Apple Turnovers

Total Time

Prep: 50 min. + chilling Bake: 20 min.

Makes

4 servings

Give this traditional apple turnover recipe a try. It makes a dessert that's both tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extra turnovers and warm them up in the microwave. They're great with coffee. —Dorothy Bayes, Sardis, Ohio
Apple Turnovers Recipe photo by Taste of Home
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Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, divided
  • 1/4 cup ice water
  • FILLING:
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 2 medium tart apples, peeled and thinly sliced
  • 1 teaspoon lemon juice
  • 1 large egg, beaten, room temperature
  • 1-1/2 teaspoons water
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon water

Directions

  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 12x6-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 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle.
  3. Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour.
  4. Preheat oven to 450°. 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, until apples are tender, stirring often, 5-10 minutes. 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 until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

Apple Turnovers Tips

How do you keep apple turnovers crispy?

Apple turnovers are best when enjoyed the day they’re baked, and even better fresh out of the oven with some homemade vanilla ice cream. The longer they’re stored in refrigerator, the less crisp they’ll be.

How long do apple turnovers last?

Homemade apple turnovers last up to 24 hours at room temperature, or you can store them in the fridge for 3 to 4 days. Wrapped tightly in foil and stored in a freezer-proof storage container, apple turnovers can last roughly 6 months in the freezer. Need a treat that lasts longer? Try one of these tasty apple desserts instead.

Can you use a store-bought puff pastry instead for this apple turnover recipe?

Puff pastry is a smart timesaver for variety of recipes. You can save time when you use convenient store-bought puff pastry in this turnover recipe, too. Review any baking directions the box might include. Don't hesitate to find more puff pastry recipes!

Mark Hagen, Taste of Home Executive Editor
Quick Apple Turnovers: Substitute 1 sheet frozen puff pastry, thawed for the dough. Skip steps 1-3. Proceed as directed in steps 4-6. Check doneness after 15 minutes. Blueberry Turnovers: Omit filling. In a saucepan, combine 1/4 cup blueberries, 1 tablespoon sugar, 1-1/2 teaspoons cornstarch and 1 teaspoon grated lemon peel. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 tablespoon butter and 3/4 cup blueberries. Fill and bake turnovers as directed.

Nutrition Facts

1 turnover: 466 calories, 25g fat (15g saturated fat), 108mg cholesterol, 496mg sodium, 58g carbohydrate (31g sugars, 2g fiber), 5g protein.

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