Apple Turnover Recipe

WearEver Apple TurnoverWho doesn’t love apple turnovers? Too often, however, the hot apples and sticky juice leak out of their doughy shell and stick to the baking pan. Not so with WearEver’s ceramic baking pan (which we tested and reviewed for you). So WearEver offered us this recipe to share with our readers.

You can bake these delightful turnovers on a regular baking sheet or on the non-stick ceramic baking sheet by WearEver. Using frozen puff pastry make these turnovers easy as, well, pie.

Recipe courtesy of WearEver

             2 tablespoons lemon juice

             1 teaspoon ground cinnamon

             4 cups water

             1 tablespoon cornstarch

             4 Granny Smith apples – peeled, cored and sliced

             1 tablespoon water

             2 tablespoons unsalted butter

             1 (17.25 ounce) package frozen puff

             1 cup brown sugar, packed

             Pastry sheets, thawed

1.            Preheat oven to 400°F. Use two large ungreased non-stick cookie sheets.

2.            Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

3.            Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

4.            Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1-inch between them.

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at