Homemade Apple Turnovers with Puff Pastry from Scratch

These homemade apple turnovers are made entirely from scratch, including the laminated puff pastry. The crisp, buttery pastry is filled with tart apples and cinnamon sugar, then brushed with simple syrup while still warm.

The process takes time because the dough requires five turns with chilling periods between each one, but most of that time is inactive. The result is a flaky pastry with distinct layers and a soft apple filling.

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The complete recipe and detailed instructions are at the end of this post. You will need unsalted butter, lemon juice, bread flour, cake flour, salt, water, tart apples, granulated sugar, an egg, cinnamon and sanding sugar.

Make the Butter Block

Salt dissolved in lemon juice for the puff pastry butter block

Bread flour and salted lemon juice added to the butter

Butter, flour and lemon juice worked into a smooth mixture

Wrapped butter block ready to be refrigerated

Dissolve a pinch of salt in the lemon juice. Work the cold butter with your hands until it has a smooth, dough-like consistency.

Add the salted lemon juice and bread flour to the butter. Work the ingredients together until evenly combined.

Shape the butter mixture into a 6-inch square, wrap it tightly and refrigerate until firm, approximately 30 minutes.

Make the Puff Pastry Dough

Salt dissolved in water for the puff pastry dough

Melted butter, lemon juice and flour added to the dough mixture

Soft puff pastry dough mixed without overworking

Puff pastry dough shaped into a tight ball

Cross cut into the dough before chilling

Using a stand mixer fitted with the dough hook, combine the salt and water on low speed.

Add the melted butter, lemon juice and cake flour. Gradually add enough bread flour to form a soft, smooth dough. Mix only until combined and avoid overworking it.

Shape the dough into a tight ball. Cut a cross halfway through the top with a sharp knife, cover the dough and refrigerate it for 30 minutes.

Make the Apple Filling

Tart apples peeled for the turnover filling

Apples cut into large and small pieces for the filling

Peel and core the apples. Cut two-thirds of them into 1/2-inch pieces. Cut the remaining third into smaller 1/4-inch pieces and set those aside.

Large apple pieces cooking with sugar, water and lemon juice

Cooked apples softened and partially broken down

Smaller apple pieces added to the cooked apple filling

Cook the 1/2-inch apple pieces with the sugar, water and lemon juice in a saucepan over medium heat until the apples soften and begin to break down.

Add the reserved 1/4-inch apple pieces and continue cooking until they are tender but still hold their shape.

Remove the filling from the heat and allow it to cool completely before assembling the turnovers.

Enclose the Butter Block

Chilled dough opened into a square shape

Corners of the dough pulled outward to form four flaps

Square butter block placed diagonally in the center of the dough

Dough flaps folded over the butter block

Edges of the dough sealed around the butter block

Pull the four corners of the chilled dough outward to form a square with four flaps.

Place the chilled butter block in the center at an angle so it forms a diamond. Fold the dough flaps over the butter and seal all of the seams completely.

The butter should be enclosed evenly, with no gaps where it can escape during rolling.

Complete the First Puff Pastry Turn

Butter-enclosed dough rolled into a rectangle

One end of the pastry dough folded toward the center

Puff pastry dough folded into thirds for a single turn

Roll the dough into a rectangle approximately 1/2 inch thick. Use only enough flour to prevent sticking.

Fold the rectangle into thirds like a business letter. This completes one single turn.

Mark the dough lightly with one fingertip so you can track the number of turns. Wrap and refrigerate it for 30 minutes.

Prepare the Egg Wash, Cinnamon Sugar and Simple Syrup

During the chilling periods, prepare the remaining components.

For the egg wash, beat the egg with a pinch of salt and set it aside.

For the cinnamon sugar, combine the cinnamon and granulated sugar in a small bowl.

For the simple syrup, combine the sugar and water in a small saucepan. Bring the mixture to a boil, remove it from the heat and allow it to cool.

Complete the Second Puff Pastry Turn

Chilled puff pastry dough rolled for the second turn

First fold of the second puff pastry turn

Second puff pastry turn folded into thirds

Rotate the chilled dough so the folded edge is positioned consistently, then roll it into another 1/2-inch-thick rectangle.

Fold the dough into thirds, mark it with two fingertip impressions and refrigerate it for another 30 minutes.

