Sweet Turnover Recipe
Make Sweet Turnover Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finishing
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly mixed.
- 2
Cut in butter
Add 12 tablespoons (1 1/2 sticks) of cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add cold water
Sprinkle 6 tablespoons cold water over the flour-butter mixture a tablespoon at a time, tossing gently with a fork after each addition until the dough just comes together when pressed. Do not overwork — it should be shaggy but hold when pressed.
- 4
Chill the dough
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling makes rolling easier and creates flakier layers.
Filling
- 5
Prepare apples
While the dough chills, place 3 cups diced apples in a medium saucepan over medium heat.
- 6
Cook filling
Add 1/4 cup granulated sugar, 2 tablespoons packed brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon butter to the apples. Cook, stirring frequently, until the apples soften and the mixture thickens, about 6–8 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool to warm or room temperature.
Assembly & Baking
- 7
Preheat oven and prepare sheet
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 8
Roll out dough
On a lightly floured surface, roll the chilled dough into a roughly 12 x 14-inch rectangle about 1/8 to 1/4 inch thick. Use a bench scraper to lift and reposition dough as needed to prevent sticking.
- 9
Cut and portion
Cut the dough into 6 rectangles (about 4 x 5 inches each) or 8 smaller rectangles for smaller turnovers. Transfer rectangles to the prepared baking sheet, spacing them about 1 inch apart.
- 10
- 11
Seal and vent
Fold each rectangle in half over the filling to form a triangle or sealed rectangle. Press the edges together with your fingers, then crimp with a fork to fully seal. Use a sharp knife to cut 1–2 small vents in the top of each turnover to allow steam to escape. Brush the top of each turnover with remaining egg wash for a golden finish.
- 12
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until the turnovers are puffed and deep golden brown. Rotate the baking sheet halfway through for even browning. If tops brown too quickly, tent loosely with foil.
- 13
Cool
Remove turnovers from the oven and transfer to a cooling rack. Let cool for 10–15 minutes before glazing or serving so the filling sets and avoids burns.
Finishing
- 14
Make glaze (optional)
If using glaze, whisk together 1/2 cup sifted powdered sugar with about 1 tablespoon milk or lemon juice until smooth and pourable. Add more liquid a few drops at a time if needed.
- 15
Glaze or dust
Drizzle the glaze over warm turnovers or dust with additional powdered sugar. Serve warm or at room temperature.
