There’s little that beats a warm apple turnover on a crisp fall day—well, maybe a pumpkin spice latte, but today we’re focused on one thing: how to make apple turnovers. These pastries are deceptively simple to make and hugely rewarding. Puff pastry may seem intimidating, but once you try it, the process becomes routine and the results are worth it. By the end of this post you’ll be ready to make these turnovers regularly and tweak them to your taste.
Turnovers rely on good puff pastry and a well-seasoned apple filling. If you want to make puff pastry from scratch, the method shared by The Kitchn is an excellent reference; below I simplify that approach so you can get great results without stress. The key steps are straightforward: make a loose dough, prepare the butter block, laminate by rolling and folding, and be patient with chilling between turns. The technique yields layers and flaky texture, and no special equipment beyond a rolling pin and a mixer is required.
Making the Puff Pastry
Start by combining flour and water into a shaggy, loose dough. I use a stand mixer with a dough hook and mix only until the flour is just hydrated and the dough begins to come together—overmixing will develop gluten and make the pastry tough.
Wrap the dough and chill for about 30 minutes. While it rests, soften a stick of butter to room temperature and mix it with a little flour; I often seal the butter and flour in plastic wrap and work it back and forth to form a flat square. Chill the butter briefly so it’s cool but pliable before you begin to laminate.
Lamination is simply rolling, folding, turning, and repeating, with short rests in the refrigerator between turns. Each roll-and-fold creates the alternating layers of dough and butter that puff beautifully in the oven. Go slowly, keep everything cool, and you’ll end up with a soft, layered pastry that gives those flaky, buttery sheets we all love.
How to make Apple Turnovers
While your pastry rests, prepare the apple filling. I prefer Granny Smith apples for turnovers because they hold their texture and acidity under heat, balancing the sweetness of the caramel. Peel and dice the apples into small pieces so they cook quickly and fit neatly inside the pastry pockets.
In a skillet over medium heat, melt a little butter and sauté the diced apples briefly—just enough to soften the edges. Season with pumpkin pie spice and a touch of kosher salt to enhance the apple’s flavor. To make these turnovers indulgent and stable in the oven, stir in two to three tablespoons of dulce de leche or cajeta; the thicker caramel coats the apples and avoids running when baked. This transforms a simple apple turnover into a caramel apple turnover, which is a delightful upgrade.
📖 Recipe
Caramel Apple Turnovers
These caramel apple turnovers are a wonderful way to use fall apples and make a comforting treat all season long. They’re also perfect any time you need a cozy pick-me-up.
Ingredients
Puff Pastry
- 1 recipe puff pastry (see notes)
Caramel Apple Filling
- 2 Granny Smith apples, peeled and small diced
- 2 tablespoons butter
- Pumpkin pie spice, to taste
- Kosher salt, to taste
- 2–3 tablespoons dulce de leche or cajeta
- 1 large egg (for egg wash)
Instructions
- In a skillet over medium heat, melt the butter and add the diced apples.
- Sauté for about 2 minutes, then season with pumpkin pie spice and a pinch of kosher salt. Stir and cook another 2–3 minutes until the apples begin to soften.
- Add the dulce de leche or cajeta and stir until the apples are coated. Remove from heat and allow the filling to cool completely before assembling.
- When the puff pastry has finished its final turn and rested, roll it out and cut 6–8 squares about 6 inches across.
- Make the egg wash by beating the egg with about 1 tablespoon of water or milk.
- Place about 2 tablespoons of the cooled filling in the center of each square. Brush the edges with egg wash, fold to form a triangle, and press the edges with a fork to seal. Transfer to a lined baking tray.
- Cut a small vent in the top of each turnover to allow steam to escape.
- Chill the formed turnovers in the freezer for 30 minutes to ensure the pastry is cold before baking.
- Preheat the oven to 425°F (220°C).
- Just before baking, brush the turnovers with the remaining egg wash and, if desired, sprinkle with sanding sugar.
- Bake at 425°F for 10 minutes, then reduce the temperature to 375°F (190°C) and bake an additional 10–15 minutes until the turnovers are golden brown and the pastry is fully cooked and crisp.
Notes
For a reliable puff pastry method, see the puff pastry guide by The Kitchn for full technique details on laminating dough and timing between turns.
Nutrition Information:
Serving Size:
1 turnover (approx.)
Amount Per Serving:
Unsaturated Fat: varies
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MY FAVORITE KITCHEN TOOLS
Over the years I’ve collected tools I use every day. A few essentials I recommend are high-quality silicone tongs, sturdy sheet pans, a reliable pressure cooker or multicooker, a sharp chef’s knife, and a versatile nonstick skillet. A good wooden spoon, a flexible scraper, and a small food scale are also invaluable for home baking and cooking.
Investing in durable tools will save you time and frustration. Choose items that feel good in your hand and suit how you cook—those small comforts make the kitchen more enjoyable and help maintain consistent results.