Pin It One Saturday morning, I woke up craving something warm and sweet but didn't want to commit to a full pie. I had puff pastry in the freezer and a bag of golden apples on the counter, so I decided to try my hand at turnovers. The smell of cinnamon and butter filling the kitchen brought my roommate out of her room, still in pajamas, asking if I was opening a bakery. That batch disappeared before noon, and I've been making them ever since.
I brought a tray of these to a potluck once, still warm from the oven, wrapped in a clean dish towel. They were gone in minutes, and someone asked if I'd taken a pastry class. I laughed and said no, just a good recipe and a little patience. That day, I realized how something simple could feel generous and impressive at the same time.
Ingredients
- Puff pastry: The foundation of flakiness, thaw it in the fridge overnight so it rolls easily without tearing.
- Golden apples: They hold their shape and have a mild sweetness that balances the spices beautifully.
- Unsalted butter: Controls the saltiness and lets the cinnamon and sugar shine through.
- Granulated and brown sugar: White sugar sweetens, brown sugar adds a hint of molasses warmth.
- Ground cinnamon and nutmeg: The classic autumn duo that makes your kitchen smell like comfort.
- Pure vanilla extract: A small splash deepens the filling and ties everything together.
- Lemon juice: Brightens the apples and keeps them from turning brown.
- Cornstarch: Thickens the juices so the filling stays put instead of leaking out.
- Egg and milk: Whisked together for a golden, glossy finish on top.
- Coarse sugar: Optional but adds a delicate crunch and sparkle.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup easier.
- Cook the filling:
- Melt butter in a skillet, add the apples, sugars, spices, and lemon juice, then stir for 4 to 5 minutes until they soften. Stir in vanilla and cornstarch, cook another minute or two until it thickens, then let it cool a bit so it doesn't melt the pastry.
- Cut the pastry:
- Roll out the puff pastry lightly on a floured surface if it's uneven, then cut each sheet into 4 squares. You'll have 8 squares total.
- Fill and fold:
- Spoon a generous amount of filling into the center of each square, fold into a triangle, and press the edges firmly. Use a fork to crimp the seams so they stay sealed during baking.
- Arrange and brush:
- Place turnovers on the baking sheet, whisk egg with milk, and brush it over the tops. Sprinkle with coarse sugar if you like a little sparkle and crunch.
- Vent and bake:
- Cut a small slit on top of each turnover to let steam escape. Bake for 20 to 25 minutes until golden brown and puffed, then cool on a wire rack for 10 minutes before serving.
Pin It The first time I served these to my mom, she took a bite and closed her eyes for a second. She said they reminded her of the turnovers her grandmother used to make on Sunday mornings, except those were always a little burnt on the bottom. We laughed, and I felt like I'd passed something down without even knowing it.
Storing and Reheating
Keep leftover turnovers in an airtight container at room temperature for up to two days, or refrigerate them for up to four. Reheat them in a 350°F oven for about 8 minutes to bring back the crispness. Microwaving works in a pinch, but the pastry won't be as flaky.
Variations Worth Trying
Swap the apples for pears when they're in season, or fold in a handful of raisins or chopped walnuts for extra texture. If you want a glaze, whisk powdered sugar with a little milk and drizzle it over the cooled turnovers. I've also brushed them with melted butter and cinnamon sugar right out of the oven for a different kind of sweetness.
Serving Suggestions
These are perfect on their own, but a scoop of vanilla ice cream or a dollop of whipped cream takes them over the top. I like serving them with hot coffee in the morning or with tea in the afternoon. They're also lovely packed in a basket for a picnic or wrapped up as a homemade gift.
- Serve them warm for the best texture and flavor.
- Pair with a hot drink or something cold and creamy.
- Wrap extras individually in foil for grab and go breakfasts.
Pin It There's something deeply satisfying about pulling a tray of golden turnovers out of the oven and watching them cool just enough to eat. I hope these become a favorite in your kitchen, too.
Recipe FAQs
- → What type of apples work best?
Golden apples are ideal for their balance of sweetness and firmness, which holds well during cooking.
- → Can I prepare the turnovers in advance?
Yes, assembling them beforehand and refrigerating briefly before baking keeps the pastry fresh.
- → How do I achieve a golden crust?
Brushing turnovers with an egg and milk wash before baking enhances browning and shine.
- → What alternatives suit the filling?
Pears can replace apples, and adding raisins or nuts adds texture and flavor complexity.
- → How should leftovers be stored?
Store in an airtight container and reheat in the oven to maintain crispiness.