Beth’s Apple Cinnamon Turnover

Beth’s Apple Cinnamon Turnover | DIY Joy Projects and Crafts Ideas

Image by: Entertaining With Beth


Do you want to bake good pastry without the hassle? Try this simple yet yummy recipe! Using store-bought puff pastry sheets, you can easily make Beth’s Apple Cinnamon Turnover by Entertaining With Beth on Youtube. It’s only summer, but who says you can only eat this during the fall season. You can still make this recipe as apples are available all year. This dessert will surely not disappoint you; it will be the best apple pastry you’ll ever taste. Give it a try – I am sure it will come out fantastic. Read on for the full recipe.



For the filling:

  • 2 tablespoons of sugar
  • 1/4 teaspoon of cinnamon
  • 1 cup of apples (diced with skin)
  • 3 tablespoons of raisins (optional)
  • 1 egg (beaten)
  • 1 package of store-bought puff pastry sheets

For the frosting:

  • 1 tablespoon of powdered sugar
  • 1-2 teaspoons of heavy cream


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Step 1:

Preheat the oven to 400 degrees F. Combine the sugar and cinnamon in a small bowl, then set aside.

Step 2:

Put the apples, cinnamon, and raisins(optional) in a medium-sized bowl. Toss the ingredients well and set them aside.

Beth's Apple Cinnamon Turnover Ingredients
Image by: Entertaining With Beth


Step 3:

Beat 1 egg, then set aside. Roll out the pastry onto the floured surface, then slice into 3″ by 2″ rectangles. Next, brush the egg wash around the perimeter of all rectangles. Fill one rectangle with 1 1/2 tablespoons of the apple mixture, then top with another rectangle. Seal shut using the tines of the fork. Press down into the pastry all around.

Beth's Apple Cinnamon Turnover Instructions
Image by: Entertaining With Beth


Step 4:

Brush the pastry tops with egg wash, then make 4-5 sits across the apple mound. Bake them for 30-35 minutes. If they were frozen, it will take 35 minutes, if not it will most likely take 25-30 minutes. If not freezing before, firm up the dough by putting your tray in the fridge for 20 mins and 10 mins if in the freezer. Otherwise, the pastry will melt too quickly in the oven and lose its shape.

Step 5:

Once done baking, remove it from the oven and let it cool. While letting it cool, put powdered sugar and heavy cream in a small bowl and whisk with a fork until smooth. Start with the first teaspoon if it’s too thick, and then put the second teaspoon. Drizzle the glaze on the pastries in a zigzag motion using a fork. Enjoy!


Beth’s Apple Cinnamon Turnover

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