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    Home » Recipes » Apple

    Published: Dec 12, 2021 · Updated: Jan 28, 2022 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Puff Pastry Apple Turnovers

    Jump to Recipe 0 Comments Share Pin Save Saved!
    A collage: Above - a close up the inside of a turnover, below - two triangular turnovers on a plate. Text reads Puff Pastry Apple Turnovers.

    These puff pastry apple turnovers are a delight! With a simple but delicious apple and cinnamon filling and wonderfully flaky puff pastry, these vegan apple turnovers are a must for fall! 

    A turnover sliced open to reveal the moist and soft apple filling.
    Table of Contents
    • Ingredient tips
    • Step by step pictures
    • How to stop turnovers from leaking
    • Variations and substitutions
    • Serving and storage
    • More vegan apple recipes 
    • 📖 Recipe

    For a delicious breakfast or a teatime treat, an apple turnover is just the thing! They're even easier to make than our other favourite breakfast bake - these Vegan Cinnamon Rolls.

    You can't go wrong with the classic combination of flaky pastry and a sweet apple and cinnamon filling.

    This puff pastry apple turnover recipe has just 7 simple ingredients that you probably already have at home!

    Turnovers are simple to make when you know how, but they can be a little fiddly at first. So do have a read of our top tips for success first time round!

    Ingredients for vegan apple turnovers: Puff pastry, apples, sugar, vegan butter, cinnamon, cornstarch and soy milk.

    Ingredient tips

    Here’s what we need to make these delicious vegan apple turnovers:

    Puff pastry 

    To make these turnovers quickly and easily, we use a pre rolled sheet of vegan puff pastry. 

    A lot of puff pastry is suitable for vegans (just check the packaging). In the US, Pepperidge Farm is vegan too.

    If the size or weight of your sheet differs from what we have specified in the recipe, you can adjust the serving amounts to calculate the amount of filling to suit you. 

    If using a frozen puff pastry, follow the instructions on the package to defrost before use. 

    Apples

    We've made these turnovers with all kinds of apples! We recommend a firm apple for baking so that the filling still has some texture to it after cooking.

    Try apple varieties such as Granny Smith, Braeburn, Jonagold, Honeycrisp or Pink Lady. We use organic apples and don't find it necessary to peel them.

    Vegan butter 

    Our preferred brand of vegan butter is Naturli vegan block, as it tastes so good and works great in baking! But for this recipe, any type of dairy-free spread will likely work just fine.

    Sugar

    You can use regular vegan sugar, or brown sugar for a more caramel taste.

    Feel free to add the lower amount of sugar first, and then adjust to taste to suit the tartness of your apples.

    You'll also need:

    • Cinnamon - it just goes well with apples!
    • A small amount of cornstarch, also known as cornflour in the UK, which is used to thicken the filling. 
    • And soy milk and an extra sprinkle of sugar to give the turnovers a lovely golden top.

    Step by step pictures

    Here's a handy guide to show you how to make and shape these vegan apple turnovers. (Full recipe in the card at the end of the post)

    Heating diced apples, vegan butter, sugar and cinnamon in a saucepan.

    Step 1 - Heat the diced apple with the vegan butter, sugar and cinnamon. When the butter and sugar are melted, simmer for 3 minutes to soften the apple.

    Thicken the apple filling using cornstarch.

    Step 2 - Stir in the cornstarch. Simmer to thicken for another minute, then take the pan off the heat and let cool.

    A sheet of puff pastry makes 6 roughly equal squares.

    Step 3 - Cut the sheet of puff pastry into 6 squares.

    A square of puff pastry with apple filling on top.

    Step 4 - Place some apple filling towards one corner of a puff pastry square.

    Crimping the edges of the turnovers with a fork to seal them tightly.

    Step 5 - Fold over the puff pastry and crimp down the edges with a fork to seal them tightly.

    A knife cutting slits into the top of the triangular puff pastry pockets.

    Step 6 - Transfer the turnovers to a lined baking sheet and score them to allow steam to escape during baking.

    Brushing the turnovers with soy milk.

    Step 7 - Brush the tops with soy milk.

    Sugar sprinkled onto the turnovers before baking.

    Step 8 - Sprinkle some sugar on top of the turnovers.

    Baked, golden brown turnovers on a baking sheet.

    Step 9 - Bake the apple turnovers at 200℃ (390℉) for 20 to 25 minutes, until golden brown.

    How to stop turnovers from leaking

    It’s almost guaranteed that one of your turnovers will leak a bit of filling - and that’s ok! But here’s a few helpful tips that we’ve learned from experience:

    Make sure the filling is not too liquid - A less juicy filling will stay put more easily even if there are some tiny gaps in the pastry. This is why we like to add cornstarch to our filling, as it helps thicken the liquid. 

