Old-Fashioned Apple Turnover Recipe

Old fashioned apple turnover in a basket.

Old-Fashioned Apple Turnover Recipe

This Old-Fashioned Apple Turnover Recipe is a tasty, homemade handheld treat made with flaky puff pastry and spiced apples. Enjoy them with coffee or ice cream!

Prep Time25

Cook Time22

Total Time47

Servings:

Calories: 240kcal

Author: Karin and Ken

Ingredients

Puff Pastry

2 ¼ cups flour
½ teaspoon salt
12 Tbs butter cold, cubed
½ cup cold water
3 Tbs heavy cream cold

Filling

3 cups apples chopped
⅔ cup brown sugar packed
2 Tbs butter
1 teaspoon lemon or lime juice
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg

Egg Wash

1 large egg
2 teaspoon milk
¼ teaspoon salt

Glaze

1 ½ cups powdered sugar
3 ½ Tbs milk

Instructions

Gather together your ingredients for the puff pastry and measure them.
To make the puff pastry, place the flour and salt into a food processor.
Pulse a couple times to combine.
Add the cold butter.
Process for 45 seconds or until the butter is pea sized.
With the processor still running, stream the water and heavy cream in through the chute. Let process for another minute until the mixture comes together and begins to ball up on one side.
At this point, the dough will be very wet and sticky. Remove the dough from the processor and place onto a lightly floured piece of plastic wrap.
Wrap tightly and place into the fridge for at least one hour and up to overnight.
Gather together all the ingredients for the filling and measure them.
While the dough is chilling, make the filling. Add all of the filling ingredients to a medium sized saucepan. Place over medium heat. Stir constantly while the brown sugar and butter melt down.
Allow the mixture to cook down for 10 minutes or until reduced to a 2 cup mixture. Be sure to stir constantly so that the mixture does not burn. Once cooked down, pour into a heat safe bowl to cool down.
Once the dough has chilled, make the egg wash by whisking all of the ingredients in a small bowl until completely combined.
Remove the dough from the fridge and place onto a well floured surface. Separate dough into golf ball sized pieces.
Use a rolling pin to roll each ball out into a rough square about 4” long and wide.
Spoon 2 tablespoons of filling onto the center keeping it on one half of the square. Use a pastry brush to brush some egg wash around the border of the square to act like a glue.
Fold the empty half of the dough over the filling. Press down around the edges. Use a fork to press the dough together.
Using a knife or pizza cutter, cut the extra border off. Be sure to leave at least a ½” border.
Preheat the oven to 425 F. Place the turnovers onto a parchment lined baking sheet making sure to leave about 1” of space between them. Brush with the remaining egg wash. Place into the oven to bake for 22 minutes or until golden brown on top.
Gather together the ingredients for the glaze and measure them.
While the turnovers are baking, make the glaze by whisking the ingredients together in a medium sized bowl. Once the turnovers are baked, brush with glaze immediately. Let set for a few minutes to cool sufficiently before serving.
Whisk glaze until smooth.
Remove the turnovers from the oven.
Once the turnovers are baked, brush with glaze immediately. Let set for a few minutes to cool sufficiently before serving.

Video

Notes

No food processor? Cut the cold butter into the flour with a pastry cutter or grate it in with a cheese grater. If grating, use an ice-water-dampened towel to hold the butter and keep it from warming in your hands.
Keep the filling in the center of each pastry, leaving the edges clear so they seal securely. Place the turnovers about 1 inch apart on the baking sheet to help the bottoms crisp.
You can use two sheets of store-bought puff pastry to save time, but homemade puff pastry gives these turnovers a richer flavor and flakier texture.

Nutrition