This easy apple turnover recipe features tender, spiced apples, warming cinnamon, and juicy golden raisins wrapped in a delicate phyllo crust. Light and flaky, these turnovers make a lovely autumn dessert, an elegant brunch treat, or a satisfying on-the-go breakfast. The recipe is simple to scale up for a crowd and keeps well refrigerated or frozen for later.
Apple Turnovers
If you return from apple picking with more fruit than you can eat, these apple turnovers are a delicious way to use them. Phyllo dough gives each turnover a light, crisp exterior without heavy pastry work. The filling is gently cooked so the apples stay tender but not mushy, and a touch of cornstarch keeps the juices from making the pastry soggy. For more apple-inspired baking, try quick breads, homemade applesauce, or slow-cooked apple butter.
Apple Turnovers Ingredients
- Apples: 1 pound of Gala apples, peeled, cored, and chopped.
- Raisins: 3 tablespoons of golden raisins for a milder, sweeter flavor.
- Cinnamon: 1/4 teaspoon ground cinnamon for warm fall spice.
- Salt: A pinch of kosher salt; reduce if using table salt.
- Sweetener: 2 tablespoons packed brown sugar (or a low‑calorie alternative).
- Cornstarch: 1 teaspoon to thicken the filling and prevent soggy pastry.
- Phyllo Dough: Eight 13 x 9-inch sheets, thawed and kept covered with a damp towel.
- Olive Oil Spray: Lightly oil the phyllo layers so they brown evenly.
- Powdered Sugar: For dusting the finished turnovers before serving (optional).
How to Make Apple Turnovers
- Prepare and cook the filling: In a nonstick skillet over medium heat, combine the chopped apples, golden raisins, brown sugar, cinnamon, and salt. Cover and cook, stirring occasionally, until the apples begin to soften, about 15 minutes. Transfer the mixture to a bowl.
- Thicken the filling: Sprinkle the cornstarch over the warm apple mixture and stir until well combined. This will absorb excess liquid and help the filling set during baking.
- Work with the phyllo: Keep the phyllo sheets covered with a damp towel to prevent drying. Place one sheet on a cutting board, spray lightly with olive oil, then top with a second sheet and spray again. Cut the stacked sheets lengthwise to create two long, narrow stacks.
- Assemble the turnovers: Spoon about 3 tablespoons of the apple filling onto one end of a phyllo stack. Fold one corner up over the filling to form a triangle, then continue folding the triangle over itself (like folding a flag) along the strip until you reach the other end. Lightly spray the top of each turnover with oil and place seam-side down on a parchment-lined baking sheet. Repeat until all filling and phyllo are used.
- Bake: Preheat the oven to 375°F (190°C). Bake the turnovers for 30 to 32 minutes, until the phyllo is deeply golden and crisp.
- Cool and serve: Allow the turnovers to cool on the baking sheet for at least 10 minutes so the filling sets. Dust with powdered sugar, if desired, and serve warm or at room temperature.
Variations
- Apple types: Substitute Honeycrisp or Fuji apples for a firmer or tangier filling.
- Raisins: Swap golden raisins for regular raisins or add chopped dried cranberries for tartness.
- Spices: Add a pinch of nutmeg or a dash of vanilla for extra depth.
- Lower sugar: Skip the powdered sugar and use a sugar substitute in the filling to reduce added sugars.
- Make extra: Double or triple the recipe to feed a gathering or to freeze portions for later.
FAQs
Both desserts share a similar apple filling, but apple pies use pie dough and are baked in a pie dish, while turnovers are individual hand pies made with phyllo or puff pastry and baked on a sheet pan.
This recipe uses phyllo dough for a lighter, flakier texture, but puff pastry is also commonly used if you prefer a richer, buttery crust.
No. Puff pastry relies on layers of butter to puff and separate, producing a rich, airy texture. Phyllo is rolled into very thin sheets and becomes crisp and delicate when baked, requiring little to no butter.
Yes. Prepare the filling a day ahead, or bake the turnovers up to one day in advance. Reheat them briefly in a warm oven before serving for a freshly baked texture.
Storage
Store baked turnovers at room temperature for up to one day in an airtight container. For longer storage, refrigerate for up to 5 days. Allow turnovers to cool completely before sealing to avoid trapping steam that makes the pastry soggy.
Freezer
Turnovers freeze well for up to three months. Freeze individually on a sheet pan, then transfer to a sealed container or freezer bag. Thaw in the refrigerator and reheat in a toaster oven or oven until warmed through, or bake from frozen until heated and crisp.
Nutrition (per serving)
- Calories: 111 kcal
- Carbohydrates: 24 g
- Protein: 1.5 g
- Fat: 1 g (Saturated fat: 0.5 g)
- Fiber: 2 g
- Sugar: 11.5 g
- Sodium: 129 mg
More Apple Recipes You’ll Enjoy
- Whole-Grain Apple Nut Muffins
- Cinnamon Apple Crisp
- Apple Cobbler
- Apple Cranberry Crumble
- Baked Apples
These apple turnovers are an easy, crowd-pleasing way to celebrate seasonal fruit. The recipe balances bright apple flavor, cozy spice, and a crisp, feathery crust. Whether you prepare them fresh for a weekend brunch or bake a batch to freeze for a quick dessert, they offer a comforting taste of fall that’s simple to make and delightful to share.