    Don’t overfill - Sure it’s tempting to think that more filling is better, but for less leaky turnovers - less filling is better! You don’t want to stretch the pastry, or get filling on the edge of the square, as this can prevent you from sealing the pastry well. 

    Thoroughly seal the edges - Be meticulous when sealing the two pastry edges together, the filling can escape through a small gap. If the pastry isn’t sticking well to itself, run a moist finger along the edges to help them seal. 

    Score the turnovers before baking - this helps to release some steam which can cause your turnovers to split at the sides. 

    Chilling the turnovers for 15-30 minutes before baking can also help prevent the filling from leaking.

    Golden brown turnovers on a cooling rack with some apples.

    Variations and substitutions

    In addition to the cinnamon, feel free to add more spices to taste. We love a pinch of ground cardamom with apples. Ground ginger, nutmeg or allspice are great options too!

    To make icing or glaze for the turnovers, mix ½ cup / 50g powdered icing sugar with 1- 2 teaspoons of water and mix until smooth. Adjust the thickness by adding more liquid if necessary and then drizzle over the baked turnovers. 

    Apple turnovers on a plate.

    Serving and storage

    Apple turnovers are best eaten fresh, shortly after baking. Just let them cool down a little as the filling can stay pretty hot! 

    Leftovers can be stored at room temperature for 1 day or covered in the fridge for up to 3 days.

    To reheat a turnover, you can reheat over a toaster, or in the oven at 180℃ / 350℉ for 5-10 minutes.

    We don’t recommend reheating the turnovers in the microwave, as the pastry goes soggy. 

    A turnover sliced open to reveal the moist and soft apple filling.

    More vegan apple recipes 

    Got more apples to use up? You gotta try these scrumptious vegan apple recipes:

    Our rustic and wholesome Vegan Apple Cake

    This delightful and simple to make Vegan Apple Tart

    And, if you’re feeling adventurous, try our Apple Curry!

    📖 Recipe

    A turnover sliced open to reveal the moist and soft apple filling.

    Vegan Apple Turnovers

    by Sophie & Paul
    5 from 1 vote
    Golden brown, airy and flaky puff pastry pockets with a tasty apple filling. These apple turnovers are an easy and tasty plant-based treat.
    Print Pin Save Saved!
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Makes: 6 pieces
    Course: Dessert
    Cuisine: American, British

    Ingredients
     

    Apple Filling

    • 2 small (200 g / 1⅔ cup) apples 1cm or ⅓ inch cubes
    • 1 tbsp vegan butter
    • 1 - 2 tbsp sugar
    • ½ tsp cinnamon
    • ½ tsp cornstarch cornflour

    Turnovers

    • 1 sheet (320 g) vegan puff pastry
    • flour for dusting
    • 1 tbsp soy milk for brushing
    • 1 tsp sugar for sprinkling

    Instructions
     

    Apple filling

    • Place the diced apple, butter, sugar and cinnamon in a saucepan. Stir on medium heat until butter and sugar melt, then continue to simmer on low-medium heat for about 3 minutes.
    • Sprinkle and stir in the cornstarch. Let thicken for about 1 minute, then take the saucepan off heat.
    • Let the apple filling cool down until it's not steaming anymore, which keeps the puff pastry from going too soft when the filling is placed on top.

    Assemble and bake

    • Preheat the oven to 200℃ / 390℉ (fan).
    • Cut a sheet of puff pastry into six almost square shaped rectangles. We like to use a pizza cutter for this.
    • Place one of the puff pastry squares on a lightly dusted work surface or wooden board. Top it with a slightly heaped tablespoon of apple filling in one corner, leaving a ½ inch (1cm) border.
    • Fold the opposite corner over the filling, align the edges and then crimp them together with a fork to seal them tightly. If the fork sticks a bit to the puff pastry, dip it in some flour occasionally.
    • Place the sealed puff pastry turnovers on a lined baking sheet and repeat with the rest of the pieces until you have assembled all the turnovers.
    • On the baking tray, score the turnover tops with a sharp knife (we make three cuts), brush them with soy milk and sprinkle with sugar.
    • Bake the apple turnovers at 200℃ / 390℉ (fan) for 20 to 25 minutes, until golden brown.
      Let the turnovers cool down on a cooling rack.

    Notes

    Apples
    We recommend a firm apple for baking so that the filling still has some texture to it after cooking. Try apple varieties such as Granny Smith, Braeburn, Jonagold, Honeycrisp or Pink Lady. Adjust the sugar level to the sweetness of your apple.
    Puff pastry
    We used a 35cm x 23cm (13" x 9") rectangular sheet of puff pastry weighing 320g. If the size or weight of your sheet differs from what we have specified in the recipe, you can adjust the serving amounts to calculate the amount of filling to suit you.
    Read our top tips in the post to help prevent leaking turnovers!

    Nutrition

    Serving: 1piece | Calories: 324kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 136mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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