Apple Turnovers Recipe
User Reviews
5
Apple Turnovers Recipe
Description
The Apple Turnovers Recipe features a filling of diced tart apples cooked with brown sugar, butter, cinnamon, and a hint of vanilla extract to create a thick, flavorful mixture. This filling is enveloped in a flaky pie crust rolled thin and cut into squares, which are then folded and sealed. Baked at 400°F, the turnovers develop a golden crust with a tender, juicy interior. The use of cornstarch helps the filling thicken and cling to the pastry without becoming runny. The optional vanilla glaze adds a sweet finishing touch.
The combination of lightly spiced apples and buttery crust creates a balance of crisp textures and warmly sweet flavors. These turnovers are well-suited to be served warm or at room temperature, making them versatile for snacks or as a dessert. The recipe's preparation encourages the use of tart, firm apples such as Gala, Fuji, or Granny Smith to maintain good texture after cooking.
For best results, the filling should be cooled before assembling to prevent soggy dough. The pie crust dough can be rolled and cut into multiple turnovers, with scraps re-rolled to ensure efficient use. Sprinkling coarse sugar on top before baking enhances the outer crust's texture. Storage instructions indicate turnovers can be kept at room temperature briefly, refrigerated, or frozen to preserve freshness.
Ingredients
- 2 pie crust dough I recommend using my easy pie crust linked here, it doubles well!, batches
- 4 apple cored, peeled and diced into pieces no larger than ½” (see note
- ⅔ cup light brown sugar firmly packed
- 2 Tablespoons butter unsalted
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 egg for egg wash, + 1 teaspoon water
- 2 Tablespoons sugar for sprinkling, optional, coarse
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
- Begin preparing apple filling by combining chopped apples, brown sugar, butter, cornstarch, cinnamon, and salt in a medium-sized saucepan over medium-low heat.
- Cook, stirring frequently, until butter is melted. Increase heat to medium and continue to cook, bringing mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Mixture should thicken slightly.
- Remove from heat and stir in vanilla extract. Allow mixture to cool before filling pie dough.
- Prepare turnover dough: Divide pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between ⅛”-¼” thick.
- Using a pizza cutter or sharp knife, neatly cut dough into 4 ½” squares and transfer to a parchment paper lined baking sheet. Repeat with remaining half of dough (note: you will need to gather the scraps and re-roll them out to make all 10 turnovers).
- Prepare egg wash by whisking together egg and water. Use a pastry brush to lightly brush the surface of each pastry square with egg wash.
- Portion about 1½ Tablespoons of filling just off center of each square. Gently fold over one corner to touch the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.
- Brush the outside of each turnover lightly with egg wash and sprinkle with coarse sugar (or regular granulated sugar), if desired. Use a sharp knife to cut 2-3 small slits to vent.
- Transfer to center rack of 400F (205C) oven and bake for 25 minutes, until pastry is beginning to turn golden brown.
- Allow to cool before topping with icing (if desired).
Vanilla Glaze
- Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract. If mixture is too dry, add additional milk, a splash at a time, until mixture ribbons off the spoon.
- Drizzle glaze over cooled turnovers, and enjoy.
Notes
- Use firm tart apples like Gala, Fuji, or Granny Smith to retain texture when cooked.
- Cool the apple filling before assembling the turnovers to avoid soggy dough.
- Pie crust scraps can be re-rolled to make additional turnovers.
- Optionally sprinkle coarse sugar on turnovers before baking for a crunchy finish.
- Store turnovers in an airtight container at room temperature for up to 2 days, refrigerated for 5 days, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10turnovers
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1turnover | |
| Calories | 335kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 180mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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