Tag Archives: turnover

Apple Turnovers

31 Oct

Photo credit: Sneha (www.prettyinpic.com)

What’s more gratifying than a slice of warm apple pie and a cup of coffee on a crisp fall day? A portable apple pie that you can grab and take with you on your morning commute!

Growing up in India, I never quite understood the notion of “As American as Apple Pie”. In fact, over a decade ago, desserts in India consisted of Indian sweets, cakes, pastries and brownies. Spotting a pie in a dessert buffet or in a local bakery was quite uncommon. It was not until I moved to the east coast of USA that I understood the concepts of “fall baking”, “abundant apples in fall”, “semi-homemade pies” and “As American as apple pie”.  Over my years here, I have developed a new-found admiration for a warm slice of pie on a chilly autumn day – especially for a slice of apple pie.

This apple turnover is in essentially a large, handy slice of apple pie that can be enjoyed anywhere and at anytime, sans silverware. Similar to a traditional apple pie filling, the apples are cooked with butter, brown sugar and cinnamon. Cooking firm and tart Granny Smith apples with the brown sugar creates a balanced flavor; one that’s not too sweet and just a tad bit tart. Wrap this flavorful filling in flakey and buttery puff pastry and you have an apple pie that is befits our hectic lives in the 21st century.

Apple Turnovers Recipe
Recipe adapted from All Recipe’s – Apple Turnovers
Yields: 8 turnovers
Time: Active: 20 minutes Inactive: 25 minutes

½ a lemon, juiced
4 cups of water
4 granny smith apples, peeled, cored and thinly sliced
2 tablespoons butter
1 cup packed brown sugar
1 teaspoon + 1 tablespoon ground cinnamon, divided
1 tablespoon cornstarch (mixed into 1 tablespoon of water)
1 package (2 sheets of frozen puff pastry), thawed (Recommended: Pepperidge Farm Puff Pastry)
1 large egg
1 tablespoon milk
1 tablespoon powdered sugar (See Note)


  • You can make powdered sugar by grinding regular granulated sugar in a coffee grinder, spice grinder or small food processor.

1) Pre-heat the oven to 400 degrees F (200 degrees C).
1) In a large bowl add the lemon juice to the 4 cups of water and mix well. Place the sliced apples in this water to prevent them from browning.
2) Place the butter in a large skillet and melt it over medium heat.
3) Drain the apples thoroughly and pat them dry with a kitchen towel. Add them to the skillet once the butter has melted. Cook and stir for about 2 minutes.
4) Add the brown sugar, and 1 teaspoon of cinnamon, and cook, stirring, for 2 minutes. Add the cornstarch (that has already been dissolved in water) to the skillet and mix well. Cook for another 1-2 minutes, or until sauce has thickened. Remove from heat and cool slightly.
5) Whisk the egg with the 1 tablespoon of milk to create an egg wash. Set it aside.
6) Unfold the puff pastry sheets, and repair any cracks by pressing them back together. You want to cut 4 equal sized squares from each sheet. The easiest way to do this is to trim the extra puff pastry of each sheet to have one large square and then cut each trimmed sheet into 4 equal squares.
7) Spoon the apples onto the center of each square. Fold over the puff pastry from one corner to another into a triangle shape.  Press the edges together to seal. Place turnovers on a baking sheet lined with parchment paper, leaving about 1 inch between them. Brush each turnover with a little egg wash.
8) Bake for 22-25 minutes in the preheated oven, until turnovers are puffed and lightly browned.
9) While the turnovers are baking, combine 1 tablespoon of sugar with 1 tablespoon of ground cinnamon. This creates a cinnamon sugar.
10) Once the turnovers are baked, remove them from the oven and sprinkle them with the cinnamon sugar.

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