Crisp, golden, and filled with cozy fall flavors, these Pumpkin Spiced Apple Turnovers are everything you love about autumn baked into a flaky handheld pastry. The warm spices mingle with tender apples and a buttery puffed pastry shell, creating a treat that’s perfect for breakfast, your brunch table, or an afternoon coffee break.
These turnovers are quick to make, requiring just a few pantry staples and minimal prep time. Whether you’re hosting a fall brunch, planning a Thanksgiving dessert spread, or simply craving something sweet and seasonal, this recipe delivers bakery-level results with ease. Let’s dive into how to make these irresistibly fragrant pastries that’ll make your kitchen smell like a crisp fall morning.
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Ingredient List
- Puff Pastry Dough: The buttery, flaky layers of puff pastry provide the perfect crisp texture that contrasts beautifully with the warm apple filling.
- Butter: A touch of butter helps caramelize the apples, enriching their natural sweetness and deepening the flavor.
- Chopped Apple: Choose firm, slightly tart apples like Honeycrisp or Granny Smith. Their texture holds up to baking and pairs beautifully with the sweetness of the brown sugar and spice blend.
- Brown Sugar: Adds a caramel-like richness that complements both the apples and the warm spices.
- Pumpkin Spice Blend: A cozy mix of cinnamon, nutmeg, ginger, and cloves infuses each bite with classic fall flavor. See my easy recipe for Pumpkin Pie Spice here.
- Cornstarch: Thickens the filling, keeping it from becoming too runny while baking.
- Vanilla Paste or Extract: Enhances the warmth of the spices and adds depth to both the filling and the glaze.
- Milk (for sealing edges): Brushed along the pastry edges to help them seal and achieve a beautiful golden color in the oven.
Vanilla Glaze:
- Powdered Sugar: Creates the smooth, sweet base for the glaze.
- Vanilla Paste or Extract: Adds a layer of aromatic flavor.
- Milk: Thins the glaze to the perfect drizzling consistency.
Heather’s Expert Tips for the Best Pumpkin Spiced Apple Turnovers
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- These homemade apple turnovers come together in under 30 minutes using store-bought puff pastry.
- The pumpkin spice blend perfectly balances the sweetness of apples and brown sugar.
- They’re freezer-friendly and can be baked straight from frozen.
- The vanilla glaze adds a touch of sweetness and shine that elevates each bite.
- Perfect for fall gatherings, brunches, or cozy weekend baking.
Subs & Variations
- Apples: Substitute pears or peaches for a unique twist.
- Pumpkin Spice Blend: Use apple pie spice or a mix of cinnamon and nutmeg if you don’t have pumpkin spice on hand.
- Puff Pastry: Homemade pastry or pie dough works too, though the texture will be denser.
- Glaze: Swap the vanilla glaze for a maple glaze by using pure maple syrup instead of milk.
- Add-ins: A handful of chopped pecans or walnuts can add crunch and depth to the filling.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Easy Apple Turnovers
- Prepare the Filling:
Peel, core, and dice the apples. In a medium saucepan over medium heat, melt butter and add the apples, brown sugar, pumpkin spice, cornstarch, kosher salt, and vanilla paste. Cook until the apples soften slightly, and mixture is syrupy, about 3-4 minutes. Let cool slightly before assembling.
- Assemble the Turnovers:
Roll out the puff pastry on a lightly floured surface. Spoon about 1/4 cup apple filling onto 6 equal sections, leaving a border around the edges. Brush the edges with milk, top with second puff pastry sheet, stretching as needed to cover the filling. Use your fingers to lightly press the puff pastry around each filling section to seal.
- Bake:
Use a sharp knife to cut into 6 equal rectangles and transfer the turnovers to a parchment-lined baking sheet. Seal the edges with the tines of a fork or your fingers. Score tops with a sharp knife. Bake at 400°F (200°C) for 18-20 minutes, or until golden brown and puffed. - Make the Glaze:
In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth consistency. Drizzle the glaze over the warm turnovers.
Tips for Storing
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in a 350°F oven for 5-7 minutes to restore crispness.
- Freeze unbaked turnovers on a tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 3-5 minutes to the baking time.
- Avoid refrigerating baked turnovers; the pastry can become soggy.
FAQs
Yes! You can assemble the turnovers and freeze them before baking. When ready to bake, place them directly in the oven from frozen and bake until golden.
Firm varieties like Honeycrisp, Granny Smith apples, or Pink Lady work best because they hold their shape and offer the perfect balance of tart and sweet.
Absolutely! Add 2 tablespoons of pumpkin puree to the apple mixture before cooking for a more pronounced pumpkin flavor.
Make sure to seal the edges well with milk and press them firmly with a fork. Also, avoid overfilling.
Yes, though the vanilla glaze adds a lovely sweetness. If you prefer less sugar, dust the cooled turnovers with powdered sugar instead.
More Fall Recipes
- Puff Pastry Pesto Chicken Cups
- Pumpkin Spiced Cookies
- Pumpkin Apple Cake
- Banana Pumpkin Chocolate Chip Bread
- Cranberry Brie Puff Pastry Twists
- Monkey Bread Muffins
Pumpkin Spiced Apple Turnovers Recipe
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Ingredients
- 1 pkg puff pastry, 17.3 oz package, thawed
- 2 apples, peeled, cored, diced
- 3 tbsp butter
- ½ cup brown sugar
- 1 tsp pumpkin spice
- 1 tbsp cornstarch
- ½ tsp kosher salt
- ½ tsp vanilla bean paste, or vanilla extract
- 1 tbsp milk, or cream
Vanilla Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla bean paste, or vanilla extract
Instructions
- Prepare the Filling: Peel, core, and dice the apples. In a medium saucepan over medium heat, melt butter and add the apples, brown sugar, pumpkin spice, cornstarch, kosher salt, and vanilla paste. Cook until the apples soften slightly, and mixture is syrupy, about 3-4 minutes. Let cool slightly before assembling.
- Assemble the Turnovers: Roll out the puff pastry on a lightly floured surface. Spoon about 1/4 cup apple filling onto 6 equal sections, leaving a border around the edges. Brush the edges with milk, top with second puff pastry sheet, stretching as needed to cover the filling. Use your fingers to lightly press the puff pastry around each filling section to seal.
- Bake: Use a sharp knife to cut into 6 equal rectangles and transfer the turnovers to a parchment-lined baking sheet. Seal the edges with a fork or your fingers. Score tops with a sharp knife. Bake at 400°F (200°C) for 18-20 minutes, or until golden brown and puffed.
- Make the Glaze: In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth consistency. Drizzle the glaze over the warm turnovers.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
so fast, flakey and delish! The perfect fall treat.