Apple Turnovers

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

2 g
55 mg
29 g
7 g
2 g
17 mg

1¼ cups all-purpose flour
Pinch sea salt
¼ cup cold unsalted butter, diced
4 Tbsp ice water

3 med apples (such as Granny Smith or Macintosh), peeled, cored and sliced
2 tsp fresh lemon juice
1 Tbsp apple juice concentrate
½ tsp ground cinnamon
2 Tbsp brown sugar
Pinch sea salt
1 tsp pure vanilla extract
2 tsp water
2 whole egg whites, beaten

  1. Preheat oven to 375F. Lightly coat a baking sheet with canola oil spray.
  2. To prepare crust, place flour, salt and butter in a food processor. Pulse briefly to mix slightly. With machine on, drizzle cold water into mix until a dough forms and all dry ingredients are incorporated. Do not over mix.  Wrap in plastic wrap and let rest in refrigerator for 5 to 10 minutes before baking.
  3. On a lightly floured surface, roll dough ⅛-inch thick, then cut into six 5½-inch diameter circles.
  4. In a medium sauté pan over medium heat, sauté apples in lemon juice and apple juice concentrate until apples are soft. Remove from heat and stir in brown sugar, cinnamon, salt, vanilla and water until well combined.
  5. Spoon 3 tablespoons of apple filling into the middle of each dough circle. Fold circle in half over the filling and pinch edges together. Cut 3 slits in top center of each turnover for venting. Brush tops with egg whites and place turnovers on prepared baking sheet. Bake for 15 to 20 minutes, or until golden brown.