Golden Apple Turnover Pastries (Printable)

Flaky buttery turnovers filled with spiced golden apples baked until golden and irresistible.

# What You’ll Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 17.6 ounces, thawed if frozen)
02 - 1 large 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

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium skillet over medium heat, melt the butter. Add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring frequently, for 4 to 5 minutes until apples soften.
03 - Stir in vanilla extract and cornstarch. Cook for 1 to 2 more minutes until the mixture thickens slightly. Remove from heat and let cool.
04 - On a lightly floured surface, roll out puff pastry sheets if needed. Cut each sheet into 4 equal squares, yielding 8 squares total.
05 - Place a generous spoonful of the cooled apple filling in the center of each pastry square. Fold each square into a triangle and press edges together to seal, then crimp with a fork.
06 - Arrange turnovers on the prepared baking sheet. Whisk together egg and milk, then brush the mixture evenly over the turnovers. Optionally, sprinkle coarse sugar over the top.
07 - Using a sharp knife, make a small slit on the top of each turnover to allow steam to escape during baking.
08 - Bake in the preheated oven for 20 to 25 minutes, until golden brown and puffed.
09 - Transfer turnovers to a wire rack and allow to cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The pastry shatters into buttery layers with every bite, and the filling stays soft and spiced without turning mushy.
  • You can make them ahead and bake fresh in the morning, filling your house with that bakery smell whenever you want.
  • They look fancy enough for guests but come together quickly enough for a regular weekend.
02 -
  • Let the filling cool before you fill the pastry or the heat will soften the dough and make it impossible to seal properly.
  • Don't overfill the squares, a generous spoonful is enough, too much and the filling will leak out and burn on the pan.
  • Press the edges firmly and crimp with a fork, loose seals open during baking and spill filling everywhere.
03 -
  • Keep the puff pastry cold while you work, if it gets too warm it won't puff as high and the layers will blend together.
  • Use a pizza cutter to cut the pastry into squares, it's faster and cleaner than a knife.
  • If the edges don't seal well, brush a little water on them before pressing, it acts like glue.
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