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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
  • Total Time
    Prep: 50 min. + chilling Bake: 20 min.
  • Makes
    4 servings


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


  • 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.
  • 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.
  • 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.
  • 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, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
  • 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.
  • Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
Nutrition Facts
1 each: 456 calories, 24g fat (14g saturated fat), 94mg cholesterol, 537mg sodium, 58g carbohydrate (31g sugars, 2g fiber), 5g protein.
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  • Stacy
    Nov 24, 2020

    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.

  • Elizabeth
    Nov 13, 2020

    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! :)

  • Tina
    Sep 29, 2020

    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!

  • Sarah
    Sep 13, 2020

    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.

  • Julia
    Aug 4, 2020

    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.

  • Amanda
    Apr 9, 2020

    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.

  • Terry
    Apr 20, 2019

    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

  • Hania
    Mar 26, 2018

    It is unbelievable delicious .my question is ...can I freeze it and for how long ,and what step I can do That? Thanks.

  • ellen
    Apr 18, 2017

    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!

  • Jamieyuchang
    Jan 10, 2016

    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!!