Apple Turnovers

Has anyone passed by a café or bakery lately and could not help but gaze at the sight of mouth-watering flaky puff pastries stuffed with delicious fillings? If it is something you cannot resist, then that makes the two of us!

Do not fret because you and I can make it with a few lovely ingredients and have it on the table without a big demand on our time. And we will begin with the classic, flaky, oh-so-yummy apple turnovers delight!  Let’s get cracking. 

Go easy; make it with store-bought puff pastry.

If you have not worked with puff pastry before and not keen on making it from scratch, then that is fine. I am totally with you. If this is your first, why not make things easier by doing one thing – use store-bought puff pastry. That is exactly what I did.

Making puff pastry from scratch looks fun but it can wait another day.

For this recipe, I used two different puff pastry brands and it felt like one was better than the other. In case you wanted to know which one fared better – it’s Edmonds Flaky Puff Pastry (available in most grocery stores in NZ). Btw, I do not earn from naming this brand, it is merely for recommendation. 

What type of apple is best?

I would say Granny Smith straight away because its tartness complements the sweetness of this pastry. But, hey, you can still make it with any type of apple, don’t worry. 

Granny Smith

Ready to make your own apple turnovers? Here we go.

  1. Cook the apple filling.
  2. Cut the puff pastry into squares and add filling.
  3. Seal the edges and brush with beaten egg.
  4. Bake.

1-2-3-4 apples?

There were a few attempts before I got the right amount of apple filling for this recipe. At first, I used 2 small apples, but found out it was NOT enough for 8 turnovers.

Next, I had a bolder plan and doubled the original recipe to make 12 turnovers at least, but I got rather amused that the filling was only good for 11!

So, for the third round, I weighed the apples (before peeling) to remove the guess work whether those apples were the right size or what. The plan was to go back to making 8 turnovers, and to having enough filling for those.

And how did it go? I’ve used a total of 3 apples at 140 -150g each for 8 flaky, irresistible, mouth-watering apple turnovers. 

Apple Turnovers

However, just in case you ended up with extra filing (which did not happen to me), you could use that as extra topping and I’m sure you would love it!

This delicious puff pastry dessert is adapted from Sally’s Baking Addiction website. It is easy, delightfully flaky, perfectly tart, sweet, and cinnamon-y, and does not take much time to make.

Watch How To Make Apple Turnovers

Apple Turnovers

How to make a quick and easy, delightfully flaky, perfectly tart, sweet, and cinnamon-y apple turnovers.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 8 apple turnovers


  • 3 small granny smith apples (approx. 450g), peeled and diced
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup white granulated sugar
  • 2 sheets flaky puff pastry (store-bought)
  • 1 egg, beaten


  • In a saucepan, mix diced apples, cornstarch, vanilla extract, ground cinnamon, and sugar. Cook over medium heat for 5 minutes, and stir as needed. Turn heat to low and simmer for another 5 minutes. Turn off heat and let the filling cool for 20 minutes.
  • Preheat oven to 204 deg C. Line a baking sheet with parchment paper.
  • Bring out the thawed puff pastry sheets from the fridge. Dust work surface with a bit of flour and lay the puff pastry down. Cut the pastry sheet into 4 squares and add 2 tbsps of filling onto the centre of each.
  • Fold the puff pastry over to form into a triangle shape. Use a fork to crimp the sides. (Don't let the puff pastry get too warm or it will be tricky to work with).
  • Brush each turnover with beaten egg. That would make a lovely glaze after baking.
  • Using the tip of a sharp knife, make 3 small slits on top of the turnovers for the steam to escape. Bake at the lower third rack for 20 minutes.
  • Enjoy while fresh.


Do not throw away the syrup from the filling, if there's any left. Use that to drizzle onto the freshly-baked turnovers - it's delish!