Golden Apple Turnover Pastries (Printable)

Flaky, buttery pastries filled with sweet, spiced golden apples, baked until golden and irresistible.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry, thawed (approximately 17.6 oz)
02 - 1 egg (for egg wash)
03 - 1 tablespoon milk

→ Apple Filling

04 - 3 medium golden apples, peeled, cored, and diced
05 - 2 tablespoons unsalted butter
06 - 1/4 cup granulated sugar
07 - 2 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon pure vanilla extract
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar, for sprinkling

# How-To Steps:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Add diced apples, granulated and brown sugars, cinnamon, nutmeg, and lemon juice. Cook while stirring for 4 to 5 minutes until apples soften.
03 - Incorporate vanilla extract and cornstarch into the skillet. Continue cooking for 1 to 2 minutes until filling thickens. Remove from heat and allow to cool slightly.
04 - On a lightly floured surface, roll out puff pastry sheets if necessary. Cut each sheet into 4 equal squares totaling 8 squares.
05 - Spoon a generous amount of apple filling onto the center of each pastry square. Fold each into a triangle and press edges to seal. Crimp the edges with a fork to secure.
06 - Place turnovers evenly on the lined baking sheet.
07 - Whisk together egg and milk. Brush this mixture over the turnovers. Optionally, sprinkle coarse sugar on top.
08 - Make a small slit atop each turnover using a sharp knife to allow steam to escape during baking.
09 - Bake in the preheated oven for 20 to 25 minutes until turnovers are puffed and golden brown.
10 - Transfer turnovers to a wire rack and cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The pastry shatters into buttery layers the second you bite in, revealing soft spiced apples that taste like autumn itself.
  • They look bakery-perfect but come together in under an hour, which feels like getting away with something.
  • You can make the filling ahead and fold the turnovers right before guests arrive, filling your kitchen with that irresistible smell.
02 -
  • Don't skip the cornstarch—I learned this the hard way when my first batch leaked sugary apple juice all over the pan and burned into a sticky mess.
  • Cold pastry is everything; if it warms up while you're working, pop it back in the fridge for five minutes before baking.
  • That little slit on top isn't optional—without it, steam builds up and can blow out a seam, leaving you with a lopsided turnover.
03 -
  • Use a pizza cutter to slice the puff pastry—it's faster and cleaner than a knife, and keeps the edges sharp.
  • If your filling seems too wet, cook it an extra minute or add a pinch more cornstarch; a thick filling stays put and makes each bite tidier.
  • Rotate the baking sheet halfway through for even browning, especially if your oven has hot spots like mine does.
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