Flaky Apple Turnover Recipe with Vanilla Glaze

Hi, baking friends! If you’re craving a warm, comforting treat this fall, this apple turnover recipe is about to become your new go-to. Picture this: buttery, flaky puff pastry wrapped around a juicy, cinnamon-spiced apple filling. Topped with a dreamy vanilla glaze, these turnovers are perfect for breakfast, dessert, or a cozy afternoon snack. Using store-bought puff pastry makes this recipe quick and approachable, so you can enjoy bakery-style results without hours in the kitchen. Let’s get baking!

Why This Apple Turnover Recipe Shines

• Flaky Perfection: Store-bought puff pastry delivers that golden, layered crunch without the fuss of making dough from scratch.
• Warm & Cozy Filling: Apples, cinnamon, and a touch of nutmeg create a filling that’s just the right balance of sweet and tart.
• Quick & Easy: With a prep time of about 20 minutes, these turnovers are ideal for busy bakers.
• Versatile Treat: Serve them warm with ice cream, drizzle with vanilla glaze, or enjoy them on the go.
• Make-Ahead Friendly: You can prep the filling ahead of time—perfect for entertaining!

What to Do with Leftover Apple Filling

If you have a bit of extra filling (this recipe is designed to minimize waste, but just in case!), here are some fun ways to use it:

• Apple Pie Oatmeal: Stir 2-3 tbsp into warm oatmeal with a sprinkle of granola.
• Mini Tarts: Spoon into pie crust rounds in a muffin tin and bake at 375°F for 15-20 minutes.
• Pancake Topping: Warm and serve over pancakes or waffles with whipped cream.
• Yogurt Parfait: Layer with Greek yogurt and granola for a quick breakfast.
• Crepe Filling: Spread inside crepes, roll, and drizzle with glaze.
• Freeze It: Store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge for future turnovers or other treats.

Storage Tip: Refrigerate leftover filling for up to 5 days or freeze for up to 3 months.

The Magic of Puff Pastry

If you’ve never worked with puff pastry before, you’re in for a treat! It’s a lifesaver for creating bakery-quality desserts with minimal effort. The key is keeping it cold for those signature flaky layers. I use a 17.3-ounce package of puff pastry (which comes with 2 sheets) to make 8 perfectly sized turnovers. Don’t worry—I’ve included detailed thawing instructions to ensure success.

Serving Suggestions

These apple turnovers are divine on their own, but here are a few ways to make them extra special:

• Warm with Ice Cream: Serve with a scoop of vanilla ice cream for a decadent dessert.
• Coffee Break Treat: Pair with a hot latte or chai for a cozy afternoon.
• Breakfast Pastry: Enjoy as a grab-and-go breakfast with a dusting of powdered sugar.
• Caramel Finish: Drizzle with caramel sauce (recipe coming soon!) for an extra indulgent treat.

Storage & Make-Ahead Tips

• Storing Baked Turnovers: Keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
• Freezing Unbaked Turnovers: Assemble, seal, and freeze unbaked turnovers on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen at 400°F, adding 2-3 minutes to the baking time.
• Freezing Baked Turnovers: Freeze baked turnovers in an airtight container for up to 2 months. Thaw at room temperature and reheat to crisp up.
• Make-Ahead Filling: Prepare the filling up to 2 days ahead and store in the fridge.

Success Tips for This Apple Turnover Recipe

• Keep Pastry Cold: Cold puff pastry = flaky layers. If it starts to soften while working, chill it for 10 minutes.
• Choose Your Apples: Granny Smith is tart and holds its shape, while Honeycrisp is sweeter and softer. Mix them for the best of both worlds!
• Seal Tightly: Press hard with the fork to prevent filling leaks.

Let’s Bake!

These apple turnovers are the perfect way to celebrate fall’s cozy vibes. They’re simple enough for a weeknight treat but impressive enough for a holiday brunch. I’d love to hear how they turn out for you! Drop a comment below and let me know what you think!

Happy baking!

Apple Turnovers with Vanilla Glaze

Print Recipe

Golden, flaky puff pastry turnovers filled with a warm, cinnamon-spiced apple filling and drizzled with sweet vanilla glaze. Perfect for fall breakfasts or desserts!

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Prep Time:20 minutes mins

Cook Time:25 minutes mins

Total Time:45 minutes mins

Servings: 8 turnovers

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EQUIPMENT (affiliate links)

• medium saucepan
• apple peeler optional
• flour duster optional
• pastry board and cloth optional
• Rolling Pin
• Pizza Cutter
• Parchment paper or
• silicone liner
• fork
• Pastry brush

Ingredients

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For the Apple Filling:

• 3 c. (400 g) tart apples peeled & chopped – 2 to 3 lg apples
• 6 tbsp (75 g) granulated sugar
• 1 ½ tbsp (18 g) brown sugar
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 ½ tbsp (12 g) unbleached all-purpose flour
• 1 ½ tbsp lemon juice
• 6 tbsp (90 g) water

For the Pastry:

• 17.3 oz. pkg frozen puff pastry 2 sheets
• 1 large egg beaten
• 1 tbsp water

For the Vanilla Glaze:

• 1 cup (120 g) powdered sugar sifted
• 2-4 tsp milk
• ½ tsp vanilla extract

Instructions

• Thaw Puff Pastry: Refrigerator (preferred): 5–6 hours or overnight OR Countertop: 30–40 minutes until pliable but still cold.
  17.3 oz. pkg frozen puff pastry
• Make Apple Filling: Combine all filling ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 5–7 minutes until apples are fork-tender (not mushy) and liquid thickens to a glossy syrup. Cool completely (spread on a plate and refrigerate 20–30 min).
  3 c. (400 g) tart apples

  6 tbsp (75 g) granulated sugar

  1 ½ tbsp (18 g) brown sugar

  1 ½ tsp ground cinnamon

  ¼ tsp ground nutmeg

  1 ½ tbsp (12 g) unbleached all-purpose flour

  1 ½ tbsp lemon juice

  6 tbsp (90 g) water
• Preheat Oven: 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
• Cut Pastry: Unfold 1 thawed sheet on a lightly floured surface. Cut into 4 squares (repeat with second sheet for 8 total). Transfer squares to prepared baking sheet.
• Fill & Seal: Place ~2 Tbsp cooled filling in center of each square; spread slightly. Fold diagonally into a triangle. Press edges with a fork to seal. If pastry softens, freeze 10 min before baking.
• Egg Wash: Mix beaten egg with 1 Tbsp water. Brush tops of turnovers.
  1 large egg

  1 tbsp water
• Bake: 25–30 minutes until golden and puffed. Cool slightly on a wire rack.
• Glaze: Whisk powdered sugar, vanilla, and 2 tsp milk; add more milk for desired consistency. Drizzle over warm turnovers.
  1 cup (120 g) powdered sugar

  2-4 tsp milk

  ½ tsp vanilla extract

Notes

• Serving Suggestions: Serve warm with vanilla ice cream, whipped cream, or as a grab-and-go breakfast with coffee. Dust with extra powdered sugar for a simple finish or drizzle with caramel sauce for an extra indulgent treat.
• Puff Pastry Tip: Keep the pastry cold for the flakiest layers. If it softens while working, chill in the fridge for 10 minutes.
• Apple Choices: Granny Smith, Honeycrisp, Braeburn, and Cosmic are all great tart apples for baking. 
• Storage:
  • Baked Turnovers: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat at 350°F for 5–7 minutes to restore crispness. Freeze for up to 2 months. Thaw at room temperature and reheat to crisp.
  • Unbaked Turnovers: Assemble, seal, and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F, adding 5-7 minutes to bake time.

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