Golden Apple Turnover Pastries (Printable)

Buttery puff pastry envelopes a spiced apple filling baked until flaky and golden, perfect for any time.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry, thawed (approx. 17.6 oz)
02 - 1 large 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. Line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Add diced apples, granulated and brown sugars, cinnamon, nutmeg, and lemon juice. Cook, stirring, for 4–5 minutes until apples soften.
03 - Incorporate vanilla extract and cornstarch. Continue cooking for 1–2 minutes until mixture thickens. Remove from heat and cool slightly.
04 - On a 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 apple filling at the center of each square. Fold squares into triangles and press edges to seal. Crimp edges with a fork.
06 - Place sealed turnovers on the prepared baking sheet.
07 - Whisk egg and milk together, then brush over turnovers. Optionally, sprinkle coarse sugar on top.
08 - Cut a small slit atop each turnover using a sharp knife to allow steam to escape.
09 - Bake for 20–25 minutes until turnovers are golden brown and puffed.
10 - Transfer turnovers to a wire rack and cool for 10 minutes before serving.

# Expert Hints:

01 -
  • The pastry puffs into crisp, buttery layers that shatter with every bite, while the filling stays soft and spiced.
  • You can prep the filling ahead and assemble these in minutes when you need something impressive without the fuss.
  • They taste like fall, but work year round, and everyone assumes you spent way more time than you actually did.
02 -
  • If your pastry is too warm, it won't puff properly and the edges will leak, so keep it cold until you're ready to fill and fold.
  • Don't overfill the turnovers, I learned this the hard way when filling oozed out and glued them to the pan.
  • The small slit on top isn't optional, without it, steam builds up and the pastry can burst or turn soggy inside.
03 -
  • Brush the egg wash on gently but thoroughly, it's what gives you that deep, even golden color.
  • If you want extra flakiness, chill the assembled turnovers for 15 minutes before baking, the cold pastry puffs higher.
  • Taste your filling before you assemble, apples vary in sweetness, so adjust sugar or lemon juice to get it just right.
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