Comments on: Flaky Puff Pastry Apple Turnovers

By: Nicole

Nicole — Thu, 06 Aug 2026 04:44:17 +0000

the recipe instructs to crimp the edges of the dough triangles to seal them, but the photos show the apple turnovers with beautifully flaky exposed edges. how did you achieve those open, flaky edges?

By: Buy Yu sleep

Buy Yu sleep — Mon, 03 Aug 2026 19:57:36 +0000

These apple turnovers look absolutely delicious! I love how flaky the pastry seems, and the filling must be bursting with flavor. Can’t wait to give this recipe a try—thank you for sharing!

By: K Bar

K Bar — Sat, 24 Jan 2026 19:18:29 +0000

Recipe says to crimp dough with a fork but in the photos there isn’t a fork mark in sight. How do you seal them so the edges still puff up??

By: Courtney

Courtney — Thu, 25 Dec 2025 17:38:51 +0000

In reply to Lynne. The author has a cherry turnover recipe too; you could probably adapt this to work for peaches too!

By: Claire

Claire — Sun, 05 Oct 2025 20:41:27 +0000

Can you make the filling ahead of time and freeze it before making the turnovers?

By: B9Game

B9Game — Sat, 04 Oct 2025 22:10:42 +0000

These apple turnovers look absolutely delicious! I love how flaky the pastry looks, and the filling sounds perfectly spiced. Can’t wait to try this recipe!

By: Lynne

Lynne — Tue, 30 Sep 2025 19:54:32 +0000

These look fantastic and I have made your puff pastry before. Unfortunately, I can’t eat apples so I am wondering about putting peaches in them. Do you think this would work?

By: David Hoffmann

David Hoffmann — Thu, 19 Jun 2025 18:48:56 +0000

How thick do you roll the dough

By: Scott

Scott — Mon, 11 Nov 2024 22:11:05 +0000

These were perfect for a cold, wet, and blustery November day! As with all your recipes, this is a keeper!

By: Sarah Kieffer

Sarah Kieffer — Wed, 06 Nov 2024 20:27:38 +0000

In reply to Joan. That was a mistake, ingredients were correct and it is just granulated sugar! Updated, and thank you for catching.