These easy 20-minute apple pie turnovers are made with thawed frozen puff pastry and prepared apple pie filling, so they deliver warm, flaky apple-pie flavor with very little prep. The turnovers bake at 400°F for 18 to 20 minutes, while thawing the pastry and cooling the finished pastries add extra time beyond the baking estimate.
Each turnover has crisp, buttery layers wrapped around cinnamon-scented apples, finished with a simple vanilla glaze. This shortcut dessert makes 8 turnovers and is ideal for a weeknight treat, a casual brunch, or an impressive last-minute dessert.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially satisfying about a homemade pastry that looks like it took all afternoon but comes together with a few reliable shortcuts. These apple pie turnovers use frozen puff pastry and canned apple pie filling, allowing you to focus on shaping, baking, and enjoying dessert rather than preparing a full pie crust.
The pastry rises into delicate, flaky layers while the apple filling becomes hot, fragrant, and spoon-tender. A thin glaze adds sweetness without hiding the crisp pastry or warm cinnamon flavor.
- Fast: Active preparation takes about 10 minutes, followed by 18 to 20 minutes of baking.
- Yield: One package of puff pastry makes 8 turnovers.
- Approachable: Prepared filling removes peeling, chopping, and stovetop cooking.
- Flexible: Serve them for dessert, breakfast, or a relaxed weekend brunch.
If you are planning a dessert table with several easy treats, you might also enjoy these apple pie cups for another cozy pastry-inspired option.
Ingredients You’ll Need
The ingredient list is short, but each item plays an important role. Thaw the puff pastry according to its package directions before beginning, and keep it chilled until you are ready to assemble the turnovers.
- Frozen puff pastry: Use one package, about 17.3 ounces, containing 2 sheets. The pastry should be thawed but still cold.
- Apple pie filling: A 20 to 21-ounce can provides the sweet, spiced center. Roughly chop the apple slices into smaller pieces.
- Ground cinnamon: One teaspoon is optional, but it adds a warmer, more homemade apple-pie aroma.
- Egg and water: Beat one large egg with 1 tablespoon of water for a shiny, deeply browned surface.
- Glaze ingredients: Combine 1/2 cup confectioners’ sugar with 1 tablespoon milk and 1/2 teaspoon vanilla extract, if desired.
Because canned pie filling varies slightly in thickness, do not add extra filling to compensate for a thick or thin appearance. The key is to use approximately 2 tablespoons per pastry square so the turnovers close securely.
For another crisp apple dessert, try these apple pie egg rolls when you want a different pastry-free wrapper.
How to Make It Step-by-Step
Step 1: Heat the oven to 400°F and line a baking sheet with parchment paper. The parchment helps prevent sugary filling from sticking and makes cleanup easier once the turnovers are baked.
Step 2: Unfold the thawed puff pastry sheets on a lightly prepared work surface. Cut each sheet into four equal squares, creating eight pastry squares in total; work promptly so the pastry stays cold.
Step 3: Place the canned apple pie filling in a bowl and roughly chop the apple slices into smaller pieces. Stir in the optional cinnamon so every bite receives a balanced amount of spice.
Step 4: Spoon approximately 2 tablespoons of filling into the center of each square. Keep the filling away from the edges and resist the temptation to add more, since overfilled turnovers are harder to seal.
Step 5: Lightly brush the pastry edges with water. Fold each square diagonally to form a triangle, press the edges together, and crimp all around with a fork for a firm seal and a classic turnover appearance.
Step 6: Transfer the turnovers to the parchment-lined baking sheet, leaving space between them. Cut one or two small vents in the top of each triangle so steam can escape during baking.
Step 7: Beat the large egg with 1 tablespoon of water until smooth. Brush a thin, even layer over the tops of the turnovers, avoiding puddles along the edges.
Step 8: Bake for 18 to 20 minutes, watching for pastry that is puffed and deeply golden brown. Remove the baking sheet and let the turnovers cool for several minutes before adding the glaze.
Step 9: Stir the confectioners’ sugar, milk, and optional vanilla extract in a small bowl until smooth. Drizzle the glaze over the warm-but-not-hot turnovers and serve once it has lightly set.
