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

Apple Pear Turnovers

Apple Pear 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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 404kcal
Author Katie


  • Mixing Bowl
  • Fork
  • Oven


  • 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
  • 1 egg
  • cinnamon sugar
  • 1 tablespoon Powder Sugar


  • 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.


  • 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).


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