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Ingredients
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Dough
Apple Filling (makes ~8 turnovers)
Guava Filling (makes ~8 turnovers) - alternative to Apple Filling
Finishing
Method
Dough
- 1
Prepare dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1/2 tsp salt and 1 tablespoon granulated sugar until evenly combined.
- 2
Cut in butter
Add 12 tablespoons cold, diced unsalted butter to the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (some larger bits are desirable for flakiness). Work quickly to keep ingredients cold.
- 3
Add ice water
Drizzle in about 4–6 tablespoons ice water, 1 tablespoon at a time, gently tossing with a fork until the dough just comes together when pressed — it should hold but not be wet or sticky. You may not need all the water.
- 4
Form and chill
Turn dough out onto a lightly floured surface and press into a flat disk (do not overwork). Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 5
Roll out
After chilling, divide dough in half. On a lightly floured surface, roll one portion to about 1/8-inch (3 mm) thickness into a roughly 10-inch square. Trim edges if needed. Repeat with remaining dough. Cut rolled dough into 8 equal squares (about 5-inch squares) for 8 turnovers.
- 6
Prepare egg wash
In a small bowl, beat 1 egg with 1 teaspoon cold milk (optional) and set aside. Keep refrigerated until ready to brush.
Apple Filling
- 7
Cook apples
In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add 2 cups diced apples and cook, stirring occasionally, until apples begin to soften, about 4–5 minutes.
- 8
Add sugars and thicken
Stir in 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a pinch (1/8 tsp) salt. Sprinkle 1 teaspoon cornstarch over the mixture and stir to combine. Cook another 1–2 minutes until mixture thickens and looks glossy. Remove from heat and let cool completely (cooling prevents soggy dough).
Guava Filling (alternative)
- 9
Prepare guava
If using whole guavas, peel and remove seeds or pass cooked pulp through a sieve to remove seeds and obtain about 2 cups pulp. If using store-bought seedless pulp, measure 2 cups.
- 10
Cook and thicken guava
In a small saucepan over medium heat, combine 2 cups guava pulp, 1/4 cup granulated sugar, 1 teaspoon lemon juice, 1/8 teaspoon ground ginger (optional), and a pinch (1/16 tsp) salt. Whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and add to saucepan. Cook, stirring constantly, until mixture thickens and becomes jammy, about 4–6 minutes. Remove from heat and cool completely.
Assembly & Baking
- 11
Preheat oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 12
Fill turnovers
Place the 5-inch dough squares on the prepared baking sheet. Spoon about 2–3 tablespoons of cooled apple or guava filling into the center of each square, keeping filling away from the edges to prevent leaking. Do not overfill.
- 13
Fold and seal
Brush the edges of each square lightly with the egg wash. Fold each square into a triangle by bringing one corner over the filling to meet the opposite corner. Press edges to seal, then crimp with a fork to ensure a tight seal. Use a small knife to cut one or two small vents in the top of each turnover so steam can escape.
- 14
- 15
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan once halfway through, until turnovers are puffed and golden brown. If using frozen dough, add a few minutes to the bake time.
- 16
Cool and finish
Remove turnovers from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes. Dust with powdered sugar if desired before serving. Serve warm or at room temperature.