Baked apple turnovers

Makes 8 pastries

These are simple to make and delicious to eat.

2 Tbsp. butter

4 Granny Smith apples, peeled, cored and chopped in small squares

3/4 cup packed firmly packed light brown sugar

1 Tbsp. all purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon of ground ginger

1/8 teaspoon salt

1 large egg

1 Tbl. water

1 package puff pastry sheets, thawed

1 Tbsp. sugar

Melt butter in large sauté pan. Add apples and cook, stirring 3-4 minutes or until they are soft. Stir in brown sugar, flour, cinnamon, ginger and salt and continue stirring for 3 minutes more.  Remove the apples to a bowl and cool completely.

Preheat oven to 400 degrees. Line two sheet trays with parchment paper. In a small bowl, whisk together the egg and water and set aside.

One at a time, carefully unfold your sheets of pastry on a lightly floured surface.  Roll out each sheet to an 11x11 square and place them on sheet trays.  Brush the outside corners of each square with some egg wash ( egg and water) and add 1/3 cup of filling across the middle of each square.  Fold top corner over the filling and press to seal. 

Then fold the bottom corner over the last fold and press to seal. Brush the outside of each turnover with egg wash and sprinkle with sugar. 

Bake 20-25 minutes until puffy and golden.  Let cool and then serve with ice cream if desired.


Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at