Best 20 Apple Turnovers Recipes

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• 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.
• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• 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.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

APPLE TURNOVERS

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

BAKED APPLE TURNOVERS

Steps:

• Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
• Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.
• Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
• Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.

QUICK APPLE TURNOVERS

Steps:

• Preheat oven to 350°F.
• Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter.
• Separate biscuits and roll out individually into circles.
• Fill center of biscuits with apple mixture and fold dough over into half moon shape.
• Crimp edges with fork.
• Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm.
• Combine powdered sugar, vanilla, and enough water to make a glaze (start small).
• Drizzle over turnovers.

FRIED APPLE-STUFFED BISCUIT TURNOVERS (AKA FRIED APPLE PIE)

Steps:

• Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.
• Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round.
• Place 1 large tablespoon of apple filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. (You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit.) Dip end of dinner fork in flour and press continuously around edge to seal. Repeat with remaining biscuits.
• Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown.
• Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners' sugar, if desired.

APPLE STRUDEL TURNOVERS

Steps:

• Core apples, and cut into 1/2-inch pieces. Place in a medium bowl, and combine with dried fruit, orange zest and juice, and granulated sugar. Toss until combined.
• Heat oven to 375 degrees. Lay out 1 sheet of pastry, and spray lightly with cooking spray. Cover with another sheet of pastry. Cut in thirds lengthwise, and place 1/2 cup of fruit mixture at the end of each strip. Roll into a triangle. Place on nonstick baking sheet, and repeat with the remaining phyllo and apple mixture. Brush each triangle with beaten egg, and sprinkle with sanding sugar. Bake until golden, 18 to 20 minutes. Serve immediately.

APPLE -PEAR TURNOVERS

Steps:

• Before you start position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400°F Grease 2 baking sheets with butter.
• To make the filling peel, core and cut into small chunks the apple and pear.
• Put the chunks into a bowl.
• Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together.
• Sprinkle a work surface with some flour.
• Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator.
• Sprinkle some flour on the pastry.
• Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you.
• After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick.
• Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.
• Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square.
• Pull away the scraps of dough and discard.
• Cut the 12-inch square into 4 equal 6-inch squares.
• Spoon 1/3 cup of the filling into the center of each square.
• Spread the filling across the middle toward 2 opposite points.
• In a small bowl, beat the egg with a fork.
• Brush the beaten egg along 2 edges of each square with the pastry brush.
• Fold one-half of each square over the filling, enclosing it fully and forming a triangle.
• Press the edges together with the fork to seal them.
• Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart.
• Repeat with the remaining puff pastry sheet and filling.
• Using a pastry brush, brush the tops of the turnovers with the beaten egg.
• Sprinkle the turnovers with the sugar.
• Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes.
• Then, using oven mitts, remove the baking sheets and put each one on the opposite rack.
• Bake until the turnovers are puffed and brown, about 15 minutes more.
• Allow to cool for 10 minutes.

GLAZED APPLE TURNOVERS

Steps:

• In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Cook until melted sugar turns a medium amber color, stirring occasionally. Mix cider and vinegar; pour slowly into melted sugar (mixture will harden). Reduce heat; cook and stir until mixture returns to a liquid. Add apples and spices; toss to coat. Remove from heat; let stand, covered, until cooled., Preheat oven to 400°. Drain apples; reserving juices. On a lightly floured surface, roll each sheet of puff pastry sheet into a 12-in. square. Cut each into four squares. Top each with about 3 tablespoons drained apple. Fold pastry over filling to form a triangle; press edges with a fork to seal. Place on greased baking sheets., Bake until golden brown, 18-20 minutes. For glaze, mix confectioners' sugar, butter, vanilla and reserved apple juices. Stir in enough cream to reach a thick drizzling consistency. Spoon over turnovers. Serve warm.

MINI APPLE TURNOVERS

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour., Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat., Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well. , In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired., Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream.

CRAN-APPLE TURNOVERS

Steps:

• In a small bowl, combine the first seven ingredients; set aside. Place one sheet of phyllo dough on a work surface; lightly brush with butter (keep remaining phyllo dough covered with plastic wrap and a damp towel to keep from drying out). Fold dough in half widthwise, making a 9-in. x 7-in. rectangle; lightly brush with butter. Cut dough in half lengthwise, making two 9-in. x 3-1/2-in. strips. , Place 1 heaping tablespoon of apple mixture on the lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, to the end of the strip. Lightly brush with butter, making sure all edges are sealed. Repeat with remaining phyllo dough and filling to make six more turnovers. , Place turnovers on a baking sheet lightly coated with cooking spray. Bake at 375° for 16-20 minutes or until golden brown. Cool on a wire rack. Lightly dust with confectioners' sugar.

BAKED APPLE TURNOVERS

Steps:

• 1. Preheat over to 400 degrees.
• 2. Melt butter in large skillet, then add apples and lemon juice.
• 3. Cook for 5-7 minutes to tenderize, then add nuts, sugar, agave, stevia, cinnamon, and salt.
• 4. Continue cooking, adding a few TB of water as needed to make it close to a "pie filling" consistency.
• 5. Place 1/4 filling mixture onto tortilla and fold in half. Make 4 turnovers and place on greased baking sheet.
• 6. Spray the tops of turnovers with oil or baste lightly with butter.
• 7. Bake for 8-10 minutes until lightly browned.
• 8. While turnovers are baking, prepare the icing by mixing powdered sugar, vanilla & milk in small bowl.
• 9. Allow to cool for a few minutes before drizzling icing over the tops. Serve warm.

