What apples are best for puff pastry turnovers?+
Crisp, slightly tart apples like Granny Smith hold their shape and give the best texture once cooked while sweeter apples like Honeycrisp or Fuji can be mixed in for extra flavour. Using apples that aren’t too soft helps keep the filling from turning mushy in the pastry.
Do I pre-cook the apple filling before baking?+
Yes, gently cooking your apples with sugar, cinnamon and a little thickener until just tender concentrates the flavours and reduces excess juice, which helps prevent a soggy bottom. Many cooks find this step makes the turnovers taste more like classic apple pie.
How do I stop the turnovers from leaking during baking?+
Keep the filling to a moderate amount, press the edges firmly with a fork and cut small slits on top so steam can escape; this keeps the filling inside and helps the pastry puff up nicely.
Can I use store-bought puff pastry instead of making my own?+
Absolutely, using good quality store-bought puff pastry saves time and still delivers flaky buttery layers perfect for easy apple turnovers without the fuss of homemade dough.
What temperature should I bake apple puff pastry at?+
Most recipes bake turnovers at a high heat, around 200–220°C (400–425°F), so the layers of pastry puff up, turn golden and crisp while cooking the filling through.
How do I make sure the pastry is flaky and golden?+
Working with cold puff pastry, brushing with an egg wash for shine and sprinkling a little sugar on top before baking help create that classic golden, flaky finish. Leaving the dough cold until it goes into the oven makes it puff better.
Can I store or reheat leftover apple turnovers?+
Yes, turnovers keep well in an airtight container for a few days and reheating in the oven or toaster oven helps them stay crisp. Avoid microwaving or the pastry can become soft.
