Apple Almond Turnover lovers, this one’s for you!

I don’t know about you, but I’ve always read food magazines like novels—cover to cover, every recipe bookmarked for “someday.” Maybe it’s just me, but if you’ve got a few dog-eared magazines tucked away, you know what I mean.

I have literal boxes of magazines organized by season (going back a decade—yes, I may need an intervention), all filled with mouthwatering ideas I keep promising myself to try.

One of my forever favourites is Bon Appétit. It’s cool, creative, and full of fresh ideas—from modern classics to seasonal inspiration. And in their Thanksgiving issue, I found a gem that instantly caught my eye: this Apple Almond Turnover.

The combination of crisp apples, buttery puff pastry, and sweet almond paste sounded too good not to try. So for this week’s Teach Me Tuesday, I swapped out the cookbook for a magazine and dove right in.

Why You’ll Love This Apple Almond Turnover Recipe

1. It’s a showstopper. Golden, flaky, and picture-perfect—your guests will be wowed.
2. It’s easier than it looks. Thanks to store-bought puff pastry, this recipe comes together fast.
3. It’s full of fall flavour. Apples, vanilla, brown sugar, and almond paste—need I say more?
4. It’s flexible. Perfect for brunch, dessert, or even breakfast the next morning.
5. It’s Bon Appétit-approved. And honestly, who doesn’t trust them for great food?

Ingredients for Apple Almond Turnover

• 3 large Pink Lady apples, halved and cored (see note below)
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• ¾ cup water
• 1 vanilla bean (or 2 tsp pure vanilla extract / 1 tbsp vanilla bean paste)
• 1 package frozen puff pastry
• All-purpose flour (about ½ cup for dusting)
• 3½ oz almond paste (about ⅓ cup if bought in bulk)
• 2–4 tbsp butter
• 1 egg, beaten
• 2 tbsp granulated or sanding sugar
• Vanilla ice cream or custard, for serving

Notes on Ingredients

Apples: Pink Lady apples hold their shape beautifully, but Granny Smith or Gala make great substitutes if you can’t find them.

Vanilla: Can’t find vanilla beans? No problem. Add 2 tsp pure vanilla extract or 1 tbsp vanilla bean paste for the same flavour.

How to Make Apple Almond Turnover

Step 1: Prep the Apples

Preheat your oven to 400°F (200°C).

In a large 9×13-inch baking dish, mix together the apple cider vinegar, brown sugar, and water. Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the dish. Stir well.

Place the apples in the dish, spooning some of the liquid over them. Roast for 15 minutes, then flip and roast for another 15–20 minutes until tender.

Step 2: Roll Out the Pastry

Reduce the oven temperature to 375°F (190°C).

Lightly flour your work surface. Roll the puff pastry into a 14×11-inch rectangle and place it on a parchment-lined baking sheet.

Roll out the almond paste into a smaller rectangle (about 11×4 inches) and place it on the left side of the pastry, leaving a small border.

Step 3: Layer and Fill

Arrange the baked apples on top of the almond paste, slightly overlapping. Add small pats of butter and drizzle some of the syrup from the baking dish over the top for extra flavour.

Step 4: Seal and Finish

Fold the pastry over the filling and seal the edges with a fork. Make a few small slits in the top to release steam as it bakes.

Brush the top with the beaten egg and sprinkle with granulated or sanding sugar for that irresistible golden crunch.

Step 5: Bake and Serve

Bake for 40 minutes, or until the turnover is puffed and deep golden brown.

Let it rest for 10 minutes before slicing. Serve warm with vanilla ice cream or custard.

Trust me, this Apple Almond Turnover will disappear fast—it’s that good.

A Few Final Thoughts

This recipe is peak fall comfort food: flaky, buttery pastry hugging tender apples and rich almond filling. It’s elegant enough for guests but simple enough for a cozy weekend bake.

If you love seasonal desserts, check out the latest Bon Appétit issue—it’s packed with fall recipes from soups to pies to all things cozy and delicious.

Apple Almond Turnover

A flaky puff pastry dessert filled with roasted apples, almond paste, and vanilla—this Apple Almond Turnover is inspired by Bon Appétit’s fall favourite and makes a stunning seasonal treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American, French

Servings 8 Servings

Ingredients

  

• 3 large Pink Lady apples halved and cored
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• ¾ cup water
• 1 vanilla bean or 2 tsp pure vanilla extract / 1 tbsp vanilla bean paste
• 1 package frozen puff pastry
• All-purpose flour for dusting
• 3½ oz almond paste about ⅓ cup
• 2 –4 tbsp butter
• 1 egg beaten
• 2 tbsp granulated or sanding sugar
• Vanilla ice cream or custard for serving

Instructions

 

• Preheat oven to 400°F (200°C). Mix vinegar, brown sugar, water, and vanilla in a 9×13-inch dish.
• Add apples, spooning liquid over top. Roast 15 minutes, flip, and roast another 15–20 minutes until tender.
• Reduce oven to 375°F (190°C). Roll puff pastry into a 14×11-inch rectangle and place on parchment.
• Roll almond paste into a smaller rectangle and lay it on the left side of the pastry.
• Layer cooked apples on top of the almond paste, add butter, and drizzle with syrup.
• Fold the pastry over, seal edges with a fork, and cut a few slits on top.
• Brush with egg wash and sprinkle with sugar.
• Bake 40 minutes or until golden brown. Cool 10 minutes before serving.
• Serve warm with vanilla ice cream or custard.

Notes

Pink Lady apples hold their shape beautifully; Granny Smith or Gala also work.

Substitute almond paste with frangipane if desired.

For extra shine, brush with a little honey syrup after baking.

Keyword Apple Almond Turnover, bon appetit apple tart, puff pastry apple dessert