This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Puff pastry is pretty much the easy way to do dessert, because you can combine it with almost any fruit filling and you get a flaky, rich treat that just so indulgent—but can be picked up at the store year round.
These apple turnovers use a simple can of apple pie filling, a shortcut version of a bakery classic. Add a simple glaze after they cool and you have a brunch classic ready to go.
I like them warm for breakfast with coffee, but they hold their own on a fall dessert table too. If you have never worked with puff pastry before, this is the recipe to start with.
If you loved this recipe for turnovers with apple pie filling, we would love for you to share this page with your friends and family!
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Steps + Photos to make this Apple Turnovers recipe
Step 1: Preheat and prep
Preheat the oven to 400°F and line a baking sheet with parchment. Puff pastry is much easier to handle cold, so leave the second sheet in the fridge while you work with the first.
Step 2: Roll out and cut the pastry
Pepperidge Farms puff pastry comes in a box of two sheets. With a rolling pin or side of a heavy duty glass, roll out each sheet of puff pastry out into a square shape. Cut each square in half, then in half the other way, so you end up with 4 smaller squares per sheet. Eight total. A pizza cutter makes this fast, but a large knife works too.
Step 3: Make an egg wash
In a small bowl: Whisk the egg and water together, then use a pastry brush or spoon to cover just the edges of each square. This is the “glue” that helps hold the seams together tightly.
Step 4: Prep the filling
Chop the apple pie filling into smaller pieces so the apple spreads evenly instead of landing in one big chunk. Spoon it onto the bottom center of each square, staying inside the egg-washed border. See photos below.
Step 5: Fold and seal
Fold one corner over to meet the opposite corner so you get a triangle. Press the seams together with a fork all the way around. It’s ok if they don’t look perfect; sealed completely is best.
Step 6: Egg wash and vent
Brush the tops with the remaining egg wash and use a paring knife to cut 3 small slits in each turnover. (See photos.) The slits let steam out so the pastry crisps instead of puffing open at the seams.
Step 7: Bake
Arrange the turnovers on the prepared baking sheet and bake for 18 to 20 minutes, until deeply golden and no longer doughy in the center. Pale turnovers taste like raw flour, so let them get deep golden brown.
Step 8: Cool
Cool for 20 minutes (or more, if they are still warm to the touch after 20 minutes). The filling comes out of the oven close very hot, and the glaze slides right off a hot turnover anyway. Waiting means the glaze sticks better.
Step 9: Glaze
Whisk together the powdered sugar and milk, then drizzle it over the cooled turnovers in thin ribbons. The glaze is optional, but it does help take the taste and appearance to bakery level.
Tools and Equipment
- Baking sheet
- Parchment paper
- Large cutting board and knife
- Rolling pin or clean, tall, heavy-duty glass for rolling out the dough
- Pizza cutter (or large knife)
- Small bowl with a fork or whisk
- Pastry brush
- Spoon
Tips for Success
- Keep the pastry cold. Thaw it in the fridge, not on the counter. Cold butter layers are what puff into all those flaky sheets in the oven.
- Two spoonfuls of filling is enough for each turnover. More than that and the seams will leak in the oven.
- Chop the pie filling. Whole apple slices tear the pastry and leave half the turnover empty.
- The slits are important to ensure that the turnovers retain their crispness.
- Glaze after the turnovers completely cool.
- Store leftovers in an airtight container for 2 to 3 days. Re-crisp in a 350°F oven or the air fryer for a few minutes. The microwave makes them soggy and if overcooked, chewy.
- Swap the filling if you’re feeling a different fruit flavor: cherry, blueberry, or peach pie filling all work the same way. Try our Raspberry Cream Cheese Ring made with crescent roll dough for a creamy filling.
The bottom line
Make these easy apple turnovers with a simple box of store-bought puff pastry and a can of apple pie filling for a slow weekend breakfast, a fall brunch, or dessert with a scoop of vanilla ice cream while they are still warm.
If you’d like to check out our other apple pie filling recipes, check out this list below:
- Easy Apple Crisp
- Soft Cookies with Apple Pie Filling
- Apple Pie Bread Pudding
- Easy Pull Apart Apple Bread
- Creamy Apple Pie Dip
- Apple Pie Filling Muffins
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Apple Turnovers
Ingredients
- 17.3 oz puff pastry 1 box, 2 sheets, thawed in the fridge
- 21 oz apple pie filling 1 can
- 1 egg
- 1 t water
- 1/2 c powdered sugar
- 1 T milk
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll each sheet of puff pastry out a bit, into a square shape. Cut each square in half, then in half the other way, to create 4 smaller squares (8 total).
- Mix the egg and water together, then brush over the edges of each square.
- Chop the pie filling into smaller pieces, then fill the bottom center of each square, inside the egg-washed edges.
- Fold one corner over to meet the opposite corner, making a triangle. Press the seams together with a fork.
- Brush the egg wash over the tops and cut 3 small slits in each turnover.
- Arrange the turnovers on the prepared baking sheet and bake for 18 to 20 minutes, until golden and no longer doughy.
- Cool for 20 minutes.
- Whisk together the powdered sugar and milk, then drizzle over the turnovers.
