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Apple Turnovers from Scratch

These homemade apple turnovers feature a crisp, buttery pastry made entirely from scratch and a warmly spiced apple filling thickened with cornstarch. An egg wash and sugar topping create a deeply golden finish with a delicate crunch.
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Course: Dessert
Cuisine: American
Keyword: Apple Turnovers from Scratch
Total Time: 1 hour 20 minutes

Ingredients

For the Pastry Dough

  • 3/4 cup 170 g cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 8 to 9 tablespoons 120–135 ml ice-cold water
  • 2 tablespoons 25 g granulated sugar
  • 2 1/4 cups plus 1 tablespoon 300 g all-purpose flour

For the Apple Filling

  • 1 tablespoon cornstarch
  • 2 apples peeled, cored, and finely diced into approximately 1/4-inch pieces
  • Pinch of salt
  • 1/4 cup 60 ml water
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice optional
  • 1/4 cup 50 g granulated sugar

For Assembly and Finishing

  • 1/2 tablespoon milk
  • 1 tablespoon 12 g granulated sugar, for topping
  • 1 large egg

Instructions

  • Place the flour, sugar, and salt in a large mixing bowl and whisk until evenly combined.
  • Add the chilled, cubed butter and gently toss until the pieces are coated with the flour mixture.
  • Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture develops a coarse, crumb-like texture.
  • Add the ice-cold water gradually, approximately 1 tablespoon at a time, while lightly stirring with a fork. Continue only until the flour is moistened and the dough begins to hold together.
  • Gather the dough into a ball, cover it securely with plastic wrap or parchment paper, and refrigerate for no less than 30 minutes, or until thoroughly chilled and firm. Keeping the dough cold is important for producing a flaky pastry.
  • Add the sugar, cinnamon, salt, cornstarch, and water to a small saucepan and stir to combine.
  • Set the pan over medium heat and bring the mixture to a boil, stirring continuously. Cook until the liquid becomes thick and glossy.
  • Remove the saucepan from the heat. Fold in the finely diced apples along with the lemon juice, when using.
  • Set the filling aside and allow it to cool completely before proceeding with assembly.
  • Line a baking sheet with parchment paper.
  • Lightly flour a work surface and roll out half of the refrigerated pastry dough to approximately 1/8-inch thickness.
  • Using a sharp knife, pizza cutter, or cookie cutter, divide the pastry into circles, squares, or rectangles as desired.
  • Spoon approximately 1 to 2 tablespoons of the cooled apple mixture into the center of each piece of pastry.
  • Fold the dough over the filling to form individual turnovers. Press the edges together, then crimp them securely with the tines of a fork.
  • Arrange the completed turnovers on the parchment-lined baking sheet.
  • Place the baking sheet in the freezer for 20 minutes or refrigerate it for 30 minutes.
  • This additional chilling period firms the pastry and helps the turnovers retain their shape during baking.
  • Preheat the oven to 400°F (200°C).
  • Whisk the egg and milk together in a small bowl until evenly blended.
  • Remove the chilled turnovers from the refrigerator or freezer and lightly coat their tops with the egg wash.
  • With a sharp knife, make several small slits in the top of each turnover so steam can escape while they bake.
  • Sprinkle the surfaces generously with the remaining sugar to create a crisp, sparkling finish.
  • Transfer the turnovers to the preheated 400°F (200°C) oven and bake for 10 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for another 18 to 20 minutes, or until the pastry is crisp and evenly golden brown.
  • Because baking time may vary depending on the thickness of the rolled pastry, monitor the turnovers closely during the final few minutes.
  • Remove the baked apple turnovers from the oven and allow them to cool slightly before serving.
  • Serve warm or at room temperature.
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Notes

For the flakiest pastry, keep the butter, water, and prepared dough thoroughly chilled throughout the process.
The lemon juice is optional; it adds brightness to the apple filling and can help limit browning.
For a sweeter dessert presentation, the turnovers may be served warm with vanilla ice cream.