Apple Turnovers
Not sure how to make apple turnovers? Give this traditional 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
Reviews
First time that I made these and it was a huge success. Flaky crust and my family loved them. I'm going to try this pastry with cherries as well. Can't wait.
I had to use a recipe for Apple something for a HUGE science fair project in school and these work AMAZINGLY Highly Recommend these ones! :)
I just made this and it's AMAZING!! The dough was fun to make and the filling was perfect. I used 2 Granny Smith apples and they were perfect. I highly recommend this one!
Great tasting This was our first try and my 16 yr old did a majority of the work. The only thing to change that I would recommend is to use either two small apples or one small and one medium because two medium sized apples just made too much filling.
This recipe was easy to use and produced great results! I made 2 apple and 2 blueberry and my family LOVED them.. this will be going in the recipe book.
My first crack at making a pastry and this was delicious! The hardest part was rolling squares and rectangles. I found that I made way too much filling... perhaps two SMALL apples instead? Or one large. (I suppose here in Washington our medium apples may be considered “large” elsewhere.) Also, on the “repeat butter” step, I had already used all of the butter, as directed. So I just spread on a thin layer of room-temp butter. That seemed to work just fine.
That pastry is super (wonder if I could use it for meat pies) changed up the filing , used frozen apple slices and a suger substitute plus I ran out of starch used flour instead, my wife thought they were great Thanks
It is unbelievable delicious .my question is ...can I freeze it and for how long ,and what step I can do That? Thanks.
I'd never been successful with crusts, but with this- wow! Flaky crust, even the next day, and even after refrigeration. I've since made two batches, the first as tartlets with Honeycrisp apples, the second as hand pies with Pink Lady apples; both have been amazing! Pie crust/puff pastry- basically, they all fall on the spectrum, and in this case, just love it for what it is! I even had a few mishaps (my own laziness and forgetfulness) that still yielded fantastic results!.I didn't bother with the egg wash or the icing, as it needed no adulteration beyond the crust and apple mixture, in my opinion. I was also too lazy to use ice water, haha..My next attempt will be to cut out squares of dough and place them into mini-muffin molds, then fill with the apple mixture. This is so that there will be enough to bring to work to impress everyone else! ;).Thanks for this easy and fantastic recipe!
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!!