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The Best Apple Turnovers

These beautiful light and flaky apple turnovers use a shortcut puff pastry with a secret ingredient for pastry success.

The Best Apple Turnovers

The Best Apple Turnovers

Apple turnovers have always been a favourite of mine because I’m basically a pastry freak. Surround anything with pastry from a Steak Pie to a Turkey Wellington to Apple Pie and I’ll go mad for it. Add to that my insatiable lust for apple desserts that is well documented on Rock Recipes and you’ll no doubt see why I love these so much. I mean, just look at that pastry, so flaky and light, how could anyone not be tempted by that.

The Best Apple Turnovers

The Best Apple Turnovers

I make apple turnovers with a standard pie crust sometimes too for an old fashioned version from my childhood but my recipe for shortcut puff pastry using sour cream in the recipe to bring the dough together, is just fantastic for apple turnovers. I think they look like they cane from a fancy bake shop, especially with a sprinkle of turbinado sugar on top for a little extra crunch and a really professional look.The Best Apple Turnovers

I prepare them the day before on the baking sheet, cover them in plastic wrap, then just add the egg wash and coarse sugar in the morning while the oven preheats. Of course there’s nothing at all wrong with serving them warm from the oven with a scoop of vanilla bean ice cream for a satisfying dessert on any occasion.

 

Find the recipe, for my Shortcut Puff Pastry, complete with a video tutorial, by clicking here.

The Best Apple Turnovers

The Best Apple Turnovers

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5 from 1 vote
The Best Apple Turnovers
Apple Cinnamon Turnovers in Sour Cream Pastry
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
 
Crisp, light, flaky pastry filled with plenty of fresh apple filling.
Servings: 8 large turnovers
Author: Barry C. Parsons
Ingredients
  • 4 large apples peeled, cored and cut in wedges
  • ½ cup white sugar
  • 1 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 2 tbsp melted butter
  • 1 tbsp corn starch
  • 1 egg
  • 1 tbsp water
Instructions
  1. Combine corn starch, cinnamon, nutmeg and sugar well.
  2. Pour the melted butter over the apples and toss well.
  3. Next, sprinkle the sugar and spice mixture over the apples and toss together well until the apples are evenly coated.
  4. Roll the dough out and cut into eight 6 inch squares.
  5. Divide apple filling and share among the 8 pastry squares placing it on one half of the square. Brush the edges of the pastries with an egg wash of 1 egg beaten together with 1 tbsp water or milk.
  6. Fold the pastry over the filling and press the edges together slightly to seal. Brush the tops of the pastries with the egg wash and sprinkle them with turbinado sugar if you like. Cut a couple of half inch slits in the top of each turnover with the tip of a very sharp knife.
  7. Place the pastries on a parchment lined cookie sheet and chill for 20-30 minutes in the refrigerator before baking in a preheated 400 degree F oven for about 20-25 minutes until they are evenly golden brown.
  8. Delicious on their own or served warm with whipped cream or ice cream.
Recipe Notes

Allow additional time to chill the dough.

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Recipe Rating




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Vic

Saturday 31st of July 2021

I'm confused. In the puff pastry recipe it states to divide the dough in half. In this recipe to bake 8 turnovers, do we use one of those half's or both.

Barbara Florin

Friday 15th of January 2021

Sorry if this is included somewhere but I didn't see it. Does this recipe use the full short-cut puff pastry recipe?

Ian warner

Tuesday 1st of November 2016

Fantastic pastry and filling!

Rebecca

Thursday 28th of May 2015

How many calories does one have?

Barry C. Parsons

Tuesday 2nd of June 2015

If you have to ask...LOL! I don't calculate calories for recipes. I have no experience in it and have heard online calculators vary widely.

Julie

Sunday 21st of December 2014

They look really good, looks like something I may try after all my other Christmas baking. Thanks, all of you have a wonderful Christmas !!!!

Barry C. Parsons

Monday 29th of December 2014

Thanks, hope you are enjoying your Holiday Season.

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