Apple Turnovers For Mother’s Day

023 My mother has been asking me to make her some apple turnovers for months. It’s been years, probably, since I’ve made them last. I used to do everything by hand since I didn’t have a mixer or the clever idea of cutting the dough using the lid of a small saucepan.

I think the long, drawn-out process scarred me for a bit (try making a consistent dough with butter and cream cheese chunks by hand), but now, I have the proper kitchen tools and it’s time for me to get back into the habit of baking one of our FAVORITE treats.

Since Mother’s Day is approaching, I thought I’d make up a batch for my mother as well as offer up a cute and easy gift idea to you all. The recipe and instructions are below. To dress them up, you can slip them in treat bags (I use Wilton) and decorate them with printable gift tags or personal notes.

Since I am letting go of perfection, I grabbed my gift tags from Amanda’s Parties to Go instead of making my own. They are so pretty! I also bookmarked a few more of her printables for future use! The turnovers were divine, btw.

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After the dough is mixed, it should look like this. Roll it into a big ball and toss it in the fridge or freezer if you’re pressed for time.

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I like to break my dough in smaller pieces to keep from having to roll out the entire pastry.

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Perfect circles thanks to the lid of a small saucepan!

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 You can use a knife and work it around the apple pie filling or give it a whirl in the blender or processor to slice the apples.

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Be careful not to overfill, or you’ll have spillage.

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Seal, poke, and brush on the egg white mixture.

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Glaze ‘em up. Mmm.

Apple Turnovers
Serves: 1 dozen
 
Ingredients
Apple Turnovers
  • 1 8 oz package cream cheese, softened
  • ¾ cup butter, softened
  • 1 egg, separated
  • 3 tablespoons cold water, divided into 1 & 2 tablespoons
  • 2 cups all-purpose flour
  • 1 20oz can of apple pie filling, chopped lightly by hand or blender
  • 1-1/2 teaspoons ground cinnamon
Glaze
  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¾ teaspoon vanilla
  • 2 tablespoons warm water
Instructions
  1. In a mixing bowl, beat cream cheese and butter until smooth. Separate egg. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour (I toss it in the freezer for about 20 minutes).
  2. Turn the pastry onto a lightly floured surface. Roll to ⅛-in. thickness; cut into 4-in. circles using the lid of a small saucepan. Mix cinnamon in apple filling and top each pastry with filling. Brush edges of pastry with water; fold pastry over filling and seal edges well with a fork. Puncture a few holes on top of each pastry for ventilation.
  3. In a small bowl, whisk egg white and 2 tablespoons water; brush over pastries.
  4. Place pastries on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Meanwhile, mix up the ingredients for the glaze. Let turnovers cool before brushing on glaze.
Notes
Adapted from Taste of Home recipe insert

 

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Happy {early} Mother’s Day!

I am a member of the Walmart Moms program. Walmart is compensating me for sharing this gift idea. My participation is voluntary and all words and opinions are always my own. Read my full disclosure policy here.

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Sheena Tatum

is the founder of Sophistishe. She's a free spirit, wife, boy mom, rental rebel, curator of pretty things, lover of vintage pyrex, and the tropics. Sheena can be found in NW Indiana with her husband and two scrumptious boys, clutching kraft paper, chalkboard paint, sriracha and chipotle pepper. In the midst of motherhood, wifedom, and managing a growing collection of digital projects, she somehow manages to find zen in being a quirky, introverted, lil’ lady.

4 Comments

  • Reply May 9, 2012

    Shelly

    OOH! I like the use of cream cheese in there. I know my family would love these :-)

    • Reply May 12, 2012

      Sheena

      The cream cheese makes a big difference in the crust. Makes it less bland. So yummy!

  • Reply May 8, 2012

    Stesha

    Those turnover look delicious. I’m going to make some using your recipe Sunday. Any idea what I can substitute in place of a rolling pin?

    Hugs and Mocha,
    Stesha

    • Reply May 8, 2012

      Sheena

      Back when I had like no kitchen tools, I used a glass, lol!

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