Homemade Apple Turnovers
These Apple Turnovers are perfect for breakfast or even snack. A delicious homemade crust filled with a tasty apple pie filling, the perfect anytime treat.
The other night my husband came home with a bag full, and I mean full, of apples that he and my youngest daughter just picked. Nothing like a fresh picked apple! I have to say apple season is the best from a delicious apple bread to an Italian apple cake to filling homemade crepes!
One of the most fun family times I spent (quite a few years ago), was in a small Town in Ontario, apple picking. The kids loved riding on the tractor, and picking the apples. So why not check out your local apple farm and have a fun day apple-picking and eating apples and then why not treat yourself to some Homemade Apple Turnovers for Breakfast or Snack.
Recipe Ingredients
- Flour – all purpose flour
- Granulated sugar
- Baking powder
- Salt
- Butter
- Milk – whole or 2% milk
- Egg
- Apples
- Cinnamon
- Brown sugar
- Corn starch
- Water
- cup powdered / icing sugar
- 3/4 teaspoon vanilla
- 1 tablespoon cream (whole or whipping)
- Powdered sugar
- Vanilla extract
- Cream – heavy, whole or whipping cream
Not too sweet, perfect in the morning with a cup of coffee or tea and to tell the truth they are pretty good anytime. A few I left plain, a few I dusted with powdered sugar and more than a few I drizzled with an easy Vanilla glaze.
How to make Apple Turnovers
In a large bowl whisk together the flour, sugar, baking powder and salt. Add the shredded frozen butter or cubed very cold butter and mix with a fork, then add the milk and egg.
Mix quickly together, move to a lightly floured flat surface, and knead lightly until dough comes together. This dough also comes together using a food processor. Wrap the dough in plastic wrap and refrigerate while you make the apple pie filling.
In a small pot add the small diced apples, the cinnamon, brown sugar, corn starch and water, stir to combine. Heat on low heat until the mixture has thickened. Remove from the heat and let cool.
Remove dough from fridge and roll flat on a lightly floured surface, lightly flour the rolling pin and the dough. Roll the dough about pie crust thickness or even a little thicker if you want, and roll into a square shape (as much as possible).
With a sharp knife cut out squares, medium to large are the best size. Brush the squares with melted butter and place some of the apple pie filling on one side of square.
Fold one corner over the other (to form a triangle) and seal edges with a fork dipped in flour (or pasta wheel). Place the turnovers on a parchment paper lined cookie sheet.
Brush the turnovers lightly with milk and bake until golden. Let cool slightly, eat plain or dust with powdered sugar or drizzle with vanilla glaze.
Can the dough be made in advance?
Yes the dough and the filling can be made the day before just be sure to keep them both refrigerated. The day after, they can be put together and baked. Of course as it is with most Pastry recipes, these are best eaten the same day. When they are just baked and fresh.
Do I need to peel the apples?
If I had my way, I wouldn’t peel the apples, because there are so many nutrients in the peel, why peel it away? Just wash the apple and chop.
More delicious Apple Recipes
Sometimes we need a special breakfast, and this breakfast is not only special but also fast and easy. Not only that, it will get you in the mood for Fall. So Happy Fall and Enjoy!
Homemade Apple Turnovers
Ingredients
TURNOVER DOUGH
- 2¼ cups + 2 tablespoons all purpose flour (300 grams total, if you double the recipe then double this amount)
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ¼ cup butter (frozen and shredded)*
- ¾ cup milk (whole or 2 %)
- 1 large egg beaten
*I find frozen grated butter easier to mix but you can also cut in cold cubed butter with a pastry blender if preferred.
APPLE PIE FILLING
- 2-3 medium apples peeled and diced
- ½ – 1 teaspoon ground cinnamon
- ¼-½ cup packed brown sugar
- 2 teaspoons corn starch
- ¼ cup water
VANILLA GLAZE
- ½ cup powdered / icing sugar
- ¾ teaspoon vanilla
- 1 tablespoon cream (whole or whipping)
Instructions
- Pre-heat oven to 375° (190° celsius). Line 2 cookie sheets with parchment paper.
TO MAKE THE DOUGH
- In a large bowl whisk together the flour, sugar, baking powder and salt. Add the butter and mix with a fork. Add the milk and egg, and quickly mix together, move to a lightly floured flat surface, and knead lightly until dough comes together (dough might be too sticky, if so add a little more flour until it is just manageable, it must remain soft and a little sticky). Wrap in plastic and refrigerate while you make the apple pie filling.
APPLE PIE FILLING
- In a small pot add the small diced apples, cinnamon, brown sugar, corn starch and water, stir to combine, heat on low heat until thickened, approximately 10 minutes. Remove from heat and let cool.
PUTTING IT TOGETHER
- Remove the dough from fridge and roll flat, about pie crust thickness or even a little thicker if you want (be sure to lightly flour flat surface, top of dough and rolling pin). Roll the dough about pie crust thickness or even a little thicker if you want, and roll into a square shape (as much as possible).
