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Katie's Cucina » Recipes » Breakfast

Puff Pastry Apple Turnovers

Published: Jan 17, 2022 · Modified: Dec 8, 2023 by Katie · This post may contain affiliate links

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Four photos divided by recipe title; top of baked turnovers and bottom of three photos on how to seal the puff pastry.
Top view of two turnovers on a white plate with recipe title text on image for Pinterest.
Two photos of baked turnovers split by recipe title text on image for Pinterest.
Two apple turnovers on a white plate with recipe title text on image for Pinterest.
Two baked turnovers on a white plate with powder sugar sifter next to it with logo on bottom right corner.
Top view of two turnovers on a white plate with four on a baking sheet and recipe title text on image.

Puff pastry apple turnovers with pear are made with one fresh apple and pear and tossed with brown sugar, cinnamon, and my secret ingredient almond extract. They are wrapped in thawed store-bought puff pastry and baked until golden brown. This easy breakfast or after dinner dessert comes together in about 45 minutes time.

Top view of a white plate filled with apple turnovers and a mesh sifter filled with powder sugar.

Fruit filled Apple Turnovers are easy to make at home with just a few simple ingredients. Making your own turnovers is actually easier than you may think. The best part is that not only do they taste delicious freshly baked out of the oven, but your home smells amazing, too. I love making the apple pear combo, but I also love switching it up and making other fruit filled fillings (see the tips & tricks section below to find out other delicious fruit combos).

Growing up my mom would make apple turnovers as a treat. Never for breakfast, but as a dessert. We probably had them at least once a month or at least that is what my childhood memory believes to be. I know my mom won’t like me outing her, but it was always from a box. Not that there is anything wrong with the frozen turnovers. I also never realized I could make them from scratch. I’m biased but the homemade turnover version is just a smidge better.

As an adult, my family and I will indulge on Apple Pear Turnovers as a breakfast treat. My family loves turnovers, and they know they are always in for a “breakfast treat” as my kids call it. Going back to how I ate these as a kid. I think my husband might look at me funny if I served him a turnover for dessert. But maybe if I gave it a nice scoop of vanilla ice cream on top he might be in.

Jump to:
  • Why this Recipe Works
  • Apple Turnover Ingredients
  • Directions
  • Two Ways to Fold Puff Pastry for Turnovers
  • FAQS
  • Tips & Tricks
  • Apple and Pear Recipes
  • Puff Pastry Apple Turnovers

Why this Recipe Works

Flavorful Combination: Combining apples and pears in your turnovers adds a delightful complexity of flavors. Apples provide a sweet and slightly tart taste, while pears contribute a juicy and mellow sweetness. The combination creates a well-balanced filling that appeals to a wide range of taste preferences.

Texture Contrast: Puff pastry is known for its flaky and buttery layers, and when filled with a mixture of apples and pears, you introduce a pleasing contrast in textures. The soft, tender fruit filling pairs wonderfully with the crisp and airy layers of puff pastry, creating a satisfying mouthfeel.

Seasonal Variety: Using a combination of apples and pears allows you to take advantage of seasonal produce. Depending on the time of year, you can choose different apple and pear varieties that are at their peak, ensuring the freshest and most flavorful turnovers. This not only enhances the taste but also makes your dessert a reflection of the seasons.

Apple Turnover Ingredients

Ingredients; puff pastry, apple, pear, almond extract, brown sugar, cinnamon, nutmeg, and flour.
  • Puff Pastry – I use an entire box of frozen ready-to-bake puff pastry sheets. This will yield 8 turnovers.
  • Fruit – I like the combination of apple pear. I like to take the time out to peel each fruit and dice into bite-size pieces.
  • Spices – A combination of sugar, cinnamon, nutmeg, salt, and flour or cornstarch is used. Plus the additional flavoring of almond extract.

Directions

First, Preheat oven to 350 degrees Fahrenheit.

Glass bowl with chopped apple and pears mixed with cinnamon and sugar.

In a bowl, combine diced apple, pear, brown sugar, cinnamon, nutmeg, almond extract, salt, and flour. Mix well until incorporated.

Roll out one piece of puff pastry on to a greased aluminum foil or parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at a diagonal (you’ll have 2 large triangles). Then cut it again so you’ll have 4 triangles.

Two Ways to Fold Puff Pastry for Turnovers

Three photosof folding puff pastry for turnovers with filling.

Add ¼ cup filling to one triangle making sure that their is very little liquid in the apple mixture transferred to the puff pastry. Carefully fold the triangle over, seal the edge with water, then press the tines of the fork to close the dough. Repeat until all the turnovers are created.

Three photos of showing an alternative way to fill a puff pastry trinagle with filling.

