There’s something magical about biting into a warm, flaky apple turnover, its golden crust shattering to reveal a sweet, cinnamon-spiced filling. These handheld delights are the perfect balance of buttery pastry and tender, caramelized apples, making them an irresistible treat for any occasion.
With just 45 minutes from start to finish, you can whip up a batch of these beauties that smell like a cozy autumn afternoon. Whether you’re serving them fresh from the oven or saving one for later, each bite is a comforting blend of textures and flavors that feels like a hug in pastry form.
Not only are these turnovers a joy to eat, but they’re also surprisingly simple to make, even for novice bakers. The crisp, golden exterior gives way to a soft, juicy apple center, enhanced by a hint of warm spices and a touch of sweetness. At 335 calories per turnover, they’re a guilt-free indulgence that satisfies your sweet tooth without overwhelming it.
Perfect for breakfast, dessert, or a midday snack, these turnovers are sure to become a household favorite. Share them with loved ones or savor one all to yourself—either way, they’re pure bliss in every bite.
Ingredients for Delicious Apple Turnovers
- 2 batches pie crust dough (use your favorite recipe or store-bought)
- 4 apples, cored, peeled, and diced into ½” pieces (Granny Smith or Honeycrisp work well)
- ⅔ cup (133 g) light brown sugar, firmly packed
- 2 Tablespoons (30 g) unsalted butter
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 large egg + 1 teaspoon water (for egg wash)
- 2 Tablespoons coarse sugar (optional, for sprinkling)
- Vanilla Glaze:
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 400°F (205°C) and line two baking sheets with parchment paper. Set aside.
- Prepare the apple filling: In a medium saucepan, combine diced apples, brown sugar, butter, cornstarch, cinnamon, and salt. Cook over medium-low heat, stirring frequently, until butter melts. Increase heat to medium and simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat, stir in vanilla extract, and let cool.
- Roll out the dough: Divide the pie crust dough in half. On a lightly floured surface, roll one half into a rectangle about ⅛”-¼” thick. Cut into 4 ½” squares and transfer to the prepared baking sheets. Repeat with the remaining dough, re-rolling scraps as needed to make 10 squares total.
- Prepare the egg wash: Whisk together the egg and water. Lightly brush the surface of each pastry square with the egg wash.
- Fill and seal the turnovers: Place about 1½ Tablespoons of apple filling slightly off-center on each square. Fold one corner over to meet the opposite corner, enclosing the filling. Use a fork to press and seal the edges. Repeat with the remaining turnovers.
- Finish the turnovers: Brush the outside of each turnover with egg wash and sprinkle with coarse sugar (if using). Use a sharp knife to cut 2-3 small slits in the top for venting.
- Bake: Place the turnovers on the center rack of the oven and bake for 25 minutes, or until golden brown. Let cool completely before glazing.
- Make the glaze: Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract. Add more milk, a splash at a time, until the glaze ribbons off the spoon. Drizzle over the cooled turnovers and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the vanilla glaze is a classic choice, consider drizzling your apple turnovers with caramel sauce for a richer flavor. Alternatively, a dollop of whipped cream or a scoop of vanilla ice cream can turn these turnovers into a decadent dessert. For a tangy twist, try a light dusting of powdered sugar mixed with a pinch of lemon zest.
Serve with Style: Presentation Tips
Arrange your apple turnovers on a wooden serving board or a vintage platter for a rustic charm. Pair them with a cup of hot apple cider or spiced tea for a cozy treat. For a brunch spread, serve alongside fresh fruit and yogurt to balance the sweetness.
Keep It Fresh: Storage and Reheating Tips
Store leftover turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place them in a 350F (175C) oven for 5-7 minutes until warm and crispy. Avoid microwaving to maintain the pastry’s texture.
Mix It Up: Recipe Variations
Experiment with different fruits like pears or peaches for a unique twist. Add a handful of chopped nuts or dried cranberries to the filling for extra crunch. For a savory version, swap the apples with cheddar cheese and caramelized onions.
Quick Tips: Time-Saving Hacks
Use store-bought pie crust to cut down on prep time. Prepare the apple filling a day ahead and store it in the refrigerator. To save time on cleanup, line your baking sheets with silicone mats instead of parchment paper.
Apple Turnovers
Ingredients
- 2 batches pie crust dough I recommend using my easy pie crust linked here, it doubles well!
- 4 apples cored, peeled and diced into pieces no larger than ½” (see note)
- ⅔ cup light brown sugar firmly packed
- 2 Tablespoons unsalted butter
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 large egg + 1 teaspoon water for egg wash
- 2 Tablespoons coarse sugar for sprinkling, optional
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
- Begin preparing apple filling by combining chopped apples, brown sugar, butter, cornstarch, cinnamon, and salt in a medium-sized saucepan over medium-low heat.
- Cook, stirring frequently, until butter is melted. Increase heat to medium and continue to cook, bringing mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Mixture should thicken slightly.
- Remove from heat and stir in vanilla extract. Allow mixture to cool before filling pie dough.
- Prepare turnover dough: Divide pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between ⅛”-¼” thick.
- Using a pizza cutter or sharp knife, neatly cut dough into 4 ½” squares and transfer to a parchment paper lined baking sheet. Repeat with remaining half of dough (note: you will need to gather the scraps and re-roll them out to make all 10 turnovers).
- Prepare egg wash by whisking together egg and water. Use a pastry brush to lightly brush the surface of each pastry square with egg wash.
- Portion about 1½ Tablespoons of filling just off center of each square. Gently fold over one corner to touch the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.
- Brush the outside of each turnover lightly with egg wash and sprinkle with coarse sugar (or regular granulated sugar), if desired. Use a sharp knife to cut 2-3 small slits to vent.
- Transfer to center rack of 400F (205C) oven and bake for 25 minutes, until pastry is beginning to turn golden brown.
- Allow to cool before topping with icing (if desired).
- Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract. If mixture is too dry, add additional milk, a splash at a time, until mixture ribbons off the spoon.
- Drizzle glaze over cooled turnovers, and enjoy.