Apple Turnovers

There are lessons that we never learn. For example: vodka shots are rarely a good idea after midnight, baths are not fun after 5 minutes, the medium sized bag is big enough when you go apple picking!

Every time. I get carried away. We get to the orchard with our lovely knitted hats and scarves, all cutened up for the classic apple-picking-picture-session and I think to myself… hmm THIS year, I’m totally going to eat that whole big box of apple. “I’ll take the biggest size you have!!!!” I say to the vendor.

And here we are, a few weeks later, it’s that time where all the leftover apples aren’t nice enough to be eaten as is, but can still be salvaged into something delicious.

My solution: apple turnovers! They’re great because, like an apple, they’re snack sized, sweet and delicious. Plus, with readytouse puff pastry, they can be made in a flash.

Apple Turnovers


  • 4 apples;
  • 2 TBSP brown sugar;
  • 1/2 tsp vanilla;
  • 1 TBSP lemon juice;
  • 1 tsp cinnamon;
  • 1 1/2 tsp cornstarch + 1 TBSP cold water;
  • 2 sheets puffed-pastry;
  • 1/4 C milk;
  • Sugar+cinnamon for sprinkling.


  1. Peel, core and roughly slice the apples;
  2. In a medium saucepan set on medium-low heat, combine the apples, brown sugar, vanilla, lemon juice and cinnamon. Stir and bring to a light simmer;
  3. Allow to apple mixture to simmer for approximately 15 minutes or until it looks like apple lumpy applesauce;
  4. In a small bowl, combine the cornstarch with the cold water and mix well;
  5. Add the cornstarch and water mixture to the apple mixture and stir to combine;
  6. Once the apple mixture has thickened (approx. 2 minutes), remove from the heat and let cool for 30 minutes or so;
  7. Preheat the oven to 400C;
  8. On a floured surface, roll out each pastry sheet into a big square, 1/4 inch thick. Cut each sheet into 4 equal sized squares (you’ll have 8 in total);
  9. Take a square of pastry dough and brush the top and left edges with water. Add one heaping tablespoon of the cooled apple mixture in the center of the square. Fold the pastry diagonally and press the edges together with a fork. Poke little holes on top of the turnover with a knife. Repeat with the 7 remaining pastry squares.
  10. Place the turnovers on 2 parchment-lined baking sheets (4 turnovers/sheet). Brush each turnover with milk + sprinkle with a mix of sugar and cinnamon.
  11. Bake in the preheated oven for 15 minutes or until golden-brown. Let cool and savour.



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