Warm spiced apple filling tucked into flaky, crunchy pastry—these puff pastry apple turnovers are an irresistible treat. They’re simple to make, and by using store-bought puff pastry sheets you can have bakery-style pastries with minimal effort. This version can be made gluten free and dairy free using suitable packaged puff pastry and plant-based butter and cream.
One bite of these golden turnovers will transport you to a cozy coffee shop. The only real work is cooking the apple filling, while the puff pastry does the rest. They’re perfect for breakfast, an afternoon snack, or a sweet finish to any meal.
Ingredient Notes
This recipe uses a short list of pantry-friendly ingredients. Most go into the apple filling, but you can use canned apple pie filling if you prefer a quicker shortcut.
- Apples – Granny Smith apples are great here because they hold their shape when cooked and their tartness balances the sweetness of the brown sugar.
- Store-bought puff pastry – This recipe was tested with gluten-free, dairy-free puff pastry brands, but you can use regular puff pastry if you aren’t avoiding gluten. One sheet is enough for the filling in this recipe.
See recipe card below for the complete ingredient list and quantities.
Substitutions & Variations
- Not dairy free – use regular butter and heavy cream in place of plant-based alternatives.
- Not gluten free – use your preferred brand of regular puff pastry; the recipe uses only one sheet.
- Starch swaps – you can replace cornstarch with tapioca starch or arrowroot powder in equal amounts if needed.
- Use canned pie filling – for a time-saving option, swap the homemade apple filling for canned apple pie filling (or substitute other flavors like cherry or blueberry).
- Homemade puff pastry – feel free to use a homemade puff pastry if you prefer; it works just as well.
How to Make Apple Turnovers with Puff Pastry
This recipe is straightforward. The main step is cooking the apple filling—let it cool before assembling so the puff pastry stays crisp and flaky.
STEP 1: Melt vegan butter (or regular butter) in a skillet over medium heat. Add diced apples, brown sugar, lemon juice, cinnamon, salt, and nutmeg. Cook for 5–10 minutes until the apples are tender but still hold their shape.
STEP 2: Mix cornstarch with cool water to make a slurry, then stir it into the apples and cook until the sauce thickens. Remove from heat and let the filling cool for about 30 minutes.
STEP 3: Roll out the puff pastry and trim to an even square or rectangle. Cut into 4 equal squares for larger turnovers, or 6 pieces for smaller turnovers.
STEP 4: Place about 2 tablespoons of cooled apple filling on each pastry square, leaving a clean edge for sealing.
STEP 5: Fold each square into a triangle and press the edges together to seal. Use a fork to crimp the edges. Brush the tops with egg wash if desired, and cut a small slit in each turnover to vent steam. Bake until puffed and golden.
STEP 6: Let the turnovers cool on the baking sheet for 5 minutes, then transfer to a wire rack. Whisk together powdered sugar, plant-based cream (or heavy cream), and vanilla to make a glaze. Drizzle the glaze over the turnovers and serve warm or at room temperature.
Expert Tip
An egg wash gives a shiny golden finish. If you’re egg-free, skip it—just avoid brushing egg wash on the sealed edges so the layers can puff properly.
Don’t let egg wash reach the pastry edges, or the layers may stick and prevent the turnover from puffing fully.
Storage
Store cooled turnovers in an airtight container at room temperature for 1–2 days. Reheat briefly in a warm oven to revive the crisp layers if desired.
More apple recipes to try:
- Apple Cinnamon Coffee Cake
- Apple Slab Pie
- Gluten Free Apple Desserts
- Gluten Free Apple Crumble
If you try this recipe, please leave a star rating and share your thoughts in the comments below.
Recipe
Puff Pastry Apple Turnovers
Ingredients
- 2 Tablespoons Vegan Butter
- 1 Cup Granny Smith Apple about 1 apple peeled and diced into ½ inch cubes
- ¼ Cup Light Brown Sugar
- ½ teaspoon Lemon Juice
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ⅛ teaspoon Nutmeg
- 2 teaspoons Cornstarch
- 2 teaspoons Cool Water
- 9 ounces Gluten Free Puff Pastry
- Egg Wash (1 egg + 1 tablespoon water + ⅛ teaspoon salt beaten)
For the icing
- ½ Cup Powdered Sugar sifted
- 1 ½ teaspoons Plant Based Cream
- ½ teaspoon Vanilla
Instructions
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Add the butter to a medium skillet over medium heat.
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Once melted, add diced apples, brown sugar, lemon juice, cinnamon, salt, and nutmeg. Cook until apples are fork tender, about 5–10 minutes.
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Combine cornstarch and cool water to make a slurry, stir into the apple mixture, and cook until the sauce thickens.
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Remove from heat and let the filling cool to room temperature, about 30 minutes.
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Preheat oven to 400 °F (204 °C). Line a baking sheet with parchment paper.
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Roll out puff pastry and cut into squares: 4 for larger turnovers or 6 for smaller ones.
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Place pastry squares on the prepared baking sheet.
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Add 2 tablespoons of apple filling to each square, slightly off-center, leaving a border for sealing.
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Fold squares into triangles and press the edges together with a fork to seal.
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Brush tops with egg wash if using, taking care not to get egg on the edges. Cut a small slit in each turnover to allow steam to escape.
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Bake 15–20 minutes until golden and flaky.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare the icing
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Whisk powdered sugar, plant-based cream (or heavy cream), and vanilla until smooth.
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Drizzle the icing over slightly cooled turnovers and allow it to set, or serve while warm.