, bring the edges together and press tightly along the edges with a fork to seal. Repeat the process with the second sheet of puff pastry.
  7. Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart. With a paring knife, cut 2-3 small slits on the top of each turnover. Brush the tops with egg wash and bake 20 minutes or until golden and puffed.
  8. Stir together powdered sugar and heavy whipping cream and drizzle glaze over warm turnovers.