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Mini Apple Turnovers

 Mini Apple Turnovers
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
24 ServingsPrep: 35 min. + chilling Bake: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
  • In a small bowl, whisk egg white and remaining water; brush over

2 of 2

Mini Apple Turnovers (continued)

Directions (continued)

  • pastry. Sprinkle with additional sugar if desired.
  • 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.
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.