These Apple Turnovers are easy homemade apple pastry desserts made with flaky puff pastry, sweet apple pie filling, a simple egg wash, and a light powdered sugar glaze.

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They’re great for fall baking, weekend breakfasts, afternoon snacks, holiday brunches, or an easy dessert after dinner. It uses store-bought puff pastry and canned apple pie filling, making it an easy apple treat.

For more apple recipes, you’ll find more recipes here!

How to Make Apple Turnovers

Ingredients you’ll need for this recipe

17.3 oz box Puff Pastry (2 sheets per package)
21 oz Apple pie filling
1 egg
1 tsp water
½ cup powdered sugar
1 tbsp milk

Step-by-Step Guide

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Roll each sheet of puff pastry out a bit, into a square shape. Cut each square in half, then in half the other way, to create 4 smaller squares.

3. Mix the egg and water together, then brush over the edges of each square.

4. Chop the pie filling into smaller pieces, then fill the bottom center (inside the egg-wash area) with apple pie filling.

5. Carefully fold one corner over to meet the other corner. You will make a triangle shape. Use a fork to press the seams together.

6. Brush the egg wash over the top and use a knife to make 3 small slits in the top.

7. Arrange the turnovers on the prepared baking sheet and bake for 18-20 minutes until golden and no longer doughy.

8. Cool for 20 minutes.

9. Whisk together the powdered sugar and milk, then drizzle over the turnovers.

Serve & Enjoy!

Important Recipe Notes

Let the puff pastry thaw according to the package directions before using. If it’s still frozen, it can crack when folded.
Don’t overfill the turnovers. About 2 tablespoons of apple pie filling per pastry is plenty and helps prevent leaks while baking.
Chop the apple pie filling into smaller pieces so the turnovers are easier to fold and eat.
Brush the edges well with the egg wash before sealing to help keep the filling inside.
Press the edges firmly with a fork to create a tight seal and a classic bakery-style look.
Cut a few small slits in the top of each turnover so steam can escape while they bake.
Bake until the pastries are puffed and deep golden brown. If they look pale, they may still be doughy in the center.
Let the turnovers cool for about 20 minutes before adding the glaze so it doesn’t melt right off.
For the best texture, enjoy the turnovers the day they are baked while the pastry is crisp and flaky.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven or air fryer for a few minutes to crisp the pastry again.

Prep Time:15

Cook Time:3 20

Cooling Time:20

Total Time:55

Ingredients

17.3 oz box Puff Pastry 2 sheets per package
21 oz Apple pie filling
1 egg
1 tsp water
½ cup powdered sugar
1 tbsp milk

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Roll each sheet of puff pastry out a bit, into a square shape. Cut each square in half, then in half the other way, to create 4 smaller squares.
Mix the egg and water together, then brush over the edges of each square.
Chop the pie filling into smaller pieces, then fill the bottom center (inside the egg-wash area) with apple pie filling.
Carefully fold one corner over to meet the other corner. You will make a triangle shape. Use a fork to press the seams together.
Brush the egg wash over the top and use a knife to make 3 small slits in the top.
Arrange the turnovers on the prepared baking sheet and bake for 18-20 minutes until golden and no longer doughy.
Cool for 20 minutes.
Whisk together the powdered sugar and milk, then drizzle over the turnovers.