Total TimePrep: 50 min. + chilling Bake: 20 min.
- 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
- 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 Facts1 each: 456 calories, 24g fat (14g saturated fat), 94mg cholesterol, 537mg sodium, 58g carbohydrate (31g sugars, 2g fiber), 5g protein.
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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.
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!
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!!
Nov 7, 2015
So to Agent Terry and onedbguru, if you already had a recipe why didn't you use it? I really like this recipe, it is a very tasty introduction to folded pastry baking which many people googling to find an apple crisp recipe may not have ever done. The ingredients are great, temp etc seem pretty accurate abd the end result is very lovely desert. Or breakfast. Sites like this for foodies that wish to learn more and improve their home cooking and baking.
Nov 6, 2014
These apple turnovers were very good! It took some time but it was worth it.
Jan 6, 2014
These turned out great in the end. I first used a cookie sheet, which was a huge mess. The butter from the crust melted and dripped down in the oven, smoking up the whole house!:)We then transferred that batch (I doubled the recipe) and the next to bake in cast iron skillets. Amazing! Will do that from now in since these will definitely be made over and over. Thanks!
Jun 16, 2013
I agree with AgentTerry. The dough in this recipe is a take on puff pastry, but it is not an authentic puff pastry, which requires a minimum of six rollings with refrigeration between every two. I only used this recipe for apple filling and used my recipe for real puff pastry (as AgentTerry said, that has many more flaky layers). The filling had good flavor, was easy to make, and not too runny. Would use the filling part of the recipe again.
Jan 23, 2013
The dough on this recipe is a quick puff pastry. Puff pastry is rolled and rested 3 to 4 times so it has many more levels. For a quicker and easier of way of making these I highly recommend buying puff pastry from the freezer section of the grocery store. It's a Chefs "go to" to save time.
Jan 4, 2013
Made these turnovers as an afternoon diversion for my 8 y/o daughter and her friend. We doubled the quantities and carefully followed the directions and the result was amazing. I've never made anything like this before so it took longer for me to get prepped than expected. I'm still amazed how flaky the crust turned out. I give the credit to my helpers.
Nov 30, 2012
My family loved these. I made them without refrigerating the dough, and they turned out great! The recipe quadrupled nicely for our large family too.