Easy Apple Turnovers with Puff Pastry and Pie Filling

These apple turnovers start with store-bought puff pastry and a can of apple pie filling, and they bake up flaky, golden, and drizzled with a quick sugar glaze. They’re the easiest way I know to make the whole house smell like fall.

Apple season is my favorite stretch of the whole year. The minute the orchards open and the bins of apples show up at the market, I want everything coming out of my oven to taste like warm fruit and cinnamon.

When I have a slow afternoon, I make my easy apple crumb galette. These turnovers are what I make when the craving hits and I want something warm in under an hour. Puff pastry and a can of pie filling do most of the work, and they still come out looking like something from a bakery case.

The first time I made them, I pulled the pan out of the oven and the pastry had puffed into tall, flaky layers. I couldn’t believe that was store-bought pastry! The kitchen smelled like apple pie, and nobody in the house wanted to wait the full twenty minutes for them to cool.

The tweak that made them click was chopping the pie filling. The apple slices straight from the can are long and slippery, and they push the pastry open in the oven. Smaller pieces tuck in neatly and put apple in every bite.

They’re a regular fall thing now. I bake a batch for slow weekend mornings with coffee, and again whenever someone’s coming over and I want something warm on the table. It’s one of my favorite little ways to hygge during the fall season.

Why You’ll Love This Recipe

• You only need six ingredients, and two of them are store-bought shortcuts.
• The pastry does the impressive part on its own. You fold, crimp, and the oven handles the flaky layers.
• They’re ready in under an hour, and that includes cooling time.
• One box of puff pastry makes eight turnovers, enough to share or save a couple for the next morning.
• The glaze takes about thirty seconds to stir together and makes them look finished.
• You get all the flavor of apple pie without rolling out a single crust.

Ingredients

• 1 box (17.3 oz) puff pastry, 2 sheets, thawed
• 1 can (21 oz) apple pie filling
• 1 egg
• 1 teaspoon water
• ½ cup powdered sugar
• 1 tablespoon milk

How to Make Apple Turnovers

Preheat and Prep the Pan

Heat the oven to 400°F and line a baking sheet with parchment paper. Parchment matters here. A little filling almost always bubbles out of at least one turnover, and on a bare pan it turns into burnt sugar that fights you during cleanup. On parchment, it peels right off.

Make sure your puff pastry is thawed before you start, following the directions on the box. Frozen pastry cracks along the folds when you open it up. You want it thawed but still cool to the touch.

Roll and Cut the Pastry

Unfold one sheet of puff pastry onto a lightly floured counter and roll it out just a bit, enough to even it into a square and smooth out the fold lines. You’re not trying to make it much thinner. Pastry rolled too thin won’t puff as tall.

Cut the square in half, then in half the other way, so you have four smaller squares. Repeat with the second sheet. That gives you eight squares, one for each turnover.

Chop the Pie Filling

Empty the apple pie filling into a bowl and chop the apples into smaller pieces. A knife on a cutting board works, and so do kitchen shears right in the bowl. This is the step I skipped the first time, and I’d never skip it now. Those big slices poke at the corners of the pastry and make sealing a struggle.

Chopped filling spoons on evenly, and the apple ends up in every bite instead of sitting in one lump in the middle.

Egg Wash and Fill

Whisk the egg and water together in a small bowl. Brush a border of egg wash around the edges of each square. This is the glue that holds the turnover closed, so take it all the way out to the edges.

Spoon the chopped filling onto the center of one half of each square, staying inside the egg-wash border. Divide it between all eight squares before you start folding so the last few aren’t skimpy. It’s tempting to pile it high, but overfilled turnovers burst in the oven. A modest mound seals better and still tastes full of apple.

Fold, Seal, and Vent

Carefully fold one corner over to meet the opposite corner, making a triangle. Press the edges together with your fingers first, then crimp all the way around with a fork. The fork marks look nice, and they also press the layers together so the filling stays inside.

Brush egg wash over the tops and cut three small slits in each one with a sharp knife. The slits give the steam somewhere to go. Without them, it pushes out through the seams instead.

Bake Until Golden

Arrange the turnovers on the lined baking sheet with some space between them, since they puff as they bake. Bake for 18 to 20 minutes, until they’re deep golden brown and no longer doughy.

Somewhere around the fifteen-minute mark, the kitchen starts to smell like apple pie. That’s my cue to peek. Pale pastry is usually still soft in the middle layers, so let them go until the color is rich and golden all over. If you’re unsure, lift one with a spatula. The bottom should be golden too.

Cool and Glaze

Let the turnovers cool for 20 minutes. The filling is scalding straight out of the oven, and glaze on warm pastry melts and slides right off.

While they cool, whisk the powdered sugar and milk together until smooth. It should be thick but still fall off the spoon in a ribbon. If it’s too stiff, add milk a few drops at a time. Drizzle it back and forth over the cooled turnovers and give it a few minutes to set.

Make It Your Way

• Swap the apple for cherry or peach pie filling for a different fruit turnover.
• Stir a pinch of cinnamon into the chopped filling if you like a warmer, spicier apple flavor.
• Skip the glaze and sprinkle coarse sugar over the egg wash before baking for a crunchy top.
• Add a drop of vanilla to the glaze for a little extra flavor.

What to Serve With It

• A cup of French press coffee for a slow fall morning.
• A scoop of vanilla ice cream on a warm turnover for dessert.
• A spoonful of lightly sweetened whipped cream.
• Warm apple cider, if you want to lean all the way into apple season.

Simple Tips

• Keep the pastry cool. If it turns soft and sticky while you work, slide it into the fridge for 10 minutes before folding.
• Wipe away any filling that lands on the egg-washed edges. The seal only holds on clean pastry.
• Use a fork for crimping and press firmly. Loose seams are where leaks start.
• Wait to glaze until the turnovers have cooled, or the glaze will melt and run off.
• Store leftovers in an airtight container. They’re at their flakiest the day they’re baked.

Frequently Asked Questions

Do I need to thaw the puff pastry first?

Yes. Thaw it according to the package directions before you start. Frozen pastry cracks when you unfold it, and those cracks turn into leaks in the oven.

Why did my turnovers leak in the oven?

Usually it comes down to too much filling, filling on the edges, or skipping the steam slits. Keep the filling modest, wipe the edges clean, crimp firmly with a fork, and cut the vents on top.

Can I use homemade apple filling instead of canned?

You can, as long as it’s thick and completely cooled before it goes on the pastry. Thin or warm filling makes the pastry soggy and hard to seal.

How do I store leftover apple turnovers?

Keep them in an airtight container. The pastry softens a little over time, and the glaze can turn slightly sticky, so they’re best enjoyed within a day or two.

Final Thoughts

These apple turnovers are everything I love about apple season in one flaky, glazed bite. They take a box of pastry and a can of filling and turn them into something that feels like a treat from a bakery. The next batch is already on my list, right alongside a slow cooker pumpkin dump cake.