Apple turnovers bring a little bit of Southern comfort into every bite. Warm apples, buttery puff pastry, and a touch of cinnamon make these turnovers the perfect treat. When topped with a simple glaze, they offer a sweet finish that’ll have everyone coming back for more.
I’ve always had a soft spot for apple turnovers. Growing up, I remember the scent of baking apples filling the house, making it hard to wait until they were ready to eat. These turnovers are a favorite at our family gatherings, bringing back memories of afternoons spent baking and sharing stories around the table.
A Southern food classic
Southern food has a way of making you feel right at home. For me, there’s nothing quite like the smell of fresh pastries filling the kitchen, especially when they’re made with simple ingredients that have been passed down through generations. Apple turnovers remind me of those times, the warmth of the kitchen, and the joy of being with family. Making these turnovers today feels like keeping that tradition alive.
There’s something so comforting about the process, from peeling the apples to folding the dough. It’s these little moments that make Southern food so special. These turnovers are a taste of home, a reminder that the best meals come from the heart, not the complexity of the recipe.
Ingredients
How to make Apple Turnovers
Preheat the oven and set up the baking sheets
Start by preheating the oven to 400°F. Line two baking sheets with parchment paper. This will help the turnovers bake evenly and keep them from sticking to the pan.
Prepare the apple filling
In a small saucepan, mix the diced Granny Smith apples with butter, brown sugar, cinnamon, and salt. Cook over medium-low heat for about 5-10 minutes, until the apples soften and release their juices. Stir occasionally so they don’t stick to the pan. Once the apples are tender, remove the pan from the heat and let the filling cool slightly.
Shape puff pastry and add apple filling
While the filling cools, lay the thawed puff pastry sheets flat on your work surface. Cut each sheet into four squares. You’ll have a total of 8 squares for the turnovers. Be sure to cut evenly so each turnover will cook the same. Scoop a spoonful of the apple filling into the center of each puff pastry square, making sure to drain any excess liquid to avoid soggy pastry. Don’t overfill the pastry, as it’ll be harder to seal.
Seal the turnovers
In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of each pastry square with the egg wash. This will help seal the turnover when folded. Fold each pastry over diagonally to form a triangle. Press the edges together, then use a fork to gently press down all the way around the edge, sealing it well.
Add slits, egg wash, and bake the turnovers
Use a sharp knife to make small slits on top of each turnover. This will allow the steam to escape while they bake, helping them puff up. Brush the tops of each turnover with the remaining egg wash for a golden finish. Place the turnovers on the prepared baking sheets and bake for 20-22 minutes, or until they’re golden brown and puffed up. Keep an eye on them toward the end of the baking time to make sure they don’t burn. Once they’re done, remove them from the oven and let them cool for a bit.
Make the glaze, glaze, and serve
While the turnovers cool, mix the powdered sugar and heavy cream in a small bowl. Whisk it together until smooth and creamy. The glaze should be thick enough to drizzle but not too runny. Drizzle the glaze over each turnover. You can pour a little or a lot, depending on how sweet you like them. Once glazed, they’re ready to serve and enjoy.
Serving suggestions
Apple turnovers are best when they’re still warm from the oven. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a treat that’s hard to resist. They also pair well with a warm cup of tea or coffee.
For a more indulgent experience, drizzle some extra caramel sauce on top for a rich, sweet touch. For a true Southern experience, serve them alongside a slice of Pecan Pie Brownies, Honey Cornbread Muffins, or a bowl of Southern Style Corn Grits to complete the meal.
Storage tips
If you have any leftovers, you can store the turnovers in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes, or until they’re warm and the pastry is crispy again. You can also reheat them in the microwave, but they may lose a bit of their crunch.
Southern farewell
Apple turnovers are a simple, sweet reminder of the joys of Southern cooking. They bring a little piece of home into any kitchen, and I hope you’ll enjoy making them as much as I do.
There’s something special about sharing these treats with family and friends, and I’m sure they’ll become a favorite in your home too. Enjoy every bite, and don’t forget to share the love!
Apple Turnovers
Equipment
- Oven
- Baking Sheets
- Parchment Paper
- Small saucepan
- Whisk
- Fork
- Pastry Brush
- Knife
Ingredients
For the turnovers:
- 1 package puff pastries 2 sheets, thawed
- 3 Granny Smith apples peeled and diced
- 1 tablespoon unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 egg
- 1 tablespoon water
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
- Start by preheating the oven to 400°F. Line two baking sheets with parchment paper. This will help the turnovers bake evenly and keep them from sticking to the pan.
- In a small saucepan, mix the diced Granny Smith apples with butter, brown sugar, cinnamon, and salt. Cook over medium-low heat for about 5-10 minutes, until the apples soften and release their juices. Stir occasionally so they don’t stick to the pan. Once the apples are tender, remove the pan from the heat and let the filling cool slightly.
- While the filling cools, lay the thawed puff pastry sheets flat on your work surface. Cut each sheet into four squares. You’ll have a total of 8 squares for the turnovers. Be sure to cut evenly so each turnover will cook the same.
- Scoop a spoonful of the apple filling into the center of each puff pastry square, making sure to drain any excess liquid to avoid soggy pastry. Don’t overfill the pastry, as it’ll be harder to seal.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of each pastry square with the egg wash. This will help seal the turnover when folded. Fold each pastry over diagonally to form a triangle. Press the edges together, then use a fork to gently press down all the way around the edge, sealing it well.
- Use a sharp knife to make small slits on top of each turnover. This will allow the steam to escape while they bake, helping them puff up. Brush the tops of each turnover with the remaining egg wash for a golden finish.
- Place the turnovers on the prepared baking sheets and bake for 20-22 minutes, or until they’re golden brown and puffed up. Keep an eye on them toward the end of the baking time to make sure they don’t burn. Once they’re done, remove them from the oven and let them cool for a bit.
- While the turnovers cool, mix the powdered sugar and heavy cream in a small bowl. Whisk it together until smooth and creamy. The glaze should be thick enough to drizzle but not too runny.
- Drizzle the glaze over each turnover. You can pour a little or a lot, depending on how sweet you like them. Once glazed, they’re ready to serve and enjoy.
