Apple Turnovers Naturally

apple turnovers in basketThe rains have arrived and those plump juicy apples are starting to rot on the ground. You make a mad dash outdoors frantically picking up as many apples as you can in hopes of saving them.

Now what? Do you have a couple bushes of apples? Are you wondering what to do with the forbidden fruit before they turn to mush?

Let’s see, you’re planning on making apple butter the coming weekend. However, today you really are in the mood for something easy and  “apple-delicious ”. Let’s not forget mouthwatering and sweet.

Apple Turnovers are the ideal solution! Idealfor an undeniably delicious dessert! These decadent treats are a breeze to make and will be ready in less than 15 minutes!

Oh, and they are virtually guilt-free, they contain no refined sugars, preservatives or toxic ingredients like many store bought versions.

Serve these delicious apple turnovers fresh out of the oven, smothered in caramel sauce with a dollop of French vanilla ice cream if you’re so inclined. 


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Apple Turnovers (Vegan Options)
Serves 4
Incredibly Delicious & Easy to Make
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Apple Filling
  1. 2 pounds organic apples (Granny Smith, Honeycrisp, Fuji or Winesap apples), see note
  2. 4-5 TBLS coconut sugar (or maple syrup), to taste
  3. 1 lemon, juiced (optional)
  4. 1 teaspoon cinnamon, plus extra to sprinkle on top
  5. ½ teaspoon nutmeg, optional
  6. ½ teaspoon cardamom, optional
  7. 1 Flaky Pastry Dough recipe (see below) or 1 package phyllo dough or puff pastry, see note
Flaky Pastry Dough Ingredients
  1. 2 cups whole wheat pastry flour
  2. ½ cup brown rice flour
  3. 1 teaspoon Himalayan salt
  4. 2 teaspoons coconut sugar
  5. 1 cup unsalted butter, cold
  6. 1/3 to ½ cup strained ice water
  7. 1 teaspoon apple cider vinegar
  8. 1 TBLS milk or filtered water
  9. 1 egg for egg wash, optional
  1. Peel, core and slice apples to ¾ inch sizes. Place slices in a bowl. Immediately add lemon juice to prevent browning
  2. Stir in coconut sugar or maple syrup, cinnamon, nutmeg and cardamom. Set aside
Flaky Pastry Dough
  1. Mix flours, coconut sugar and salt in large mixing bowl
  2. Remove butter from the refrigerator. Cut into big pieces for easier use
  3. Add cold butter pieces to dry ingredients. Mix together slightly; break the butter into smaller pieces. Do not allow the butter pieces to get too small. You want a few chunks for a flaky crust. Although you can use a pastry blender to mix the dough accordingly, I prefer the old fashioned method (by hand).
  4. Slowly add the water and vinegar until the dough comes together. Do not over mix. Cover with plastic wrap or a hand towel and refrigerate 30-60 minutes
  5. Remove dough from refrigerator. Allow to sit for 2-3 minutes
  6. On a floured surface, roll dough to approximately 1/16 inch thickness. Add flour if needed to prevent sticking
  7. Cut the dough into squares or circles to preferred size. Make sure to allow enough room for filling and sealing the edges
  1. Line a large baking sheet with parchment paper. Transfer each square or circle to the baking sheet
  2. Put a good spoonful of filling onto your dough. Fold the dough in half then pinch the edges together for a good seal. You can use your fingers or a fork. A touch of water on the edge will also help seal it
  3. Use a knife to cut 3 slits into the tops of the turnovers. Place the turnovers into the refrigerator for 15-30 minutes
  4. Preheat oven to 400°F (205°C)
  5. Prepare egg wash by beating egg and 1 TBLS milk (optional).
  6. Quickly brush tops of turnovers with the egg wash. Be careful not to brush it on too thick or it will dribble down the sides and essentially glue the apple turnovers together. Sprinkle with coconut sugar and cinnamon if desired
  7. Immediately place in oven and bake 15 to 25 minutes or until the turnovers are golden in color
  8. Serve warm with caramel sauce and French vanilla ice cream. Enjoy!
  1. If crunched for time, packaged phyllo dough or puff pastry are great options. In truth, phyllo dough is incredibly flaky and will hold up to just about anything you stuff in them.
  2. 1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
Living Green newsflash

apple turnovers on rack 

Ode to the Sweet & Spice


apple turnover on pan
Picture credit

Apple turnover on pan: John of Austin via photopin cc
Apple turnover with slivered almonds: Bill.Roehl via photopin cc
Apple turnover with caramel sauce: Rose Ferrer via photopin cc
Apple turnovers in basket: Shoot First, Eat Later via photopin cc
Apple turnovers on rack: grongar via photopin cc


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