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
Servings: 8 turnovers
EQUIPMENT (affiliate links)
- apple peeler optional
- flour duster optional
- pastry board and cloth optional
- fork
Ingredients
For the Apple Filling:
- 3 cups tart apples, chopped (2-3 apples) 400g
- 6 tbsp granulated sugar 75g
- 1 ½ tbsp brown sugar 18g
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ tbsp unbleached all-purpose flour 12g
- 1 ½ tbsp lemon juice
- 6 tbsp water 90g
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 powdered sugar, sifted 120g
- 2-4 tsp milk
- ½ tsp vanilla extract
Instructions
Thaw the Puff Pastry:
- Refrigerator Method: Place the sealed puff pastry package in the refrigerator for 5–6 hours or overnight to thaw slowly.17.3 oz. pkg frozen puff pastry (2 sheets)
- Countertop Method: Alternatively, thaw the sealed package at room temperature for 30–40 minutes until pliable but still cold. Keep it cold for flakier results.
Prepare the Apple Filling:
- In a medium saucepan, combine chopped apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and water.3 cups tart apples, chopped (2-3 apples), 6 tbsp granulated sugar, 1 ½ tbsp brown sugar, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 1 ½ tbsp unbleached all-purpose flour, 1 ½ tbsp lemon juice, 6 tbsp water
- Cook over medium heat, stirring occasionally, for 5–7 minutes until the apples are just fork-tender (a fork should pierce them easily but they should hold their shape, not turn mushy) and the liquid has thickened and slightly caramelized, taking on a light golden hue with a glossy, syrupy consistency. Remove from heat and cool completely (spread on a plate and refrigerate for 20–30 minutes to speed up cooling).
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare Puff Pastry:
- Working one pastry sheet at a time, unfold the thawed puff pastry sheet on a lightly floured pastry board and cloth or work surface. Cut the sheet into 4 equal squares (8 squares total) with a pizza cutter and transfer them to your prepared baking sheet.
- Place about 2 tablespoons of cooled apple filling in the center of each square, spreading it out slightly. Try not to overfill but if you do, the turnovers may ooze filling but be just as delicious.
Form Turnovers:
- Fold each square diagonally to form a triangle, enclosing the filling. Press edges with a fork to seal tightly.
- Repeat rolling, filling, and forming turnovers for a total of 8 turnovers. If turnover warms too much or softens, freeze for 10 minutes before baking for the flakiest dough.
Apply Egg Wash:
- In a small bowl, mix the beaten egg with 1 tbsp water. Brush the tops of the turnovers with the egg wash for a golden finish.1 large egg, beaten, 1 tbsp water
Bake:
- Bake for 25-30 minutes, or until golden brown and puffed. Remove from oven and let cool slightly on a wire rack.
Prepare Vanilla Glaze:
- In a small bowl, whisk the powdered sugar, milk, and vanilla extract until smooth. Start with 2 tsp milk and add more for a thinner consistency. Drizzle over cooled turnovers.1 cup powdered sugar, sifted, 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
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