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Apple Turnovers Recipe

Apple Turnovers Recipe

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
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.

Reviews for Apple Turnovers

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MY REVIEW
Reviewed Jan. 10, 2016

"Wow!! What a flaky crust! First time I've tried this method! Husband wants more!!

Can this crust recipe be used for a pie? Or would middle get soggy? Thanks!!"

MY REVIEW
Reviewed Nov. 7, 2015

"So to Agent Terry and onedbguru, if you already had a recipe why didn't you use it? I really like this recipe, it is a very tasty introduction to folded pastry baking which many people googling to find an apple crisp recipe may not have ever done. The ingredients are great, temp etc seem pretty accurate abd the end result is very lovely desert. Or breakfast. Sites like this for foodies that wish to learn more and improve their home cooking and baking."

MY REVIEW
Reviewed Nov. 6, 2014

"These apple turnovers were very good! It took some time but it was worth it."

MY REVIEW
Reviewed Jan. 6, 2014

"These turned out great in the end. I first used a cookie sheet, which was a huge mess. The butter from the crust melted and dripped down in the oven, smoking up the whole house!:)

We then transferred that batch (I doubled the recipe) and the next to bake in cast iron skillets. Amazing! Will do that from now in since these will definitely be made over and over. Thanks!"

MY REVIEW
Reviewed Jun. 16, 2013

"I agree with AgentTerry. The dough in this recipe is a take on puff pastry, but it is not an authentic puff pastry, which requires a minimum of six rollings with refrigeration between every two. I only used this recipe for apple filling and used my recipe for real puff pastry (as AgentTerry said, that has many more flaky layers). The filling had good flavor, was easy to make, and not too runny. Would use the filling part of the recipe again."

MY REVIEW
Reviewed Jan. 23, 2013

"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."

MY REVIEW
Reviewed Jan. 4, 2013

"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."

MY REVIEW
Reviewed Nov. 30, 2012

"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."

MY REVIEW
Reviewed Nov. 16, 2012

"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 :)"

MY REVIEW
Reviewed Nov. 13, 2012

"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"

MY REVIEW
Reviewed Oct. 26, 2012

"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!!"

MY REVIEW
Reviewed Oct. 19, 2012

"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!"

MY REVIEW
Reviewed Oct. 5, 2012

"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."

MY REVIEW
Reviewed Aug. 13, 2012

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

MY REVIEW
Reviewed Jul. 29, 2012

"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!"

MY REVIEW
Reviewed Jan. 18, 2012

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

MY REVIEW
Reviewed Dec. 12, 2011

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

MY REVIEW
Reviewed Oct. 18, 2011

"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."

MY REVIEW
Reviewed Jul. 31, 2011

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

MY REVIEW
Reviewed May. 18, 2011

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

MY REVIEW
Reviewed Mar. 27, 2011

"Oops...forgot to put my stars :)"

MY REVIEW
Reviewed Mar. 27, 2011

"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."

MY REVIEW
Reviewed Nov. 11, 2010

"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."

MY REVIEW
Reviewed Oct. 24, 2010

"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."

MY REVIEW
Reviewed Sep. 20, 2010

"Mine didnt make enough dough. And the filling oozed out all over the pan. :( I will try again though."

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