After a trip to the local apple orchard, I’m left with a large bag of apples with a large amount of potential.  Apple sauce is a given, as well as apple crisp and probably an apple pie.  But I wanted to try something a little different. 

Enter the Apple Turnover. 

I originally thought I would just throw some apple filling into store-bought puff pastry.  It would be good, no doubt, but then I came across this recipe with its own dough.  The dough is more work, of course, but none of the steps take a lot of time and the result is well worth it. 

I think I might have worked the dough a little too much when rolling it out the first time but they did puff out some and you can still see the layers of pastry… yum! 




1 cup sour cream

1/2 cup sugar

4 cups flour

1 tsp. salt

3 sticks cold, unsalted butter, cut into small pieces


1 Tbsp flour

1/2 cup sugar

1/4 tsp ground cinnamon

4 apples, peeled, cored, and cut into small pieces (I actually used 8 apples becuase they were on the small side)


Egg wash:  1 large egg, beaten with 1 tsp water

Sugar, for dusting




Combine sour cream and sugar.  Set aside.

Whisk together the flour and salt.  Add butter and cut in with a fork, pastry blender, or food processor (my tool of choice) until the mixture resembles coarse meal.  With a fork, using a lifting and tossing motion, gently stir in the sour cream.  The dough will be soft.  (For me, it was still pretty crumbly and not holding together but I still continued with the next step – when I divided in half and laid out on plastic wrap, it came together). 

Divide dough in half.  Put each half in a piece of plastic wrap and use the plastic to shape each piece into a rectangle (don’t worry about size or shape or precision).  Wrap the dough and refrigerate it for at least 1 hour or for up to 2 days. 

Remove one piece of dough from the fridge and roll into a rectangle about 9 x 18 inches.  I found it easiest to roll between two pieces of wax paper but the conventional method on a floured surface would work fine.  Fold the dough in thirds, like a business letter.  Wrap it and refrigerate again for 2 hours or up to 1 day.  Repeat with the second piece of dough. 


Whisk the flour, sugar, and cinnamon together.  Add the apples and toss to coat. 

Getting ready to bake

Position oven racks to thirds.  Preheat oven to 375 degrees.  Line two baking sheets with parchment paper. 

Roll out one piece of dough to 1/8 inch thickness and cut out 4 1/2-inch rounds with a cutter or edge of a tartlet pan.  You should get 7 or 8 rounds out of the dough.  You can take the leftovers, refrigerate, and roll out again.  They won’t be as flakey as the first ones because the dough has been worked more but they will still taste great. 

Place 1 to 2 Tbsp of the apple mixture on each round.  Be careful to not use too much filling or the dough will tear when trying to come together.  Wet the edges of the dough with water and fold together, pressing the edges with a fork to seal.  Poke steam holes in each turnover, using the fork.  Transfer to baking sheet.  (At this point the turnovers can be wrapped and frozen.  Just put in the oven frozen and add a little time to the cooking time). 

Brush each turnover with the egg wash and sprinkle with sugar.  Bake for 20-25 minutes, rotating the baking pans from the top to bottom of the oven.  Bake until the turnovers are golden and puffed.  Transfer them to racks to cool.


This is one of the best desserts I have ever made and for very little effort.  I know the fact that it has four parts (crust, filling, filling, glaze) makes it seem cumbersome and time consuming but each part is so simple.  And you can do all of the parts at once or start it one day and finish it the next.  

And it is oh so good.  Seriously.  I’ve used frozen strawberries and raspberries and am sure other fruit would work as well.  Cherries maybe? 

Ingredients for Crust
1 cup flour
1/2 cup sugar
1/4 cup cocoa
1/2 cup cold, hard butter, cut into Tablespoon-size pieces
Ingredients for Raspberry Filling
1 pint fresh raspberries (or one 10-ounce package frozen raspberries)
3 Tablespoons cornstarch
Ingredients for Chocolate Filling
4 ounces semi-sweet chocolate
1/2 cup butter
1/3 cup sugar
2 eggs
Ingredients for Glaze
1 ounce semi-sweet chocolate
2 teaspoons butter

Crust: Process ingredients until crumbly. Pat into a 10- or 12-inch tart pan with a removable bottom. Bake 10 to 12 minutes at 350 degrees. Cool.

Raspberry Filling: Puree berries. Add cornstarch. Process until mixed. Add a little sugar if necessary. Cook over medium heat, stirring, until thickened. Cool. Spread over crust.

Chocolate Filling: Melt chocolate in double-broiler; cool slightly. Beat butter and sugar until light and fluffy. Add chocolate and beat 10 minutes. Add eggs, one at a time, and beat 5 minutes after each egg. Spread over raspberry filling.

Glaze: Melt chocolate and butter together. Drizzle over the top of the tart in a “spider web” pattern.