Maple-Apple Turnovers

Salt and pepper, peanut butter and jelly, milk and cookies... like other classic combinations, maple and apple make a beautiful couple. Matched up in a flaky turnover with a slightly spiced filling, these autumn-appropriate pastries will be the star of any breakfast, brunch or bake sale.

1 hr 45 mins
16 to 20 mins
2 hrs 31 mins
10 large turnovers, 16 medium-large turnovers, 22 medium turnovers, or about 38 small turnovers
Maple-Apple Turnovers


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  1. To make the crust: In a medium-sized bowl, whisk together the flour, salt, sugar, and buttermilk powder, then cut in the butter and cream cheese until the mixture forms coarse crumbs.

  2. Drizzle water onto the crumbs until you can squeeze them into a cohesive dough.

  3. Divide the dough in half, shape each half into a disk, wrap, and chill it for 30 minutes or more, while you prepare the filling.

  4. To make the filling: Mix the filling ingredients together, place in a medium saucepan, and cook, stirring often, until the apples are soft and the mixture thickens. Chill well before using it to fill the turnovers.

  5. To assemble and bake the turnovers: Preheat the oven to 400°F. Lightly grease (or line with parchment) several baking sheets.

  6. Roll one piece of dough on a lightly floured surface into a 12" x 18" rectangle. Flip the dough over and brush with flour if it sticks.

  7. Use a turnover cutter to cut the dough into the size rounds you want to make, then roll each circle until it's about 1/2" larger.

  8. Place filling slightly off-center on the dough round, using 1 heaping tablespoonful for a 6" turnover, 1 level tablespoonful for a 5", 1 heaping teaspoonful for a 4", and 1 level teaspoonful for a 3" turnover.

  9. Brush water onto one edge of the dough, and fold it in half, covering the filling and sealing the edges. Gently transfer the turnover to the baking sheet.

  10. Repeat with the remaining circles of dough. Then roll, cut, and fill the remaining dough disk in the same way.

  11. Poke the top of each turnover with the tines of a fork. Brush with an egg beaten with a tablespoon of water.

  12. Bake in the preheated oven for 16 to 20 minutes, or until golden brown. Remove the turnovers from the oven, and cool them on a rack.

  13. For the glaze: combine the ingredients until smooth, adding as much cream or half-and-half as needed for consistency, and drizzle over the cooled turnovers before serving.

  14. Store, covered, for 2 days at room temperature, or freeze for up to a month.

Tips from our Bakers

  • It's very important to have the filling cold before using it; if the filling is hot, the butter in the turnover dough will melt, and the turnovers will lose their flakiness.