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Apple turnovers are timeless classic perfect for the Autumn season. Make this super easy recipe for friends and family all throughout the holiday season!
A fairly unique and super easy way to make apple turnovers
When apple season comes around it’s always great to have a plethora of recipes for using them in different ways. Apple turnovers are an absolute classic and these turnovers use an uncommon, but extremely simple, method to make them quick and easy.
Why are these called turnovers?
“What’s in a name? That which we call a rose by any other name would smell just as sweet.”William Shakespeare
So you may be thinking “But these aren’t really turnovers”. I agree, however naming this recipe proved to be a challenge. They don’t fit into any common recipe box since these are not how turnovers are usually made.
I learned this method from a coffee shop I used to bake for. They made them fresh daily and called them “scones”. They’d sell out almost everyday because people absolutely flipped over them. I always thought that was a confusing name because these are not traditional scones.
This recipe is truly a cross between a strudel, a turnover, and a scone. I suppose I could call them any of those three, but to me turnover fits the best. They are really layered apple turnovers using pie crust.
FAQs About Making Vegan Apple Turnovers
What is the difference between a turnover, a strudel, and a scone?
A turnover is typically made using a sweet filling and puff pastry squares folded over and sealed to make triangles. A strudel, however, is a pastry made by creating a large slab to be sliced after baking. A scone is much like what Americans call “biscuits”, but usually sweeter. They are made by folding cold butter into a dry mixture before adding liquid ingredients to make a thick, somewhat tacky, dough.
Are turnovers made with pie crust or puff pastry?
They are most often made with puff pastry, but can also be made with pie crust. For making them from scratch it is much easier to make pie crust as puff pastry is complicated to make at home.
What’s the difference between turnover and hand pies?
Turnovers are made using a filling and puff pastry squares folded over and sealed to make triangles while hand pies are most commonly round pockets of 2 layers of pie crust circles crimped together to seal the filling.
Should you eat apple pie hot or cold?
You can eat apple pie hot or cold, but it is typically served hot. Cold apple pie can make a great dessert during the summer months served with scoops of vanilla ice cream.
What is the difference between apple pie and apple turnover?
Apple pie is different from apple turnovers in many ways. Apple pie is made by rolling out pie crust into circles and placing in a pie pan to fill with sliced apple filling. Then it is topped with a second layer of pie crust, baked until golden, and served sliced into wedges (sometimes with ice cream). An apple turnover is made using pastry dough (pie dough or puff pastry) cut into squares. They are folded in half (turned over) with the edges crimped and then baked and served whole.
Do you warm up apple turnovers?
Yes, apple turnovers can be served warmed up. They are best fresh and still warm from the oven but can be re-baked days later to crisp them back up and make them taste fresh again.
Do homemade apple turnovers need to be refrigerated?
No, homemade apple turnovers don’t need to be refrigerated immediately. If they are eaten within 48 hours of baking they are safe at room temperature. If you don’t plan to eat them for more than 2 days store them in the refrigerator in an air-tight container for up to 2 weeks. To serve them later they will taste freshest if baked until the edges are crispy again.
Can you freeze baked apple turnovers?
Yes, you can freeze baked apple turnovers. Place them on a tray and freeze until solid than put them in a sealed bag or container and store until ready to thaw. When you pull them out to eat, thaw them completely, then bake them just long enough to heat and re-crisp but not dry out. It’s probably best to use them within 3 months to avoid them getting freezer burnt.
A better method of freezing turnovers is to freeze them prepared but unbaked. This will allow you to pull them out later and bake them fresh.
How to make layered vegan apple turnovers with pie crust
First, make the pastry dough so that it can chill while you prepare the filling. This will make it far easier to roll out and work with when you are ready. Otherwise it will be sticky and hard to work with. You can make the dough days ahead, wrap in plastic, and store in the fridge until ready to use.
Time to make the apple pie filling. You’ll need to peel the apples, remove the seeds, and chop into small chunks. Then you’ll put some dairy free butter into a pan and add the apples. Cook them until they are starting to be fork soft. Then add the other ingredients while stirring and cook until the sugar and apple juice begin to thicken up. Let the apples cool for at least 15 minutes.
Now you’ll put the crumble together. You can use a stand mixer, a hand mixer, a fork, or your hands. (I personally just use my hands at home.) It should come together easily and be a nice thick crumb.
Assembly time. Roll out your chilled pastry dough into a large rectangle about the size of a cookie sheet. Sprinkle half of the crumble and half of the apple filling together down the center of the dough (horizontally). Fold one edge up as if you were folding an envelope. Repeat with the remaining apples and crumb then fold the second edge up. It should look like a large slab as if you were making a strudel.
Turn on the oven and get a pan ready with parchment or silicone pads. Use a pastry cutter to cut the slab into quarters. I recommend making a soft lines as a guide to eye where to cut. Put each quarter onto the prepared pan and slice diagonally to create triangles. Separate them and place them in the oven to bake for about 20 minutes (depending on the oven).
While the scones bake stir up a simple glaze in a small bowl until smooth. The glaze is optional but it really finishes the scones off beautifully. Once the scones are golden on the edges, remove and allow them to cool for at least 10 minutes before glazing. You can glaze them hot if you are in a rush but the glaze will melt and you will lose the nice lines.
Vegan Cinnamon Apple Turnovers With Pie Crust
These turnovers are a perfect Autumn treat to make when apple season comes around. They're a simpler take on classic turnovers without the time-consuming edge crimping.
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 1/2 cups all purpose flour
- 3/4 cup 12 tablespoons ice cold vegan butter
- 1/2 – 1 cup coconut milk or vegan cream
- 4 medium 4 medium apples
- 2 tablespoons vegan butter
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon sea salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons cinnamon
- 1 1/2 cups all purpose flour
- 1/2 cup vegan butter melted you can replace with coconut oil
- 1 cup brown sugar or coconut sugar for a healthier option
- 1/4 teaspoon sea salt
- 2 tablespoons almond milk
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Combine flour, sugar, baking powder, and salt in a food processor or large bowl and mix well. Cut in the cold butter until mixture is fine and crumbly. Slowly add coconut milk or cream and mix until a dough forms. If it's a bit sticky add small amounts of flour until the dough is no longer sticky.
Wrap dough and refrigerate for at least one hour before rolling for best results.
Apple Pie Filling:
Cut your apples into quarters and remove the seeds. Cut each section into small squares. Pour the apples into a saucepan or skillet and place over medium high heat.
Add the butter and cook for about 5 minutes until apples begin to soften. Add the sugar and stir until melted. Sprinkle in remaining ingredients while stirring.
Cook over heat for about 3 minutes until it begins to thicken. Remove from heat and allow to cool.
In a mixing bowl stir together the brown sugar and melted butter. Add in the flour and salt and fold together with a spatula or use hand mixer to blend until it becomes a thick crumbly dough.
Preheat oven to 350 degrees F and line a baking tray with parchment.
Roll the chilled pastry dough into a rectangle as evenly as possible. Pour half of the crumb mixture and half of the apple mixture onto center of dough (horizontally) and press down slightly.
Fold top half of the dough up over the filling to completely cover. Pour the remaining filling onto second layer and fold the lower section of dough up to cover second layer of filling. Press down to seal the edges as well as possible.
Cut the slab into 4 sections and place on a parchment lined baking tray. Use a sharp knife or pastry cutter to cut each section diagonally to make triangles. Bake for 8 minutes then rotate pan and bake for 10 – 12 minutes longer until edges are golden. Remove from oven and allow to cool.
Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.
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