Golden Apple Turnover Pastries (Printable)

Buttery, flaky pastries filled with spiced golden apples baked to a golden perfection.

# What You’ll Need:

→ Pastry

01 - 2 sheets puff pastry (about 17.6 oz), thawed if frozen
02 - 1 large egg (for egg wash)
03 - 1 tablespoon whole milk

→ Apple Filling

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

→ Optional Topping

13 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt butter. Add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 4 to 5 minutes, stirring occasionally, until apples begin to soften.
03 - Stir in vanilla extract and cornstarch. Continue cooking for 1 to 2 minutes until mixture thickens slightly. 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, yielding 8 squares total.
05 - Place a generous spoonful of apple filling in the center of each square. Fold each square into a triangle and press edges firmly to seal. Crimp edges with a fork to secure.
06 - Place the turnovers on the prepared baking sheet, spacing evenly.
07 - Whisk together egg and milk. Brush the mixture over turnovers. Sprinkle coarse sugar on top if desired.
08 - Use a sharp knife to make a small slit on top of each turnover to allow steam to escape during baking.
09 - Bake for 20 to 25 minutes until turnovers are golden brown and puffed.
10 - Transfer turnovers to a wire rack and allow to cool for 10 minutes before serving.

# Expert Hints:

01 -
  • Golden, flaky layers that shatter at the first bite and taste like you spent hours making pastry from scratch.
  • The filling cooks down into a jammy, spiced apple mixture that stays put and never leaks if you seal them right.
  • They freeze beautifully unbaked, so you can pull out two or eight whenever the craving hits.
  • Impressive enough for guests but forgiving enough for a weeknight dessert.
02 -
  • If you overfill the turnovers, the filling will burst out during baking and make a caramelized mess on your pan.
  • Sealing the edges tightly is non-negotiable. I learned this after my first batch leaked everywhere and I had to scrape burnt sugar off parchment.
  • Let the filling cool before assembling or the butter in the pastry will melt and you'll lose all that flakiness.
03 -
  • Keep your puff pastry cold. If it gets too warm, pop it back in the fridge for ten minutes before continuing.
  • Use a pizza cutter to slice the pastry into squares. It's faster and cleaner than a knife.
  • Don't skip the vent slit. Without it, steam builds up and the turnovers can explode or get soggy inside.
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