Apple pastries are a yummy treat for any Fall gathering. This recipe is easy and the turnovers are great with tea or coffee. I made a big batch to share with some children’s ministry volunteers at church and by the end of the service all my apple cinnamon turnovers were gone! That really helped boost my confidence as a wanna-be chef. 🙂 Plus, everyone was smiling as they hung out with the kiddos. I’m sharing the recipe in hopes that you have a chance to fill someone’s tummy and share goodness and joy at the same time!
I made my own dough using a basic pie crust recipe. I’ve also made them before using puff pastry sheets, but they tend to get super puffy and open up along the edges as they cook. They puff pastry sheets give it a more fluffy texture though.
For this recipe I used McIntosh apples because they were on sale at the store. I later read some articles on baking with apples which recommended Golden Delicious or Braeburn. Live and learn 😉
You know those super cool old-fashioned apple corer/peeler machines? We don’t have one. I used this video tutorial and got my apples peeled and cored in no time flat. Timeliness is important to this busy working momma of 4!
Making the filling is pretty simple. You just mix stuff in and let it soften as the flavors blend together.
Then of course, the best part about baking apple cinnamon turnovers is the amazing smell that permeates your house! I love the smell of baking apple pie, and this is basically the same thing. Only when it’s done you have these handy (pardon the pun!) little pastries instead of one big pie.
I’ve made these several times and each time I get a different number of turnovers out of it. A lot depends on the size of the apples and how much filling you put into each turnover. But you should be able to get at least 8 turnovers out of these ingredients.
Here’s the recipe:
1 package refrigerated pie dough or puff pastry sheets
4-inch circular cookie cutter
2 baking sheets lined with parchment paper
Filling:
2 Tbsp. butter
2 pounds apples (about 4 large), peeled, cored, and cut into ¼-inch chunks
2 Tbsp. lemon juice
¼ cup packed light brown sugar
½ teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
2 tbsp. flour
Glaze:
½ c. confectioners sugar
2 tsp. water (more if necessary)
Melt the butter in a large fry pan and allow it to begin to brown.
Add the apples and saute about 8 minutes, stirring frequently.
Stir in the lemon juice, salt, light brown sugar, and spices. Cook about 10 minutes or until apples are soft. Add the flour and cook for an additional 2-3 minutes or until most of the liquid is gone.
To make the turnover, roll out the dough onto a lightly floured surface. Place a spoonful of filling in the center of each pastry and fold over. Pinch along the edges and press with a fork. If the dough doesn’t stick together well, moisten the edge with a drop or two of water before sealing. Bake at 350 for 25-30 minutes or until pastry is beginning to brown. Allow to cool and then drizzle with glaze.
