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These cute little pastries are so yummy! I'm tempted to hoard them for myself when I make a batch, but I always end up sharing. —Merrill Powers, Spearville, Kansas
Nutritional Facts 1 serving (1 each) equals 167 calories, 9 g fat (6 g saturated fat), 35 mg cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Mini Apple Turnovers in Taste of Home August/September 2003, p10
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Reviewed on Oct. 29, 2012 by mrscrazyed1
Had a real problem with the dough -- couldn't get it to roll out right and it tore when wrapping. Ended up making a streusel-looking concoction that tasted fine; just not what I was hoping for. And the dough took forever to cook.
Reviewed on Sep. 26, 2012 by SweetzEyez
Awesome for all those apples that you pick while going apple picking... pastry is very tender, and when you brush the egg whites and sprikle sugar on it it turns a perfect crispy gold.. yummy with frozen vanilla yogurt too! thanks for recomending this recipe. love this site! :)
Reviewed on Sep. 25, 2012 by roho2
Just saw this receipe and wanted to try it, how much sugar did you use and in replace of flour?
Reviewed on Sep. 25, 2012 by fredaevans
Well back in the day I'd make a HUGE apple pie for desert(s) and you always had some left over pastry .... not when you stuffed same with this. Into the same oven as the pie (which would take its sweet time (sorry, bad pun) but these would be done in a few minutes. Dad was a 'hero' when he pulled the 'intrem treats' to keep the hungry mob at bay.
Reviewed on Sep. 25, 2012 by 1mhoward
I don't care for creme cheese, should I add a touch more butter to replace it?
Reviewed on Sep. 25, 2012 by marian08
Delicious. For billynn793 the recipe already tells you to cook the apples first.
Reviewed on Jun. 25, 2012 by Foreverdixie
Yummy! Saved some sauce from the apple mixture to dip these into. I loved the dough though because it was so easy to roll and very pliable. We are going to use it for our pies that we make!
Reviewed on Apr. 24, 2012 by billynn793
These are fantastic...I did have a hard time rolling the dough out, I used 10X sugar instead of more flour to keep the dough light..I also cooked the apples to soften them up so that it would not break the dough when wrapping around it. I was told that it was the best all my friends have ever tasted...the dough is the same as rugulah cookie dough..if someone can tell me how to work the dough an easier way please do...thanks for the recipe...
Reviewed on Mar. 03, 2010 by kafaughn
Very good, but with one change - frosting. I sprinkled cinnamon and sugar on top before baking and put a vanilla glaze on after baking. Delicious.
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