Maple-Apple Turnovers

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Maple-Apple Turnovers

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Published prior to 2008

Use Maple Apple Drizzle or apple preserves for a quick and easy filling. To make filling from scratch, see the variation at the end of the recipe.

Crust
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 cup (1 1/4 ounces) confectioners' sugar or glazing sugar
2 tablespoons (5/8 ounce) buttermilk powder, optional
1 cup (2 sticks, 8 ounces) cold butter
1 package (8 ounces) cream cheese
4 to 5 tablespoons cold water

Filling #1
1 jar Maple Apple Drizzle
1 tablespoon boiled cider, optional
1 tablespoon Instant ClearJel or cornstarch

Topping
Cinnamon sugar or sparkling white sugar

Crust: In a medium-sized bowl, whisk together the flour, salt, sugar, and buttermilk powder, then cut in the butter and cream cheese until the mixture forms coarse crumbs. Drizzle water onto the crumbs until you can squeeze them into a cohesive dough. Divide the dough in half, shape each half into a disk, wrap, and chill it for 30 minutes or more, while you prepare the filling.

Filling: If you're using Instant ClearJel, stir the ingredients together till blended; they'll thicken immediately. If you're using cornstarch, dissolve it in 2 tablespoons cold water, then combine it with the Maple Apple Drizzle or apple preserves in a small saucepan. Bring to a boil and cook until the mixture thickens. Set aside to cool.

Assembly: Preheat the oven to 400°F.

Roll one piece of dough on a lightly floured surface into a 12" x 18" rectangle. Flip the dough over and brush with flour if it sticks. Use a turnover cutter to cut the dough into the size rounds you want to make, then roll each circle till it's about 1/2" larger. Place filling slightly off-center on the dough round, using 1 heaping tablespoonful for a 6" turnover; 1 level tablespoonful for a 5"; 1 heaping teaspoonful for a 4", and 1 level teaspoonful for a 3" turnover.

Brush water onto one edge of the dough, and fold it in half, covering the filling and sealing the edges. Repeat with the remaining circles of dough. Then roll, cut, and fill the remaining dough disk in the same way.

Poke the top of each turnover with the tines of a fork. Brush with water, and sprinkle with cinnamon sugar or sparkling sugar (or skip this step, and glaze finished turnovers; see variation below). Bake in a preheated 400°F oven for 16 to 20 minutes, or until golden brown. Remove the turnovers from the oven, and cool them on a rack. Yield: 10 large turnover, 16 medium-large turnovers, 22 medium turnovers, or about 38 small turnovers.

Variations

Make your own filling:

3 cups (14 to 15 ounces) cored, peeled, chopped apples (about 1 1/2 pounds, 3 to 4 large apples)
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon apple pie spice or cinnamon
2 tablespoons (1 1/2 ounces) maple syrup
1 tablespoon boiled cider, optional
1 tablespoon butter
1 tablespoon Instant ClearJel or 1 tablespoon cornstarch dissolved in 2 tablespoons cold water pinch of salt

Mix the filling ingredients together, place in a medium saucepan, and cook, stirring often, till the apples are soft and the mixture thickens. Set aside to cool before using to fill turnovers. This is very important—if the filling is hot, the butter in the turnover dough will melt, and the turnovers will lose their flakiness.

Brush with glaze instead of sprinkling with sugar:

1/2 cup (2 ounces) confectioner' or glazing sugar
1 tablespoon maple syrup
1 tablespoon water

Mix together till smooth. Brush onto hot turnovers.

Reviews

1
  • star rating 09/25/2011
  • martjdav from KAF Community
  • I made this all from scratch, using the filling and pastry recipes here. They are very very good as is, and just what I expected. I would suggest, if making the filling, to dice the apples as small as your time resources allow. Also, when rolling out the dough, you'll want to allow it to warm slightly at room temp before working with it, otherwise it's just a rock! I rolled it to approx 1/4" thickness before cutting, so it was about 1/8" when done rolling. The flavor is great, but I gave 4 stars because it's so labor intensive, and while the pastry is light and flaky, they are also very crumbly and have a hard time standing up to lunchbox/storage use.
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