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.


☆☆☆☆☆ 0 votes

1 Hr
20 Min


  • 2 large
    tart apples (approx. 1 lb.,) peeled, cored, sliced 1/3 in. thick
  • 1 tsp
    lemon juice
  • ·
    all purpose flour for dusting
  • 1
    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



  1. Preheat oven to 400 degrees F.
  2. Gather and prep all ingredients. To the apple slices, add lemon juice; stir gently.
  3. In 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.
  4. Place a sheet of parchment paper on a baking sheet. Lightly dust paper and a rolling pin with flour.
  5. Place thawed puff pastry dough on paper; carefully unfold dough; repair any cracks by pressing lightly with fingertips.
  6. Roll dough out evenly to flatten into a square.
  7. Use 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.
  8. Brush 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.)
  9. Place/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!)
  10. Fold 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.)
  11. Cut 3 small slits in each top to create vents.
  12. Brush tops with beaten egg.
  13. Bake at 400˚F for 18-20 min or until golden brown. Remove from oven and allow to cool slightly.
  14. Prepare 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.
  15. Slowly drizzle icing over turnovers. Serve.
  16. Cover 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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