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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
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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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.
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