Save to Pinterest One chilly October morning, I pulled a tray of these golden turnovers from the oven and the entire kitchen smelled like a small-town bakery. My neighbor knocked on the door just to ask what I was making. I handed her one still warm, and she stood there on the porch eating it with her eyes closed. That's when I knew this recipe was a keeper.
I made these for my daughter's sleepover once, and the girls devoured them before I even set out plates. One of them asked if I owned a bakery. I didn't, but I felt like I could have in that moment. There's something about watching people enjoy what you've made that never gets old.
Ingredients
- Puff pastry sheets: Thaw them in the fridge overnight so they're easy to work with and don't tear when you fold them.
- Golden apples: I like them because they hold their shape and don't turn to mush, plus they have a naturally sweet flavor that pairs perfectly with cinnamon.
- Unsalted butter: Gives the filling a rich, silky base without making it too salty.
- Granulated and brown sugar: The mix creates a balanced sweetness with a hint of molasses depth from the brown sugar.
- Ground cinnamon and nutmeg: These spices make the whole house smell like fall, and nutmeg adds a warm complexity you can't quite name but definitely taste.
- Vanilla extract: A splash brings everything together and softens the sharper apple tang.
- Lemon juice: Keeps the apples bright and prevents them from browning, plus it cuts through the sweetness just enough.
- Cornstarch: This is what thickens the filling so it doesn't leak out and make a mess in the oven.
- Egg and milk: Whisked together, this wash gives the pastry that shiny, golden finish you see in bakery windows.
- Coarse sugar: Optional, but it adds a delicate crunch and a little sparkle on top.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment so nothing sticks. This also makes cleanup so much easier.
- Cook the filling:
- Melt butter in a skillet, then add apples, both sugars, cinnamon, nutmeg, and lemon juice. Stir gently for 4 to 5 minutes until the apples start to soften and smell incredible.
- Thicken it up:
- Stir in vanilla and cornstarch, then cook another minute or two until the mixture looks glossy and thick. Let it cool a bit so it doesn't melt the pastry.
- Cut the pastry:
- Roll out your puff pastry lightly if it's uneven, then cut each sheet into 4 squares. You'll have 8 perfect little canvases for filling.
- Fill and fold:
- Spoon a generous heap of apple filling into the center of each square, then fold into a triangle and press the edges firmly. Use a fork to crimp the seams so they stay shut during baking.
- Brush and sprinkle:
- Whisk the egg with milk and brush it over each turnover. If you're using coarse sugar, sprinkle it on now for that bakery touch.
- Vent and bake:
- Cut a small slit on top of each one so steam can escape, then bake for 20 to 25 minutes until they're puffed and golden brown. Let them cool on a rack for about 10 minutes before you dive in.
Save to Pinterest The first time I served these at a brunch, someone asked for the recipe before they even finished chewing. I realized then that a good turnover isn't just dessert, it's a conversation starter. It's the thing people remember long after the plates are cleared.
Storing and Reheating
Keep leftovers in an airtight container at room temperature for up to two days, or refrigerate them for up to five. When you're ready to eat one, pop it in a 350°F oven for about 8 minutes to bring back that crispy, flaky texture. Microwaving works in a pinch, but the pastry won't have the same crunch.
Flavor Variations
I've swapped golden apples for pears when they're in season, and the result is just as lovely with a slightly floral sweetness. A handful of raisins or chopped walnuts stirred into the filling adds chew and richness. Once I drizzled a simple vanilla glaze over cooled turnovers, and they looked like something from a French patisserie.
Serving Suggestions
These are perfect on their own, but I love serving them warm with a scoop of vanilla ice cream melting into the corners. Whipped cream works beautifully too, especially if you add a pinch of cinnamon to it. For breakfast, pair them with strong coffee and fresh fruit.
- Dust with powdered sugar right before serving for an elegant touch.
- Serve alongside hot apple cider or spiced tea for a cozy autumn vibe.
- Pack one in a lunchbox as a sweet surprise that travels well.
Save to Pinterest There's something deeply satisfying about pulling a tray of these from the oven and watching them cool, knowing you made something that looks and tastes this good. I hope they bring as much warmth to your kitchen as they have to mine.
Recipe FAQs
- → What type of apples work best for turnovers?
Golden apples are ideal for their sweetness and texture, but you can substitute pears or other firm apples for variety.
- → How do I get a flaky texture in the pastry?
Using chilled puff pastry ensures layers puff up during baking, creating a light and flaky crust.
- → Can I prepare turnovers ahead of time?
You can assemble turnovers in advance and refrigerate them; bake directly from cold to retain flakiness.
- → What can be added to the filling for extra texture?
Raisins or chopped nuts can be mixed in to add chewiness and crunch to the apple filling.
- → How to store leftover pastries?
Keep turnovers in an airtight container and reheat in the oven to maintain crispness and flavor.
- → Why is an egg wash used on turnovers?
Brushing with an egg wash before baking gives the pastry a shiny, golden-brown finish.