Air Fryer Reference
Apple Turnovers
dessert · fresh
- Temperature
- 350 °F
- 177 °C
- Total time
- 14 min
- 4 to 6 turnovers in a single layer; serves 4–6
- Flipping
- Not needed
- Internal temp
- —
- use visual cue
Doneness
Done when the puff pastry is deep golden, fully puffed, and flaky, and the apple filling is bubbling through the vents. The layers should look risen and crisp, not pale or doughy in the seams. If the tops are browning but the pastry still looks slack underneath, give them another 2–3 minutes. Let them cool a few minutes before biting in — the filling comes out lava-hot.
Oil & seasoning
No oil needed — puff pastry has plenty of butter of its own. Brush the tops with egg wash (or milk) for a glossy golden finish and, if you like, a sprinkle of coarse sugar.
Season with: Classic apple-cinnamon (the benchmark): diced apple with cinnamon, brown sugar and a squeeze of lemon, in puff pastry., Caramel-apple: apple filling with a spoonful of caramel, drizzled with more caramel after cooking., Cherry: swap the apple for cherry pie filling for a quick cherry turnover., Mixed-berry: a berry filling thickened slightly so it doesn't run..
Watch out for
- Seal the edges firmly with a fork and cut a couple of small vents in the top, or the steam builds up and bursts the turnover open.
- Don't overfill — a heaping tablespoon per turnover is plenty; too much filling leaks out and stops the edges sealing.
- Leave space between them in a single layer; puff pastry expands a lot and they'll fuse if they touch.
- Brush with egg wash for colour — without it the pastry bakes pale and pasty rather than golden.
- Cook frozen turnovers straight from the freezer (don't thaw), and let all of them rest a few minutes before eating because the filling is extremely hot.