Easy Delicious Apple Turnovers




Introduction: Easy Delicious Apple Turnovers

The key word in this how-to is "EASY".  These apple turnovers look like (and taste like)  you spent hours in the kitchen, but it's a quick way to make these sooooooooooo delicious turnovers that everyone will love and will be asking for more!

Step 1: Ingredients

This is a recipe to make16 Apple Turnovers. You need:

2 boxes of Pepperidge Farm Puff Pastry
1  - 21oz. can of Apple Pie Filling
Earth Balance Natural Buttery Spread
Powdered Sugar

Preheat oven to 400 degrees (200 degrees C)

Step 2: Preparing Cookie Sheets

Use 2 cookie sheets and cut parchment to cover each.

Step 3: Unfold Pastry Sheet

There are 2 pastry sheets in each box. Unfold one sheet and cut it into fourths. Each square will make one turnover.  Repeat with the second pastry sheet.

Step 4: Add Pie Filling

In the center of each little square, add 3 slices of apples and some goey filling.  Sprinkle sugar, cinnamon, and add a dolop of Earth Balance on top. 

Step 5: Filling on All Squares

Repeat on all squares of pastry.

Step 6: Fold Over

With a pastry brush (or your fingers) , brush some water on two edges of the pastry for a "glue" - like seal.  Fold over each little square to form a triangle.

Step 7: Seal Turnover

Use a fork to seal the edges tight so the pie filling will not ooze out while baking.

Step 8: Vent

Cut three vent holes in the middle of the pastry. Don't go all the way through, only pierce the top layer of the pastry.

Step 9: Position on Cookie Sheet

Place the turnovers on the parchment lined cookie sheet and leave about 1" margin between them.

Repeat the process using the second box of Puff Pastry.  When making 16 turnovers with two boxesof Puff Pastry, the whole can of pie filling will be used up - just the perfect amount.

Step 10: Bake

Bake in preheated 400 degree oven (200 degrees C)
Bake for 25 minutes. 

Step 11: Done!

The pastry will be light golden brown, puffy and your house will smell yummy.

Step 12: Cool

Transfer to racks to cool completely before adding glaze.

Step 13: Making the Glaze

Glaze:  fill a small bowl 1/2 full of powdered sugar.  Add scant (a teaspoon at a time) of water or Rice Dream or Soy Milk or Almond Milk and stir.  You must pay attention to the consistancy of the glaze - just a little bit of liquid will be needed.  It should be a little thicker than the consistancy of honey.  More liquid, to make it thinner  and more sugar to make it thicker.

Step 14: Drizzle Glaze

Drizzle the glaze over the pastry - Oh, that makes it so beautiful!

Step 15: Yum!

Ready to enjoy!

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    8 years ago

    This is so useful!


    homestead cat, all i can say is WOW
    i love these things! i have made them heaps! instead of canned appple i just peel,core and chop apples before boiling them, mashing and adding brown sugar and cinnamon!


    Reply 11 years ago on Introduction

    Cool word "appelflap" , sounds better than apple turnovers. Oh, I have a Dutch friend and this is what he says ; "If you ain't Dutch, you ain't much"...ha ha : )


    11 years ago on Introduction

    I made these this evening...OMG! They're amazing!! I had some trouble with the consistency of the glaze, but it didn't matter. Warm apple turnovers with french vanilla ice cream.... Definitely going to make them again!


    Reply 11 years ago on Introduction

    I'm really glad you made them! Makes it worth it to post it when people actually try it. I know, the glaze is kinda tricky... you gotta start with just a scant amount of liquid added to the powdered sugar, and if that's not enough, add a teaspoon at a time. Too much liquid will quickly make the glaze into soup. The first time (years ago) when I messed with glaze, I went through many boxes of powdered sugar to get the right consistancy. The trick is to start with just a small amount of liquid. If you get it right, you can make a lot of baked goods look more yummy with a cool glaze. You can make a choc. glaze by adding a little powdered choc. to your sugar. Post pictures of what you made. I'd love to see 'em. Thanks....