Apple Cinnamon Turnovers Recipe

Apple Cinnamon Turnovers RecipePhoto by: Taste of Home Apple Cinnamon Turnovers Recipe Rating 4

I uses refrigerated biscuits to assemble these turnovers in a jiffy. They also have a easy filling made with chopped apples and applesauce which tastes delicious. Sprinkle with cinnamon and sugar, these golden treats get rave reviews!—Robin Stevens, Cadiz, Kentucky

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Apple Cinnamon Turnovers Recipe
  • Prep: 20 min. Bake: 10 min.
  • Yield: 10 Servings
20 10 30

Ingredients

  • 1 medium tart apple, peeled and chopped
  • 1/2 cup applesauce
  • 3/4 teaspoon ground cinnamon, divided
  • Dash ground nutmeg
  • 1 tube (7-1/2 ounces) refrigerated biscuits
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar

Directions

  • In a large bowl, combine the apple, applesauce, 1/4 teaspoon cinnamon and nutmeg. Separate biscuits; roll out each into a 6-in. circle.
  • Place on a greased baking sheet. Place a heaping tablespoonful of apple mixture in the center of each. Fold in half and pinch edges to seal. Brush with butter. Combine sugar and remaining cinnamon; sprinkle over tops.
  • Bake at 400° for 8-10 minutes or until edges are golden brown. Serve warm. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 101 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 214 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Apple Cinnamon Turnovers in Quick Cooking September/October 1999, p7

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Reviews for Apple Cinnamon Turnovers (3)

Apple Cinnamon Turnovers Recipe

Apple Cinnamon Turnovers

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Reviewed on Feb. 02, 2012 by jmkasprak

For such easy preparation, these are good. Be sure to eat them warm from the oven since the biscuits get that weird taste and texture when they cool.


Reviewed on Sep. 22, 2009 by Addie Matthews Turben

I made these before and they turned out perfectly! In fact I even went as far as to putting strawberry jelly in a few and they were pretty good too!


Reviewed on Jul. 30, 2009 by llangerak

I ended up having to bake these for an additional 25 minutes covered with foil just so the bottoms would cook and not be doughy.

 
 
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