Pro Tips for Flaky, Well-Sealed Turnovers
Cold puff pastry is much easier to handle than soft pastry. If the squares become sticky or difficult to fold, pause assembly and refrigerate them briefly rather than adding excess flour, which can affect the pastry’s delicate layers.
Chopping the canned apples is one of the most useful steps in this recipe. Smaller pieces spread across the center of each square, reduce bulky edges, and make it easier to press the pastry together without breaking the seal.
- Use a light touch when brushing water around the edges; too much water can make the pastry slippery.
- Crimp firmly with a fork, but do not press so hard that the pastry tears.
- Make small vents rather than large cuts, preserving the attractive puffed surface.
- Apply the egg wash evenly for consistent browning.
- Cool the turnovers for several minutes before glazing so the icing remains visible instead of melting away.
If you are serving these alongside a savory brunch spread, a simple cheesy omelet makes a satisfying contrast to the sweet apple pastries.
Glazing and Serving Ideas
The vanilla glaze is simple, glossy, and lightly sweet. Start with 1 tablespoon of milk, then add only a little more if needed to reach a smooth drizzling consistency; the glaze should flow from a spoon but not look watery.
Serve the turnovers slightly warm or at room temperature. They are delicious on their own, but you can also pair them with whipped cream, vanilla ice cream, or a cup of coffee for a classic bakery-style dessert.
For a polished presentation, drizzle the glaze in thin lines after arranging the turnovers on a serving platter. A few visible flakes of pastry and a golden-brown top are all the decoration this dessert needs.
Storage and Reheating
Allow the turnovers to cool completely before storing them in an airtight container. Keep them at room temperature for a short period or refrigerate them when storing for longer, remembering that the glaze may soften the pastry over time.
To refresh the texture, reheat the turnovers gently in the oven until warmed through. Avoid overheating, since the apple filling can become very hot and the glaze may melt.
Unbaked assembled turnovers can also be chilled for 10 to 15 minutes if the pastry has softened during preparation. Bake them according to the recipe directions once they are cold and properly vented.
Easy From-Scratch Filling Variation
For a less shortcut-focused version, replace the canned filling with about 2 medium apples that are peeled, cored, and finely diced. Cook the apples with 2 tablespoons butter, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon cornstarch, and 1 tablespoon water in a skillet for approximately 5 to 7 minutes.
Cool the cooked filling completely before placing it in the puff pastry. This variation gives you more control over apple texture and sweetness, but it usually takes longer than the prepared-filling recipe.
For a dessert lineup that includes no-oven options, this no-bake pineapple pie offers a bright, creamy contrast to the warm spiced turnovers.
Easy 20-Minute Apple Pie Turnovers
Ingredients
Method
- Heat the oven to 400°F and line a baking sheet with parchment paper. Unfold the thawed puff pastry and cut each sheet into four equal squares, making eight squares total.
- Combine the roughly chopped apple pie filling with the cinnamon, if using. Place approximately 2 tablespoons of filling in the center of each pastry square, taking care not to overfill.
- Lightly brush the pastry edges with water, then fold each square diagonally to form a triangle. Press the edges together and crimp them with a fork to seal.
- Arrange the turnovers on the parchment-lined baking sheet and cut one or two small vents in the top of each. Beat the egg with 1 tablespoon of water and brush the tops with the egg wash.
- Bake for 18 to 20 minutes, or until the turnovers are puffed and deeply golden brown. Cool them for several minutes before glazing.
- Stir the confectioners’ sugar, milk, and optional vanilla extract together until smooth. Drizzle the glaze over the cooled turnovers and serve.
Notes
Final Thoughts
These easy apple pie turnovers prove that a bakery-style dessert does not require a complicated dough or hours in the kitchen. Frozen puff pastry, prepared apple pie filling, a quick egg wash, and a simple glaze create eight crisp, fragrant turnovers in about 30 minutes of working time, excluding pastry thawing.
Remember the three details that make the biggest difference: keep the pastry cold, avoid overfilling, and cut vents before baking. Once you have enjoyed these warm apple pastries, you may want to finish your dessert collection with a rich Butterfinger cream pie for a completely different flavor and texture.