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Puff Pastry Apple Pie Turnovers with Apple Spice Glaze

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apple pie turnovers


   On the weekends, I love to fix my husband and I something nice for breakfast or brunch-time! Sometimes I like to go whole hog wild and do the entire eat-til-you-pop breakfast, and sometimes I just want something fun, easy to make, with little muss ‘n fuss, and sweet!!

I had some puff pastry lurking in the back of the freezer that I had bought for something I decided I was either too tired or just too lazy to make, and a large can of apple pie filling that I stuck my nose up to more times than I can count, put two and two together, and these sinfully delicious “pillows of heaven” creation made me a believer of anything “apple pie”!!  

I admit it, I’m not an apple pie lover…I know!! It makes me sound so “un-American”!!  I mean, really, who doesn’t like apple pie, right??

Well, I have just never cared for cooked apples. Love them fresh-picked off of the tree, in my holiday stuffing, packed into a roast chicken, and homemade applesauce. But apple pie, just not so much. I’m so ashamed. But these I actually loved!

Maybe it was the tender, buttery layers of puff pastry? Or the creamy, dreamy, sweet  ‘n spicy glaze drizzling down over the warm, filled pretty-as-a-picture turnovers begging for a finger swipe across the still warm pan that earned my heart….I’m not sure!

But we do eat with our eyes first, and I was SOLD as soon as they came out of the oven!




That sweetly spiced glaze getting to you yet?





Well then, what are you waiting for? Easy to make, *plan ahead for thawing of the puff pastry, and if making 8, be sure to share and make friends with the neighbors! (Recipe is easily cut in half.)



(Makes 8 turnovers)

For Turnovers:

2 sheets puff pastry, thawed

1-2 Tbl. flour, and don’t forget to flour your rolling pin

1 (21 oz.) can apple pie filling

4 tsp. cinnamon-sugar mix, divided

1 extra-large egg

1 Tbl. cold water


For Glaze:

2 Tbl. real butter, softened

2 cups powdered sugar

2 tsp. vanilla

1 tsp. pumpkin pie spice blend (cinnamon, nutmeg, ginger and allspice)

2 Tbl. milk or cream

2 tsp. apple juice (can sub milk or cream)



Lightly flour board or working surface. Open sheets of puff pastry and roll slightly with a rolling pin to make flat again. (Make sure you flour your rolling pin, too. ) With a fluted pastry cutter or pizza wheel, cut each in half, then in half again making 4 squares out of each. (8 total.) Place squares onto 2 baking sheets lined with parchment paper. Top each with spoonfuls of apple pie filling in the centers. Evenly sprinkle the filling with 2 of the teaspoons of cinnamon-sugar mix. ( 1/4 tsp. each.)

Beat egg with water. Brush 2 edges to the corner with the eggwash, and fold other side over making a triangle. Press edges closed. Use a fork, pressing,  to crimp. Poke fork in tops to vent. Sprinkle tops evenly with the other 2 teaspoons cinnamon-sugar mix.

Bake in preheated 400 degree oven for 20 minutes. *I used both of my ovens. If using one oven, you may want to bake them one sheet at a time. Or be sure to rotate the sheets halfway through baking time.

For Glaze:
In small bowl mix the butter, powdered sugar, vanilla and spice mix til crumbly with a fork. Mix in well 2 tablespoons of milk or cream until no longer lumpy, smooth and of a frosting consistency. Add 2 teaspoons apple juice until you can drizzle it over the warm turnovers.

*If too thin, add more powdered sugar. If too thick, add more milk, cream or apple juice.


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