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!
Ingredients
Puff Pastry Dough
- 1 1/4 cups all-purpose flour
- 1 tsp sea salt
- 6 Tbsp cold salted stick butter
- 1/2 cup ice cold water
- 2 Tbsp pure maple syrup (or raw honey)
- 1/4 cup sourdough discard
- egg wash: 1 egg + 1 Tbsp milk
Apple Filling
- 1 Tbsp salted butter
- 3 cups diced apples (about 3-4 apples)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup pure maple syrup (or raw honey)
- 1 tsp lemon juice
- Cornstarch slurry: 2 Tbsp cornstarch + 2 Tbsp water (or arrowroot powder or flour instead of cornstarch)
Optional - Cinnamon Frosting Drizzle
- 1/3 cup powdered sugar
- 1 Tbsp half and half (or milk)
- 1/4 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
Instructions
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 13x10”)
- 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!
Notes
Please see blog post for all kinds of helpful tips and storage information.
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!