Fresh Apple Turnovers

Demonstrated by: Jim O’keefe.
Taste of Hilo with Restaurant Kaikodo and O’keefe and Sons Breadbakers - September 14, 2003.



Fresh Apple Turnovers

  • 1 egg
  • 1/4 cup milk
  • Quick Puff Pastry Dough, cut into 4-inch squares
  • 6 peeled and cored Granny Smith apples, each cut into 6 wedges
  • 3/4 cup light brown sugar
  • Coarse sugar for topping


Preheat electric oven to 400°F. Whisk the egg and milk together. For each turnover, place puff pastry on the work surface with a corner facing you so it looks like a diamond. Place 3 apple wedges on the upper half of the diamond, forming a triangle. Sprinkle each apple wedge with 1 tablespoon of sugar. Dampen edges lightly with egg mixture. Fold the bottom corner of the puff pastry over to the opposite corner, forming a triangle; seal edges. With a knife or scissors, cut a vent in the top of the pastry. Brush turnovers lightly with egg mixture; sprinkle generously with coarse sugar. Bake for 24 to 25 minutes, or until puff pastry is golden brown. Makes 12 apple turnovers.


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