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apple turnovers drizzled with glaze

Apple Turnovers

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Apple turnovers are so easy to make and are a great option to serve for a sweet brunch, afternoon snack or with a scoop of ice cream for the ultimate fall dessert. They are made with buttery, flaky puff pastry that's generously stuffed with gooey cinnamon apples and topped with an incredible vanilla glaze.
Course Dessert
Cuisine American
Keyword apple pie puff pastry, apple turnovers
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8 turnovers
Calories 323
Author Kim


Apple Turnovers

  • 2 tablespoons unsalted butter
  • 3 cups apples, peeled, cored and finely diced (I used 2 large honey crisp apples)
  • cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • teaspoon ginger
  • teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg white, for egg wash
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 375ºF. Melt butter in a large skillet over medium heat. Add apples and cook for 3 minutes, stirring occasionally. Add the brown sugar, flour, lemon juice, cinnamon, ginger and nutmeg. Cook and stir for 3 minutes until the apples are tender and the sauce is thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Set aside to cool.
  • Meanwhile, unfold one pastry sheet on a piece of parchment paper. Pinch seams together if necessary. With a sharp knife, cut sheet into four squares. Mix the egg white with about 1 tablespoon of water in a small bowl, and brush the edges of the pastry squares with egg wash. Spoon about 2 tablespoons of the cooled apple mixture into the center of each pastry square. Fold pastry in half diagonally and pinch the edges with a fork to seal. Lightly brush egg wash over the tops and transfer to a baking sheet lined with parchment paper. Repeat with the remaining pastry sheet.
  • Bake at 375ºF for 20-25 minutes until the turnovers are puffed and lightly browned. Remove to a wire rack and cool for 10 minutes.
  • In a small bowl, combine the powdered sugar, milk and vanilla extract. Mix to a smooth, thick consistency and drizzle over the turnovers. Serve warm and enjoy!


MAKE AHEAD: The turnovers are best served warm the day of baking, but you can make them a day ahead by leaving them unglazed and when ready to serve, warm them in a 350ºF oven for 5 minutes, then add the glaze.
Refrigerate: Store leftover turnovers in the refrigerator in an airtight container for up to 3 days.
Freezing: Baked turnovers can be frozen up to 2 months and thawed overnight in the refrigerator, then warmed up in the oven or microwave. It will work to freeze the turnovers that have been glazed, but if you know you will be freezing them, wait and glaze them after warming them up.
Photos by Molly at Yes to Yolks.


Serving: 1turnover | Calories: 323kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 88mg | Potassium: 92mg | Fiber: 2g | Sugar: 29g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg