The Best Apple Turnovers Made With Fresh Milled Flour
These Apple Turnovers Made With fresh milled flour are simply the best! I have been playing around with different pastries, and was really craving a delicious Apple Turnover. So, I thought why don’t I just make some, how hard could it be, right? Right. Well, it is actually not as difficult as I thought it would be. So, let’s dive in together and make some comforting, delicious apple turnovers together!
Why You Have To Try These Fresh Milled Flour Apple Turnovers
Crafted with the finest ingredients and filled with tender, cinnamon-spiced apple pieces, these turnovers offer a delectable balance of sweet and flaky goodness. What sets them apart is that we are using freshly milled flour, ensuring a uniquely wholesome and satisfying bite in every pastry. Whether enjoyed as a warm breakfast treat or a delectable dessert, these turnovers are a must-try for anyone. Also, packed full of nutritious, fresh-milled flour in every bite. So, let these apple turnovers fulfil your pastry cravings.
Turnovers Made With Fresh Milled Flour – Apple, or another flavor?
Well, you say to me, what if apples aren’t in season, or you don’t like apples? Never fear, I have some other turnover flavor ideas that are amazing too! Here are some apple turnover alternative ideas to try:
Sweet Turnover Ideas:
- Berry Turnovers: Fill turnovers with a mixture of fresh or frozen berries like strawberries, blueberries, raspberries, or blackberries. You can sweeten the filling with sugar and add a touch of lemon juice for brightness.
- Cherry Turnovers: Use tart or sweet cherries to create a flavorful filling. Add a bit of almond extract or amaretto for extra depth of flavor.
- Peach Turnovers: Fresh or canned peaches, along with a sprinkle of cinnamon or nutmeg, can make a delightful filling. You can also add a dollop of cream cheese for richness.
- Banana Nutella Turnovers: Spread Nutella and sliced bananas inside the turnover pastry for a luscious and indulgent treat.
- Pumpkin Spice Turnovers: Embrace the fall season by filling turnovers with a spiced pumpkin puree. Sprinkle with cinnamon and sugar for extra warmth.
Savory Turnover Ideas:
Turnovers don’t have to be sweet. Try some of these other savory turnover ideas:
- Ham and cheese: Mix and match different deli meats and cheese for a array of different flavors.
- Caramelized Onion and Goat Cheese Turnovers: Create a savory-sweet turnover by filling it with caramelized onions and tangy goat cheese.
- Pizza Turnovers: For a savory twist, fill the pastry with pizza sauce, cheese, and your favorite pizza toppings like pepperoni, mushrooms, and bell peppers.
- Spinach and Artichoke Turnovers: Make a creamy spinach and artichoke dip filling and encase it in pastry for a savory, appetizer-style turnover.
Feel free to get creative and experiment with different combinations of flavors to find your favorite turnover varieties. Whether sweet or savory, turnovers are a versatile and delicious pastry option.
Turnovers From Scratch With Fresh Milled Flour
I made my turnovers from scratch so that I could incorporate the fresh milled flour goodness, and nutritional benefits. But, there are a couple shortcuts that can be made for the sake of time.
Turnover Shortcut Options:
If you want to just make the puff pastry portion, then you can purchase pie fillings already made, or try jams or jellies you like. But, if you want to make the filling, and you want to purchase the puff pastry, by all means do what works for you and your family. I am not hear to judge, I am here to encourage you! So, if you need a little boost with one of these hacks, then go for it. And, next time you make them, maybe try to make one or the other from scratch. Build yourself up, don’t just try to jump straight in if you are a beginner.
Ingredients To Make Turnovers With Fresh Milled Flour
For the sake of space I am going to make a separate post for the puff pastry portion of this recipe, HERE
- 1 batch of the Ruff Puff Pastry Recipe HERE on my blog. (OR if in freezer make sure to thaw in fridge overnight the night before.)
- 1/2 cup fresh milled flour 60g – for dusting the worksurface (I milled soft white wheat)
- 2 Medium apples, washed, peeled, and diced. (I like to use a more tangy apple like granny smith, etc, but any apple will do.)
- 1/2 TBSP Butter 7g
- 1/8 cup brown sugar, packed 30g
- 1/4 tsp ground cinnamon
- pinch of salt
- 1 egg plus 1 TBSP water for egg wash & “glue”
- *optional- 1 tsp Sanding sugar or Turbinado Sugar to sprinkle on top.
Ingredients To Make The Glaze
- 1/4 cup powdered sugar 30g
- 1 TBSP Whole Milk
Instructions To Make Turnovers With Fresh Milled Flour
Make The Apple Filling:
- Firstly, wash, peel, and dice apples into about 1/3 inch cubes.
- Then, in a medium pot melt butter and add diced apples to the pan.
- Cook apples until softened. Make sure to stir occasionally so that nothing gets stuck or burnt to the bottom of the pan. This should take about 4-6 minutes.
- Lower the heat to medium-low, and add in the brown sugar, cinnamon, and salt. Simmer the apple mixture until the apples are soft. This should take 2-4 minutes.
- Then, remove apples from heat. Let cool to room temperature before assembling the turnovers. (Make your puff pastry during cooling. Recipe HERE.)
Assembling The Turnovers
If making the puff pastry from my recipe with Fresh milled flour, make the puff pastry while the apple filling is cooling. IF using frozen puff pastry, make sure it is thawed the night before in the fridge.
- Line a baking sheet with parchment paper.
- Make egg wash by beating together 1 egg and 1 TBSP water, mix, and set aside.
- Once the puff pastry has chilled, take it to a worksurface. Dust work surface with some flour.
- Roll out the completed puff pastry sheet into a 12 inch square. Then, using a pizza cutter, cut into thirds each way which should leave you with 9 4×4 inch squares. Also, using a pastry cutter make sure the bottoms of each square are not stuck to the work surface.
- Make an imaginary line in your head diving each square in half diagonally from corner to corner. (Don’t cut it, just know you won’t put filling on one half.)
- Next, place about 1 TBSP of apple filling mixture onto half of the pastry. Make sure to leave about 1/2 inch of clearance around the edges so you can “glue” them together with your egg wash.
- Brush egg wash lightly around the edges of the half of the pastry that has the filling. Bring the pastry edges together folding on the imaginary line. Then, lightly pinch edge together being careful not to push the filling out. (Keep this egg wash, you will use it later.)
- Then, using a fork, gently press all around the edges to seal (don’t press the folded edge.) Do this with each turnover and place them on the lined baking sheet. Make sure they are about 1 inch apart to allow for the turnovers to rise and puff in the oven.
- Cover the turnovers and refrigerate for 15 minutes to allow everything to chill and set. (this will help prevent the filling from leaking out during baking.)
Baking The Turnovers
- Preheat oven to 425*F during this chilling time.
- Once chilled. using a knife cut a few small slits over the filling to allow for steam to escape during baking.
- Then, brush the tops with the egg wash, and *optional – sprinkle with sanding or Turbinado sugar.
- Bake the Turnovers for 20-25 minutes, until golden brown and puffed.
- Let cool on the baking sheet for 10 minutes, then remove to a wire rack.
Apply The Glaze
- Make glaze while cooling by mixing the powdered sugar with milk until the desired consistency.
- While the turnovers are warm, but not hot drizzle the glaze icing over the top.
- Lastly, enjoy!
How To Store These Fresh Milled Flour Apple Turnovers
To store these apple turnovers, cover and keep at room temperature for 1-2 days. But, for longer storage, I recommend letting them cool completely, then placing in a freezer safe bag or container the same day they are baked, and freeze for up to 4 months.
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Apple Turnovers Made With Fresh Milled Flour Printable Recipe
Apple Turnovers Made With Fresh Milled Flour
Ingredients
- 1 batch of the Ruff Puff Pastry Recipe Link on my blog for it (OR if in freezer make sure to thaw in fridge overnight the night before.)
- 1/2 cup fresh milled flour 60g – for dusting the worksurface I milled soft white wheat
- 2 Medium apples washed, peeled, and diced. (I like to use a more tangy apple like granny smith, etc, but any apple will do.)
- 1/2 TBSP Butter 7g
- 1/8 cup brown sugar packed 30g
- 1/4 tsp ground cinnamon
- 1 pinch of salt
- 1 egg plus 1 TBSP water for egg wash & “glue”
- *optional- 1 tsp Sanding sugar or Turbinado Sugar to sprinkle on top.
Ingredients For The Glaze
- 1/4 cup powdered sugar 30g
- 1 TBSP whole milk
Instructions
- Firstly, wash, peel, and dice apples into about 1/3 inch cubes.
- Then, in a medium pot melt butter and add diced apples to the pan.
- Cook apples until softened. Make sure to stir occasionally so that nothing gets stuck or burnt to the bottom of the pan. This should take about 4-6 minutes.
- Lower the heat to medium-low, and add in the brown sugar, cinnamon, and salt. Simmer the apple mixture until the apples are soft. This should take 2-4 minutes.
- Then, remove apples from heat. Let cool to room temperature before assembling the turnovers. (Make your puff pastry during cooling.)
- Line a baking sheet with parchment paper.
- Make egg wash by beating together 1 egg and 1 TBSP water, mix, and set aside.
- Once the puff pastry has chilled, take it to a worksurface. Dust work surface with some flour.
- Roll out the completed puff pastry sheet into a 12 inch square. Using a pizza cutter, cut into thirds each way which should leave you with 9 4×4 inch squares. Using a pastry cutter make sure the bottoms of each square are not stuck to the work surface.
- Make an imaginary line in your head diving each square in half diagonally from corner to corner. (Don’t cut it, just know you won’t put filling on one half.)
- Next, place about 1 TBSP of apple filling mixture onto half of the pastry. Make sure to leave about 1/2 inch of clearance around the edges so you can “glue” them together with your egg wash.
- Brush egg wash lightly around the edges of the half of the pastry that has the filling. Bring the pastry edges together folding on the imaginary line. Lightly pinch edge together being careful not to push the filling out. (Keep this egg wash, you will use it later.)
- Then, using a fork, gently press all around the edges to seal (don’t press the folded edge.) Do this with each turnover and place them on the lined baking sheet. Make sure they are about 1 inch apart to allow for the turnovers to rise and puff in the oven.
- Cover the turnovers and refrigerate for 15 minutes to allow everything to chill and set. (this will help prevent the filling from leaking out during baking.)
- Preheat oven to 425*F during this chilling time.
- Once chilled. using a knife cut a few small slits over the filling to allow for steam to escape during baking.
- Then, brush the tops with the egg wash, and *optional – sprinkle with sanding or Turbinado sugar.
- Bake the Turnovers for 20-25 minutes, until golden brown and puffed.
- Let cool on the baking sheet for 10 minutes, then remove to a wire rack.
- Make glaze while cooling by mixing the powdered sugar with milk until the desired consistency.
- While the turnovers are warm, but not hot drizzle the glaze icing over the top.
- Lastly, enjoy!
Video
Notes
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