This recipe for easy apple pastry yields the most delicious mouth-watering apple turnovers. Using a store-bought puff pastry shortcut, they’re crazy easy!
I love to keep a batch or two of my homemade puff pastry dough on hand so that I can make these quick apple turnovers whenever the craving arises. They always come out so flaky, buttery, and airy. The perfect brunch appetizer or snack to pack away in a school lunch!
Note: If you don’t want to make homemade puff pastry, snag some premade puff pastry sheets from the freezer aisle of the grocery store.
Best Apples for Apple Pies or Apple Pastry
There are tons of different types of apples out there but not all are created equal when it comes to making turnovers. Granny Smith apples (the light green, tart apples) are my favorite type to use for this recipe. Slightly sour and hard to the touch, they stand up well during the baking process and give the pastries a nice bite. Other great options are fuji, honeycrisp, and gala apples. You can even use a combination of a few!
Apple Turnovers Video
How to Prepare this Easy Apple Pastry Recipe
Preparing these 4 ingredient apple turnovers only requires 10 minutes of prep time and a quick 15 minutes of bake time.
- Prepare the Apples: First, peel and slice the apples into thin pieces and set them aside.
- Roll Out the Pastry Dough: Next, roll out the pastry dough on a floured surface with a rolling pin and slice it into 8 equal squares.
- Assemble the Pastries: Place 4-5 apple slices into the center of each pastry square and top with a spoonful of cinnamon sugar. Fold the sides over to create a tiny pocket and seal them by pinching the edges with your fingers. Assemble the pastries on a baking sheet lined with parchment paper.
- Brush the Pastries: Next, whisk the eggs in a small bowl and brush the tops of the turnovers with the egg wash. Sprinkle more sugar on top of the pastries.
- Bake the Pastries: Bake the pies at 415°F for about 15 minutes or until golden brown. Enjoy right away!
Dessert Hack: Transform these apple pastry tarts into the perfect dessert by topping them with a scoop of vanilla ice cream and a drizzle of caramel sauce. YUM!
5 Tips for Making a Perfect Apple Pastry
While this apple dessert is almost too easy to be called a recipe, a couple of tricks of the trade will help you knock it out of the park.
- Don’t pre-cook the apples. There’s no need to pre-cook your apples. Just be sure to cut them into thin, uniform slices – this will yield the best texture!
- Use extra cold puff pastry. Make sure the puff pastry dough is really cold when you are shaping your turnovers. The colder the puff pastry is, the more slowly the butter inside the dough will melt in the oven. This process creates the signature light and fluffy layering of the puff pastry.
- Work on a floured surface. Make sure to flour the surface you are going to work with your puff pastry on. You don’t want the dough to stick!
- Prep the pastries ahead of time. If you need to wait to bake them, refrigerate turnovers until you are ready to pop them in the oven. They will keep it for 24 hours!
- Create a bakery-worthy pastry sheen. Brush the tops of apple turnovers with whisked eggs to achieve that beautiful golden color on top. Don’t skip this simple step!
Hot Tip: Swap the white sugar for brown sugar for a deeper flavor and perfect Fall treat.
Storing & Reheating Tips
To keep the turnovers on hand for 3 days, store them in an airtight container on the counter. If you want to keep them on hand for a week, store them in the fridge instead. The best way to reheat apple turnovers is in the oven or an air fryer (not the microwave – they’ll just get soggy!) at 350°F for 3-5 minutes. This will help them return to their perfectly crispy, fresh-out-of-the-oven texture.
Freezer Tip: You can also freeze the raw pastries for up to 2 months and bake them straight from frozen for a quick dessert!
FAQ
Should you bake apples before using them from apple pastry?
No, you should not bake the apples before using them for apple pastry unless you prefer a more applesauce-like texture. Baking apples fresh allows them to soften, while also keeping a nice subtle texture to them.
Is puff pastry the same as a pie crust?
No, puff pastry and pie crust are not the same. Pie crust is more dense, buttery, and cake-like, while puff pastry is light, buttery, and flakey.
Why did the puff pastry of your apple pastry get soggy?
The crust of the apple pastry gets soggy if you use a moist apple pie filling. This is why it’s best to bake fresh fruit on top instead of pie filling. The crust will also turn out soggy if you don’t bake it long enough.
