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Apple Turnover Recipe

Apple Turnover Recipe photo by Taste of Home

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For an old-fashioned apple pastry without all the leftovers, try this recipes. My mother made this all the years she lived alone. Now I make it for myself or my husband as a sweet treat.—Phyllis Fahey, Fergus Falls, Minnesota

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Apple Turnover Recipe

Prep: 15 min. Bake: 25 min.

Yield: 1 Servings

15 25 40

Ingredients

1/4 cup all-purpose flour
Pinch salt
4 teaspoons shortening
1 tablespoon ice water
1 medium tart apple, peeled and sliced
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2% milk
GLAZE:
2 tablespoons confectioners' sugar
1 teaspoon corn syrup
Pinch salt
1/2 teaspoon hot water

Directions

In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 417 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 302 mg sodium, 65 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Apple Turnover in Taste of Home August/September 1995, p16

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Reviews for Apple Turnover

Apple Turnover

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Reviewed on Sep. 26, 2012 by MNStewart623

1/4 cup of flour can not possibly be enough

to make these turnovers. Please correct

the recipe. Sounds so good.

Reviewed on Sep. 11, 2009 by vibbert99

I tried this recipe out, and the finished product tasted fantastic. My only problem was that with a "medium" apple, I could only fit half of it into the crust! If you're set on using a whole apple, look for the smallest granny smith you can find at your grocery store. Also, I'd suggest chilling the dough for a little while before rolling it out. Mine ended up a little bit too fragile.

Reviewed on Sep. 09, 2009 by jramonde

Maybe it's me because I'm not too experienced with pies or turnovers, but I tried to double this recipe to make enough for two, and there was way too little dough for the amount of apples! The turnovers didn't look much like the picture, and there are a lot of leftover apple pieces. The pastry dough also needs a little sweetness in my opinion. I'll try it again because it was easy but the recipe needs revision.