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!

  • 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.