photo of an apple turnover on a pink depression glass plate on a wooden table rosevinecottagegirls.com

Apple Turnover

Apple Turnovers. This is a special kind of pastry that brings comfort and warmth. This delicious  Apple Turnover recipe is one of Cheyenne’s pastry masterpieces that she has been making since she was a little girl! They are a treat to the eye and for the mouth.
 
The mouthwatering flaky crust and the warm sweet apples drizzled with delicious icing in these apple turnovers are so delicious… there is nothing like it.  Fire up the stove and put on a kettle of tea or get a hot mug of coffee and enjoy these tasty turnovers. They are worth every minute it takes to make them.
 
This recipe makes only 4 turnovers so you may want to double the recipe.
 
 

Apple Turnover Recipe

Dough:
 1/2 teaspoon Celtic Sea Salt 
 1/4 cup ice water
 
 Filling:
 1/3 cup Raw Sugar 
 1/2 tsp Organic Tapioca Flour or 2 teaspoons Organic Corn Starch
 1/8 teaspoon ground Organic Cinnamon
 2 Organic Apples(peeled and thinly sliced)
 1 teaspoon Lemon Juice
 2 tablespoons beaten Free-range Organic egg
 1-1/2 teaspoons water

Glaze:

(If desired)
 1 teaspoon water

 

photo of a rolling pin Rolling Apple Turnover Dough | rosevinecottagegirls.com
 
 
 
 

[hoto of Adding butter to apple turnover dough rosevinecottagegirls.comCut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of a rectangle to within 1/2 in. of edges. Fold the unbuttered third of dough over the middle third. Fold the remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.

 

girl slicing butter for apple turnover dough | rosevinecottagegirls.com
 

Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.

 
photo of Rolling out apple turnover pastry
Meanwhile, in a small saucepan, combine the sugar, tapioca flour or 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 the dough overfilling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with the remaining egg mixture. With a sharp knife, cut three small slits in the top of each apple 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. Yield: 4 servings.
 
 
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Apple Turnover

Ingredients

  • Dough
  • 1 cup  Organic All-Purpose Flour
  • 1/2 teaspoon Celtic Sea Salt
  • 1/4 cup ice water
  • Filling:
  • 1/3 cup Raw Sugar
  • 1/2 tsp organic Tapioca Flour  ((or 2 teaspoons Organic Corn Starch))
  • 1/8 teaspoon ground Organic Cinnamon
  • 2 Organic Apples (peeled and thinly sliced)
  • 1 teaspoon  Lemon Juice
  • 2 tablespoons beaten Free-range Organic egg
  • 1-1/2 teaspoons water
  • Glaze:
  • 1/4 cup organic Powdered Sugar
  • 1 teaspoon water

Instructions

Cut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of a rectangle to within 1/2 in. of edges. Fold the unbuttered third of dough over the middle third. Fold the remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, tapioca flour or 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 the dough overfilling. 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.
Meanwhile, in a small saucepan, combine the sugar, tapioca flour or 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 the dough overfilling. 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. Yield: 4 servings.

 

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