When your family has a big apple tree in their yard, you make apple recipes all month! Today’s feature, brought to you by my hubby Danny, are easy homemade apple turnovers (proud wife over here)!
These turnovers are basically apple pie in a different form, or what I like to call “apple pie calzones”. They are stuffed with tender apples and cinnamon, and wrapped in crispy, flakey, buttery crust.
What else is so great about this recipe? Well, you can make this ahead of time. Just prepare the turnover crust and the apple filling and store them in the refrigerator. When you are ready to make and bake, you assemble the turnovers and bake!
How to Fold Turnovers
The most complicated part of this recipe is figuring out how to roll out the dough and fold it into turnovers. But once you figure out the first one, the rest will be much faster and easier. Here is what you need to do:
- Place apple filling at centre of dough.
- Fold over dough, leaving 1/2-inch overlap. Push down to seal the filling. Fold over the overlap and press down to seal.
- Crimp the edges using your fingers (or a fork).
Storing Apple Turnovers
Baked apple turnovers can be stored in airtight container at room temperature for up to 2 days. It can be stored for up to 3-4 days in an airtight container stored in the refrigerator.
You can also wrap them tightly with aluminum foil and store in the freezer for up to 3 months. To reheat, thaw and re-bake at 350 F for 5-10 minutes.
Serve these warm apple turnovers as is, or with a scoop of your favourite flavour of ice cream on the side. I just can’t wait to make these again… and again!
Easy homemade apple turnovers are the perfect fall treat — stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.
- 2 cups flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cut into 1/2-inch cubes
- 1/3 cup ice water
- 2 large apples
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon all purpose flour
- 1 egg, beaten
- granulated sugar (optional, for topping)
- Add flour, sugar, salt and butter into a food processor. Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute.
- Drizzle ice water into the mixture (ice water is the key). Close the lid and continue to pulse on and off for another 1 minute, until the dough turns into a breadcrumb consistency.
- Transfer dough (breadcrumbs consistency) on a work surface. Use your hands to squeeze all the pieces together until it forms into a dough. Shape it into a smooth disc. Wrap the disc in plastic wrap and refrigerate for 1 hour.
- Peel, core and cut the apples into 1/2-inch cubes. Place apples into a large bowl filled with water (to prevent browning).
- In a saucepan, melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and stir occasionally for 5 minutes or until apples are slightly softened. Stir in flour and continue to cook until apples are soft and tender (but not mushy), and the filling has thickened. Remove from heat and cool to room temperature.
Assembling and Baking Apple Turnovers:
- Preheat oven to 400 F.
- On a lightly floured surface, roll out dough to 1/8-inch thickness (or the thickness of a cardboard box). Cut out dough into 6-inch circles.
- Place 1/3 cup of apple filling at the centre of each circle. Fold over the dough, leaving 1/2-inch overlap. Push down to seal the filling. Fold over the overlap and press down to seal the edge.
- Crimp the edges using a your fingers or a fork (see photos above in post). Transfer turnovers onto a parchment-lined baking tray.
- Brush egg generously on the top surface and sprinkle some sugar on top (optional). Cut out three small ventilation holes on top of the turnover. Bake for 28 minutes, until pastry it lightly browned.