Complete the Third Puff Pastry Turn

Puff pastry dough rolled for the third turn

First fold of the third puff pastry turn

Third puff pastry turn folded into thirds

Roll and fold the dough in the same manner for a third time. Mark the dough with three fingertip impressions and refrigerate it for 30 minutes.

Complete the Fourth Puff Pastry Turn

Puff pastry dough rolled for the fourth turn

First fold of the fourth puff pastry turn

Fourth puff pastry turn folded into thirds

Complete a fourth single turn, mark the dough with four fingertip impressions and refrigerate it for another 30 minutes.

Complete the Fifth Puff Pastry Turn

Puff pastry dough rolled for the fifth turn

First fold of the fifth puff pastry turn

Fifth puff pastry turn folded into thirds

Complete the fifth and final single turn. Mark the dough with five fingertip impressions, wrap it and refrigerate it for at least 30 minutes before rolling and cutting.

Roll and Fill the Apple Turnovers

Finished puff pastry rolled into a large rectangle

Apple filling spooned into the center of each pastry square

Cinnamon sugar sprinkled over the apple filling

Roll the chilled pastry into a rectangle approximately 1/8 inch thick, 22 1/2 inches long and 18 inches wide.

Allow the rolled dough to rest for 5 to 10 minutes before cutting. This reduces shrinkage.

Cut the dough into twenty squares, each approximately 4 1/2 inches wide, arranged as five rows of four.

Brush each square lightly with egg wash. Place approximately 1 tablespoon of cooled apple filling in the center and sprinkle it with cinnamon sugar.

Shape and Bake the Turnovers

Pastry square folded diagonally into a turnover

Top of each apple turnover brushed with egg wash

Apple turnovers sprinkled with sanding sugar

Vent cut into the top of an apple turnover

Unbaked apple turnovers arranged on a baking sheet

Fold each pastry square diagonally over the filling to create a triangle. Seal the edges by pressing them together gently with your fingers.

Do not press so hard that the laminated edges become compressed, since this can prevent the pastry from rising evenly.

Brush the tops with egg wash, sprinkle them with sanding sugar and cut a 1-inch vent in the center of each turnover.

Bake at 375°F (190°C) for approximately 25 minutes, or until the pastry is deeply golden and fully puffed.

Brush the hot turnovers lightly with simple syrup immediately after removing them from the oven. Serve them warm or at room temperature.

Finished homemade apple turnovers with golden puff pastry

Homemade Apple Turnovers with Puff Pastry

Flaky apple turnovers made with homemade laminated puff pastry, tart apple filling, cinnamon sugar and a light simple syrup glaze.

Yield: 20 turnovers
Oven Temperature: 375°F (190°C)
Bake Time: About 25 minutes
Pastry Turns: 5 single turns
Chilling Time: At least 3 hours total

Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition.

Butter Block

1 pound 2 ounces cold unsalted butter (510 grams)
1 pinch fine salt
2 teaspoons lemon juice (10 milliliters)
4 1/2 ounces bread flour (130 grams)

Dough

2 teaspoons fine salt (10 grams)
1 cup water (240 milliliters)
2 ounces unsalted butter, melted (55 grams)
1 teaspoon lemon juice
3 1/2 ounces cake flour (100 grams)
11 ounces bread flour (310 grams), or as needed

Apple Filling

1 pound tart apples (454 grams)
3 1/2 ounces granulated sugar (100 grams)
1 tablespoon plus 1 1/4 teaspoons water
1 1/2 teaspoons lemon juice

Egg Wash

1 large egg
1 pinch fine salt

Cinnamon Sugar

2 teaspoons ground cinnamon
1/2 cup granulated sugar

Simple Syrup

1/2 cup water
4 ounces granulated sugar (113 grams)

