Save on Pinterest

Apple Turnover

For an old-fashioned apple pastry without all the leftovers, try this recipes. My mother made this all the years she lived alone. Now I make it for myself or my husband as a sweet treat.—Phyllis Fahey, Fergus Falls, Minnesota
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    1 serving


  • 1/4 cup all-purpose flour
  • Pinch salt
  • 4 teaspoons shortening
  • 1 tablespoon ice water
  • 1 medium tart apple, peeled and sliced
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2% milk
  • GLAZE:
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon corn syrup
  • Pinch salt
  • 1/2 teaspoon hot water


  • In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
  • Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover.
Nutrition Facts
1 each: 417 calories, 17g fat (4g saturated fat), 0 cholesterol, 302mg sodium, 65g carbohydrate (35g sugars, 3g fiber), 3g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Orbs
    Sep 1, 2017

    I made two of these. Instead of the glaze, I made a cinnamon whip cream. Thank you, Phyllis, for sharing this recipe.

  • dolores chester
    Oct 26, 2012

    No comment left

  • MNStewart623
    Sep 26, 2012

    1/4 cup of flour can not possibly be enoughto make these turnovers. Please correctthe recipe. Sounds so good.

  • vibbert99
    Sep 11, 2009

    I tried this recipe out, and the finished product tasted fantastic. My only problem was that with a "medium" apple, I could only fit half of it into the crust! If you're set on using a whole apple, look for the smallest granny smith you can find at your grocery store. Also, I'd suggest chilling the dough for a little while before rolling it out. Mine ended up a little bit too fragile.

  • jramonde
    Sep 9, 2009

    Maybe it's me because I'm not too experienced with pies or turnovers, but I tried to double this recipe to make enough for two, and there was way too little dough for the amount of apples! The turnovers didn't look much like the picture, and there are a lot of leftover apple pieces. The pastry dough also needs a little sweetness in my opinion. I'll try it again because it was easy but the recipe needs revision.

  • Margaret
    Nov 15, 2007

    No comment left