Apple Turnovers


Simple apple turnovers with diced tart apples, currants, walnuts, sugar and cinnamon, baked in puff pastry.

Photography Credit: Elise Bauer

Apple turnovers are easy to make! The biggest decision one needs to make is how to do the pastry crust.

If you use an already prepared frozen puff pastry or folded pie crust, the apple turnovers will be a snap to make, they will look pretty, and the crust will lots of buttery layers.

If you use a homemade butter crust (pâte brisée) which is really not so hard to make, your pastry will taste wonderful, and may even be flaky, but not filled with puffy layers.

If you make your own homemade puff pastry dough, which requires technique and steps beyond a simple homemade pie dough, you will have a truly delicious and gorgeous pastry.

Since I have yet to master this last technique, I am obliged to use either a homemade butter pie crust, or a frozen prepared puff pastry sheet. I’ve made apple turnovers with both, and I can say that the homemade butter crust is light years better than the frozen puff pastry, but is obviously a bit more work.

So, what I have here is a recipe that calls for either using a frozen puff pastry sheet or homemade pâte brisée dough.

The inside of these apple turnovers include apples, of course, but also dried currants, walnuts, apple sauce, a little sugar and cinnamon, and a dash of vanilla.

Apple Turnovers Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes


  • 1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
  • 3 Tbsp dried currants
  • 2 Tbsp chopped walnuts
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon corn starch
  • 1/4 cup apple sauce
  • 1/8 teaspoon vanilla
  • 1 frozen puff pastry sheet, thawed OR 2 pâte brisée dough recipes (enough for a double crust pie)
  • 2 Tbsp butter, cut into bits
  • 1 large egg, lightly beaten
  • 1 teaspoon milk


1 Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).

2 In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.

3a Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.

3b Roll out your pie dough on a lightly floured surface to a 16x11 inch rectangle. Trim the edges to 15x10 inches and cut into six 5x5-inch squares.

4 Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)


In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.

5 Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.

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6 Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.

Cool turnovers to warm before serving.

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Showing 4 of 16 Comments / Reviews

  • The Old Foodie

    Hello Elise, I love this recipe. I thought you might like this short extract from an eighteenth century book called “The Country Housewife’s Companion”, by William Ellis. Feeding the farmhands was a big effort in 1750, and apple pasties were just the thing.

    “Of Apple-Pyes, and Apple Pasties, for Harvest and other Times”.

    Apple Pyes and Pasties are a main Part of a prudent, frugal Farmer’s Family-Food, because the Meal and Apples that make them are commonly the Produce of his Land, and are ready at all Times to be made use of in Pyes or Pasties, for giving his Family and agreeable palatable Repast; a covered or turn-over Pasty for the Filed, and the round Pye for the House; the first being of a Make and Size that better suits the Hand and Pocket than the round Pye, and therefore are more commonly made in Farmers Families; for one, or a Piece of one, being carried in the Plowman’s and Plowboys Pocket, sustains their hunger till they come home to Dinner, and oftentimes pleases them beyond some sort of more costly Eatables; nor is it less wholesome than pleasant, for that the Ingredients of the Apple-pye are rather Antidotes against, than Promoters of the Scurvy. In short, it is the Apple Pye and Pasty, and Apples made use of in some other Shapes (particularly the famous Parsnip Apple) that I take to be some of the cheapest and most agreeable Food a Farmer’s Family can make use of.”

  • Karen

    These were excellent–at least we loved them–even with storebought puff pastry. How thin do you roll the puff pastry out, though? Mine seemed a bit thick after baking. They were gobbled down and my six year old declared them “as good as marshmallows and better than chocolate chips!” Which is high praise from him. :)

  • Janell

    I just found your site and I focused onto this recipe as apple turnovers are one of my favorite treats (though one I’ve never attemnpted myself).

    Question. Do you have any tips on how to seal the filo?

    I did my best to keep it moist, but I just couldn’t seal it. I managed to conclude that one does not seal filo the same way one seals pie-like shells. =

  • George

    I’ve used this recipe and several variations of the ingredients for years. I use frozen pastry and to seal it I run a bit of water on the finger tips along the outer edge before folding over. then you can just press the dough together with your finger tips. To please the kids I sprinkle sugar on the top after putting on the egg wash. They are a definite hit!

  • misty

    My five year old and I made these along with the dough you included the link to. All my family can say is YUMMMMM! Thanks!

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