Photo of two apple turnovers on a wooden surface

Homemade Apple Turnover Recipe

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


 1 cup All-Purpose Flour

 1/2 teaspoon Celtic Sea Salt 

 1/4 cup ice water



 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


(If desired)

 1/4 cup Organic Powdered Sugar

 1 teaspoon water


Directions:photo of a rolling pin Rolling Apple Turnover Dough |


In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.


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Cut the remaining butter into thin slices. Starting at the short side of the dough, arrange half of the butter slices over two-thirds of the rectangle to within 1/2 in. of the edges. Fold an unbuttered third of the 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.
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Meanwhile, in a small saucepan, combine the sugar, tapioca flour, or cornstarch. Add blackberries 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 blackberries are tender.  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 turnover.
Bake at 450° F. for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. 



Apple Turnover

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