These Apple Turnovers have a warm, flaky, golden pastry exterior and a gooey, sweet apple filling on the interior with a cream cheese glaze! A FALL INSPIRED SWEET TREAT RECIPE Apple Turnovers are a must have during the fall season. We cannot get enough of these! The tender, gooey apple pie filling is wrapped up in a golden brown puff pastry triangle and is topped with a sweet glaze. The hardest part about this recipe is deciding whether you want to eat one for breakfast, as a snack in the afternoon or if you can save them long enough to enjoy them for dessert after dinner! Store-bought puff pastry makes this easy to come together. Use my homemade apple filling below or grab a can of apple pie filling – whatever works best for you! FREQUENTLY ASKED QUESTIONS:  Can I make this with a pie crust? So, turnovers are traditionally made with puff pastry. If you think you’d rather use a pie crust, I’d try to make my Air Fryer Apple Hand Pies or some Fried Apple Pies– I use pie crusts for those recipes. Can I just use canned apple pie filling? Of course! With this being apple season and apples are at their best, I made these with fresh apples. However, if you are looking for a super fast treat, just substitute with apple pie filling. I would cut the apples up a bit in the can of apple pie filling. See my recipe for Crescent Roll Apple Danishes on how I do that easily (without taking the apples out of the can!) Can I use other apples for these turnovers? Granny Smith apples make great turnovers due to their firm texture and tart flavor.  Other apples can be substituted depending on what is available – Honeycrisp and golden delicious are other good varieties that can hold their structure during baking. How do I keep my apple turnovers from leaking? So, I like to think of this as a two step process in ensuring that these don’t leak all over the place. The first step is to crimp the edges well. I like to use a fork to make sure the edges are stuck together nicely. Then the other part of this is the use the egg wash. I feel like the egg wash helps prevent the puff pastry from drying out and then cracking easier which would lead to the filling leaking out. So, the egg wash and crimping are key factors when making these turnovers. What if I don’t have any cream cheese for the glaze? The cream cheese is optional, it adds a nice zing to the glaze, but you can omit it if you don’t have any on hand.  You can adjust the consistency of the glaze by adding more powdered sugar or milk. Go slow with the milk, a little goes a long way. How long do the turnovers last and what’s the best way to store them? Apple turnovers taste best when they are warm out of the oven, but you can store them in an airtight container on the counter for a couple of days.  They can also be stored in an airtight container in the fridge for 4-5 days, or in the freezer for up to three months.  If you do want to freeze them, I would suggest not adding the glaze before freezing as it will probably melt off when you reheat them.  Add the glaze just before serving.   Can I freeze unbaked turnovers? Yes, if you aren’t going to bake them right away, you can assemble them but skip the egg wash then freeze them on a baking pan until they are solid enough to store in a Ziploc bag.  When you go to bake them you don’t need to thaw them, but add the egg wash and add about 5 minutes extra baking time. What is the best way to reheat these turnovers? Pop them in a toaster oven for a minute or so to heat them up before serving.  A microwave can reheat them, but they will lose their crispness in the microwave. You could also use an air fryer. If they are frozen, let them thaw before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) salted butter Granny Smith Apples– You can see some other apple suggestions in the FAQ section. Green apples work best because they hold up well to the cooking process. light brown sugar fresh lemon juice– don’t make the mistake of trying to use the chemical flavored bottled lemon juice. It doesn’t compare to what fresh squeezed lemon juice can do for any recipe. ground cinnamon, ground nutmeg, allspice – you can use apple pie spice instead of these three spices. vanilla extract flour – this may or may not be needed depending on the amount of juice released by you apples. So, it’s good to have this on hand if you may need it. puff pastry – 2 sheets (thawed but stored in fridge) large egg water powdered sugar milk – keep the container of milk around since you may need a little more if you need to thin out the glaze for the turnovers later. cream cheese – it’s easier to work with when it’s room temperature. This is an optional ingredient. HOW TO MAKE APPLE TURNOVERS Melt 1 ½ Tablespoons of butter in a medium size saucepan over medium heat. Add the diced apple and cook until they begin to soften, about three minutes, stirring occasionally with a wooden spoon. Add 1/3 cup brown sugar, 1 ½ Tablespoons lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and pinch of salt. Continue to cook for another three minutes, stirring as needed. Stir in 1 teaspoon of vanilla extract.  Depending on how much juice the apples released you may or may not need to add up to 1 Tablespoon of flour.  The filling should be thick and syrupy, but if yours has quite a bit of liquid (because some apples are juicier than others) add flour about ½ a Tablespoon at a time.  Stir it in and allow it to cook for about 30-60 seconds to thicken up.   Transfer apple filling to a clean bowl and set aside to cool for about ten minutes, then place in the fridge to continue cooling for another ten minutes. Make sure this mixture is not warm before continuing or it will melt the butter in the puff pastry and it won’t be nice and flakey. Assembling the Turnovers: While apple mixture is chilling, preheat oven to 400F. Line a large baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto a lightly floured surface. If your box comes with two sheets, keep the other sheet in the fridge until ready to use. Cut each sheet into four equal squares. Beat the egg and 1 Tablespoon of water in a small bowl to create the egg wash. Assemble each turnover one at a time. Using a pastry brush, brush the egg wash along the edge of a square pastry dough giving it about a ½ inch border.  