Introduction

These homemade apple turnovers are flaky, buttery pastries filled with sweet, cinnamon-spiced apples. They make a delightful treat perfect for breakfast, dessert, or a cozy snack any time of day.

The image shows several golden-brown triangular hand pies arranged on a white marbled surface. Each hand pie has a flaky, layered crust with small slits on the top for ventilation, and they are drizzled with a shiny caramel sauce in thin stripes. One hand pie is broken open to reveal a chunky, soft apple filling inside with visible pieces of cooked apple coated in the caramel sauce. A silver spoon with caramel sauce on it lies near the hand pies, and droplets of sauce are scattered around. The lighting highlights the crisp texture of the crust and the rich color of the caramel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
2 cups (240g) peeled & diced apples (about 2 medium apples)

1 teaspoon cornstarch
2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon
1/2 cup (100g) granulated or brown sugar (use either)

1 large egg
1 Tablespoon (15ml) milk (any kind)
Optional: 1/2 cup (145g) salted caramel, for drizzling

Instructions

Step 1: Prepare the dough. If using homemade rough puff pastry, complete it through the second refrigeration step and keep it chilled. If using store-bought frozen puff pastry, make sure it’s fully thawed and chilled in the refrigerator.
Step 2: Make the filling by combining apples, cornstarch, vanilla extract, cinnamon, and sugar in a medium saucepan over medium heat. Stir constantly for 5 minutes. Reduce heat to low and simmer for another 5 minutes. Remove from heat and let cool for 20 minutes.
Step 3: Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Step 4: Roll out the dough on a lightly floured surface. For homemade dough, roll to a 12-inch square and cut into nine 4-inch squares. For store-bought dough, unroll and cut each sheet into four squares. Transfer the squares to the prepared baking sheets.
Step 5: Spoon 2–3 tablespoons of the apple filling onto the center of each dough square. Fold one corner over to create a triangle and crimp edges with a fork to seal. Chill the turnovers in the refrigerator for at least 15 minutes or up to 1 hour.
Step 6: Preheat oven to 400°F (204°C). Whisk the egg and milk together to create an egg wash. Brush each chilled turnover with the egg wash and cut 2 or 3 small steam vents on top of each pastry.

Step 7: Bake the turnovers for 23–25 minutes until golden brown, rotating the pans halfway through baking for even color. Expect some butter to leak from homemade dough—this is normal.
Step 8: Let turnovers cool on the baking sheets for 5 minutes. Optionally, drizzle with salted caramel before serving.

Tips & Variations

Use firm apples like Granny Smith or Honeycrisp for the best texture.

For extra flavor, add a pinch of nutmeg or a splash of lemon juice to the filling.
Freeze unbaked turnovers after shaping for up to 1 month; bake them directly from frozen, adding a few extra minutes to the bake time.
Brush the edges with a bit of water before sealing to help the edges stick better.

Storage

Store leftover turnovers covered at room temperature for up to 1 day or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

The image shows several golden-brown, crispy apple hand pies resting on a white marbled surface. Each pie has a shiny, flaky crust with small slits on top, and one is cut in half, revealing soft, chunky apple pieces inside that are coated with cinnamon and sugar. Drizzled over the pies is a smooth caramel sauce in wavy lines, adding a glossy texture. The focus is on the center pie, highlighting its layers of flaky crust and warmly spiced apple filling, with the other pies blurred softly in the background, all sitting on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

It’s best to use fresh apples for texture, but if using frozen, thaw and drain any excess liquid before cooking to avoid soggy filling.

How do I prevent the turnovers from leaking filling during baking?

Make sure to seal the edges firmly by crimping with a fork and chilling the turnovers before baking. Cutting small vents on top also helps steam escape and reduces leaking.