Apple Turnover

Turnover is a type of pastry stuffed with filling which is either sweet like fruits and savoury like meats and vegetables. This treats are considered to be a type of a portable pie which existed during the ancient times. Though turnovers had existed for a long time apple turnovers is quite a newer invention and the first evidence of a recipe similar to the modern apple turnovers showed up during the 1753 found in a recipe book called The Complete Housewife. It says

"Apple Pasties to Fry.
 Pare and quarter apples, and boil them in sugar and water, and a stick of cinnamon, and when tender, put in a little white wine, the juice of a lemon, a piece of fresh butter, and a little ambergrease or orange-flower water; stir all together, and when it is cold put it in puff-paste, and fry them".

As it states the first version is fried but in 1972 a baked version appeared in the book The New Art of Cookery According to Present Practice. The name turnovers only showed up in 1874 in a cookbook called Cassell’s Dictionary of Cookery with Numerous Illustrations.

Similar to sandwich its main purpose is providing a portable meal or dessert. For this post we will be making some sweet variant which contains apples and raisins, it can be enjoyed as a snack or as a dessert.


Apple Turnover

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 16 pcs 1x
  • Category: Dessert
  • Cuisine: English


Apple Turnover is a type of pastry stuffed with apple filling. This type of treats are considered to be a type of a portable pie which existed during the ancient times.



  • 4 pcs thawed pastry sheets, each sheet divided into 4 squares
  • 4 pcs Granny Smith apples, peeled and sliced
  • 1/2 cup raisins
  • 2 tsp ground cinnamon
  • 2 tbsp butter
  • 1 cup brown sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 egg beaten


  1. Melt butter in a skillet using low heat.
  2. Add apples, raisins, brown sugar and cinnamon cook while continuously stirring for 2-3 minutes.
  3. Mix cornstarch and water together then pour into the skillet, cook until sauce gets thick. Remove from stove then let it cool.
  4. Prepare puff pastry sheets then spoon apple mixture in the middle. Fold into a triangle shape and seal edges by pressing it with fork. Place turnovers in a baking sheet then brush top with beaten egg.
  5. Place in a 200C preheated oven and bake for 20-25 minutes or until it’s all puffed up and golden brown.
  6. Let it cool before serving.

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No Responses

  1. We are so on the same wavelength I just made some poor man apple pies for dessert last night. My teenagers ate them so fast I could not even post this or get even one photo… lol. Love the idea of using puff pastry great time saver.. Take care, BAM

  2. These look fabulous Raymund.
    🙂 Mandy

  3. Delicious, I love turnovers nd apple is an ultimate favourite too. I noticed the detail in your description of the (turn of the century) recipe and Ambregrease.

    It’s quite interesting because the last mention (I’d heard of this) was in Heston Blumenthals ‘How to cook’ and he describes the whale (scent gland) to some willing guinea pigs, aka the actors. Quite an unusual ingredient, probably not relevant in today’s economy etc (and food philosophy) but I do like to think of where food recipes originated in the first place!

  4. Kristy says:

    I love turnovers – especially apple ones. I love the color on the crust. I could easily eat several of these in a sitting. They wouldn’t last long around here!

  5. Lovely! I’ve made similar pies with rhubarb. I love how versatile puff pastry sheets are. I always keep a pack or two in the freezer.

  6. mjskit says:

    Your pastry is perfect! I have to admit that apple turnovers are my favorite!

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