Homemade Golden Apple Turnovers (Printable)

Flaky, buttery pastry filled with sweet and spiced golden apples, baked until golden and irresistible.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry (about 17.6 oz, thawed if frozen)
02 - 1 egg (for egg wash)
03 - 1 tablespoon milk

→ Apple Filling

04 - 3 medium golden apples, peeled, cored, and diced
05 - 2 tablespoons unsalted butter
06 - 1/4 cup granulated sugar
07 - 2 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon pure vanilla extract
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar for sprinkling

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for 4 to 5 minutes until apples start to soften.
03 - Stir in vanilla extract and cornstarch. Cook for an additional 1 to 2 minutes until mixture thickens. Remove from heat and cool slightly.
04 - On a lightly floured surface, roll out puff pastry sheets if needed. Cut each sheet into 4 equal squares, yielding 8 squares total.
05 - Place a generous spoonful of apple filling in the center of each square. Fold each square into a triangle and press edges together to seal. Crimp edges with a fork to secure.
06 - Place turnovers onto the prepared baking sheet.
07 - Whisk egg with milk and brush over turnovers. Sprinkle with coarse sugar if desired.
08 - Use a sharp knife to make a small slit on the top of each turnover for steam to escape during baking.
09 - Bake for 20 to 25 minutes until turnovers are puffed and golden brown.
10 - Transfer turnovers to a wire rack and cool for 10 minutes before serving.

# Expert Advice:

01 -
  • They taste like apple pie but take half the effort and none of the stress.
  • The buttery, shatteringly crisp pastry feels fancy but comes together in under an hour.
  • You can make the filling ahead and assemble them whenever the craving hits.
  • They're just as good for breakfast as they are for dessert, which makes them dangerously versatile.
02 -
  • Don't skip the cornstarch—without it, the filling leaks and makes the pastry soggy.
  • Keep the puff pastry cold until you're ready to use it, or it won't puff properly and you'll lose that flaky magic.
  • Seal the edges really well, especially at the corners, or the filling will bubble out during baking.
03 -
  • Make the filling the night before and store it in the fridge—it thickens even more and assembles faster the next day.
  • If your pastry is getting too soft while you work, pop it back in the fridge for 10 minutes to firm up.
  • Use a pizza cutter to slice the pastry—it's faster and cleaner than a knife.
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