This is an easy apple turnover recipe that tastes like they’re from a bakery and use one of my favorite baking shortcuts – frozen puff pastry. The turnovers are buttery, flakey and filled with an apple cinnamon filling. The finishing touch is a simple glaze that adds just the right amount of sweetness.

The filling is made by cooking apples, cinnamon, lemon juice and sugar in a saucepan with butter. It’s then spooned onto the puff pastry squares, sealed and then baked.

If you’ve never used puff pastry before, you’re missing out! There are 2 keys to using puff pastry. First, purchase an all butter frozen puff pastry. Puff pastry made with shortening or other types of fats just won’t taste as good. Second, thaw your pastry prior to use. If you have time, it’s best to let it thaw overnight in the fridge. If you don’t have time you can thaw it on the counter. But make sure to keep an eye on it… If it gets too warm it will become limp and the butter will start melting. If that happens, place it back in the refrigerator for about 30 minutes to firm it up.

Easy Apple Turnover Recipe with Glaze

Makes 4 large, 6 medium or 8 small

1⁄4 stick unsalted butter
2 Gala apples
3 1⁄2 T brown sugar
1⁄2 lemon, juice only
1t ground cinnamon
1t vanilla
2T chopped walnuts (optional)
1 sheet frozen puff-pastry, defrosted
1 egg, beaten
1/3 cup icing sugar
1 to 2t whole milk

Preheat the oven to 400°F.

Make the apple filling
Place a pan on low heat and melt the butter. Peel and dice the apples and add to the pan, along with the brown sugar, lemon juice and ground cinnamon. Increase the heat to medium and stir continuously allowing the apples to soften slightly and the mixture to thicken.

Remove the pan from the heat, stir in the vanilla and chopped walnuts if you are using. Mix well and leave to cool while you prepare the pastry.

Prepare the pastry
Roll the defrosted puff pastry sheet out on a lightly-floured countertop. Use a blunt knife or pastry cutter to create even squares. The amount you ultimately make will depending on how big you want them to be. (eg., 8 small / 6 medium / 4 large)

Fill the pastry
Brush the edges of each square with the beaten egg. Spoon equal amounts of the cooled apple mixture into the center of each pastry square. Join the two corners and use your fingertips to press the edges closed. Then, use a fork to press down on the edges to ensure a better seal and make a decorate pattern.

Brush the remaining beaten egg on top of each turnover. If you have any small off-cuts of pastry you can make decorative pastry for the top. Use a sharp knife to make a small incision in the top of each one, then place on a tray-lined with parchment paper.

Bake for 25-30 minutes, or until a deep golden color. Watch the undersides because they will brown faster. Any filling that leaks out will be prone to burning. Remove from the oven and place on a cooling rack.

Make a quick glaze
Placing 1/3 cup icing sugar into a small bowl. Add one teaspoon milk and use a spoon to mix. You may or may not need a second teaspoon of milk, just check the consistency of the drizzle – you want to create a lump-free drizzle that is not too runny, but not too thick either.

Drizzle the glaze over each turnover and serve warm. Turnovers are best served warm and fresh but will keep for up to 3 days in an airtight container.