With fall comes cozy sweaters and warm baked goods served along side a hot cup of Joe! And although pastry seems to go with every season, it’s autumn that it truly shines! These homemade apple turnovers are a simple fall treat that carries into the cooler winter days. They are made with pie pastry that is buttery, flaky and crumbles to the touch! Then they are filled with a simple cinnamon apple pie filling – I guess you could say they are more like little hand pies, but these my friends are one of autumn’s finest treats!
Why not take the stress of perfection away and just enjoy the process of creating a yummy treat? The pastry may break or crack (or maybe not even at all) but the fun comes with every unique (or rustic) apple turnover that is made. Homemade pastry is what takes these apple turnovers to the next level but you can use puff pastry in a pinch! The filling is a simple already made cinnamon apple pie filling from Bulk Barn Foods. It’s light in flavour and not overly sweet which pairs perfectly with a buttery pastry!
Ingredients
- All-purpose flour
- Salt
- Unsalted butter
- Shortening/Crisco
- Water
- Bulk Barn Cinnamon Apple Pie Filling
- Milk
- Coarse sugar
Tips to make the perfect homemade apple turnover
- Make sure the apple chunks are cut into small pieces. If the apples are too big the pastry won’t be able to foldover easily. Bulk Barn’s apple pie filling has large apple slices, cut them down using scissors into smaller pieces.
- When working with pastry try and keep the pastry as cold as possible. If the pastry is getting too warm (and the fats are melting) pop your work into the fridge or freezer to firm up.
- When it comes time to brush the turnovers with milk make sure you have already transferred the turnovers onto your baking sheet.
- Fill one pastry square at a time right on the baking sheet. This is so you don’t have to transfer filled turnovers to the baking sheet which can be difficult!
How To Make Homemade Apple Turnovers
Step One: Make your pastry and let it rest for at least 30 minutes. Then roll pastry into a large rectangle approx. 12″ x 16″. Trim the edges and cut into twelve four-inch squares.
Step Two: Spoon approx. 1 tablespoon of apple filling into the centre of the squares. Make sure to leave lots of room to fold the pastry.
Step Three: Gently lift one corner of the pastry to fold over the filling to create a triangle. Repeat with all 12 squares.
Step Four: Using a fork gently press the edges to seal the pastry closed. Then, using a sharp knife slash a cross in the top of each turnover. Brush the tops with milk and sprinkle the tops with coarse sugar. Bake in a preheated oven.
Homemade Apple Turnovers
These homemade apple turnovers are a simple and fun treat! They are made using a buttery, flaky pie pastry and then filled with Bulk Barn’s cinnamon apple pie filling. They will no doubt become a fall favourite!
- Prep Time: 55 mins
- Cook Time: 25 mins
- Total Time: 1 hour 20 mins
- Yield: 12 1x
- Category: Treat
- Cuisine: Canadian
Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup shortening/crisco, cold
- 1/4 cup cold water
- 400 g Bulk Barn Cinnamon Apple Pie Filling, approx. 1 3/4 cups
- Milk for brushing the tops
- Coarse sugar for topping the turnovers
Instructions
- In a food processor, combine flour and salt. Pulse to mix ingredients.
- Add cubed butter and pulse into crumbs.
- Add shortening in chunks and continue to pulse until mixture resembles crumbs.
- Slowly add water until dough forms a ball or comes together.
- On a lightly floured surface, bring dough together and flatten into a rectangle; wrap in plastic and refrigerate for 30 minutes or up to 2 days.
- Meanwhile prep your filling. Using clean scissors cut apples into smaller bite size pieces. Set aside.
- On a lightly floured work surface, roll out pastry into a 16″ x 12″ rectangle; trim edges and cut into twelve four-inch squares. See images for reference.
- Place approx. a tablespoon of the cinnamon apple pie filling in the centre of each square. Don’t overfill the square or you won’t be able to seal the pastry.
- Gently lift one corner of the pastry to fold over the filling and create a triangle (it’s okay if the pastry breaks and cracks a little). Repeat with all 12 squares.
- Using a fork gently press the edges to seal.
- Next, using a sharp knife slash a cross in the top of each turnover.
- Place turnovers on a lined baking sheet with parchment paper; cover and refrigerate for 20 – 30 minutes (or freeze for 10 minutes).
- Meanwhile, preheat oven to 375ËšF.
- Brush tops with milk and sprinkle a generous amount of coarse sugar on each turnover.
- Bake for 25 minutes or until golden and flaky.
- Let cool completely on racks before removing.
Notes
Turnovers will last up to 3 days in an airtight container, they are best enjoyed the day of. Reheat turnovers as needed.
To make this recipe even simpler use already made puff pastry instead of pie dough.
Nutrition
- Serving Size: 1 of 12
- Calories: 417
- Sugar: 2.1g
- Sodium: 111mg
- Fat: 16.4g
- Saturated Fat: 7.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 65.8g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 20mg
FAQ’s
Yes, you can substitute homemade pie pastry for puff pastry in a pinch. Although I do prefer pie pastry for this particular recipe.
If your apple turnovers are falling apart while handling them it means you haven’t baked them long enough. They should be browned and crisp on the bottoms and make sure to let them cool before handling as hot pastry has a tendency to fall apart.
To make your own apple filling for these turnovers all you need is baking apples, sugar, cinnamon and a little flour. You can follow the filling recipe for apple strudels.
This blog post has been sponsored by Bulk Barn Canada. All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe! Let me know in the comments if you enjoyed these Homemade Apple Turnovers.
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I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
I used my own filling with spy apples
if you are going to post a recipe please include all ingredients. in your instructions you say to combine sugar, flour and salt. how much sugar?????
Hi Judy, thank you kindly for letting me know. That is a typo in the instructions, there is no sugar to add to the pastry. I’ve corrected my mistake. Again, thank you. Hope you still make the recipe.
These are so freaking good and so fun to make! I froze half of them bring to my parents for a treat! Thanks for the recipe!
I tried this recipe and I think it is easy to make. My family was impressed.
Oh, I’m so happy to hear Joyce. I agree this is an easy one to bake up! Thank you for sharing.
Perfect Jane, they freeze well and it’s great way to keep them fresh! Great to know you enjoyed the recipe.
Spy apples are great choice Glen. Happy to know you enjoyed the recipe! Happy Baking 🙂