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.
Apple Turnovers
Apple TurnoversThe other night my husband came home with a bag full, and I mean full, of apples that he and my youngest daughter just picked. These are not your average apples my friends, not a pesticide has touched these babies.
So do you know what that means? Yes they may have house guests! So I would not recommend that you grab an apple, wash it, and take a bite if you know what I mean!
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.
How to make Apple Turnovers
Start with the dough:
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Add the shredded frozen 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.
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.
Putting it together:
- 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 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 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.
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.
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.
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
Homemade Italian Apple Crostata
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.
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
- 2 1/4 cups + 2 tablespoons flour (300 grams)
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 pinch salt*
- 1/4 cup butter (frozen and shredded)** (50 grams)
- 3/4 cup milk (whole or 2 %) (180 grams)
- 1 large egg beaten
*If using unsalted butter then add 1/4 teaspoon salt.
**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 apples peeled and diced
- 1/2 - 1 teaspoon cinnamon
- 1/4-1/2 cup packed brown sugar (55-110 grams)
- 2 teaspoons corn starch
- 1/4 cup water (58 grams)
VANILLA GLAZE
- 1/2 cup powdered / icing sugar
- 3/4 teaspoon vanilla
- 1 tablespoon cream (whole or whipping)
Instructions
- Pre-heat oven to 375° (190° celsius). Line 2 cookie sheets with parchment paper.
- TURNOVER 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
Nutrition
Updated from September 14, 2015.
penelope says
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
Rosemary says
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.
Laura Courson says
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?
Rosemary says
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.
Anne says
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 ! :)))
Rosemary says
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. 🙂
Dd says
Yummm…….I am making these right now. I already have the dough in the fridge. I love all your recipes Rosemary.
Rosemary says
Hi Dd, thanks so much, glad you like the recipes and let me know how the turnovers went. 🙂
Kelsey Dunn says
Can you make the dough or the entire turnover the night before and then bake them in the morning?
Rosemary says
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.
Caroline says
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.
Rosemary says
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. 🙂
Melanie C Stone says
what cream do I use for the vanilla glaze?
Rosemary says
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.
Sara says
These turnovers are sooo cute, they are like baby apple pies, pinning!
Rosemary says
Hi Sara, thanks and thanks for pinning.
Marisa Franca says
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.
Rosemary says
Thanks Marisa, hope you enjoy them.