FRIED CINNAMON ROLL APPLE TURNOVERS RECIPE BY TASTY

Steps:

• Heat 2 inches (5 cm) of vegetable oil in a pot to 350˚F (180˚C).
• Chop Granny Smith apples, transfer to bowl, and pat dry with paper towel.
• Mix in 1 tbsp of flour, brown sugar, and cinnamon.
• Open your cinnamon rolls, dust your work space with flour, and reserve icing.
• Cut the cinnamon rolls in half and dust more flour to roll out each half into a 2x2 in (5x5 cm) square.
• Place a dollop of icing and apple mixture onto the square.
• Beat egg in a bowl and brush the sides of the square.
• Fold the square into a turnover shape and seal closed with your finger, making sure to get the air out from inside.
• Primp the edges with a fork.
• Place turnovers into oil and fry for about 2 minutes on each side or until golden brown.
• Toss in cinnamon sugar. Garnish with powdered sugar.
• Enjoy!

MINI APPLE TURNOVERS

Steps:

• In a mixing bowl, beat cream cheese and butter until smooth.
• Refrigerate the egg white.
• Beat the egg yolk and 2 tablespoons water into cream cheese mixture.
• Gradually beat in flour until well blended.
• Shape pastry into a ball.
• Cover and refrigerate for 1 hour.
• Meanwhile, in a large skillet, toss apples with sugar and cinnamon.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.
• Remove from the heat.
• Turn the pastry onto a lightly floured surface.
• Roll to 1/8-inch thickness; cut into 4-inch circles.
• Top each circle with apple mixture.
• Brush edges of pastry with water; fold pastry over filling and seal edges well.
• In a small bowl, whisk egg white and remaining water; brush over pastry.
• Sprinkle with additional sugar, if desired.
• Place on greased baking sheets.
• Bake at 375 degrees for 18-22 minutes, or until golden brown.
• Remove to wire racks to cool.
• Serve with ice cream, if desired.

QUICK APPLE TURNOVERS

Steps:

• Cook chopped apples, cinnamon, brown sugar and orange juice together in a saucepan for approximately 5 minutes or until apple is softened slightly.
• Fold through raspberries and allow to cool.
• Cut each strip of puff pastry in half and lay one of the halves in sandwich maker.
• Top the halves of pastry with apple filling, and place other pastry half on top of each and close sandwich maker.
• Cook until golden on the outside, about 3 minutes.
• Turn out filled pastry and trim edges to neaten.
• Dust with icing sugar and serve with whipped cream or ice-cream.

SUPER SIMPLE APPLE TURNOVERS

Steps:

• Heat oven to 400°F.
• Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl.
• Separate biscuits and roll out each into a 6-inch circle.
• Place biscuits onto greased baking sheet.
• Spoon apple mixture onto the center of each biscuit, dividing evenly.
• Fold biscuits in half and pinch the edges to seal.
• Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops.
• Bake for 8-10 minutes or until edges are golden brown.
• Serve warm with vanilla ice cream.

LORETTA LYNN'S APPLE TURNOVERS

Steps:

• Preheat oven to 425°F.
• Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle with water a little at a time til dough can be patted into a ball.
• On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough.
• Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top.
• Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.

VERY EASY APPLE TURNOVERS

Steps:

• 1. Thaw out your two sheets of pastry dough. Roll out on a floured service to make a 12" square and cut each sheet into 4 squares.
• 2. Fill each square with 1/2 cup of applie pie filling (I used homemade), fold the pastry into a triangle and seal edges. I used a fork to crimp the edges. Put the sugar and cinnamon in the melted butter, stir and with a pastry brush, brush the top of each turnover.
• 3. Place on a cookie sheet lined with parchment paper and bake at 375° for 15 minutes or until pastry is golden in color. Serve warm or cold.

THE SKINNY GIRL WITH FAT APPETITE APPLE TURNOVERS

Steps:

• Mix all filling ingredients.
• Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out.
• Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1-inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end.
• Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.).
• To bake freshly made or frozen turnovers: Heat oven to 400-degrees F. Lightly coat a cookie sheet with nonstick cooking spray.
• Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with cooking spray. Sprinkle with cinnamon sugar. Bake 15 - 17 minutes, or until golden. Remove to wire rack to cool.

SKINNY APPLE TURNOVERS

Steps:

• 1. Preheat oven to 350 degree's. Spray baking sheet with oil spray. Thaw Fillo dough.
• 2. In a large saucepan. Mix the brown sugar, cinnamon, and nutmeg. Add the chopped apples and raisins. Stir and cook over low heat for about 5 minutes,or until apples have softened,and can pierce with a fork. Add the vanilla,and stir. Remove from heat, and cool.
• 3. Lay a sheet of Fillo dough on surface with narrow end toward you. cover remaining sheets with plastic. They dry out quickly Coat dough with non stick spray.Place second sheet on top and spray. Fold in to thirds width wise. Coat lightly with spray oil.
• 4. Place a 1/4 cup of apple mixture 1 inch from the bottom of the strip.
• 5. Fold up a 2 inch section of dough to cover filling like a triangle. Fold the left side of dough diagonally to the right like folding a flag. Keep folding diagonally until sheet of dough ends.
• 6. place the turnover seam side down on sheet pan. Coat lightly with nonstick spray. Continue making the rest in the same manner. Bake 10 minutes at 375 degree's, or until brown. Serve warm with low fat ice cream,or yogurt. Or have them as a snack.