Sourdough Apple Turnovers

My sourdough apple turnovers are made of puff pastry dough, maple-syrup sweetened apple filling, and a cinnamon frosting drizzle, all made from scratch. They are the perfect cozy fall treat! My husband and I love warming up a few of these turnovers and relaxing on the couch after a day’s work! I hope you love them as much as we do!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Apple Turnovers Recipe

With fall being in full swing, I knew I needed to develop a new apple recipe that would be perfect for cozy nights. I switched back and forth between a few ideas and decided these turnovers would be the perfect addition to the blog!

I wanted to create an easy turnover, made from scratch, that wasn’t too sweet. So, I created an apple filling using pure maple syrup, not processed sugars.

I also did a sourdough puff pastry dough for that beloved flaky texture of a turnover. At first, I developed this recipe with an enriched dough; it was like what you’d use for a hand pie. But later decided the flakiness was missing.

And then there’s the optional, but recommended cinnamon frosting drizzle. It brings the cinnamon flavor to the outside of the turnover. I didn’t want to do the basic vanilla, so I used the same flavors from the filling.

I hope this recipe finds a special place on your table this fall! Happy baking!

Why We Love These Turnovers and You Will Too!

My husband and I can’t stay out of these turnovers once they’re baked. They’re just so darn good! Here are a few reasons we love them, and you will too:

• Made From Scratch: The components of these turnovers are all made from scratch.
• Wholesome Ingredients: Each ingredient is wholesome. Be sure to check out the list below with my notes!
• Maple Sweetened Dough and Filling: The dough and filling are sweetened with pure maple syrup, not processed sugar!
• Flaky Dough: The puff pastry dough makes a flaky pastry that’s hard to resist.
• Cinnamon Frosting Drizzle: Instead of a plain vanilla frosting drizzle, I’ve created a cinnamon version that brings the flavors of the filling onto the outside.
• Simple Steps: The steps are simple to follow and not overcomplicated.

Why Make an Apple Turnover with Sourdough Discard?

When you make apple turnovers with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!

My Tips for Making Sourdough Turnovers

1. Only use cold water and stick butter. For a flaky dough, they’ve both got to be cold!
2. Don’t overwork the dough; otherwise, the butter will melt and won’t make a very flaky pastry.
3. Only fill the squares of dough with 1-2 spoonfuls of filling. You don’t want to overfill them.
4. Pop the shaped turnovers in the fridge for 20 minutes or the freezer for 10 minutes before baking. This prevents them from leaking.

The Best Apples for Turnovers

You can use any variety of apples for turnovers, but my absolute favorite are Pink Ladies! Organic specifically. They’ve got a sweet and tart flavor, which is perfect for baked treats like turnovers.

My second favorite would be golden delicious. They have a nice balance and aren’t too sweet or mushy.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements

Puff Pastry Dough

• all-purpose flour: I like to use an organic, unbleached option.
• sea salt: I use sea salt always but you can use regular table salt, if desired.
• cold salted stick butter: The butter must be cold stick butter not margarine.
• ice cold water: For flaky dough, it has to be cold not room temperature.
• pure maple syrup: You’ll want to use the pure kind not the corn syrup-based. You can also use raw honey.
• sourdough discard: AKA unfed starter. You can use fed starter if that’s all you have.
• egg wash: It’s just egg and milk mixed together.

Apple Filling From Scratch

• salted butter: I use an organic, grass-fed butter.
• diced apples: I like using pink lady apples but you can use any variety!
• ground cinnamon: Cinnamon adds the perfect flavor to apple pie filling.
• sea salt: I use sea salt always but you can use regular table salt, if desired.
• pure maple syrup: You’ll want to use the pure kind not the corn syrup-based. You can also use raw honey.
• lemon juice: Lemon juice adds a freshness. You can substitute this for apple cider vinegar, lime juice, or orange juice.
• cornstarch slurry: I always choose an organic cornstarch. You can also use arrowroot powder or flour instead.

Optional – Cinnamon Frosting Drizzle

• powdered sugar: I like to use an organic cane powdered sugar for a wholesome option.
• half and half: You can also use milk of any kind.
• pure vanilla extract: I always recommend pure extract, never imitation.
• ground cinnamon: This adds such a good flavor!

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• Glass Mixing Bowl
• Sheet Pan
• Unbleached Parchment Paper
• Bread Whisk

How to Make Sourdough Apple Turnovers

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Make the Dough

Add flour and salt to a large bowl and stir to combine.

Grate butter into the dry mixture with a large holed cheese grater (or use a fork to cut butter into flour until pea-sized). Stir to evenly distribute butter pieces.

Add in ice cold water, maple syrup, and sourdough discard. Stir to combine

Use your hands to finish combining flour into dough. It will be shaggy! (If dough is too dry to bring together add 1-2 Tbsp more cold water, your starter may be less hydrated than mine. If dough is wet and sticky, add 1-2 Tbsp more flour, your starter may be more hydrated than mine).

Dust your workspace lightly with flour. Turn dough out on countertop and roll it out into a rectangle that’s 1/2 inch thick (length and width don’t matter).

Fold dough in half to make a long envelope then in half again the other way to make a square. Let rest for 2 minutes in the freezer (not on the counter or fridge). While it’s chilling you can begin to peel and dice up your apples.

