Daniel's Den

Apple Turnovers

With luscious spiced apples wrapped in a delicate, buttery sourdough pastry, these apple turnovers capture the essence of comforting apple pie in a portable treat.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Servings: 9 hand pies

Equipment

  • Kitchen scale
  • Rolling pin
  • Pastry brush
  • Small saucepan
  • Lame or sharp paring knife

Ingredients

Pie Dough

  • 56 grams sourdough discard
  • 28 grams water (plus more if needed)
  • 113 grams unsalted butter, cold and cubed
  • 120 grams all-purpose flour
  • 6 grams salt

Apple Filling

  • 280 grams Granny Smith apples (about 2 to 3), peeled and diced
  • 100 grams dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 4 grams salt
  • 8 grams apple cider vinegar

Topping & Glaze

  • 1 egg yolk
  • 12 grams Demerara sugar
  • 60 grams powdered sugar (for optional glaze)

Instructions

1. Prepare the Pie Crust

  1. Dissolve the sourdough discard into the water and set aside.
  2. In a large mixing bowl, toss the cubed butter, salt, and all-purpose flour together until the butter pieces are fully coated.
  3. Use your fingers to squeeze the butter chunks into flat discs, then rub the mixture between your palms until worked into the flour.
  4. Create a well in the center of the flour mixture, pour in the discard liquid, and toss together with a spatula or wooden spoon.
  5. Transfer clumping pieces to plastic wrap. Sprinkle a few drops of water onto any remaining dry flour patches.
  6. Use the plastic wrap to press the dough together into a cohesive mass. Wrap tightly and chill in the refrigerator for at least 30 minutes.

2. Laminate the Dough

  1. Unwrap the chilled dough onto a lightly floured work surface.
  2. Roll the dough out into a large rectangle roughly 8 by 10 inches.
  3. Fold the longer side into thirds like a letter.
  4. Rotate and roll the dough out again into a long rectangle roughly 6 by 18 inches.
  5. Fold the shorter sides into thirds once more. Wrap the dough tightly in plastic wrap and chill for at least 2 hours.

3. Cook the Filling

  1. Combine the diced apples, brown sugar, cinnamon, cloves, nutmeg, ginger, and salt in a small saucepan.
  2. Cook over medium heat for about 10 minutes until the apples are tender and the juices thicken.
  3. Remove from heat, transfer to a bowl, and stir in the apple cider vinegar. Let the filling cool completely.

4. Assemble and Bake

  1. Preheat your oven to 375°F (190°C) with a rack in the middle position. Line a large baking sheet with parchment paper.
  2. Let the chilled dough rest at room temperature for 5 minutes to prevent cracking, then roll it out into a 13-inch square.
  3. Trim away scraggly edges to make a clean 12-inch square, then cut into 9 equal small squares.
  4. Arrange the squares on your baking sheet and distribute the apple filling evenly among them. Do not scoop up excess juices into the squares; save them for later.
  5. Fold the squares corner-to-corner into triangles. Seal the edges firmly with a fork, brush the tops with egg yolk, sprinkle with Demerara sugar, and score with a sharp knife.
  6. Bake for 20 to 25 minutes until deep golden brown, then transfer to a cooling rack.

5. Glaze (Optional)

  1. Whisk 2 tablespoons (about 20–28 grams) of the leftover cooked apple juice into your powdered sugar until a thick glaze forms.
  2. Drizzle over the cooled turnovers.

Chef’s Notes

  • Apple Selection: For a crispier filling texture, use Granny Smith or Honeycrisp apples. For a softer filling, opt for Braeburn or McIntosh.
  • Temperature Control: Keeping your ingredients cold is critical for flaky pastry layers. If the dough starts to feel sticky, greasy, or too warm while rolling, wrap it up and return it to the freezer for 15 minutes before continuing.
  • Storage and Reheating: Store baked turnovers in an airtight container in the refrigerator for up to 1 week. Refresh and crisp them up in a 350°F (177°C) oven for 10 to 15 minutes before serving.

Nutrition Facts

  • Serving Size: 1 Turnover
  • Calories: 311 kcal
  • Carbohydrates: 39 g
  • Protein: 3 g
  • Fat: 16 g
  • Sodium: 565 mg