OR you can fold the one side over before filling and press closed with fork tines. Then, carefully hold the puff pastry shell and fill with filling. Place back on the mat and seal shut by spreading a little water on the edge and using the tines of a fork to crimp edges.

Silicone brush brushing cinnamon sugar mixture on top of raw puff pastry triangle.

Use the remaining liquids from the apple pear mixture and brush on top of the puff pastry pockets. Make a small slit on the top of each of the turnovers, so the heat can escape while baking.

Two baking trays lined with foil with four baked turnovers on each.

Bake at 350 degrees for 30 minutes or until golden brown. Sprinkle with powder sugar and enjoy immediately.

FAQS

Close up of two triangle turnovers on a white plate.

Here are some of my most frequently asked questions when making puff pastry apple turnovers.

What pastry is apple turnover made from?

Puff Pastry

Apple turnovers are made by filling fresh apple filling into puff pastry dough, sealing it and baking it in the oven until golden and flaky.

How do you keep apple turnovers from getting soggy?

The best way to keep apple turnovers from getting soggy is to mix in a little cornstarch or flour into the apple mixture. This will help the water that is released from the apples to thicken as it cooks.

What is egg wash for pastry?

An egg wash is either a whole egg (yolk and white) or just a yolk or just the egg white that is beaten until frothy and then brushed on top of the raw puff pastry. This will help give the puff pastry the golden brown shine that you see at bakeries or in pictures.

How many calories are in a apple turnover?

Depending on the ingredients used the calories may vary but for the most part there are around 400 calories per turnover.

Tips & Tricks

Top view of two turnovers on a white plate with a baking tray filled with other turnovers next to it.

Here are a few of my favorite tips and tricks when making apple pear turnovers.

  • Fruit – You can use just about any type of fresh fruit in the filling. Harder fruits that come from trees typically pair best with cinnamon. Whereas berries like strawberries, raspberries, and blueberries I would omit the cinnamon seasoning.
  • Extract – You can use either vanilla or almond extract depending on the fruit you are using in the filling.
  • Thawing Puff Pastry – Make sure you plan time to thaw your puff pastry. Either the night before in the refrigerator, on the counter the same day (takes about an hour), or on defrost mode in the microwave.
  • Thickening Agent – I prefer to use cornstarch to thicken the fruit juice but you can also use flour. If you use flour you will need a pinch of salt mixed in to cut the “flour” taste.
  • Storing Leftovers – Store any leftovers in the refrigerator in a sealed container for up to 3 days.
  • Reheat Leftovers – Simply place the cooked turnover on a parchment lined baking sheet in the oven at 300 degrees for 5-10 minutes until warmed through (but not burnt).

Apple and Pear Recipes

Two powder sugar dusted turnovers on a white plate with a tray of baked turnovers in the background.

If you love apple and/or pear you will love these other apple pear recipes.

  • Salad with Pear Vinaigrette
  • Pear, Mango, Spinach Juice
  • Homemade Applesauce
  • Goat Cheese, Bacon, and Pear Naan Flatbreads

If you make my apple turnovers recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two triangel turnovers on a white plate with a powder sugar sifter resting next to it.

Puff Pastry Apple Turnovers

Puff pastry apple turnovers are made with one fresh apple and pear and tossed with brown sugar, cinnamon, and my secret ingredient almond extract. They are wrapped in thawed store-bought puff pastry and baked until golden brown. This easy breakfast or after dinner dessert comes together in about 45 minutes time.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Breakfast
Cuisine: American
Diet: Low Salt
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 404kcal
Author: Katie

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Fork
  • Silicone Pastry Brush
  • Baking Tray
  • Oven
  • Powder Sugar Duster

Ingredients

  • 1 apple peeled & diced
  • 1 pear peeled & diced
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • dash of nutmeg
  • ¼ teaspoon almond extract
  • 1 tablespoon all purpose flour
  • pinch salt
  • 2 Puff pastry sheets thawed
  • ⅛ cinnamon sugar
  • 1 tablespoon Powder Sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a bowl, combine diced apple, pear, brown sugar, cinnamon, nutmeg, almond extract, salt, and flour. Mix well until incorporated.
  • Roll out one piece of puff pastry on to a greased aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at a diagonal (you'll have 2 large triangles). Then cut it again so you'll have 4 triangles.
  • Add ¼ cup filling to one triangle. Carefully fold the triangle over, seal with water, then press the tines of the fork to close the dough. Repeat until all the turnovers are created.
  • Use the remaining liquids from the apple pear mixture and brush on top of the puff pastry pockets. Make a small slit on the top of each of the turnovers, so the heat can escape while baking.
  • Bake at 350 degrees for 30 minutes or until golden brown. Sprinkle with powder sugar and enjoy immediately.

