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Apple Turnovers For Mother’s Day

023 My mother has been asking me to make her some apple turnovers for months. It’s been years, probably, since I’ve made them last. I used to do everything by hand since I didn’t have a mixer or the clever idea of cutting the dough using the lid of a small saucepan.

I think the long, drawn-out process scarred me for a bit (try making a consistent dough with butter and cream cheese chunks by hand), but now, I have the proper kitchen tools and it’s time for me to get back into the habit of baking one of our FAVORITE treats.

Since Mother’s Day is approaching, I thought I’d make up a batch for my mother as well as offer up a cute and easy gift idea to you all. The recipe and instructions are below. To dress them up, you can slip them in treat bags (I use Wilton) and decorate them with printable gift tags or personal notes.

Since I am letting go of perfection, I grabbed my gift tags from Amanda’s Parties to Go instead of making my own. They are so pretty! I also bookmarked a few more of her printables for future use! The turnovers were divine, btw.

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After the dough is mixed, it should look like this. Roll it into a big ball and toss it in the fridge or freezer if you’re pressed for time.

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I like to break my dough in smaller pieces to keep from having to roll out the entire pastry.

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Perfect circles thanks to the lid of a small saucepan!

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 You can use a knife and work it around the apple pie filling or give it a whirl in the blender or processor to slice the apples.

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Be careful not to overfill, or you’ll have spillage.

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Seal, poke, and brush on the egg white mixture.

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Glaze ’em up. Mmm.

Apple Turnovers
 
Serves: 1 dozen
Ingredients:
Apple Turnovers
  • 1 8 oz package cream cheese, softened
  • ¾ cup butter, softened
  • 1 egg, separated
  • 3 tablespoons cold water, divided into 1 & 2 tablespoons
  • 2 cups all-purpose flour
  • 1 20oz can of apple pie filling, chopped lightly by hand or blender
  • 1-1/2 teaspoons ground cinnamon
Glaze
  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¾ teaspoon vanilla
  • 2 tablespoons warm water
Directions:
  1. In a mixing bowl, beat cream cheese and butter until smooth. Separate egg. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour (I toss it in the freezer for about 20 minutes).
  2. Turn the pastry onto a lightly floured surface. Roll to ⅛-in. thickness; cut into 4-in. circles using the lid of a small saucepan. Mix cinnamon in apple filling and top each pastry with filling. Brush edges of pastry with water; fold pastry over filling and seal edges well with a fork. Puncture a few holes on top of each pastry for ventilation.
  3. In a small bowl, whisk egg white and 2 tablespoons water; brush over pastries.
  4. Place pastries on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Meanwhile, mix up the ingredients for the glaze. Let turnovers cool before brushing on glaze.
Notes
Adapted from Taste of Home recipe insert

 

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Happy {early} Mother’s Day!

I am a member of the Walmart Moms program. Walmart is compensating me for sharing this gift idea. My participation is voluntary and all words and opinions are always my own. Read my full disclosure policy here.

To support my blogging efforts and site expenses, I do share relevant affiliate links in my posts. Thank you for your support.

Sheena Tatum

Hey, I'm Sheena! I married my jr. high sweetheart and together, we raise three tiny humans in NW Indiana. I'm an introverted free-spirit and serial dreamer obsessed with all things tropical and carefree. I love inspiring others to live wholly and find beauty in the mundane. I don't always get it right, but I'll keep trying anyway. :) Email: [email protected]

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4 Comments

  • Shelly May 9, 2012 at 1:05 PM

    OOH! I like the use of cream cheese in there. I know my family would love these 🙂

    View Comment
    • Sheena May 12, 2012 at 9:24 AM

      The cream cheese makes a big difference in the crust. Makes it less bland. So yummy!

      View Comment
  • Stesha May 8, 2012 at 3:30 PM

    Those turnover look delicious. I’m going to make some using your recipe Sunday. Any idea what I can substitute in place of a rolling pin?

    Hugs and Mocha,
    Stesha

    View Comment
    • Sheena May 8, 2012 at 3:46 PM

      Back when I had like no kitchen tools, I used a glass, lol!

      View Comment

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    Sheena

    I'm an island girl at heart, unbothered old soul, and minimalist with extra tendencies. At my best, I love what I do... I want to encourage you to do the same, too. Live your best lives amidst trials and triumphs by crafting a life you love and deserve. Happiness is Iriemade❣ Read more...

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