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Apple Turnovers

 Apple Turnovers
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
4 ServingsPrep: 50 min. + chilling Bake: 20 min.


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, divided
  • 1/4 cup ice water
  • 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


  • 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

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Apple Turnovers (continued)

Directions (continued)

  • 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.