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Apple Turnovers Recipe

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These traditional turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze," Dorothy Bayes writes from Sardis, Ohio. "I freeze the extras and warm them up in the microwave. They're great with coffee."

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Apple Turnovers Recipe

Prep: 50 min. + chilling Bake: 20 min.

Yield: 4 Servings

50 20 70

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, divided
1/4 cup ice water
FILLING:
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
1-1/2 teaspoons water
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon water

Directions

In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. Yield: 4 servings.

Nutritional Facts 1 turnover equals 456 calories, 24 g fat (14 g saturated fat), 94 mg cholesterol, 537 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Apple Turnovers in Cooking for 2 Fall 2007, p31

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Reviews for Apple Turnovers (10)

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Apple Turnovers

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Reviewed on Jan. 18, 2012 by LaDawn Marie

Fantastic! I even forgot a step with the crust and it still turned out great. I look forward to making this again.

Reviewed on Dec. 12, 2011 by marrisa_s

These have such a flaky crust, a new favorite for me!!

Reviewed on Oct. 18, 2011 by AgentTerry

This is such a good & easy recipe. I used a varity of apples which made excellent consistancy. Next time I will cut the sugar just a little.

Reviewed on Jul. 31, 2011 by familycook322

I had troubles with the dough but my dad and i both loved it

Reviewed on May. 18, 2011 by kafaughn

Fantastic! I left the dough in the fridge for 2 days rather than 1 hour. These are time consuming, but totally worth it.

Reviewed on Mar. 27, 2011 by justbeck

Oops...forgot to put my stars :)

Reviewed on Mar. 27, 2011 by justbeck

These are the best turnovers!! Love the flaky pastry. Super easy too! I read other reviews and left my dough in the refrigerator overnight. YUMMY! Everyone loved them.

Reviewed on Nov. 11, 2010 by brookviv

These are the best turnovers I have made. I like the crust better than pie crust. I used spy apples and the sweet tart is so good. One reviewer mentioned the filling oozing out that will happen if the crust is over filled, I know from experience. I doubled the recipe and made them small so they can be eaten out of your hand. My family loved them and mentioned how flakey the crust is. I will be making these again. The crust requires a little more work but the results are worth it.

Reviewed on Oct. 24, 2010 by krisjeffery1

Turned out beautiful. I got too busy to roll out after dough had refrigerated for 1 hour and let it sit for 2 days. Just like croissants, the longer they refrigerate the flakier they become. They were fantastic.