Apples Turnover Recipe

Make the dough

In a large bowl whisk together 2.5 cups all-purpose flour, 1/2 tsp salt and 1 tbsp sugar (if using) until evenly combined.

Add the 12 tbsp (1.5 sticks) cold, cubed unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse peas with some pea-size and some smaller pieces. Some larger butter bits will give flakiness.

Sprinkle 4 to 6 tbsp ice water evenly over the mixture. Toss gently with a fork after each addition and press a small amount together to test. Add only enough water for dough to hold together when pressed but not be wet or sticky. You may need 5–6 tbsp depending on humidity.

Gather dough into two discs (about equal size), flatten slightly, wrap each tightly in plastic wrap and chill in refrigerator for at least 1 hour (or up to 2 days). Chilling keeps butter cold for flaky layers.

Prepare apples

While dough chills (or during the last 20 minutes of chilling), peel, core and dice apples to about 1/2-inch pieces until you have roughly 4 cups.

In a medium bowl combine 1/2 cup granulated sugar, 2 tbsp packed brown sugar, 2 tsp cornstarch, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg. Toss the diced apples with the sugar mixture until evenly coated. Add 1 tbsp lemon juice and 1/2 tsp vanilla extract and toss again. Let sit for 10–15 minutes so juices begin to release.

Transfer the apple mixture to a medium skillet with 1 tbsp unsalted butter over medium heat. Cook, stirring occasionally, until apples soften slightly and mixture thickens, about 5–7 minutes. Taste and adjust seasoning: add a pinch of salt if needed. Remove from heat and let cool to warm or room temperature (important so puff pastry doesn’t get soggy).

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour a work surface with 1/4 cup flour reserved for rolling.

On a lightly floured surface roll each chilled dough disc to about 1/8-inch thickness into roughly a 9-inch circle. Cut each circle into 4 equal wedges (for 8 turnovers total). Alternatively, roll into a 12x9-inch rectangle and cut into 8 (4x2) rectangles—either shape works.

Place about 2 to 3 tablespoons of the cooled apple filling onto the wider end of each wedge or centered on each rectangle, leaving a 1/2-inch border. Do not overfill; leaving space makes sealing easier and prevents leaking.

Brush the edges of each pastry with a little beaten egg wash (1 large egg beaten with 1 tsp cold water). Fold the pastry over the filling to form a triangle (if wedges) or rectangle/half-moon and press edges firmly to seal. Crimp edges with a fork to ensure a tight seal and create a decorative edge. Cut two small slits or poke with a knife in the top of each turnover to vent steam.

Place assembled turnovers on the prepared baking sheet about 1 inch apart. Brush the tops with remaining egg wash and sprinkle with 1 tbsp coarse/sanding sugar if using for sparkle and crunch.

Bake in preheated oven for 18–22 minutes, rotating the pan halfway through, until the turnovers are puffed and deep golden brown. Baking time will vary slightly by oven and size of turnovers.

Remove from oven and transfer to a wire rack. Let cool for 10–15 minutes before serving to allow filling to set. Serve warm or at room temperature. Optionally dust with powdered sugar or serve with vanilla ice cream.