Can you use frozen apples for apple pastry?
It’s best to not use frozen apples for apple pastry. As they bake, they will release moisture and cause the pastry to turn soggy and limp.
More Tasty Apple Recipes to Try
- Sharlotka Apple Cake – Classic Slavic apple cake
- Baked Apples – Minimal ingredients for the easiest dessert
- Banana Apple Bread Recipe – Banana bread with a little spin
- Quick Apple Cake Recipe – Easy apple bundt cake
- Apple Fritters – Fried apple donuts
Recipe
Ingredients
- 5 medium apples
- 1 lb puff pastry
- 1 cup sugar (you can also use cinnamon sugar)
- 1 egg
Instructions
- Gather all the ingredients.
- Peel and slice the apples into 8-10 pieces and set them aside.
- Roll out the pastry dough on a well-floured surface. Cut the pastry sheet into 8 equal pieces and place 4-5 pieces of apple in the center of each. Top with a spoonful of sugar.
- Fold the dough over the apples, creating tiny pockets. Place each pie on a lined baking sheet. Whisk the eggs in a small bowl and brush the tops of each pie with the whisked eggs. Sprinkle on some more sugar.
- Bake the pies at 415°F for about 15 minutes or until golden brown. Enjoy!
The instructions are so OFF. Place 8-10 pieces of apple in a bowl… no that’s like 100 pieces in that bowl. Place 4-5 pieces on a square of dough.. no there are ten on there lol. Did you get these pics from stock photos?
I have to agree with this. I wish I would have read your comment before I bothered attempting this recipe. The instructions are not clear and then looking at the pictures in comparison to the written instructions I had no clue what I was doing wrong lol I am so glad I am now the only one.
Hi Angel, can you help me understand which parts were confusing to you? I'd like to clear it up for future bakers! Thanks!
Hello! Sorry if the instructions weren't super clear. The 8-10 pieces refers to how many slices you should get from each apple. The recipe calls for 5 medium apples, so if you slice each one that should give you anywhere from 40-50 slices in total. Regarding the 4-5 pieces on the square puff pastry pieces, it all depends on how thinly you have sliced your apples. If you have thicker slices, it may be only 4 slices, but if you slice your apples super thinly, it may be more like 6-8.
I was absolutely delighted with this recipe
I am not a baker and so found this so easy
My hubby said they look like you got them at the bakery
Delicious Thankyou so much for making me look good lol
Hi Christina, this is so great to hear.Thats a great compliment to receive, now you are a baker 🙂 Thanks sharing your feedback!
I have been using this recipe in my cooking classes. We use pie filling (Apple, blueberry, cherry) instead of cutting up the apples. It also avoids soggy dough due to some of the juicy apples. 🙂 once they come out of the oven we drizzle with a powdered sugar icing. Kids love making them and enjoy eating them even more!
That sounds absolutely perfect—what a fun twist! I love that you’re using the recipe in your cooking classes—makes my day to hear it’s bringing joy (and tasty treats)!
Astonishing
Thank you! I'm so glad you think so!
I am making these for the third year in a row. Amazing !
Elena, I love this! thank you for sharing this with me. Happy Thanksgiving.
OMG! I made these using pre-made puff pastry. I could not fit 5 apples in the dough, but I stuff what I could. I used a combo of Fiji and Granny Smith's and it came out delicious! I baked at 420 for 15 minutes and they were brown on top and flaky crusted and tender throughout. THANK YOU!
I'm thrilled you loved the apple turnovers! They make such a great fall treat. I hope you enjoy them many more times!
Made these last week, delicious! I want to make some more, is it better to freeze them uncooked or cooked?
Hi Jan, I think the apples will change texture when you freeze them. I would freeze after baking. Enjoy!
Such a great and easy recipe! Used brown sugar with cinnamon sprinkled in the filling and came out great. Had to bake a for a little longer than in recipe (an additional 5 min or so) but it could've been our oven.
Thanks for sharing your tweaks and feedback Inga! I'm so happy you enjoyed these apple turnovers.
though the recipe calls for puff pastry can you use refrigerated pie crust..
Hey Sue, The texture might turn out different if using a pie crust versus puff pastry. If you try it, please report back!
