Preheat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prep the pastry. If your puff pastry is frozen, thaw it in the fridge until it’s pliable but still cool. Unfold it on a lightly floured surface. Use a rolling pin to gently smooth seams and even out the thickness.

Cut into squares. Slice the pastry into 4 equal squares (about 4–5 inches each). You can make 6–8 smaller turnovers if you prefer bite-size portions.

Chop the apples. If your pie filling has large slices, chop them into small chunks. This helps prevent leaks and makes sealing easier.

Add the filling. Place about 2 tablespoons of apple filling in the center of each square. Don’t overfill—too much filling will burst out as it bakes.

Fold and seal. Brush egg wash along the edges. Fold each square into a triangle, pressing edges firmly. Crimp the edges with a fork for a tighter seal.

Vent and finish. Cut a small slit on top of each turnover to let steam escape. Brush the tops with more egg wash. Add a sprinkle of coarse sugar if you like extra crunch.

Bake. Transfer the turnovers to the prepared sheet and bake for 16–20 minutes, until puffed and deep golden brown. Rotate the pan halfway for even browning.

Cool briefly. Let them rest for 10 minutes. If using a glaze, whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and drizzle over warm turnovers.

Serve. Enjoy warm on their own, or add a scoop of vanilla ice cream for an easy dessert.