Homemade Apple Turnovers
Apple Pie Breakfast Turnovers, an easy homemade turnover filled with a delicious apple filling, a perfect breakfast snack or dessert recipe.
Servings: 12 turnovers
Calories: 204kcal
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
If you wish, dough can also be made in a food processor.
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
Calories: 204kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 54mg | Potassium: 191mg | Fiber: 2g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg