As the fall season approaches, many people start to crave warm, pastry turnovers. This Apple Hand Pies with Puff Pastry will fulfill the craving! It's an easy recipe! It is so delicious, you can enjoy them any time of the year.
With a golden brown, flaky crust, and a tender, cinnamon sugar fruit filling, this is one delicious apple dessert that you won't be able to get enough of. Plus, these turnovers are great to make ahead of time and freeze beautifully, too!
Jump to:
Why you'll love this recipe
✔️ The sweet apple filling perfectly balances the flaky pastry, so it'll please your sweet tooth without a huge sugar crash!
✔️ Quick apple turnovers use store-bought dough, so you don't have to fuss about making it homemade.
✔️ This is one of the more unique apple recipes, so it's great during apple season when you're just not in the mood to make a pie.
Why this recipe works
Warm apple pie filling, flaky pastry, and a sweet glaze to top it all off—what more could you want?
Homemade apple turnovers are easy to make, use just a handful of simple ingredients, and don't have to look pretty to taste fabulous! Plus, you can have fun making them with the family, or whip up a bunch for friends and workmates.
If you really want to treat yourself, add a scoop of vanilla ice cream to each apple turnover before serving. The warm pastry makes the ice cream a little melty and the combination is oh-so-delicious!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- puff pastry sheets
- flour (for dusting)
- apples
- unsalted butter
- light brown sugar
- cinnamon
- nutmeg
- salt
- egg
- powdered sugar
- cream
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Peel, core, and chop the apples into small chunks.
- Add the butter and apples to a medium saucepan and cook over medium-high heat for a few minutes.
- Next, add the brown sugar, cinnamon, nutmeg, and salt and stir well. Turn heat to medium, and cook another 10 minutes, stirring occasionally.
- Turn off the heat and allow to cool. To speed up cooling, decant to a bowl from the hot pan.
- Roll out the dough sheets over a floured surface and flatten any needed edges using a rolling pin.
- Use a pizza wheel and cut the dough sheet into even squares. Depending on the size, you should get around 6 squares.
- Spoon 1-2 Tablespoons of the apple mixture into the center of each square.
- Add the egg and water to a small bowl, and beat, then brush the egg wash along the edges of the squares.
- Fold each square, corner to corner to create a triangle then seal the edges closed using a fork.
- Take a sharp knife and score 3 slits into each turnover for the steam to escape.
- Refrigerate for 20 minutes. Preheat the oven to 400°F.
- Using the same pastry brush and egg wash, brush the top of all the turnovers. Then, bake for 20-25 minutes.
- While they’re baking, take a small mixing bowl and add the powdered sugar and cream. Stir well to mix - you should have a drizzle-worthy icing made. Add more cream as needed until you get the consistency you like.
- Remove the apple turnovers from the oven and allow to cool for 10 minutes then drizzle with the icing. Enjoy while they’re still warm, or eat cold.
Equipment
The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Pizza cutter
- Sheet pan
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
FAQ's
Remove a roll of puff pastry from the box and let it sit on the counter or in the fridge. It'll only take about an hour at room temperature or three hours in the fridge. Follow the package directions for best results!
I like to use a blend of sweet and tart apples, but you can use as few or as many varieties as you prefer. Most bakers prefer fuji, gala, and granny smith apples. Though, honey crisp apples are great, too, and are pretty easy to find.
First, press the edges together really well. Then, crimp them with a fork to ensure they stay shut. Finally, don't forget to make a few small slits on top of each turnover—they must fully cut through the top pastry to let steam out. Otherwise, your turnovers might burst!
Not exactly! Hand pies (or mini pies) are made with pie crust. However, turnovers are made with a sheet of puff pastry. Pie dough and puff pastry taste similar, but the latter is flakier, lighter, and—you guessed it—puffier!
Yep—a few differences, in fact. Most importantly, puff pastry will rise and provide a good, yet soft structure for your apple turnovers. Phyllo dough is so thin and dries out quickly in the oven—it's not as great a vehicle for apple filling because it just breaks apart. (Phyllo is more commonly used for crispy treats, like baklava.)
Deb's tips
- Cut the apple pieces into even sizes. This way, they'll all cook at the same rate, giving your turnovers the perfect texture!
- Try not to overcook the apple mixture—it'll continue to soften in the oven. You should be able to pierce the apples with a fork, but they shouldn't be mushy or too soft.
- If the thawed puff pastry sheets start feeling too warm, pop them back into the freezer for a few minutes. Cold temps are pastry's best friend!
