Autumn Apple Turnovers

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Yield: 8 turnovers

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Turnovers are simple to make, look great, and are handy in a lunchbox as a special treat. To truly elevate the finished pastries, drizzle with a bit of Boiled Cider Glaze.

Autumn Apple Turnovers

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 turnovers
Published: 10/07/2014



Apple Filling

Tips from our bakers

  • To make quick work of dicing apples, simply slice 1/4" wide planks off the peeled apple's sides. Then stack them, cut into 1/4" strips, and cut crosswise into 1/4" cubes. The smaller apple pieces will behave themselves better when you fill the pastries later.
  • Feel free to use 2 cups of King Arthur Perfect Pastry Blend, if you have it on hand. The pastry will also be fine with straight King Arthur Unbleached All-Purpose Flour, if that's all you have in the house.
  • For apples, it's best to use a firm cooking variety. Granny Smiths, Braeburn, Gala, Honey Crisp, and Northern Spy are all good candidates.
  • For a shinier crust, brush the pastries with a mixture of 1 large egg mixed with 1 tablespoon of water before baking.
  • Don't have Pie Filling Enhancer? 2 teaspoons Instant ClearJel mixed into the sugar will also work to thicken the filling (add a teaspoon of lemon juice, too). A tablespoon of flour will work, as well.
  • [ Add New Tip ]


1) To make the pastry: In a medium bowl, whisk together the flours and salt. Work in the butter until the mixture forms coarse crumbs.

2) Drizzle water onto the mixture while fluffing it with a fork. When you can squeeze the dough gently and it holds together, scoop it out onto a piece of parchment or waxed paper and fold it over on itself three or four times to build flaky layers.

3) Pat the dough into a rectangle, wrap it in plastic wrap or waxed paper, and chill for 30 minutes.

4) To make the filling: Stir together all the filling ingredients.

5) Preheat the oven to 425°F. Unwrap the dough and roll it into a long rectangle, 9" wide x 17" long. Use a sharp knife or pizza wheel to trim 1/2" off the outside edges, leaving a rectangle 8" x 16". Trimming the edges will give you a neater look and a higher-rising pastry.

6) Cut the dough into eight 4" squares. Place 2 tablespoons of the apple filling on each square. Use a pastry brush to lightly wet two adjoining edges of each square, and fold the dough over the filling to make a triangle. Press the edges to seal (or use a fork), and transfer the pastry to a parchment-lined baking sheet. Repeat until all the squares are used.

7) Bake the turnovers for 25 to 30 minutes, until they're golden brown. Remove them from the oven and cool them on a rack before serving or drizzling with a simple confectioners' sugar and milk glaze.

Yield: 8 turnovers.

Nutrition information

Serving Size: 1 turnover (94g) Servings Per Batch: 8 Amount Per Serving: Calories: 280 Calories from Fat: 130 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0.5g Cholesterol: 40mg Sodium: 220mg Total Carbohydrate: 34g Dietary Fiber: 1g Sugars: 11g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 04/19/2015
  • Susan from Minnesota
  • Just baked these yummy turnovers this morning.Wonderful flavor,nice crust . They did open up a little on the sides but didnt lose any filling..Didn't have boiled cider so substituted,2 tblsp applesauce with 1/4 cup water boiled together got a nice flavorful liquid in place of cider. I used the egg wash topped off with vanilla sugar.This recipe made a lot of filling so used what was left and made a rustic apple,golden raisin,cinnamon pecan tart..Smells wonderful in my kitchen. Next time I make these I will make 6 not eight turnovers as my husband likes to have a larger one for breakfast..
  • star rating 12/10/2014
  • Cindiani from KAF Community
  • I just want to update my review. I read that you can freeze turnovers unbaked. So I made a double batch, wrapped each one separately in parchment and put them all in a freezer bag in the freezer. Now, any time anyone wants a treat, I just take a turnover out of the freezer, heat the oven to 400, throw the turnover in there for 26 minutes or so and it comes out flaky and delicious! Sometimes I put cinnamon-sugar on before baking, sometimes I glaze them after baking. I don't know how long they keep in the freezer -- but so far, they're going so fast that I won't need to look into it that yet :) Awesome, awesome, awesome.
  • star rating 12/01/2014
  • Claire from NJ
  • I followed directions but they came out very dry, almost like a cookie crust. The dough had no flavor. I actually have my own dough for turnovers that calls for cream cheese which I should have used for my guests but I have never had a poor recipe from this website until now.
    I'm sorry this recipe did not meet your expectations. We'd be happy to help you troubleshoot this or any recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 11/09/2014
  • Cindiani from KAF Community
  • The fam loves these. I just recently started baking more than the usual cookies and cakes. I had never made turnovers before and I've only made rolled out this kind of dough twice before, so I am a total novice. It was not that hard to do -- they weren't necessarily pretty (my attempts to seal them for baking were not entirely successful), but they were yummy anyway. I used a glaze recipe I found somewhere else on the KAF site -- 2/3 cups flour, pinch salt, tablespoon milk. I highly recommend using a glaze or, as someone else suggested, a caramel drizzle - it added a nice balance of tart and sweet. I did not use the egg wash this time, but next time, I might try that and sprinkle some sugar on them.
  • star rating 11/01/2014
  • Jen K. from Fond du Lac, WI
  • This pastry turned out perfect and flaky. It worked better for me than the blitz puff recipe. I did use all pastry blend with these. I can't wait to try with other fruit. I would have liked more filling but then I wouldn't be able to seal them.
  • star rating 10/25/2014
  • Suninshine from KAF Community
  • This was so good!! I've been looking for a apple turnover recipe and, of course, Kaf had it!
  • star rating 10/20/2014
  • KRD from Beverly Shores, IN
  • Absolutely delicious, have never made this type of crust before & we were amazed with the results (great instructions made all the difference-;). It was a challenge wrangling 2T of filling into the 4" square but they baked up without blowing out the edges!
  • star rating 09/12/2013
  • Susan from Greensboro, NC
  • Lovely! I had to sub 1 cup of whole wheat pastry flour for the Unbleached pastry flour, and used cinnamon, nutmeg and cardamom for the apple pie spice. I used maple syrup for the boiled cider, and flour for the pie filling enhancer. I sprinkled a cinnamon-white sugar mix on top of the egg white/water glaze. I am a pretty experienced home baker but my pastry skills don't extend much past pie crusts for apple pie and chicken pot pie - and they taste okay but aren't very pretty! I am determined to work at it though, and feel pretty good about how yummy these turned out, even with my inexpert handling! Definitely will add these to the rotation, they are a family favorite and I love being able to make my own!
  • star rating 10/11/2009
  • Cheray from Mountain View
  • Nice, simple recipe. Good flavor and not too sweet. I didn't give the recipe a five because it didn't have a WOW factor, but it's easy to add that element with additional ingredients like caramel or a bittersweet drizzle. Tip: If you're short on time, the recipe can also be done in stages. You can make the crust and filling one day and assemble the next. The pies are also easy to freeze and cook later.
  • star rating 05/15/2009
  • from
  • We made these the day before for a church breakfast, and they were a huge hit! Not too sweet, a lovely crust, just great.

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