Apple Turnovers Cream Filled Recipe

This Apple Turnovers Cream Filled Recipe is what sweet dreams are made of. We’re taking buttery, flaky puff pastry and stuffing it with a perfectly spiced, tender apple filling, then—the best part—injecting a cloud of homemade vanilla cream. Trust me, these warm, handheld pockets are pure comfort food and the perfect treat for breakfast, dessert, or a cozy afternoon snack. Ready in just 40 minutes, you won’t believe how easy it is to make bakery-quality pastries right in your own kitchen!

Why You’ll Love This Recipe

• Flaky, Buttery Perfection: We are leaning on the magic of store-bought puff pastry, which makes achieving that incredible crispy, light texture totally effortless.
• The Cream Factor: While apple turnovers are great on their own, the fluffy, vanilla-laced whipped cream filling takes these pastries straight to next-level deliciousness. It’s a must-try!
• A Taste of Fall (Anytime!): The cozy combination of apples, brown sugar, cinnamon, and nutmeg will fill your kitchen with the most comforting aroma.
• Handheld Happiness: They are perfectly portioned for a grab-and-go sweet treat, making them ideal for parties or a quick indulgence.

Ingredients

All you need for this dreamy Apple Turnovers Cream Filled Recipe is about 20 minutes of prep time and a few simple items! But first, let’s talk about the purpose of each star ingredient:

• Puff Pastry: The golden ticket to flakiness! Make sure it’s properly thawed but still cold for the best puff.
• Apples: The heart of the filling. Using a mix of sweet (like Fuji) and tart (like Granny Smith) apples adds wonderful depth of flavor. We dice them small so they soften perfectly.
• Butter: Adds richness and helps sauté the apples until they are tender and slightly caramelized.
• Brown Sugar: Gives the filling a deep, molasses sweetness that pairs beautifully with the spice.
• Ground Cinnamon and Nutmeg: The classic cozy spice duo. These are essential for that warm, autumnal flavor.
• Lemon Juice: A little splash cuts the sweetness and brightens up the apple flavor—don’t skip this!
• Cornstarch and Water: This simple slurry is the key to thickening the apple filling so it doesn’t leak out of your pastry while baking.
• Heavy Cream: Whipped up into a cloud, this forms the ultra-luxurious, airy filling. Make sure it’s cold!
• Sugar: Sweetens the whipped cream filling just enough to balance the fruit.
• Vanilla Extract: Enhances the sweetness of the cream and adds that beautiful, comforting vanilla scent.
• Egg: Whisked into an egg wash, this gives your turnovers a stunning, professional, golden-brown sheen.
• Powdered Sugar: Our final little flourish for dusting—it makes them look like they just came from a bakery!

Ingredients with exact measurements and step-by-step instructions will be found in the recipe card right under the article!

How to Make the Apple Turnovers Cream Filled Recipe

Get ready to bake the most delightful handheld treats! This process is easier than you think, I promise.

Step 1: Prep Your Filling

First things first: preheat your oven to $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$) and line a baking sheet with parchment paper. Now for the filling magic! Melt that beautiful butter in a medium skillet over medium heat. Toss in your diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Let it cook for about 5 to 6 minutes until the apples start to soften just a little—we want them tender but not mushy.

Step 2: Thicken and Cool the Apples

Pour in your cornstarch and water mixture (the slurry!). Stir it constantly for about a minute until the filling visibly thickens and coats the apples. Immediately take it off the heat and let it cool completely. This is crucial, as a hot filling will melt your puff pastry!

Step 3: Whip Up the Cream Filling

While the apples are cooling, let’s make the cream! Grab your cold heavy cream, sugar, and vanilla extract. Whip them in a mixing bowl until you have gorgeous, stiff peaks. This means the cream holds its shape when you lift the whisk. Pop this cloud of deliciousness into the fridge until it’s time to fill the turnovers.

Step 4: Cut and Fill the Pastry

Lightly roll out your thawed puff pastry sheets and cut each sheet into 4 equal squares—you’ll get 8 turnovers total! Spoon a modest amount of that cooled apple filling onto the center of each square, making sure to leave a nice clean edge all the way around.

