These easy apple turnovers combine flaky puff pastry with a simple, flavorful apple filling made from fresh fruit.
Similar to German Apfeltaschen (“apple pockets”), these pastries are a quick and satisfying snack or dessert that use common pantry ingredients.
About This Recipe
Have extra apples to use up or want a cozy, seasonal treat? These puff pastry apple turnovers are fast to make and delightfully tasty. While they aren’t an exact replica of German bakery Apfeltaschen, the flaky pastry and cinnamon-sweet apple filling evoke that same comforting flavor.
You only need a few ingredients:
- puff pastry (store-bought or homemade)
- fresh apples
- cinnamon and sugar
- egg yolk and water
Continue below for a clear, step-by-step method, plus tips and variations so you can make these turnovers your way.
Why These Pastries Are So Easy
Using frozen puff pastry keeps this recipe quick and low-effort—no need to make laminated dough from scratch unless you want to. This makes the recipe great for beginners, kids, or anyone short on time.
Another time-saver: you don’t have to pre-cook the apples. If the apple pieces are chopped small, they soften during baking and meld perfectly with the cinnamon-sugar. I’ve tried both fresh and pre-cooked apples and the finished turnovers were very similar—just chop the apples finely to avoid excess juice.
If you prefer, you can sauté apples briefly with butter and sugar before assembling for a caramelized filling—either approach works well.
These turnovers consistently get great feedback: flaky pastry, warmly spiced apples, and an easy assembly make them a reliable favorite.
How to Serve These Apple Turnovers
I like to sprinkle coarse sugar on top before baking and serve warm with coffee or tea. Other serving ideas:
- Fresh from the oven (watch for hot filling)
- At room temperature on the day they’re made
- Brushed with apricot preserves after baking for a glossy finish
- Drizzled with caramel or salted caramel for an indulgent touch
- Sprinkled with powdered sugar
- Served warm with a scoop of vanilla ice cream or whipped cream
FAQ
What kind of apples should I use?
Granny Smith and Pink Lady are excellent choices, but Fuji, Gala, or whatever you have on hand will work. Choose apples that hold some texture when baked.
Can I use canned apple pie filling?
For best texture and flavor, use fresh apples. Canned filling can be very sweet and juicy, which may make the turnovers soggy.
Turnovers vs. hand pies?
Turnovers are often made with puff pastry for a light, layered crust; hand pies typically use a denser pie crust.
Where to find puff pastry?
Puff pastry is usually sold frozen in the freezer section of supermarkets.
Do I need to pre-cook the apples?
No—if the apples are chopped finely they cook during baking. If you do pre-cook them, use a larger quantity since cooked apples reduce in volume.
What You Need to Make This Recipe
Ingredients:
- 1 sheet puff pastry
- 2–3 apples (about 200g)
- 2 teaspoons lemon juice
- 1 tablespoon sugar (white, brown, or vanilla sugar)
- 1 teaspoon cinnamon (optional)
- pinch of salt
- 1 egg yolk
- 1 teaspoon water
- coarse sugar for topping (optional)
Kitchen Tools:
- sharp knife
- small bowl
- rolling pin
- pastry brush
- fork
- baking sheet
- parchment paper or silicone baking mat
- wire cooling rack
Recipe Variations, Notes & Tips
- Cut the puff pastry into rectangles or squares depending on desired size
- Swap white sugar for brown or vanilla sugar for deeper flavor
- Add toasted pecans, walnuts, or raisins to the filling
- Brush with apricot preserves or drizzle caramel after baking
Cooked vs uncooked apples: Both work well. If you cook the apples first, increase the amount to account for shrinkage.
Egg wash: Brushing the tops with an egg yolk mixed with water yields a golden, shiny finish; water alone is an acceptable alternative.
How to Make This Recipe
Preheat the oven to 400°F / 200°C. Defrost one sheet of puff pastry according to package directions (typically 25–40 minutes at room temperature).
Peel, core, slice, and finely chop the apples. Toss with lemon juice to prevent browning, then mix with sugar, cinnamon, and a pinch of salt. Cover and set aside.
Unfold the thawed puff pastry on a lightly floured surface, smooth with a rolling pin to remove seams, and trim to a neat rectangle. Cut into 8 rectangles for larger turnovers or 16 squares for smaller ones.
Place 1–3 tablespoons of the apple mixture in the center of half the pastry pieces, leaving a border to seal. Top with a second pastry piece, then press and crimp the edges with a fork. If needed, chill briefly to keep the pastry firm while you work.
Cut a few small slits in the tops to allow steam to escape. Brush each turnover with the egg yolk and water mixture, and sprinkle coarse sugar if desired.
Bake on a lined sheet at 400°F / 200°C for 18–20 minutes, until puffed and golden. Cool on a wire rack and serve warm or at room temperature. These are best eaten the day they’re made.
Easy German Apple Turnovers (Apfeltaschen)
10 minutes
20 minutes
30 minutes
Ingredients
- 1 sheet puff pastry
- 2-3 apples (about 200g)
- 2 teaspoons lemon juice
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- pinch of salt
- 1 egg yolk
- 1 teaspoon water
- coarse sugar (optional)
Instructions
- Preheat oven to 400°F / 200°C.
- Defrost puff pastry according to package directions.
- Peel, core, and finely chop apples. Toss with lemon juice, then mix with sugar, cinnamon, and a pinch of salt. Cover and set aside.
- Unfold pastry on a floured surface, smooth with a rolling pin, and trim to a neat rectangle.
- Cut pastry into 8 rectangles or 16 squares.
- Place 1–3 tablespoons of apple filling in the center of half the pieces, leaving a border.
- Top with the remaining pastry pieces and crimp edges with a fork.
- Cut a few small slits in the tops to release steam.
- Brush with egg yolk mixed with water and sprinkle coarse sugar if desired.
- Bake 18–20 minutes until golden brown.
- Cool on a rack and serve warm or at room temperature.
- Best eaten the day they are made.
Notes
If the puff pastry becomes sticky, cover with plastic wrap and chill for 5–10 minutes before continuing.
Want more apple recipes?
- French Apple Tarts with Puff Pastry
- German Apple Custard Cake
- German Apple Cake with Streusel Topping
- Caramel Apple Dump Cake