Carolina Kitchen: apple turnovers

Photo credit: WLOS staff

By Asheville Kitchen Chef Brian Ross

For 4 turnovers


  • 3-4 apples – Granny Smith, Gala, Honeycrisp, etc. (about 1 pound)
  • 2 tablespoons sugar, more if needed
  • 1 tablespoon butter
  • 1/4 cup water
  • 12 ounces quick puff pastry
  • sugar for top
  • egg wash – 1 egg yolk + 1 tablespoon water


  • Peel and cut the apples into small cubes; toss with the lemon juice and sugar.
  • In a saucepan, melt the butter over medium heat, and then add the apples.
  • Sauté briefly and add the water. Continue to cook until the apples are soft and the liquid is evaporated.
  • Remove and let cool.
  • Roll the dough to 1/4 inch thick – a 10” x 10” square and cut into 4 smaller squares.
  • Egg wash one side, then place 1/4 of the apple mixture in the center and fold over. Pinch the edges with a fork to seal.
  • Brush with egg wash and sprinkle with sugar.
  • Bake in a 425 oven for 20-25 minutes.