Easy Apple Turnovers

Homemade applesauce and frozen puff pastry come together for an easy apple turnover that will wow your friends and family.

Frozen puff pastry is one of my friends. It doesn’t visit very often, but when it does, we have a party. It’s so easy to work with and results in such fun and tasty baked goods, what’s not to love?

You can very easily prepare these delicious apple turnovers in a matter of minutes. You’ll wow your kids, your hubby, your mom, you name it. The only downside is that you’ll wish you had made more.

This recipe makes 8 apple turnovers. Last time I checked, these were about $2 each at the local bakery. Homemade is a little bit cheaper and so much better!

In my neck of the woods, frozen puff pastry is not an “inexpensive” item, about $6 per package, though cheaper if you can catch it on sale. With about 1 cup of homemade organic applesauce (about $0.50 to make) and some cinnamon sugar (practically free for the amount I used), these turnovers come out to be a little less than $1 each. While I would not call that a bargain, it’s better than store bought — for flavor and price.

Frozen puff pastry is super easy to work with. Allow it to thaw in the refrigerator. Then unfold a sheet on a piece of parchment. You might see some fold marks. You can smooth those out with a wet fingertip. Or not. I didn’t.

Cut each sheet into four sections.

Spoon applesauce onto one triangular half of each square. That sounds tricky, but it’s not. You just want to have enough space to fold and seal. So, a thin layer is good. Sprinkle generously with cinnamon sugar.

Fold the square into a triangle, over the filling. Use a wet fingertip to moisten the edges before pressing to seal. With a fork, crimp the edges of the pastry. Sprinkle the tops with more cinnamon sugar. If desired, you can brush the tops with an egg wash before sprinkling on the sugar.

Bake in a 400° oven for 20 to 25 minutes or until golden brown.

Needless to say, these turnovers disappeared in a matter of minutes. My kids just loved them.

Next up: to find a more economical source of puff pastry so that I can feed our indulgences a little more often. Or, if I’m really brave, I might go out on a limb and make the pastry myself. This recipe for homemade puff pastry looks doable and would bring down the price point as well as increase the flavor — if I could do it right!

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  1. AJ's Mommy says:

    Looks yummy..
    What is cinnamon sugar? cinnamon mixed in sugar? if that is what is the ratio?

    TIA 🙂

    • Yes. Cinnamon sugar is just that. A good ratio to start is 1 cup sugar mixed with 1 Tablespoon ground cinnamon. You can adjust it depending on how spicy you like it.

  2. Have these in the oven now. They smell incredible!

  3. I have a recipe for Faux Puff Pastry that I love. It’s from King Arthur Flour. You can find it here: It’s included in the cheese twist recipe; I couldn’t find it any other way on the web. I haven’t done any of the math to find out how much it actually costs to make it, especially since it falls into the category of “Extremely Rare Treat.” 🙂 I may have to try it with your super simple apple turnover recipe.

  4. To make this for the freezer, should I bake them to completion and THEN freeze them, or assemble them to the point of baking, then freeze? Thanks for your help, these look delicious!

  5. I make a Spiced Sweet and Chunky Apple Butter that would probably be outstanding in these! Oh the gears are turning! I bet these would be better frozen unbaked, but you never know.

    I have a cookbook devoted to making puff pastry from scratch – the classic (read hard) way and the rough way. I’ve been wanting to try out the “rough” version and I think this is just the little recipe to push me into action! Now I need a sale on butter!

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