Roll dough out into another 1/2″ thick large rectangle and repeat the folding process exactly how we just did it. We are creating a flaky dough.

Place dough back in the bowl and into freezer while you make the apple filling (or for more fermentation benefits or to make dough ahead, cover bowl with Saran wrap or an airtight lid and place in fridge up to 48 hours.)

Make the Apple Filling

If you haven’t yet, peel and slice apples into small chunks.

Place in a medium-sized pot and add butter, cinnamon, salt, maple syrup, and lemon juice. Stir to combine.

Cook on the stovetop over medium heat, uncovered, for 10-15 minutes, stirring occasionally. While filling is cooking go to section below and make the frosting drizzle, if desired.

Optional – Make the Frosting Drizzle

(While apple filling is cooking) Whisk together powdered sugar, half and half (or milk), vanilla, and cinnamon until smooth. Set aside.

Finish Apple Filling

Once timer goes off, mix cornstarch slurry (cornstarch and water) in a small bowl. Add to cooked apple filling.

Stir continuously for 1-2 minutes until thick (like pie filling). Take off burner and set aside to cool.

Shape Turnovers

When filling is done cooking and thickened, preheat oven to 425 degrees and line a sheet pan with parchment paper.

Whisk together egg and milk to make egg wash. Set aside.

Take dough out of freezer and dust counter with flour lightly.

Roll dough out into a 1/4” thick rectangle (approximetly 13×10”)

Cut rectangle of dough into 3, 4.5” wide sections.

Then cut each section in half to make 6 squares of dough

Spoon 1-2 spoonfuls of filing into the center of each square of dough. Don’t overfill them.

Brush the edges of each square with egg wash so they’ll seal.

Fold half of the dough over the filling to make a triangle. Seal the edges with a fork.

Place turnover on parchment paper covered pan. Make sure they are 1-2” apart on the pan.

Repeat with the rest of the squares of dough.

Poke the top of each turnover with a fork 3 times so the filling can breathe while cooking.

Baking the Turnovers

OPTIONAL: If you want to prevent leaking, place sheet pans of turnovers in the fridge for 20 minutes or freezer for 10 minutes before brushing outside with egg wash and baking.

When you’re ready to bake, brush turnovers with egg wash.

Bake at 425 degrees for 20-24 minutes until golden brown.

Remove from oven and let slightly cool on a wire rack for about 15 minutes.

Drizzle cinnamon frosting over turnovers once they’ve slightly cooled with a piping bag or spoon (add 1 tsp of milk if it needs thinned out). Enjoy!

Our Favorite Ways to Enjoy Sourdough Apple Turnovers

My husband and I’s favorite is when the turnovers are still warm out of the oven. But our second favorite way to serve them is warmed and enjoyed on our couch after a long day of work.

There’s something about finishing the day with a cozy, warm treat while watching our favorite sitcom! You can also serve them with vanilla ice cream, caramel sauce, or whipped cream.

Ideas to Share these Treats with Others

• Take them to fall parties, potlucks, and gatherings.
• Bake a batch for a friend or neighbor to show how much you care for them.
• Donate a batch to your local church office staff or food bank (if they’ll take them).
• Take a batch to a dinner party or family you’re staying the night with as a host gift.

How to Make this Recipe Ahead

If you’d like to make these turnovers ahead of time, you can do a few different things.

1. You can make the components (dough, filling, and frosting) ahead of time. Store in the fridge, then assemble and bake when you’re ready to make them.
2. Assemble the turnovers and pop them on the sheet pan and into the fridge for up to 24 hours before you bake them. Brush with egg wash right before baking.
3. Bake and freeze the turnovers so all you have to do is thaw them out.

Storage Instructions

Store cooled-down turnovers in an airtight container with parchment paper between the layers (if stacking). I prefer to use glass bowls or containers to keep them extra fresh. They’re best if enjoyed within 3 days.

Freezing & Thawing Instructions

Freeze unbaked turnovers individually wrapped in parchment paper in a freezer-safe container or baggie. They’ll last about 1 month in the freezer.

• No need to thaw unbaked turnovers. Bake them frozen straight from the freezer. Just brush on egg wash right before baking and add 5-10 minutes to the bake time.

Freeze baked turnovers in a freezer-safe container or baggie. They’ll last about 3-4 months in the freezer.

• Let baked frozen turnovers thaw on the counter for a few hours or in the fridge overnight.

My Favorite Way to Reheat Apple Turnovers

The best way to reheat apple turnovers is in a toaster oven or regular oven at 400 degrees Fahrenheit until warm and crisp on the outside. It keeps the texture and flavor perfectly!

Variation Ideas

• Add cheddar cheese in the center for a savory-sweet twist. I know this sounds a little wild, but my grandpa used to eat cheese with apple pie when he was alive. I secretly love the combo!
• Add nutmeg to the filling for more fall spice flavor.
• Add other fruits like cranberries or pears for more fruity flavor.

Frequently Asked Questions

More Sourdough Apple Recipes to Try

If you’re looking for more easy apple sourdough recipes, try a few of these:

• Sourdough Apple Butter Scones
• Apple Sourdough Bread
• Sourdough Cream Cheese Apple Danish

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