Go Back
two apple turnovers sprinkled with cinnamon on white parchment paper with a fork

Homestyle Apple Turnovers (From Scratch)

Tender cinnamon apples wrapped in a buttery, flaky dough and baked until soft and golden. These apple turnovers are made completely from scratch, are not overly sweet, and are perfect for both breakfast and dessert alike!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Refrigeration Time 2 hours
Course: Breakfast, Dessert, Snack
Servings: 8 turnovers
Author: Caroline Willis

Equipment

  • mixing bowl
  • Rolling Pin
  • large baking sheet

Ingredients

Apple Turnover Dough

  • 3/4 c. All-purpose flour
  • 4 tbsp. very cold butter
  • 1/4 tsp. sea salt
  • 1/2 tsp. baking powder
  • 4 tbsp. ice-cold water

Apple Turnover Filling

  • 2 1/2 c. peeled, diced apple approximately 1/4" cubes
  • 1/2 c. granulated cane sugar
  • 2 tsp. Cinnamon

Optional toppings (see notes below for details)

  • cinnamon
  • egg wash + cinnamon sugar
  • powdered sugar

Instructions

For the Dough:

  • First, whisk the flour, salt, and baking powder together in a mixing bowl. Cut the cold butter into cubes and add it to the flour mixture.
  • Work the butter into the flour using a pinching motion with your finger tips or using a pastry blender tool until the butter/flour mixture resembles course crumbs.
  • Add the ice cold water, 1 tbsp at a time, mixing with your fingertips until a moist but firm dough comes together. Don't knead the dough. Just press it together with your fingers.
  • Wrap the dough in plastic wrap, and refrigerate it for a couple of hours until very cold.

For the Apple Filling:

  • While the dough chills, peel and dice 2 1/2 cups of crisp, flavorful apples such as honeycrisp into 1'4 inch cubes (approximately 2-3 apples).
  • To the diced apples, add the granulated sugar and cinnamon.
    Let sit for approximately 30-60 minutes while the dough finishes chilling in the refrigerator.

How to Shape Apple Turnovers

  • Once the dough has chilled in the refrigerator for about 2 hours, it will be firm yet pliable. Cold dough is the best to work with because it stays together well!
  • Sprinkle a clean work-surface with a little bit of flour, and roll the cold dough out to approximately 1/8th” thickness. Divide the dough into 4x4” squares.
  • Take each square one at a time and roll it out just a little bit bigger, lightly flouring both sides to prevent sticking or tearing. Place the apple filling in the center of the square of dough (I find that spreading the apple filling in a slight T-shape helps fill the natural shape of the turnover).
    Fill the turnovers with as much filling as you can without tearing the dough.
  • Fold the dough over into a turnover shape. Crimp the edges with a fork.
  • Place the unbaked turnovers on a baking sheet lined with parchment paper or silicone baking mat. Bake at 400 degrees Fahrenheit for 15 minutes. (If you wish to add an egg wash and granulated sugar, do this before baking)
  • Let cool, sprinkle with cinnamon, and enjoy by themselves or with butter :)

Notes

Optional Toppings:
-Sprinkle cinnamon on top of baked apple turnovers
-Brush unbaked turnovers with egg wash and sprinkle with sugar/cinnamon sugar. Then bake. (Egg wash = 1 egg beaten with 1-2 tbsp water). 
-Dust baked turnovers with powdered sugar
-Drizzle glaze over baked turnovers