Apple Turnovers Recipe
Apple Turnovers Recipe photo by Taste of Home

Apple Turnovers Recipe

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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
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.
MAKES: 4 servings


  • 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

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.


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

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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!!"

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."

Reviewed Nov. 6, 2014

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

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!"

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."

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