The story of the apple turnover’s origins is legend, though many believe it can be traced back to 17th-century France in a town called Saint-Calais. After an epidemic spread, the town’s Lady gave her people flour, butter and apples in an effort to keep them energetic. The story goes that this is how apple turnovers came to be. Whether it's true or not, we certainly are glad apple turnovers exist today, and that we can make them in our home kitchens any time.
Some bakers may confuse a turnover with a strudel, but there is a difference. While both are filled and baked (and both taste delicious!), and both deliver on the best parts of a pie without the pie pan, each has its own unique preparation methods and heritage.
Turnovers are prepared much like their name suggests: a pastry, filled with something sweet, that is folded or “turned” over onto itself before baking, to seal in all that scrumptiousness. Strudels on the other hand, rooted deep in Austrian cuisine, are often shaped into a larger rectangle before baking, then cut into slices before serving. Both can be baked in a variety of crusts, including pie crust or puff pastry, and both usually contain a sweet fruit filling. But turnover dough is usually rolled out and folded, while strudel dough is often stretched very thin and rolled over the filling.
Turnovers also are sometimes baked into individual triangles, similar to a hand pie, while strudels are usually served in one large pastry that is divided. Some bakers like to serve turnovers and strudels warm or at room temperature, with ice cream, a drizzle of icing, a dusting of powdered sugar, or all of the above!
One of the many things we love about turnovers is that they are perfect for using up that fresh-picked apple haul in the fall months and even as we settle into the coziness of winter and the holiday season. Just imagine curling up on the couch with a blanket and a warm, fresh-from-the-oven apple turnover. Yum!
While the idea of making a whole apple pie from scratch may sound daunting, the turnover is a great alternative for busy bakers who want to cue into the nostalgic flavors and aromas of apple pie while appreciating the convenience of a folded pastry pocket. And Pillsbury makes it even easier with the shortcut of a Pillsbury™ pie crust, of course.
Turnovers also offer boundless opportunities to flex your creative muscle in the kitchen. They can be customized to your tastes with various fillings and toppings, from the classic apple pie to more adventurous flavor combinations. Pillsbury’s turnovers offer that sweet spot of at-home versatility and simplicity paired with the chance to try something new, resulting in shared memories and a sense of comfort that carries us through the holiday season and beyond.
What are the Best Apples for Turnovers ?
When it comes to pies and pastries, not all apples are created equal! Choose the variety that best suits your taste buds. Tart apples, such as Granny Smith or Haralson, will make very flavorful pies. Braeburn or Gala apples will provide good texture and a slightly sweeter flavor.
When it comes to fresh-picked vs. pre-packaged apples, there is even more to consider for your turnover recipe.
Fresh-Picked Apples:
Not only do you get the chance to go apple picking with your loved ones, but you’ll get fresh, flavorful apples for all your baking needs, too! The only possible downside is that you will be limited to what varieties are in season at the time. Here are some common types you may encounter:
Jonathan: sweet and juicy
Cortland: sweet and firm
Honeycrisp: sweet and crisp
Haralson: tart and crisp
Pre-Packaged Apples:
It is more convenient to go to the grocery store and grab a bag of apples, and most apples at the store have a significantly longer shelf-life than those picked fresh from the tree. However, they don’t always have the same depth of flavor, but you will have a greater variety to choose from at all times of the year.
Here are some common varieties that work well for your apple turnover dessert:
Gala: mild and crisp
Braeburn: sweet and juicy
Pink Lady: sweet-tart and firm
Granny Smith: tart and firm
How to Make Dessert Turnovers
For the full details on how to make this recipe, be sure to head to the recipe steps below. Here’s the basic rundown on how to make this easy turnover recipe.
Cook the Apple Mixture
In a small saucepan, cook the apples, brown sugar, water and lemon juice until the mixture is bubbly and the apples are tender. Mix flour, sugar and salt in a bowl, then stir the mixture into the apples and continue to cook until the mixture thickens. Take the pan off the heat and stir in butter and vanilla; let everything cool. Congrats: You just made homemade apple pie filling!
Assemble the Turnover
Take one of your refrigerated Pillsbury™ Pie Crusts out of the fridge and package to allow it to warm up slightly, then unroll it on a cookie sheet. Spoon the apple filling on top of half of the pie dough, leaving a border for sealing. Make a quick egg wash with an egg and water, then brush egg wash over the edge of the crust (this helps seal the pie dough together and gives it a slight golden sheen). Fold the pie dough over onto itself to make a big half-moon shape; firmly seal the edges (we don’t want to lose any of those homemade filling) and flute as desired. Cut a few slits in the top of the crust and brush the top with the rest of the egg wash.
Tip
Though a fluted edge looks really beautiful, for beginner bakers, we are partial to the forked edge crust for these apple turnovers; not only does it look pretty, but it’s functional in that it keeps the pie extra well-sealed during baking.
Bake and Serve
Bake the turnover until golden brown and baked through, then cut into 4 triangles and serve warm or cool.
Decorating Your Turnovers
Apple turnovers are beautiful baked as-is, but if you’re into bedazzling your desserts, there are many different ways to make the prettiest Pillsbury turnovers.
Sprinkled Toppings: Sprinkle cinnamon and coarse sugar over the top of your turnover after brushing with the egg mixture (before baking). You can also dust the top of your turnovers with powdered sugar after baking.
Drizzled Toppings: Topping your turnovers with caramel sauce after baking will give you the caramel apple flavor you crave. Hot fudge sauce and warmed dulce de leche are also delicious alternatives. You can also make a simple powdered sugar icing to drizzle on top of your turnovers before serving.
Serve-Withs: We love to eat warm apple turnovers with a scoop of vanilla ice cream or a mound of fresh whipped cream.
Have Extra Pillsbury™ Pie Crust? Use a small cookie cutter to make decorations out of your second pie crust in the package to attach to your turnover before baking, such as leaves or hearts. You can also get creative with how you flute your pie crust, whether pinching scalloped edges or adding a herringbone pattern with a fork. Use your imagination for the prettiest presentation.
How to Store Leftover Apple Turnovers
Pillsbury apple turnovers are best when served the day they are made, but they do keep for a couple days after baking if you store them correctly. Be sure to allow the turnovers to cool completely, then store them as follows:
Room Temperature: Tightly cover leftover turnovers with plastic wrap or aluminum foil and store at room temperature for up to two days.
In the Fridge: Tightly cover leftover turnovers with plastic wrap or aluminum foil and store in the refrigerator for up to four days.
In the Freezer: Tightly cover your leftover turnovers with plastic wrap, then place in a resealable food-storage plastic bag and seal. Freeze for up to four months. When you’re ready to eat the turnovers, unwrap them and let them thaw at room temperature for one hour. Reheat in the oven on a cookie sheet at 375°F until heated through.
Frequently Asked Questions
Easy Apple Turnovers
- Prep Time 25 min
- Total 1 hr 15 min
- Ingredients 11
- Servings 4
Ingredients
- 2 small apples
- 1/4 cup packed brown sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1/2 teaspoon vanilla
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 1 egg
Instructions
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Step1Peel and cut apples into thin slices to yield 1 1/2 cups. In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
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Step2Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
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Step3In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
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Step4Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
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Step5Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
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Step6In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
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Step7Bake 25 to 35 minutes or until crust is golden brown. Cut into 4 large triangles to serve warm or cool.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 450mg
- 19%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 21g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
