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Mini Apple Turnovers Recipe
Mini Apple Turnovers Recipe photo by Taste of Home
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Mini Apple Turnovers Recipe

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4.5 9 12
Publisher Photo
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
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 1 egg, separated
  • 3 tablespoons cold water, divided
  • 2 cups all-purpose flour
  • 7 cups thinly sliced peeled tart apples
  • 3/4 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • Additional sugar, optional
  • Vanilla ice cream

Nutritional Facts

167 calories: 1 turnover (calculated without ice cream), 9g fat (6g saturated fat), 35mg cholesterol, 89mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 2g protein .

Directions

  1. In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
  2. Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat.
  3. Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well.
  4. In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.
  5. Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream. Yield: 2 dozen.
Originally published as Mini Apple Turnovers in Taste of Home August/September 2003, p10


Reviews for Mini Apple Turnovers

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
IzabellaM
Reviewed Feb. 9, 2016

"I love this recipe! It turned out scrumptious! Could barely wait for it to be cooked... And it's simple to make! I appreciate this site!"

MY REVIEW
mrscrazyed1
Reviewed Oct. 29, 2012

"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."

MY REVIEW
SweetzEyez
Reviewed Sep. 26, 2012

"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! :)"

MY REVIEW
roho2
Reviewed Sep. 25, 2012

"Just saw this receipe and wanted to try it, how much sugar did you use and in replace of flour?"

MY REVIEW
fredaevans
Reviewed Sep. 25, 2012

"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."

MY REVIEW
1mhoward
Reviewed Sep. 25, 2012

"I don't care for creme cheese, should I add a touch more butter to replace it?"

MY REVIEW
Foreverdixie
Reviewed Jun. 25, 2012

"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!"

MY REVIEW
billynn793
Reviewed Apr. 24, 2012

"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..."

MY REVIEW
kafaughn
Reviewed Mar. 3, 2010

"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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