Sunday’s Recipe: Turnovers

Welcome to my GG Kitchen : today I am sharing an apple turnover recipe from my friend Sandy in Michigan. Her family Apple trees are about ready to be harvested and this is one of her family favorite way to eat fresh apples. . But you can change to Cherry or even Apple/Cherry combination if you life tat better. So here goes:

  • 2 sheets Frozen Puff Pastry 1 package
  • 2 cups diced apples 4 medium (or add 1/2 C dried Cherry)
  • 1/4 cup brown sugar
  • 1 tbsp butter
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 tsp corn starch optional

For the Glaze

  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp water


  • Set oven to 400F and line two baking sheets with parchment paper. Peel your apples then cut the flesh from the core and dice into smaller pieces about 1/4 inch thick.
  • Melt butter in a large pan over medium heat then add the apples and cook for a few minutes while stirring frequently. Add the brown sugar, salt, cinnamon, and lemon juice. Mix to coat apple pieces and cook for about 5 minutes or until the apples are softened and have released juice then reduce heat to low.
  • Sprinkle in the corn starch in and stir until the juice thickens up a bit then transfer to a bowl and refrigerate to chill.
  • Roll your thawed puff pastry out on a lightly floured surface into a 12×12 inch square then cut four into equal squares then repeat the process for the other sheet.
  • Place a few tablespoons of filling in each square. You should Imagine a diagonal line running across the square and add the filling to one side of that leaving a half inch border.
  • Mix an egg with a tablespoon of water, milk, or cream then brush it over the edge of the square. Fold the puff pastry onto itself then use a fork to seal the edge. Brush the top with egg wash and sprinkle with sugar. I use sanding sugar but you can use turbinado or regular granulated sugar.
  • Bake at 400F for about 18-20 minutes or until golden and puffed.
  • Make a simple icing by combining powdered sugar with a tablespoon of water and a teaspoon of vanilla in a bowl and mixing until smooth. You can add a bit more water if the consistency needs to be thinned out. Drizzle over the warm turnovers and enjoy!

Lisa Tip :

Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese. Specialty versions are also found, such as wild rabbit and leek

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