Recipe

Flaky Puff Pastry Apple Turnovers

Buttery, crisp, and unapologetically flaky. These quick apple turnovers use store-bought puff pastry and a fast stovetop filling for bakery-style results at home.

By Matt Campbell

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4.8

A real photo of golden brown puff pastry apple turnovers on a parchment lined baking sheet with visible flaky layers and a light sugar crust

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Puff pastry is the weeknight cheat code that still feels like you tried. It bakes up into a stack of shattery layers, it makes your kitchen smell like a fancy bakery, and it turns almost anything into “Oh wow, you made this?” energy.

This recipe is my favorite way to lean into that magic: flaky puff pastry apple turnovers. They are cozy, crisp-edged, and filled with cinnamon-y apples that do not leak all over your pan. If you want a puff pastry dessert that delivers real layers (not sad, soggy triangles), start here. It is approachable, fast, and wildly rewarding.

A real photo of thawed puff pastry sheet rolled out and cut into neat squares on a lightly floured countertop

Why It Works

Maximum flake, minimal drama: Cold puff pastry plus a hot oven equals big lift and crisp layers.
A filling that behaves: Cooking the apples first drives off excess moisture so your turnovers bake crisp instead of soggy.
That glossy bakery finish: Egg wash gives you deep golden color, and a little sugar on top turns into a thin, crackly crust.
Make ahead friendly: Assemble, chill, and bake when you are ready. Puff pastry loves a cold start.

Pairs Well With

Storage Tips

How to Store Turnovers

Room temperature (same day): Cool completely, then keep loosely covered for up to 6 to 8 hours. If your kitchen is warm, refrigerate sooner. If you seal them airtight while warm, the steam softens the crust.
Refrigerator: Store in an airtight container for up to 3 days. Expect some loss of crispness, but the flavor is still great.
Freezer (best for texture): Freeze baked turnovers on a tray until solid, then transfer to a freezer bag for up to 2 months.

How to Recrisp

Oven or toaster oven: 350°F (175°C) for 8 to 12 minutes (from fridge) or 15 to 18 minutes (from frozen). This brings the flakes back.
Air fryer: 325°F (165°C) for 4 to 6 minutes. Keep an eye on the sugar topping.
Microwave: It works in a pinch, but you will lose the crisp layers. If you microwave, follow with a quick toaster oven blast.

Common Questions

How do I keep puff pastry flaky, not soggy?

Two rules: keep the pastry cold and keep the filling not wet. Cook the apples until their juices are thick and glossy, then cool the filling until it is no longer warm or steaming before assembling. Also, do not skip the vent slits.

Do I need to thaw puff pastry, and how long?

Yes. Thaw in the refrigerator for 3 to 4 hours (best) or on the counter for about 30 to 45 minutes until it is pliable but still cool. If it cracks when you unfold it, let it sit 2 to 3 minutes. If it gets floppy, sticky, or warm, pop it back in the fridge for 10 minutes.

Can I use canned apple pie filling?

You can, but it is often very sweet and a little loose. If you go that route, chop it up a bit and stir in 1 teaspoon cornstarch, then cool until no longer warm before filling.

Why did my turnovers leak?

Usually one of these: overfilled, edges not sealed well, or filling still warm. Keep the filling to about 2 tablespoons per turnover, mound it toward the center and away from the edges, brush the border with egg wash, then press and crimp firmly with a fork.

Can I make them ahead?

Yes. Assemble the turnovers, place on a lined sheet pan, and refrigerate for up to 24 hours. Egg wash and sugar right before baking. You can also freeze them unbaked and bake from frozen, just add 5 to 8 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Baking sheet
Parchment paper
Medium skillet
Knife and cutting board
Rolling pin (optional)
Pastry brush
Fork (for crimping)
Cooling rack

I started making these turnovers when I wanted a dessert that felt impressive but did not require a full baking project. Puff pastry was the gateway. One box in the freezer, a couple apples on the counter, and suddenly I am pulling out golden, flaky triangles like I own a little corner bakery. The first time I nailed the crisp edges and the gooey center, I did what every reasonable person does and ate one standing up at the counter, burning my fingertips because I could not wait. Worth it.