Apple Turnovers
This recipe for apple turnovers is delicious and with added cranberry flavor, it'll be your new favorite apple turnover recipe!
Equipment
- Rolling Pin
- Saucepan
- Pastry brush
- Fork
- Mixing spoon
Ingredients
Apple Turnovers
- 1 Package Refrigerated pie dough 2 rounds or use dough recipe of choice
- 2 Cups Peeled and diced apples of choice We use Granny Smith or Honey Crisp
- 1 Cup Dried cranberries
- 3/4 Cup Light brown sugar packed
- 2 Tablespoons Butter
- 1 Tablespoon Flour
- 3/4 teaspoon Cinnamon
Egg Wash
- 1 Count Large egg whisked with 1 tsp water
Icing
- 1 Cup Powdered sugar
- 1/4 Cup Milk Alternatively use half & half
- 1/4 teaspoon Clear vanilla extract
Instructions
Apple Turnovers
- Preheat oven to 400°
- Line baking sheets with parchment paper
- On a floured surface, roll pie crust to approximately 1/8 inch thick, cut into squares approx. 4½ x 4½ inches. Repeat with second crust. Re-roll any leftover dough, place all squares onto parchment lined baking sheets.
- Place apples, cranberries, butter, and sugar into a saucepan and heat over medium heat until butter is melted. Add flour and cinnamon and simmer over low for 4 minutes stirring frequently. Remove from heat and cool completely
- Brush one side of each dough square with the egg wash
- Place 2 level Tablespoons of filling onto center of each square. Fold over to make a triangle and crimp edges with a fork. Make slits in the top for steam to escape. Lightly brush the tops of each turnover with the egg wash and sprinkle the tops with sugar
- Bake on center rack of the oven for approximately 20 min or until light golden brown
- Remove from oven, cool completely, then drizzle with icing
Icing
- Whisk powdered sugar, milk, and vanilla extract until smooth
Video
Notes
- Don't skip adding the egg wash to your pastry. It helps to keep the dough moist so that it doesn't crack while you cook it.
- Be sure to crimp the edges tightly together so that the filling does not leak out of the seams.
- Line the cookie sheet with parchment paper to prevent them from sticking and to make cleanup easier.
- If you freeze these to bake later, do not allow them to thaw before baking. If you thaw it, the bottom crust will be soggy.
- Allow the turnovers to cool completely before you pipe on the icing. If you don't, the icing will melt and slide off the top.