Apple Turnovers

Fall trees

Autumn is here and with it comes the beautiful colors of the season. The leaves changing color are a sight to see. This time of year in western Michigan means that fresh local apples are plentiful. Wonderful desserts are just waiting to be made from them. One easy and fairly quick dessert is the Apple Turnover. Combining apples and prepared frozen puff pastry allow you to turn out great tasting Apple Turnovers. Puff pastry has a flakiness and puffiness that a pie crust just doesn’t have. By using already prepared frozen puff pastry from your local grocer, the apple turnovers are a snap to make.

I couldn’t find much on the history of Apple Turnovers but did discover this snippet of information:

“A turnover is a sort of small, typically individual pie or pasty, in which the filling is placed on one side of a piece of rolled-out pastry and the other side is then turned over’ to cover it, forming a semicircular shape. The term is first recorded at the end of the eighteenth century: an old woman preparing her turnovers, commonly called apple-pies’ (Sporting Magazine, 1798). It is occasionally used for savoury fillings, such as meat, but a sweet fruit filling is the norm, and, as the above extract suggests, most turnovers are in fact apple turnovers.” Cited in Food Timeline

This recipe is based on one that my Dad made when I was a child (he was the cook in the family). Of course, he would have used a homemade pie crust instead of puff pastry.

Apple Turnover

  • Servings: 8
  • Difficulty: easy
  • Print

Apple Turnovers


3 cups peeled and diced Golden Delicious apples, or your favorite cooking apple
2 teaspoons cornstarch
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup granulated sugar

1 package (2 sheets) Pepperidge Farm Frozen Puff Pastry, thawed (or your favorite brand)
2 tablespoons all-purpose flour

1 large egg beaten with 1 tablespoon water

Combine the apples, cornstarch, vanilla extract, cinnamon and sugar in a large saucepan over medium-high heat. Cook stirring frequently for 5-10 minutes, until the apples are softened. Remove from the heat and allow to cool to room temperature.

Preheat the oven to 400 degrees. Line two large cookie sheets with parchment paper.

Sprinkle the flour on the work surface. Defrost puff pastry per package directions and lay out in one flat sheet on the floured surface. Divide the sheet into four equal squares using a very sharp knife.

Spoon 1-2 tablespoons apple mixture into the center of each square. Don’t overfill the square. Fold the puff pastry from corner to corner to form a triangle shape. Seal and crimp with a fork. Brush egg wash evenly over the top of the turnovers. This will give the pastry a nice golden color when baked. Cut 1-2 small slits in the top of each filled pastry.

Bake each batch for approximately 20 minutes or until puffed and golden brown.

Note: Puff Pastry works best when cold. Work with one Puff Pastry sheet at a time, keeping the other one in the refrigerator until ready to use.

apple turnovers

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