Golden Apple Turnover Pastries (Printable Version)

Golden pastry pockets filled with warm spiced apples. Flaky, buttery, and irresistible for any occasion.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry (about 500 g, thawed if frozen)
02 - 1 egg (for egg wash)
03 - 1 tbsp milk

→ Apple Filling

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

→ Optional Topping

13 - 2 tbsp coarse sugar, for sprinkling

# How to Make It:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt the butter. Add diced apples, sugars, cinnamon, nutmeg, and lemon juice. Cook for 4-5 minutes, stirring, until apples begin to soften.
03 - Stir in the vanilla extract and cornstarch. Cook 1-2 more minutes, until the mixture thickens. Remove from heat and let cool slightly.
04 - On a lightly floured surface, roll out puff pastry sheets if needed. Cut each sheet into 4 equal squares (total 8 squares).
05 - Place a generous spoonful of apple filling in the center of each square. Fold each square into a triangle, pressing edges to seal. Crimp edges with a fork.
06 - Place turnovers on the prepared baking sheet.
07 - Whisk egg with milk. Brush over turnovers. Sprinkle with coarse sugar, if desired.
08 - Use a sharp knife to make a small slit on top of each turnover for steam to escape.
09 - Bake for 20-25 minutes, until golden brown and puffed.
10 - Cool on a wire rack for 10 minutes before serving.

# Expert Advice:

01 -
  • The contrast between the flaky, buttery exterior and the warm, spiced apple filling creates this magical moment when you take that first bite and the pastry shatters just perfectly.
  • These turnovers look impressively professional despite being surprisingly straightforward to make, which has saved me countless times when I needed to bring something special to morning gatherings.
02 -
  • After ruining an entire batch with soggy bottoms, I discovered that letting the apple filling cool slightly before assembling makes all the difference in maintaining a crisp pastry base.
  • The egg wash isnt just for looks, it creates that beautifully burnished exterior and helps seal the edges better than water ever could.
03 -
  • Work with cold puff pastry, warm hands, and a cool surface, keeping the unused portion refrigerated while youre assembling each batch to maintain those beautiful layers in the final bake.
  • If your filling leaks during baking, immediately clean any spills on the baking sheet after removing the turnovers, as hardened sugar becomes nearly impossible to clean later.
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