Apple Turnover – delicious flaky hand-held treats made with pie crust and sweet cinnamon-y apple filling. So easy to make and highly-addictive. Great for breakfast and as desserts!
I love all sort of food! Aside from fried treats, like this all-time fave fried dough Puff Puff, pastry treats are also my weakness. Like I could eat the whole batch in one sitting. Geez, how I wish they aren’t that bad for the waist. They are so simple to make and definitely satisfies your craving.
Turnover is just another name for pastry treats. It’s more or less the same with this Guava Pastry. Turnovers can be made sweet or savory using ready-made puff pastry sheets or pie crusts with savory or sweet filling, folded and sealed and baked to perfection. They are as addictive as this flaky doughy Jamaican Patty (aka Meat Pie).
How do you make easy apple turnovers?
Today’s recipe is an easy apple turnover recipe that reminds you a lot of childhood days and cold weather. You can indulge on it as a breakfast or as dessert – with or without the additional sauce.
All you need are just a handful of easy to find ingredients and extra patience to wait for these babies here to cool down before you could have your first bite. 😉
You start with thawing your frozen pie pastry for about about 45 minutes or until they’re pliable and easy to work on. What I do is I thaw it in the fridge before going to sleep, so I can have it all ready in the morning and ready to use. Once your puff pastry is ready, you can diced up your favorite apples for the filling.
Take note that apples get brown easily, so it’s advisable that you soak those diced apples in lemon juice as you you go along.
Once you’re done mixing your apple filling, spoon it into the center of a square pastry and fold it in triangle or lengthwise. Brush the inside with the egg wash and crimp the edges using a fork. For a beautiful shiny top, brush it as well with the beaten egg. You can pop it right away in the oven or sprinkle a little sugar on top like I did to taste the pastry.
Apple Turnover Filling
You’ll even love this apple turnover treat here with how SUPER easy yet so delicious the filling is. When making this recipe, make sure you choose the best variety of apple like Granny Smith, Fuji, Pippin, Golden Delicious, and Gravenstein.
And trust me when I say that the filling is beyond delicious with its warm flavors from cinnamon and nutmeg, plus some butter, sugar, salt, lemon juice and ground ginger. Every bite of this flaky treat is pure bliss!
Shape it however you want it, own it! Just don’t forget that I forewarned you that these treats are pretty sneaky just like this Apple Cobbler and Beef Sausage Rolls. You get a little bit carried away when munching on them that you won’t notice you’ve eaten the whole thing. Just ask someone to accompany you while eating this so you won’t feel the guilt. 😉 Serve it over breakfast, as desserts and afternoon snacks.
Enjoy!
How to Make Apple Turnovers
Remove pie crust room freezer about 45 minutes before using. Preheat oven to 375 Degrees F. Line baking or cookie sheet with parchment paper. Set aside. Roll out puff pastry, cut each sheet of dough into 6 (3 inch x 4 inch) pieces or according to desired shapes.
In a medium saucepan, add apple, butter, sugar, cinnamon spice, nutmeg, ground ginger, salt , cornstarch, and lemon juice.
Simmer on medium heat about 3-4 minutes until thickened. Set aside. Let it cool. Mix together egg and about 1 tablespoon of milk or water in a small pan.
When ready, scoop a heaping tablespoon of filling into each squares. Lightly brush the insides of of turnover with egg wash. Fold over and press edges gently together to seal. Shape them either into triangles or into rectangles as shown below.
Place turnovers on a baking sheet, leaving about 1 inch between them. Brush turnovers with egg wash and top with Demerrra, Turbinado or coarse sugar. Bake at 375 degrees F for 15-18 minutes until cooked through, depending on the size of the turnover
Watch How To Make It
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Apple Turnovers
Ingredients
- dough for two 9-inch pie crusts
- 4 medium apples
- 2 -3 tablespoons butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 1/2 tablespoon lemon juice
Toppings
- 1 egg
- 1 tablespoon milk or water
- Demerara, Turbinado, or coarse sugar, for topping (optional)
Instructions
- Remove pie crust room freezer about 45 minutes before using.
- Preheat oven to 375 Degrees F.
- Line baking or cookie sheet with parchment paper. Set aside.
- Roll out puff pastry, cut each sheet of dough into 6 (3 inch x 4 inch) pieces or according to desired shapes.
- In a medium saucepan, add apple, butter, sugar, cinnamon spice, nutmeg, ground ginger, salt , cornstarch, and lemon juice.
- Simmer on medium heat about 3-4 minutes until thickened. Set aside. Let it cool.
- Mix together egg and about 1 tablespoon of milk or water in a small pan.
- When ready, scoop a heaping tablespoon of filling into each squares.
- Lightly brush the insides of turnover with egg wash.
- Fold over and press the edges gently together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Brush turnovers with egg wash and top with Demerara, Turbinado or coarse sugar.
- Bake at 375 degrees F for 15-18 minutes until cooked through, depending on the size of the turnover.
Tips & Notes:
- Make sure you choose the best variety of apples like Granny Smith, Fuji, Pippin, Golden Delicious, and Gravenstein.
- Thaw your frozen puff pastry for about about 45 minutes or until they're pliable and easy to work on. What I do is I thaw it in the fridge before going to sleep, so I can have it all ready in the morning and ready to use.
- If the pastry becomes too soft to work on, just put it back in the fridge for a few minutes and it will firm up.
- Be careful not to overfill the turnovers or it'll cause them to break open.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Andrea Dassie says
First of all, love your recipes I’m! I’m hoping to make this with blueberries! How do you make the drizzle that you put on top in the video?
ImmaculateBites says
Hi Andrea! It is a simple glaze 1 cup powdered sugar , 1 teaspoon vanilla extract and 2 Tablespoons milk , adjust with more or less til you reach your desired thickness.
Thanks!
Ania Lewis says
Awesome.
Danielle says
Hi, is Pastry Puff the same as Pie Dough? Because at first you said take the pie dough out the freezer, then you said roll the pastry puff!
Thank You
ImmaculateBites says
They are some what different. Here, I used puff puff pastry- either works in this recipe .