- Don't use the microwave to thaw frozen puff pastry unless the package says it's okay. This method usually doesn't work well and is quite risky—you can ruin the pastry within seconds. How sad!
- I like to line my cookie sheet with parchment paper to prevent sticking.
- Sift the powdered sugar before using it for the smoothest glaze ever.
- Want to make apple turnovers ahead of time? Prepare them as directed, but before baking, place them into a freezer-safe container or bag. Separate the layers with parchment paper so they don't stick. Bake frozen—you'll likely need to add about five minutes of cook time.
Variations
The fun part about turnovers is that they're super easy to customize.
Store-bought puff pastry dough keeps this easy apple turnovers recipe, well, easy! However, if you're feeling fancy, you can make it homemade. Pie crust will work too, in a pinch, but is a little bit denser.
Feel free to get creative with different fruits. Peach, strawberry, and blueberry fillings taste great, too! Just make sure whatever mixture you choose cooks down so it isn't watery.
On the other hand, some people like to use a savory filling. A creamy chicken and gravy mixture makes cute chicken pot (hand) pies.
If you don't like sweet desserts, skip the glaze and sprinkle coarse sugar on top before baking. It'll give the pastry a nice sparkle and yummy crunch! Or, drizzle caramel sauce overtop (eggnog caramel is my favorite recipe) for a caramel apple-inspired treat.
Storage
Refrigerate—Place leftover apple turnovers in an airtight container. At room temperature, they'll last about three days. However, when refrigerated, they'll keep for five.
Freezer—Seal each apple turnover in plastic wrap, then carefully toss the wrapped turnovers into a freezer-safe container or bag. Frozen, the turnovers will keep for about a month.
Reheat—Warm the turnovers in the oven or toaster oven or air fryer until heated through. It'll take a few minutes longer if they're frozen.
Related recipes
- These Cream Cheese Danishes taste like the fancy kind you get from an old-fashioned coffee shop, but take less than a half hour to make!
- Sweet and buttery Mountain Dew Apple Dumplings might sound interesting if you've never tried them, but once you do, you'll be hooked!
- Another breakfast classic, these Crescent Cinnamon Rolls are a quick and easy way to enjoy your favorite pillowy, warm, buttery brunch treat.
Serve with
- Have extra pastry? Garden tomatoes getting ripe? This Tomato Tart with Goat Cheese and Capers is a great savory dish to start off your meal.
- No brunch menu is complete without some easy Breakfast Potatoes.
- Wash down brunch and these apple turnovers with a chilled mug of apple cider or a steaming cup 'o joe!
Hey, if you want to catch all my videos, be sure to subscribe to my YouTube Channel. You'll be notified each time I share a new video!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Puff Pastry Apple Hand Pies Recipe
Ingredients
- 2 refrigerated puff pastry sheets
- 1 tablespoon flour for dusting
- 4 apples peeled, cored and chopped
- 2 tablespoons butter unsalted
- ½ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 large egg
- 1 tablespoon water
- ½ cup powdered sugar
- 2 tablespoons cream
I earn a commission from Instacart from qualifying purchases.
Instructions
- Peel, core and chop the apples into small chunks.
- Add the butter and apples to a medium saucepan and cook over medium-high heat for a few minutes.
- Add the brown sugar, cinnamon, nutmeg and salt and give a good stir. Turn heat to medium, and cook another 10 minutes, stirring occasionally.
- Turn off the heat and allow to cool. To speed up cooling decant to a bowl from the hot pan.
- Roll out the dough sheets, over a lightly floured work surface. Using a rolling pin flatten any edges that need it.
- Use a pizza wheel and cut the dough sheet into even squares. Depending on the size, you should get around 6 squares.
- Spoon 1-2 Tablespoons of the apple mixture into the middle of each square.
- Add the egg and water to a small bowl, and beat, then brush the egg wash along the edges of the squares.
- Fold each square, corner to corner to create a triangle then seal the edges closed using a fork.
- Take a sharp knife and score 3 slits into each turnover, for the steam to escape.
- Refrigerate for 20 minutes. Preheat the oven to 400°F.
- Using the same pastry brush and egg wash, brush the top of all the turnovers. Now bake for 20-25 minutes.
- While they’re baking, take a small mixing bowl and add the powdered sugar and cream. Stir well to mix - you should have a drizzle-worthy icing made. Add more cream as needed until you get the consistency you like.
- Remove the apple turnovers from the oven and allow to cool for 10 minutes then drizzle with the icing. Enjoy while they’re still warm, or eat cold.
Leave a Reply