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The Best Apple Turnovers

Apple Cinnamon Turnovers in Sour Cream Pastry

Crisp, light, flaky pastry filled with plenty of fresh apple filling.
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8 large turnovers
Author Barry C. Parsons


  • 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


  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.