Finish

Sanding sugar, as needed

Instructions

Make the butter block. Dissolve the pinch of salt in the lemon juice. Work the cold butter until smooth, then mix in the salted lemon juice and bread flour.
Shape and chill the butter. Form the butter mixture into a 6-inch square, wrap it and refrigerate it for approximately 30 minutes.
Make the dough. Combine the salt and water in a stand mixer fitted with the dough hook. Add the melted butter, lemon juice, cake flour and enough bread flour to make a soft, smooth dough.
Chill the dough. Shape the dough into a tight ball, cut a cross halfway through the top, cover and refrigerate it for 30 minutes.
Make the apple filling. Peel and core the apples. Cut two-thirds into 1/2-inch pieces and the remaining third into 1/4-inch pieces.
Cook the filling. Cook the larger apple pieces with the sugar, water and lemon juice until they begin to break down. Add the smaller pieces and cook until tender but still intact. Cool completely.
Enclose the butter block. Open the chilled dough into a square with four flaps. Place the butter block diagonally in the center, fold the dough over it and seal the seams.
Complete the first turn. Roll the dough into a 1/2-inch-thick rectangle, fold it into thirds and refrigerate it for 30 minutes.
Complete four additional turns. Repeat the rolling, folding and chilling process four more times for a total of five single turns.
Make the egg wash. Beat the egg with a pinch of salt.
Make the cinnamon sugar. Combine the cinnamon and granulated sugar.
Make the simple syrup. Bring the water and sugar to a boil, remove from the heat and cool.
Roll the pastry. Roll the chilled pastry to approximately 1/8 inch thick, 22 1/2 inches long and 18 inches wide. Let it rest for 5 to 10 minutes.
Cut the squares. Cut the pastry into twenty 4 1/2-inch squares.
Fill the turnovers. Brush each square with egg wash. Place approximately 1 tablespoon of apple filling in the center and sprinkle with cinnamon sugar.
Shape the turnovers. Fold each square diagonally into a triangle and gently seal the edges.
Finish the tops. Brush with egg wash, sprinkle with sanding sugar and cut a 1-inch vent into each turnover.
Bake. Bake at 375°F (190°C) for approximately 25 minutes, or until golden brown and fully puffed.
Glaze. Brush the hot turnovers lightly with simple syrup as soon as they leave the oven.

Recipe Notes

Keep the dough and butter cold throughout the laminating process.
If the butter begins to soften or break through the dough, stop rolling and refrigerate the pastry.
Use only enough flour to prevent sticking. Too much flour can dry out the dough.
Allow the rolled pastry to rest before cutting so the squares shrink less.
Cool the apple filling completely before placing it on the pastry.
Do not overfill the turnovers or the filling may leak during baking.
Seal the edges gently so the laminated layers are not compressed.

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Apple Turnover FAQs

What apples are best for apple turnovers?

Firm, tart apples work best because they hold their shape and balance the sweetness of the pastry. Granny Smith, Braeburn, Pink Lady and similar varieties are good choices.

Why is the apple filling cooked in two stages?

The larger pieces are cooked until they begin to break down and create a thick base. The smaller pieces are added later so the finished filling still contains distinct pieces of apple.

What is a single turn in puff pastry?

A single turn involves rolling the dough into a rectangle and folding it into thirds like a business letter. Each turn creates additional alternating layers of dough and butter.

Why does the dough need to chill between turns?

Chilling firms the butter and relaxes the gluten. If the butter becomes too soft, it can blend into the dough instead of remaining in separate layers.

Why did butter leak out of my puff pastry?

The butter may have become too warm, the dough may not have been sealed completely or the pastry may have been rolled too aggressively. Chill the dough whenever the butter begins to soften.

Why did my turnovers not puff?

The laminated edges may have been compressed, the butter may have melted into the dough before baking or the oven may not have been hot enough. Keep the pastry cold and handle the edges gently.

Why did the filling leak out?

The turnovers may have been overfilled, the filling may have been too warm or wet, or the edges may not have been sealed completely.

Can I make the puff pastry ahead of time?

Yes. After completing the final turn, wrap the dough tightly and refrigerate it for up to two days before rolling and assembling the turnovers.

Can apple turnovers be frozen before baking?

Yes. Freeze the shaped turnovers on a baking sheet, then transfer them to an airtight container. Bake them from frozen, adding additional baking time as needed.

How should apple turnovers be stored?

Store cooled turnovers in an airtight container at room temperature for up to two days. Refrigeration extends storage but can soften the pastry.

What is the best way to reheat apple turnovers?

Reheat them in a moderate oven until warmed through. An oven restores more crispness than a microwave, although reheated puff pastry will not be as flaky as it was immediately after baking.

What equipment do I need for this recipe?

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What is the estimated nutrition per turnover?

Estimated nutrition per turnover: Calories: 365 calories; Carbohydrates: 36.3 g; Protein: 3.4 g; Fat: 23.4 g; Saturated Fat: 14.7 g; Unsaturated Fat: 7.8 g; Trans Fat: 0.9 g; Cholesterol: 70 mg; Sodium: 211 mg; Fiber: 0.7 g; Sugar: 15.8 g.