This easy turnover recipe uses puff pastry and pie filling to make bakery-style fruit turnovers with minimal effort and maximum flavor.
Flaky, golden, and filled with sweet fruity goodness—these turnovers are a dream come true when you want a quick and satisfying treat. Whether you’re baking for brunch, dessert, or a sweet snack, this easy turnover recipe keeps things simple with puff pastry and pie filling, but the results look and taste like they came straight from a bakery. With just a few pantry staples and less than 30 minutes in the oven, you’ll have a batch of warm, fruit-filled pastries ready to enjoy.
Why You’ll Love This Recipe
- Minimal Ingredients – Just a handful of simple store-bought ingredients are needed to whip up this impressive treat.
- Bakery Style at Home – Flaky, golden pastry with luscious fruit filling makes these feel indulgent and fresh from a pastry case.
- Totally Customizable – Use your favorite fruit filling or mix and match to make every bite new and exciting.
- Great for Beginners – No special baking skills required—if you can fold a square, you can make these turnovers!
How To Make Easy Turnover Recipe
Ingredients Needed
- Frozen puff pastry dough (found in the freezer section near pie crusts)
- Canned fruit pie filling (apple, cherry, or any flavor you like)
- Egg wash – egg with a splash of water whisked well
- Vanilla glaze (find the link to my FAVORITE recipe in the recipe card notes)
Step-By-Step Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Let the puff pastry thaw at room temperature for about 10 minutes—just until it’s pliable but still cold.
- Unfold the dough carefully and use a rolling pin to lightly shape it into an even square.
- Cut each sheet into 4 smaller squares, about 4×4 inches. You should end up with 8 total squares.
- Spoon 2–4 tablespoons of pie filling onto one corner of each square, keeping the filling away from the edges.
- Make the egg wash by whisking one egg with a splash of water until smooth.
- Brush the edges of each square with the egg wash to help seal them tightly.
- Fold the pastry from one corner to the opposite corner to form a triangle. Press out any air and crimp the edges with a fork.
- Cut small slits or poke holes in the top of each turnover to let steam escape during baking.
- Bake for 18–22 minutes or until puffed and golden brown.
- Let the turnovers cool completely before adding the glaze.
- Drizzle with icing using a disposable piping bag or a zip-top bag with the corner snipped. Zigzag for that bakery-style look.
Frequently Asked Questions
What is a turnover?
A turnover is a handheld pastry made by folding dough over a sweet or savory filling and sealing the edges. The result is a portable, golden-crusted treat that’s great for breakfast, dessert, or snacking. They are usually made with puff pastry dough.
Are turnovers made with puff pastry?
Yes! Puff pastry is a popular and easy choice for making turnovers. Its flaky texture and buttery flavor elevate the filling and give the turnovers their signature layers. I love using the Pepperidge Farm brand puff pastry dough to make turnovers similar to Arby’s cherry and apple turnovers.
Can I use other fillings besides pie filling?
Absolutely! Some great options are: Nutella, peanut butter and jelly, cream cheese and jam, lemon curd, or even savory options like ham and cheese or scrambled eggs with bacon. You can also use other pie fillings like pumpkin pie filling, blueberry, strawberry and more. Make sure the filling is thick enough to mostly hold it’s shape before baking so it doesn’t run off the dough before sealing.
Do I need to glaze the turnovers?
The glaze is optional but highly recommended. It adds a touch of sweetness and gives that beautiful bakery-style finish. Try my classic vanilla glaze or experiment with citrus or almond extracts for fun variations.
Pro Tip: How to Keep Puff Pastry from Sticking
To prevent sticking and soggy bottoms, make sure your puff pastry is still cold when it hits the oven. You can prep the pastries then pop them in the fridge or freezer for a few minutes before baking. This will help solidify any softened butter within the dough which will help keep the pastry crisp and flaky when baked. Also, bake on parchment paper or a silicone mat for easy cleanup. If the filling leaks out, no worries—it just adds a little extra character (and crispy caramelized edges).
These easy turnovers are a delicious shortcut to a bakery-style pastry right at home. With minimal effort, you get maximum reward—flaky crust, warm fruit, and sweet glaze in every bite. If you love this recipe, be sure to check out my recipe for mini turnovers too. They’re made with the same easy ingredients and are perfect for parties. I like to make them for the Super Bowl and pipe the icing to look like football laces!
Easy Turnover Recipe Card:
Easy Turnover Recipe
Ingredients
- 1 box frozen puff pastry dough find this by the frozen pie crust
- 1 – 20 oz can fruit pie filling apple, cherry or whatever you prefer
- 1 egg with a splash of water this will be used to seal the turnovers
- Vanilla Glaze – see notes for recipe link
Method
- Preheat oven to 400°F.
- Pull puff pastry dough out of freezer and leave at room temperature for about 10 minutes.
- Carefully unfold the dough and lightly roll to make a square. Cut each sheet (there will be two) into 4 squares – they should be about 4×4-inches.
- Add about 2–4 tablespoons filling to a corner of each square, leaving a space about ¾ to 1 inch around the border to allow for sealing. Make sure not to overfill them.
- Using a basting brush, brush all the edges with egg wash (egg + splash of water whisked very well).
- Carefully fold one corner to the opposite side, pressing out any additional air. Using a fork, crimp the edges of each folded turnover.
- Cut or poke a few vent holes in the top of the turnovers to allow excess steam to release during the baking process.
- Bake for 18–22 minutes or until golden brown and flaky.
- Allow to cool completely before glazing.
- Add icing glaze to each turnover. Use a disposable piping bag or ziplock bag with the corner cut to zigzag the icing over the top.
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