Step 5: Seal and Egg Wash

Fold each square diagonally to create a triangle shape. Use the tines of a fork to firmly press and seal the edges all around. This looks pretty and locks that yummy filling in place! Now, brush the tops of the triangles with your beaten egg wash for that gorgeous, deep golden color when they bake.

Step 6: Bake to Golden Glory

Send those beauties into your preheated oven for about 18 to 22 minutes. You’ll know they are done when they are puffed up and perfectly golden brown. Transfer them to a rack and let them cool just slightly—or mostly, before the final step!

Step 7: Fill with Cream and Serve

Once your turnovers have cooled down a bit (we don’t want the cream to melt!), use a piping bag fitted with a small nozzle to inject that chilled whipped cream filling into the center. You can pipe from the side or the bottom. Give them a beautiful dusting of powdered sugar before you serve. Enjoy warm or chilled—they are amazing both ways!

Pro Tips for Making the Recipe

• Puff Pastry Temperature is Key: Make sure your puff pastry is cold when you cut and fold it! If it gets too warm, the butter layers will melt, and you won’t get that amazing, lofty puff.
• Cool the Filling! I can’t stress this enough! A warm filling will cause the pastry to steam, get soggy, and melt the butter before it bakes. You want the apple mixture completely cool before assembly.
• Don’t Overfill: It’s tempting, but too much filling will cause your turnover to leak during baking. Stick to the suggested small amount to ensure a perfect seal.
• The Fork Seal: Pressing the edges firmly with a fork (crimping) is essential. It not only looks rustic and lovely but guarantees your pastry pockets stay closed during baking.

How to Serve

These decadent turnovers are already a complete treat, but here are a few fun ways to enjoy them!

• A Simple Dusting: The recipe calls for powdered sugar, which is always classy and perfect for a light finish.
• A La Mode: If you’re serving them warm, a scoop of vanilla bean ice cream melting right beside a turnover is simply heavenly.
• Morning Treat: Pair them with a strong cup of coffee or a milky latte—they make for a surprisingly luxurious weekend breakfast.
• Drizzle Time: For an extra flourish, you could lightly drizzle the finished turnover with a caramel sauce or melted white chocolate.

Make Ahead and Storage

Want to get a head start or save some for later? Here’s how!

Storing Leftovers

Because of the fresh cream filling, leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

Freezing

I recommend only freezing unbaked turnovers. Assemble the turnovers, brush them with the egg wash, and place them on a baking sheet in the freezer until solid. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding about 5-10 minutes to the baking time. Do not freeze the ones that are already cream-filled, as the cream’s texture won’t hold up when thawed.

Reheating

If stored in the fridge, reheat the un-filled turnovers in a $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) oven for about 5–8 minutes until the pastry is crisp again. Let them cool slightly, then add the cream filling before serving.

FAQs

1. What kind of apples are best for this turnover recipe?

While you can use any apple, I love a blend of sweet and tart. Granny Smith apples are firm and hold their shape beautifully, offering a tart balance. If you prefer a sweeter filling, use apples like Honeycrisp or Fuji. The most important thing is that the apples are diced consistently so they cook evenly in the skillet.

2. Can I skip the cornstarch mixture to thicken the filling?

I highly recommend against skipping the cornstarch mixture! Without it, the apples will release their natural juices during baking, creating a very watery filling that will soak into and ruin the flaky puff pastry. The cornstarch slurry is the secret weapon for a perfectly thick, jammy filling that stays put.

3. Is there a substitute for the heavy cream filling?

Yes, if you need a quick alternative, you could use store-bought pastry cream, a lemon curd, or even a small dollop of cream cheese mixed with sugar and vanilla. However, the light and airy texture of the homemade vanilla whipped cream truly makes this particular recipe shine!

4. Can I make these turnovers in an air fryer?

Absolutely! The air fryer is a great tool for achieving ultimate crispiness. Preheat your air fryer to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Place a few turnovers in the basket (don’t overcrowd!) and cook for about 10–12 minutes, or until deeply golden and puffed. Proceed with the cream filling once cooled!