Recipe // Apple Turnovers

This Apple Turnover recipe has been one of my favorite ever since I first made it back in 2009. My German roots always crave apple strudel, so I made these for an easy fix. This recipe is a smaller version of it and a must try.

We love eating these warm with a scoop of ice cream & whipped cream. Hope you enjoy the recipe!

Recipe // Apple Turnovers

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Recipe // Apple Turnovers
Author: Bettina Johnson
Prep time:
Cook time:
Total time:
  • 1 pack ready pepperidge farm puff pastry (thawed) – makes 8 turnovers
  • 2 medium apples -any kind (peeled, cored and thinly sliced)
  • 1 tbsp lemon juice
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • 1 dash nutmeg
  • 1 tbsp butter
  • <strong>For The Topping</strong>
  • 1 egg white
  • coarse sugar (optional for decoration)
  1. Simmer the sliced apples with the lemon juice in a large pan until soft. Add the sugar, cinnamon and nutmeg and cook for 8 minutes.
  2. Remove from the heat and add the butter, leave to cool!
  3. Lay out your puff pastry and cut 4 squares, fold each corner to the middle and slice with a pizza cutter on the folded part (see image below).
  4. Open the puff pastry and put a spoonful of apple mixture into each square (onto the cuts), seal the edges with water. Reverse each filled pastry and place them on a tray.
  5. <strong>For The Topping</strong>
  6. Brush the mini pastries with beaten egg white. Sprinkle with coarse sugar.
  7. Bake at 375˚ C for 25 minutes or until golden brown.

Mini Apple Pie by Bettina Johnson1 Mini Apple Pie by Bettina Johnson

You might also like my Mini Apple Pies.

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  1. You didn’t say how much cinnamon or how much nutmeg to use and a picture of how to cut them would have been nice. Your description sucked.

  2. Jenn, your comment was a little harsh. Sometimes when you type a recipe for a blog post you forget something. We’re all human. These sound wonderful. I found the recipe on Pinterest and will be adding it to my dessert board. Thanks for sharing!

  3. Jenn should learn some manners and basic etiquette!
    Bettina, thank you for taking the time to post the recipe. It looks wonderful and is great solution for us busy folks.

  4. These look delicious!! Can you please also add a photo to show how you fill and then seal them? I can’t figure out how they make it from triangle to rectangle shape! Thanks!

    1. @Camille I will add pictures on how to fill and seal them.
      But for now, this is what I did.

      After I cut them and sliced the 3 vents, I put parchment paper on the backing sheet, laid one of the triangles out and opened it, with the vents on the bottom, filled it with about 1 1/2 tbsp of apples. Folded each corner over the apples and sealed them by pinching the dough together.
      With a specular I flipped them over and coated them with the egg wash and sugar. Repeat this step until you are out of dough and apples.

      You can also do it like this, without cutting the vents first:
      Just make sure to cut or poke (with a fork) the vents once you are done, or your apple turnovers will be very gooey. The vents will let the steam out so your turnovers cook inside as well.

      Let me know if you have any other questions.

  5. I wasn’t really sure how many it makes. From the picture, I’m guessing four? I just wanted to make sure before buying the ingredients so I know how much to buy.
    Thank you.

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