Apple Pie Tart with Puff Pastry

A close-up of a flaky pastry filled with spiced apple chunks, cut in half and stacked on a plate. More pastries and a small bowl of apple filling are visible in the background.

Apple Pie Tart with Puff Pastry

Golden, flaky apple turnovers made with puff pastry and filled with tender spiced apples, then drizzled with vanilla icing. An easy bakery-style treat you can make at home in under an hour.

Course Dessert

Cuisine American

Keyword apple turnover

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 445kcal

Author Michele Feuerborn

Ingredients

For the Apple Filling

2 cups peeled and diced apples from about 2 large or 3 medium apples, such as Honeycrisp or Granny Smith
2 tablespoons unsalted butter
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon cornstarch
1 tablespoon water for cornstarch slurry

For the Turnovers

2 sheets frozen puff pastry thawed (from one 17.3-ounce package, such as Pepperidge Farm)
1 egg
1 tablespoon water for egg wash

For the Icing Drizzle

½ cup powdered sugar
1 –2 teaspoons milk
¼ teaspoon vanilla extract

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are just tender, about 5–6 minutes.
In a small bowl, whisk the cornstarch and 1 tablespoon of water to create a slurry. Stir the slurry into the apples in the skillet and continue to cook for 1–2 minutes, stirring, until the filling has visibly thickened. Remove from heat and let cool completely.
On a lightly floured surface, unfold each sheet of puff pastry. Roll gently to smooth creases. Cut each sheet into 4 squares (8 total).
Place a spoonful of cooled apple filling in the center of each square. Fold into a triangle and press edges to seal. Crimp edges with a fork.
Place turnovers on prepared baking sheet. Beat egg with 1 tablespoon water, then brush over each turnover. Cut a small slit on top of each to allow steam to escape.
Bake 20–25 minutes, until golden brown and puffed. Cool slightly.
For the icing, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled turnovers before serving.

Notes

Cool the apple filling before adding it to the pastry. Warm filling will melt the butter in the puff pastry and prevent it from puffing properly.

Keep the puff pastry cold. Cold dough allows the butter to create steam in the oven, which is what gives puff pastry its flaky layers.

Do not overfill. Just 1–2 tablespoons of apple filling per turnover is enough to avoid leaks.

For best results when freezing, freeze unbaked turnovers on a tray, then transfer to a freezer bag. Bake from frozen for 25–30 minutes.

Nutrition