Apple Turnovers

November 27, 2020

This recipe is by Maureen O’Leary from

Prep: 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 8

Yield: 8 turnovers


  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples – peeled, cored and sliced
  • 2 tablespoons butter Unsalted Butter, I used vegan butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed. I used homemade pie crust leftover from Thanksgiving (recipe in previous blog).
  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract


  • Step 1: Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
  • Step 2: Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  • Step 3: Preheat the oven to 400 degrees F (200 degrees C).
  • Step 4: Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  • Step 5: Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
  • Step 6: To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.


• If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.

• Another option is to make a honey glaze. Use equal parts honey and water (1/4 cup water and 1/4 cup honey). Combine the honey and water in a small bow. Stir. Add vanilla and cinnamon to taste. Stir. Use a pastry brush to brush honey glaze over each turnover during the last ten minutes of baking. You may omit the cinnamon if you would like.

How to Keep Apple Turnover Filling from Leaking?

No matter how well you crimp the edges, there will always be at least one turnover that leaks filling out of the edge and that is normal. A few things that help reduce leaks:

  • Egg Wash (or cold water, see below) will help keep the dry pastry together
  • Crimp Tightly all along the edge where the two sheets come together
  • Refrigerate turnovers for 20 minutes before baking

“Sealing edges and ends: moisten the edges of dough with cold water before pinching to help seal them. This is especially helpful for doughs which have a moist filling. Shaping and sealing ends of loaves: pinch ends together and smooth out or tuck sealed ends under loaf.”

Nutrition Facts:

Per Serving: 562 calories; protein 4.8g 10% DV; carbohydrates 80g 26% DV; fat 25.9g 40% DV; cholesterol 7.8mg 3% DV; sodium 183.9mg 7% DV.

How did you vary this recipe? Please share in the comments. Thank you for sharing!

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