Go Back
+ servings
puff pastry apple turnovers topped with homemade whipped cream on a white plate
Print Recipe
5 from 3 votes

Puff Pastry Apple Turnovers

These Puff Pastry Apple Turnovers are the perfect fix for your sweet cravings. Flaky crust filled with a sweet and gooey apple filling that’s juicy and packed with flavor. Every bite leaves you in food heaven!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Baking, Dessert
Cuisine: American
Servings: 6 servings
Calories: 140.6kcal
Author: Anjali Shah


  • 2 tbsp coconut sugar
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon or more for optional topping
  • ¼ tsp ground nutmeg
  • tsp pumpkin pie spice
  • ¼ tsp vanilla extract
  • tsp salt
  • 3 cups peeled and chopped apples preferably Fuji
  • 6 large square egg roll wrappers found in the refrigerated section of the supermarket with the other Asian items
  • Extra virgin olive oil cooking spray
  • Optional toppings: homemade whipped cream (made from just heavy cream) and a dusting of cinnamon; vanilla ice cream for a bit more decadence


  • Preheat oven to 350 degrees
  • In a medium nonstick pot on the stove, combine sugar, cornstarch, spices, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 – 10 minutes.
  • Reduce heat to low and, stirring often, cook until thick and gooey, 1 – 2 minutes. Transfer to a bowl and set aside to cool. 
  • Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
  • Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.
  • Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six mini pies.
  • Spray the top of each pocket with olive oil cooking spray. Bake in the oven until edges begin to brown, 15 – 18 minutes.
  • Allow to cool for 5 minutes.
  • Top with additional cinnamon and homemade whipped cream or a small scoop of vanilla ice cream



    Top Tips For Making The Best Puff Pastry Apple Turnovers
    • It’s important to cook the apples, so the filling resembles any other traditional apple pie. This will give you a soft and delicious pie filling. 
    • Be sure to stir the apple pie filling regularly while it's cooking. That will ensure that it becomes thick and doesn't burn!
    • Be careful not to overfill the egg roll wrappers -- that will cause them to break while baking and all of that delicious filling will ooze out!
    • Make sure you let the apple turnovers cool before serving and before topping them with whipped cream or ice cream!
    • Be sure to add your favorite toppings like ice cream, whipped cream, or even some spices like cinnamon or pumpkin pie spice!
    Adapted from HungryGirl


    Calories: 140.6kcal | Carbohydrates: 31.2g | Protein: 3.3g | Fat: 0.6g | Cholesterol: 2.9mg | Sodium: 231.5mg | Potassium: 93.3mg | Fiber: 2.1g | Sugar: 10.5g