- With a sharp knife cut out squares, medium to large are the best size. Brush the squares with melted butter(melt 1-2 tablespoons butter), and place approximately 1-2 heaping teaspoons of the apple pie filling on one side of square.
- Fold one corner over the other (to form a triangle) and seal edges with a fork dipped in flour (or use a pasta wheel). Place the turnovers on a parchment paper lined cookie sheet. Brush the turnovers lightly with milk and bake for approximately 15 minutes or until golden. Let cool slightly, eat plain or dust with powdered sugar or drizzle with vanilla glaze. Enjoy!
VANILLA GLAZE
- In a small bowl whisk together powdered sugar, vanilla and cream, whisk until smooth (if you like it thinner add more cream). Drizzle over turnovers before serving.
Notes
What are the best apples to use?
I personally like to use either a Fuji or Royal Gala although a Granny Smith if you like a tartness, or how about a Jonathon or Jonagold, Cortland or Honeycrisp, any of these apples are perfect for baking. Just make sure they are fresh and crisp.How to Store Apple Turnovers
The Apple Turnovers should be stored in an airtight container in a cool dry place, they will keep for a day or two, otherwise they should be stored in the fridge. They can also be frozen in a freezer safe container or freezer bag, preferably unglazed. They will last up to a month in the freezer. They can also be reheated, place the turnovers on a parchment paper lined cookie sheet and heat in a 325F pre-heated oven for about 10-15 minutes, or until heated through.Nutrition
Updated from September 14, 2015.
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Thank you for sharing your recipe. I made the apple turnovers yesterday. Oh my goodness they were delicious, the taste took me back to my childhood. We had an Italian bakery in our neighborhood that sold all kinds of delicious goodies but my favorite was always the small apple turnovers for eight cents. I plan to use your recipe again and again. Just one question any tips in keeping the dough closed. Again thank you 😊
Hi Kaat, thanks so much, so glad you enjoyed them. It helps if you use damp fingers to close the dough then close it again with the tongs of a fork. Hope that helps. Take care!
Can’t wait to make these! just two questions: 1. can one use any type of apple? and can one substitute butter for margarine? I know… really don’t like marg but butter is difficult to come by and SO EXPENSIVE!
Hi Bonita, I personally like to use either a Fuji or Royal Gala although a Granny Smith if you like a tartness, or how about a Jonathon or Jonagold, Cortland or Honeycrisp, any of these apples are perfect for baking. Just make sure they are fresh and crisp. I recommend these because you don’t want a mushy filling so these work best. And yes you can use margarine if you want. I hope you like it, let me know how it goes. Have a great week.
hi, i want to start prepping by 2- 3 pm, but i just put the butter in the freezer. how long do i have to wait for it to freeze, and does it have to be completely frozen? thank you
Hi Penelope, it will probably take an hour or 2 to freeze the butter, just make sure it’s really really cold. Let me know how it goes.
I did another recipe that called for 3/4 cups of frozen grated butter. It took me forever to do this. I used a regular big Italian grater that stands up and you rub it on the side of the grater you want. By the time I got to the end of the first cube, it was already getting soft and the 1/4 piece that I cut off the second cube was already getting soft and hard to grate. Why can’t the frozen butter be just chopped in small pieces or why does it have to be frozen at all?
Hi Laura, well you can use cold cubed butter and mix with a pastry blender, but I find frozen shredded butter easier. It’s up to you.
Fabulous recipe and idea , thank you !
( Personally , I always add a little lemon juice, lemon zest, and some chopped nuts ( cashew or almonds, my favs ) ,to my apples – Just mentioning , if anyone else would like to try that ) .
This recipe of yours is of course just as lovely with pears ! :)))
Hi Anne, thanks so much, yes I usually do add some lemon also but since I was cooking them I didn’t, but if you prefer you can certainly add some lemon. 🙂
Yummm…….I am making these right now. I already have the dough in the fridge. I love all your recipes Rosemary.
Hi Dd, thanks so much, glad you like the recipes and let me know how the turnovers went. 🙂
Can you make the dough or the entire turnover the night before and then bake them in the morning?
Hi Kelsey, the dough for sure you can make the night before, and the apple filling you could make also the night before just be sure to refrigerate it. Then in the morning put it together and bake. Hope that helps.
We get something like these from an Italian bakery in Woodlawn Bronx NY. We go visit out son every year and I always have these and some to bring home to Ireland. I’m so delighted at seeing these on here. Thank you.
Hi Caroline, thanks so much, and glad you found them on my site. I visited Ireland last October and it is so beautiful, we had a great time. 🙂
what cream do I use for the vanilla glaze?
Hi Melanie, I think the best to use is whole or whipping cream. All I can get in Italy is whole cream so that is what I use. Hope that helps.
These turnovers are sooo cute, they are like baby apple pies, pinning!
Hi Sara, thanks and thanks for pinning.
These look wonderful! I would love to make them for the grandsons — in fact I will as soon as I get back home. Thank you for sharing.
Thanks Marisa, hope you enjoy them.