Spoon roughly 2-3 Tablespoons of the apple filling into ½ of the square taking care to leave the egg wash border clean of apple filling. Fold the square over into a triangle and gently press the edges together with your finger. Use a fork to crimp the edges shut and seal in the apple filling. Place turnover on the lined baking sheet and continue with the rest of the pastry squares and apple filling. Using a sharp paring knife cut three slits into the top of each turnover to allow steam to escape.   Place the baking sheet with assembled turnovers into the freezer for 20 minutes or the fridge for 1 hour. Remove pan from the fridge and brush the top and edges of each turnover with the egg wash.  Place baking sheet on middle rack of oven and bake for 20-25 minutes, until tops are lightly golden brown. Remove baking sheet from oven and place turnovers on a cooling rack and allow to cool for at least 20 minutes. Preparing the Glaze: In a small bowl mix together ½ cup of confectioner’s sugar, 1 Tablespoon of milk, and ½ Tablespoon of cream cheese. You can use a spoon to drizzle the glaze over the turnovers, or you can place the glaze into a ziploc back and snip off a small corner of the bag with scissors. The glaze can then be squeezed out over the turnovers. If the glaze is too runny, you can add more sugar, and if it is too thick add more milk a little bit at a time.  CRAVING MORE RECIPES?  Cherry Turnovers Fried Apple Pies Air Fryer Apple Hand Pies Apple Pie Butter Swim Biscuits Cinnamon Apple Pull Apart Bread Apple Bread Caramel Apple Cake Apple Pie Cinnamon Rolls Crock Pot Apple Dump Cake Apple Pie Bubble Up Apple Upside Down Cake Apple Yum Yum 40 Fall Apple Recipes Print Apple Turnovers A handheld treat made of puff pastry and an apple pie like filling with a cream cheese glaze on top. Course Breakfast, Dessert, SnackCuisine American Prep Time 40 minutes minutesCook Time 20 minutes minutesChilling and Cooling Time 40 minutes minutes Servings 8 Calories 486kcal Author Brandie @ The Country Cook IngredientsFilling1 ½ Tablespoons salted butter4 Granny Smith Apples medium sized, peeled, cored and diced⅓ cup light brown sugar packed1 ½ Tablespoons fresh lemon juice1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon allspicepinch of salt1 teaspoon vanilla extract1 Tablespoon flour may or may not be needed depending on the amount of juice released by apples.1 package puff pastry 2 sheets, thawed but stored in fridgeEgg Wash1 large egg1 Tablespoon waterGlaze½ cup powdered sugar1 Tablespoon milk may need a little more if you need to thin out the glaze½ tablespoon cream cheese at room temperature optional InstructionsMaking the Filling:Melt 1 ½ Tablespoons of butter in a medium size saucepan over medium heat. Add the diced apple and cook until they begin to soften, about three minutes, stirring occasionally with a wooden spoon.Add 1/3 cup brown sugar, 1 ½ Tablespoons lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and pinch of salt. Continue to cook for another three minutes, stirring as needed. Stir in 1 teaspoon of vanilla extract. Depending on how much juice the apples released you may or may not need to add up to 1 Tablespoon of flour. The filling should be thick and syrupy, but if yours has quite a bit of liquid (because some apples are juicier than others) add flour about ½ a Tablespoon at a time. Stir it in and allow it to cook for about 30-60 seconds to thicken up. Transfer apple filling to a clean bowl and set aside to cool for about ten minutes, then place in the fridge to continue cooling for another ten minutes. Make sure this mixture is not warm before continuing or it will melt the butter in the puff pastry and it won’t be nice and flakey.Assembling the Turnovers:While apple mixture is chilling, preheat oven to 400FLine a large baking sheet with parchment paperUnroll the thawed puff pastry sheet onto a lightly floured surface. If your box comes with two sheets, keep the other sheet in the fridge until ready to use. Cut each sheet into four equal squares. Beat the egg and 1 Tablespoon of water in a small bowl to create the egg wash.Assemble each turnover one at a time. Using a pastry brush, brush the egg wash along the edge of a square pastry dough giving it about a ½ inch border. Spoon roughly 2-3 Tablespoons of the apple filling into ½ of the square taking care to leave the egg wash border clean of apple filling. Fold the square over into a triangle and gently press the edges together with your finger. Use a fork to crimp the edges shut and seal in the apple filling.Place turnover on the lined baking sheet and continue with the rest of the pastry squares and apple filling.Using a sharp paring knife cut three slits into the top of each turnover to allow steam to escape. Place the baking sheet with assembled turnovers into the freezer for 20 minutes or the fridge for 1 hour.Remove pan from the fridge and brush the top and edges of each turnover with the egg wash.Place baking sheet on middle rack of oven and bake for 20-25 minutes, until tops are lightly golden brown. Remove baking sheet from oven and place turnovers on a cooling rack and allow to cool for at least 20 minutes. Preparing the Glaze:In a small bowl mix together ½ cup of confectioner’s sugar, 1 Tablespoon of milk, and ½ Tablespoon of cream cheese. If the glaze is too runny, you can add more sugar, and if it is too thick add more milk a little bit at a time.You can use a spoon to drizzle the glaze over the turnovers, or you can place the glaze into a ziploc back and snip off a small corner of the bag with scissors. The glaze can then be squeezed out over the turnovers. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 486kcal | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Sodium: 185mg | Fiber: 3g | Sugar: 26g