Recipe: Apple Turnovers

Recipe: Apple Turnovers

Five years ago I planted an apple tree in our front yard. It was a gift from my father-in-law; he knew I loved to bake and wanted to give my fam­ily some­thing we would enjoy and use. But four autumns passed with­out a sin­gle apple grow­ing in its branches, and I gave up on it.

I wrote off this tree too soon, how­ever, because this year brought fruit: 10 lovely reds hang­ing above our heads. I wanted to make some­thing spe­cial with them and decided on a pie. But there were a few apples left­over, and so they went into turnovers one morn­ing for break­fast. Apples and cin­na­mon cov­ered in flaky, golden brown puff pas­try is the per­fect way to start a day!

 

Recipe: Apple Turnovers

I used Gala apples here, but if you use a tarter apple (such as a Granny Smith), you may need a bit more sugar. I would sug­gest start­ing at ¾ cup. Store bought puff pas­try is fine, but look for one that is made with real but­ter verses palm or soy­bean oil. (Home­made puff pas­try is a lot of work, but worth the effort!)

  • 1 1/2 pounds apples (3–4), peeled and grated
  • 1/2 cup + 2 table­spoons sugar, plus more for sprin­kling (see note)
  • 1 1/4 tea­spoon cinnamon
  • 2 tea­spoons fresh lemon juice
  • Good-sized pinch of salt
  • 1 pound puff pas­try (store bought or homemade)

Pre­heat the oven to 400 degrees, with the oven rack in the mid­dle posi­tion. Line 2 bak­ing sheets with parch­ment paper.

 

Recipe: Apple Turnovers

Put the grated apple, sugar, cin­na­mon, lemon juice, and salt in a medium bowl, and toss to com­bine. Let the mix­ture sit for 5 min­utes, and then put it into a strainer set over a bowl. Let the apple-cinnamon juice drain, and set the juice aside for later. Put the strained apples back in their orig­i­nal bowl.

 

Recipe: Apple Turnovers

Gen­tly flour your work sur­face, and roll each piece of the pas­try dough into a 10-inch square. Cut each square into four 5-inch squares, for a total of 8 squares.

 

Recipe: Apple Turnovers

Place 2 table­spoons of the grated apple mix­ture into the cen­ter of each square of dough, and then brush the edges of each square with some of the reserved juice.

 

Recipe: Apple Turnovers

Fold each square of dough to make a tri­an­gle, and crimp the edges with a fork to seal. Move the tri­an­gles to the pre­pared bak­ing sheets, and refrig­er­ate for 15 minutes.

 

Recipe: Apple Turnovers

Brush the tops of the turnovers with more of the apple juice and gen­er­ously sprin­kle the tops with sugar. Bake the turnovers until golden brown (20–25 min­utes), rotat­ing the pan halfway through. Move the turnovers off the bak­ing sheet to a wire rack and cool slightly. Serve warm.

 

Recipe: Apple Turnovers

Enjoy as a warm, tasty break­fast treat or and after-dinner dessert!

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  • Mylena

    In Hol­land we call this an ‘appelflap’ :)

  • Candy

    I just made these. They turned out very well. I made a few changes.

    1. I made them a lit­tle smaller, since I used store bought puff pas­try and it was all ready kinda divided, so I had around 16 squares instead of 8.
    2. I sprin­kled the top with a mix­ture of sugar, cin­na­mon, and brown sugar. I don’t know how much of a dif­fer­ence that made though.
    3. I baked for about 32 min­utes to get the top really brown.

    All in all, an amaz­ing recipe and I’ll def­i­nitely use it again.