Notes

  • Fruit – You can use just about any type of fresh fruit in the filling. Harder fruits that come from trees typically pair best with cinnamon. Whereas berries like strawberries, raspberries, and blueberries I would omit the cinnamon seasoning.
  • Extract – You can use either vanilla or almond extract depending on the fruit you are using in the filling.
  • Thawing Puff Pastry – Make sure you plan time to thaw your puff pastry. Either the night before in the refrigerator, on the counter the same day (takes about an hour), or on defrost mode in the microwave.
  • Thickening Agent – I prefer to use cornstarch to thicken the fruit juice but you can also use flour. If you use flour you will need a pinch of salt mixed in to cut the “flour” taste.
  • Storing Leftovers – Store any leftovers in the refrigerator in a sealed container for up to 3 days.
  • Reheat Leftovers – Simply place the cooked turnover on a parchment lined baking sheet in the oven at 300 degrees for 5-10 minutes until warmed through (but not burnt).

Nutrition

Serving: 1g | Calories: 404kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 105mg | Fiber: 2g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

« Ham Egg and Cheese Puff Pastry Breakfast
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. nannette simmons

    December 02, 2023 at 11:59 am

    when and where do I add the egg?

    Reply
    • Katie

      December 08, 2023 at 2:36 pm

      Nannette, I’m so sorry–that was a typo. I just fixed the recipe card. If you prefer more of a shine to the top of your turnover you can scramble one egg and then brush on top instead of the apple cinnamon liquid. Hope that helps answer your question.

  2. Nutmeg Nanny

    June 07, 2013 at 7:48 pm

    These are gorgeous 🙂 I love turnovers!

    Reply
  3. Stephanie @ Macaroni and Cheesecake

    June 06, 2013 at 11:51 pm

    Oh these look wonderful! Perfectly flaky crust and I love the apple/pear combo! Great breakfast-or dessert or both!

    Reply
    • Katie

      June 07, 2013 at 8:22 am

      Thanks Stephanie!

  4. addie | culicurious

    June 04, 2013 at 8:46 pm

    These look yummy! I love turnovers. And apple and pear is a great combo!

    Reply
    • Katie

      June 05, 2013 at 7:39 am

      Thanks Addie!

  5. Stephanie @ Eat. Drink. Love.

    June 04, 2013 at 12:24 am

    The thought of eating one of these warm turnovers with a big scoop of ice cream just sounds so perfect right about now!

    Reply
    • Katie

      June 05, 2013 at 7:38 am

      Yah its the way my husband likes to eat them when I do serve them for dessert!

  6. Samantha

    June 03, 2013 at 8:57 pm

    I think you need to bring me some of these on Thursday… 🙂

    Reply
    • Katie

      June 05, 2013 at 7:38 am

      Ha ha! I’m not sure how well this would travel from Florida! lol.

  7. Dalila G.

    June 03, 2013 at 1:07 pm

    These look yummy and I know they sure do smell wonderful as they bake. I have made these little bundles of joy as an after dinner dessert with vanilla ice cream on the side. They are always a sweet hit with company. I do get funny looks from friends because they never have them as a dessert, ‘they’re just a morning thing’ is what they always tell me. Not any more, now they ask for them as desserts! LOL!
    Have a nice day!

    Reply
    • Katie

      June 03, 2013 at 3:49 pm

      Dallia that is too funny! Thanks for stopping by and taking the time to leave a comment!

  8. Cathy Pollak ~ Noble Pig

    June 03, 2013 at 10:12 am

    OMG I just want to stick a slice of cheddar in there and gobble it. I’d settle for melting it on top too!

    Reply
    • Katie

      June 03, 2013 at 3:53 pm

      Lol I love your thinking Cathy! Can’t wait to meet you later this week!

  9. Trish - Mom On Timeout

    June 02, 2013 at 6:42 pm

    What gorgeous turnovers Katie! Pinned!

    Reply
    • Katie

      June 03, 2013 at 3:54 pm

      Thanks Trish!

  10. Lawyer Loves Lunch

    June 02, 2013 at 4:40 pm

    I love the combination of apple and pear! And really, the piping hot cups of coffee are a must for a leisurely weekend breakfast 🙂

    Reply
    • Katie

      June 03, 2013 at 4:15 pm

      Agree! Thanks for stopping by and leaving a comment!

    • Ellie koester

      March 24, 2014 at 1:34 pm

      Yes, I totally agree, the apple,pear mixture sounds heavenly, and I plan on making these tonight for dessert!!, served with either hommade whipped cream, or a nice carmel sauce …… Mm mm.

5 from 1 vote (1 rating without comment)

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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