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Puff Pastry Apple Turnovers

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These puff pastry apple turnovers taste just like mini apple pies and are easy to make. The filling is slightly sweet with only a touch of tartness and the outside is nice and flaky.

Puff pastry apple turnovers on baking sheet

Apple Turnovers

Serving Size: Makes 8 Apple Turnovers


3 apples peeled, cored and thinly sliced (Empire, Spartan, or McIntosh)
¼ cup sugar
¼ cup chopped walnuts
½ teaspoon cinnamon
1 tablespoon butter
1 package frozen puff pastry (pre-rolled), thawed
1 egg, beaten in small bowl


  1. In a bowl toss together apples, sugar, walnuts, cinnamon, and a pinch of salt.
  2. In a large non-stick frying pan, melt butter over medium heat. Add apple mixture. Cook and stir for 4 minutes. Remove from heat, set aside to cool.
  3. Preheat oven to 400°F.
  4. On a lightly floured surface, unroll pastry. Working quickly cut both squares into 4 quarters, making 8 squares in total. Place ¼ cup of apple mixture into the centre of each square. Fold each pastry into a triangle and crimp edges together with the tines of a fork. Transfer triangles to a large parchment lined baking sheet.
  5. Brush the tops of the pastries with beaten egg. Cut 2 or 3 small steam vents in the top of each turnover. Bake until golden, about 25 minutes.

Puff Pastry Apple Turnover Tips:

  • I recommend using pre-rolled puff pastry to save time.  If your grocery store doesn’t offer pre-rolled puff pastry (found in the freezer section), you can roll out the traditional block-shaped puff pastry into two 10-inch squares.
  • Use a wide spatula to transfer turnovers to a large baking sheet.
  • Dip your fork in flour if it starts to stick to the pastry when crimping the edges.
  • If you don’t have parchment paper, grease your baking sheet with non-stick cooking spray or butter.
  • Defrost puff pastry at room temperature for 2 hours, or overnight in the fridge.
  • The trick to working with puff pastry is keeping it cold until you’re ready to use it.

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