My opinion is that if you use pie crust, you riool it out really thin, then stack it with butter layers in between.
Does the frozen puff pastry dough need to be defrosted before rolling out?
Hey Elke, Yes, it should be defrosted before rolling it out. I defrost it in the fridge to keep the pastry cool which results in a fluffier texture when baked. Enjoy!
Hello! Thoughts on head brown sugar instead of white?
Hey Erin, Feel free to use brown sugar if that's what you prefer or have on hand. 🙂
Hi - Would this recipe work to either prepare and then freeze these turnovers to bake later or to bake and freeze and then defrost and bake or warm up later? Thanks
Hi Marilyn, I think they would work either way. But, personally I would just make them on the spot. This is literally the easiest and quickest thing to make. If you decide to freeze them, place them on a tray, only move them to one bag when each one is fully frozen or they can stick together. Enjoy
Made these today and they are amazing, son has just got in from school
And taken 2 already, thank you for a fab recipe and so easy to make
You're welcome! I'm happy to hear you love the recipe, and I bet you made his day with such a tasty after school snack! 🙂
Could you use frozen fruit? Say like peaches?
Hey Cheri, I do not recommend frozen fruit for this recipe. As the frozen fruit cooks, it releases more moisture which can cause the puff pastry to turn soggy and limp. I hope this helps. Enjoy those peach turnovers! 🙂
They all opened up on me - not sure why as I followed the directions.
Hi Charlie, The only thing that comes to mind is that they could've been overstuffed or not sealed correctly. I hope this helps!
I have been trying to find a good apple turnover
recipe and this is the best one I have made so far!
Hey! Thanks for the feedback! I'm honored you consider this the best recipe!! 🙂
Hello! These look absolutely wonderful to use with my pampered chef press & seal tool! My nephews came and picked a bunch of apples from our tree and there were several with blemishes, needing to be sliced right away. I have been looking for a recipe to use them and this will be a hit at the next large family gathering. Thank you 😊
Hi Angela, How fun to get the whole family involved. I hope you all enjoy the turnovers! 🙂
Hi again, I actually let it go soft as I got sidetracked before I got back to making it...Will have another go soon and make sure the pastry is cool.
Thanks.
Hi April, Let us know how it turns out!
Hi there, I really like your recipes. Thanks for them. A question about
apple slices if that's alright. I went and used bought sweet short pastry for them, but it didn't raise at all. I know they don't raise too much, but
they are so flat. Any suggestions please. Should I use homemade pastry? Thanks very much.
Hi April, I'm glad you like my recipes! 🙂 Did you use cold puff pastry? The colder the puff pastry is, then the slower the butter melts in the oven creating a fluffier pastry.
Where does the butter go? You mentioned it in a comment but I don’t see it in the ingredients
Hey Angela, the dough is made with butter so thats probably what I was referring to. Puff pastry is flaky because of the butter thats added to the dough. We did have one reader suggest adding a bit of butter to the apples for extra flavor. Hope this answers your question. Enjoy!
Hi Natalya, I would love to make this Quick Apple Turnover using your Quick Puff Pastry Dough. When I watched the video and read comments for the Puff Pastry you said it was about the same as store bought Puff Pastry that are 2 sheets which you said yours was about 18 oz.
In the video you said you like to cut the refrigerated dough in Half and work with just Half at a time; therefore this would make the 2 Sheets?
2 Months ago Bubba asked what were the dimensions of these Turnovers and you replied 'You would roll out the pastry enough to be able to cut 4 equal pieces of about 4x4 inches.'
If using your Puff Pastry recipe, I just want to clarify that you are creating 2 Sheets and that EACH sheet should be rolled out to 8x8 inches which would cut to 4, therefore, the 2 sheets would equal the 8 Servings in this Apple Pie recipe?
I hope you don't mind me double checking as I just want to ensure I understand that you did create 2 Sheets in your Puff Pastry recipe as it states 1 Unit.
Thank you in advance for sharing ALL your DELICIOUS recipes and helping us tackle recipes that we were afraid to try before.
