Teresa G


This is my basic apple turnover recipe; flaky puff pastry full of tart apples and warm cinnamon, generously drizzled with a vanilla sugar icing. They're perfect for a special brunch, a family breakfast or even dessert.


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1 Hr
20 Min


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2 large
tart apples (approx. 1 lb.,) peeled, cored, sliced 1/3 in. thick
1 tsp
lemon juice
all purpose flour for dusting
puff pastry sheet, thawed
3 Tbsp
salted butter
1/4 c
dark brown sugar, packed
1 tsp
ground cinnamon
1 large
egg, beaten (for egg wash)
1/2 c
powdered sugar
1 Tbsp
1/8 tsp
pure vanilla extract



  • 1Preheat oven to 400 degrees F.
  • 2Gather and prep all ingredients. To the apple slices, add lemon juice; stir gently.
  • 3In a large skillet, melt butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (8-9 min). Reduce heat to low and stir in ¼ cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occasionally, until apples are soft and caramelized (2-3 min.) Remove from heat.
  • 4Place a sheet of parchment paper on a baking sheet. Lightly dust paper and a rolling pin with flour.
  • 5Place thawed puff pastry dough on paper; carefully unfold dough; repair any cracks by pressing lightly with fingertips.
  • 6Roll dough out evenly to flatten into a square.
  • 7Use a pizza wheel or chef's knife to cut dough in half down the center to make 2 pieces, then cut the halves in half to form a total of 4 squares of dough.
  • 8Brush beaten egg along all the edges of all 4 squares of dough (not necessary to separate squares at this point, but may do so if easier for you.)
  • 9Place/pile apples diagonally onto 1/2 of each square of dough leaving at least a 1/2 inch border on all sides (be generous, but do not overfill or they may be difficult to close. Any leftovers make a nice snack!)
  • 10Fold dough over apples to create a triangle (gently rearrange for more room, if necessary. Refrigerate for 15-20 minutes if dough becomes too difficult/sticky.) Press down on the edges with fingertips to seal, being very careful to seal well; press edges again with the tines of a fork, being careful not to puncture.)
  • 11Cut 3 small slits in each top to create vents.
  • 12Brush tops with beaten egg.
  • 13Bake at 400˚F for 18-20 min or until golden brown. Remove from oven and allow to cool slightly.
  • 14Prepare the icing drizzle. In a small bowl or cup mix together the powdered sugar, milk and vanilla extract until no lumps remain. If too thin, add more powdered sugar, 1 teaspoon at a time, until reaching desired consistency.
  • 15Slowly drizzle icing over turnovers. Serve.
  • 16Cover leftovers. Store on counter for up to 3 days or refrigerate.

Printable Recipe Card


Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids

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