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Apple Turnovers Recipe

Apple Turnovers Recipe photo by Taste of Home

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

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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

Apple Turnovers

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Reviewed on Jan. 23, 2013 by AgentTerry

The dough on this recipe is a quick puff pastry. Puff pastry is rolled and rested 3 to 4 times so it has many more levels. For a quicker and easier of way of making these I highly recommend buying puff pastry from the freezer section of the grocery store. It's a Chefs "go to" to save time.

Reviewed on Jan. 04, 2013 by 94133dad

Made these turnovers as an afternoon diversion for my 8 y/o daughter and her friend. We doubled the quantities and carefully followed the directions and the result was amazing. I've never made anything like this before so it took longer for me to get prepped than expected. I'm still amazed how flaky the crust turned out. I give the credit to my helpers.

Reviewed on Nov. 30, 2012 by HappyMomof7

My family loved these. I made them without refrigerating the dough, and they turned out great! The recipe quadrupled nicely for our large family too.

Reviewed on Nov. 16, 2012 by chaphisticated

just made these, used strawberry filling instead though and already they're done, my family didnt even wait till they were cooled, i sprinkled sugar over it to glaze. i will definitely make it again :)

Reviewed on Nov. 13, 2012 by missybb

I have made these turnoners several times. I did the apple first then blackberry and then pumpkin. Once I figured out how to fold the dough with the butter, it's been yummy in my tummy. I liked them best right out of the oven. Ok they didn't last long enough to reheat them. My bad

Reviewed on Oct. 26, 2012 by 5formom

Loved this!! This turned out great! The dough really doesn't make enough... I doubled the dough recipe and still had filling left. Disappeared fast!!

Reviewed on Oct. 19, 2012 by hellolala

Easy recipe to follow. The crust is spectacular! I used the juice of an orange and added a dash of vanilla, and forgot to make the glaze...no matter, the family gobbled them up and are still asking for more!

Reviewed on Oct. 05, 2012 by musicman16

They turned out good, but I used an ungreased baking sheet like the recipe said, and my turnovers stuck to the pan quite a bit. I would grease it next time.

Reviewed on Aug. 13, 2012 by Torimarkiewicz

Best streudel I have ever had! Perfect combination of flaky, sweet, and gooey.

Reviewed on Jul. 29, 2012 by jksturman

This recipe is a little more time consuming than most because of the crust but I think it's so worth it. I double it for my family and we all love them. I've also made them with peach filling--yum!

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