Hey Robbie, We typically split it up into two sheet and each should sheet should make at least 4 apple turn overs. The reason why I prefer to cut it into two is to prevent dough from getting too warm. But this recipe is very flexible, you can make them smaller or larger, depending on your preference. In a serving we say 1 Unit because people tend to use the dough in many different way. Hope this helps!
No one said what type of Apple works best can you please tell me what you use
Hi Alyce, I answer those questions in the recipe. Granny Smith apples (the light green, tart apples) are my favorite type to use for this recipe. Slightly sour and hard to the touch, they stand up well during the baking process and give the pastries a nice bite. Other great options are fuji, honeycrisp, and gala apples. You can even use a combination of a few! I hope this is what you are looking for. Thank you for reaching out. Enjoy!
I made these but used a can of apple pie filling. They taste just like apple turnovers! delicious and so easy!
Toni, I am so happy this recipe worked well for you. Thank you for sharing your feedback.
I made these today with my Pre-K class to celebrate the end of our tree study. The were so easy to make and the kids had a great time making them! The kids couldn't quite make the dough stay, and they just sort of balled it up as best they could, but turned out perfectly and were delicious!
The only problem was the juice leaking out and making the bottom a little soggy. The kids didn't care!
Thanks so much for sharing this recipe, it's a keeper!
Hi Jonesie, your comment absolutely made my day! Thank you so much for sharing that with me!
How thick should the pastry be rolled out?
What dimensions should the pastry squares have?
Hi Bubba, Thank you for that question. You would roll out the pastry enough to be able to cut 4 equal pieces of about 4x4 inches. I hope this clears things up! Happy New year!
Hi, first of, very easy and simple recipe, best way to use apples that no one’s eating and they are looking as us from the fruit basket picking strawberries and banana instead. These tasted amazing, however I ran into an issue. The pastry’s bottom got stuck to the parchment paper and when I removed the bites, the base stayed stuck so I couldn’t get the full experience. Also, they were not super duper crunchy on the top, rather soggy. What can I do better in the future. Thanks
P.s. I used dark sugar instead of regular white sugar. The pastry was dry and thawed and I didn’t let it melt/get too soft before putting it in the oven.
Hey dear, I have never experienced this where they were stuck to parchment paper. I am wondering if its not great quality paper? This (parchment paper) is what I typically use, it works great. You could have baked them for a longer time bit typically 15 at 415F should be enough. Is this the temperature you use?
These turned out great and looked just like the photos. I chopped my apples to ensure they would cook through and tossed with cinnamon sugar. I used only one sheet of puff pastry and two apples to yield six pastries. Topped with egg wash and coarse sugar. Perfect! Next time I'll add a small pat of butter over the apples for extra flavor.
Hey there Alicia, I am so delighted to hear the recipe was a success! Thanks so much for sharing your process, sounds like you're a pro in the kitchen! Happy holidays and Enjoy!
I made these for dessert the other day when a friend came to dinner. Both she, my husband and myself were very impressed how delicious they were. So easy to make toon and I will do these for dessert again. I used prepackaged puff pastry and only needed to use three apples.
Hi Jane, I am so glad to hear this recipe was a success! Thank you for your feedback! How many apple slices did you use per turnover?
Hi! I just made these and they taste good! I didn’t understand how to fold them so they didn’t come out in the shape of a square like the picture. I’m trying to figure out how the recipe calls for 5 apples? I bought 5, sliced them, put 4 slices per square and have like 3 apples left!
Hi Brenda, Depending on how thick you cut the apples, you may have some left over. If you have room, I would put more apple slices per turnover. Some people prefer more apples than others. As for shaping them, it just takes a little practice to get it to look the way you want it. Hope this clears some things up. Thanks for reaching out!
For the Quick Apple Turnovers: do you use all the puff pastry sheets? I can't tell from the photo if there is more than one layer to the puffy pastry that is used in this recipe. Or, is it just a single layer of puffy pastry? I thought puff pastry came with several layers all stacked together? Or, do I have puff pastry confused with something else? Thanks for your help!
Hi Nancy, Yes I use a puff pastry sheet. It makes for easy and quick prep. Puff pastry is layered dough, so there are many layers. I hope this helps clear things up. If you have anymore questions, please reach out. Happy holidays!
You are thinking of phyllo dough sheets.
Thank you for your information
It's my pleasure! Enjoy!