Happy Apple Turnover Day!

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We didn’t know this was a thing either… But what a thing! Happy Apple Turnover Day! Here’s a fantastic, EASY apple turnover recipe from your new favorite summer cookbook, Beach House Brunch: 100 Delicious Ways to Start Your Long Summer Days by Lei Shishak!

Easy Apple Turnovers

Makes about 10 turnovers.

So often sweets are a last-minute thought when planning a brunch. (Yes, even for me sometimes!) These easy turnovers will add something sweet to your brunch with plenty of time to spare.



2 medium (about 12 ounces) Fuji apples
1/3 cup water
1 and 1/2 tablespoons sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


1 roll Filo dough, thawed in refrigerator
1/4 cup unsalted butter, melted
1/4 cup sugar
powdered sugar, for garnish


Make filling:

Peel, core, and cut apples into 1/4-inch cubes. Place in a medium pot with the remaining ingredients and bring to a boil over medium-high heat. Continue to cook, uncovered, until water dries up, about 6 to 8 minutes, stirring occasionally. Transfer the apple mixture to a bowl and place in freezer to cool.

Make turnovers:

Preheat oven to 375°F. Line two sheet trays with aluminum foil and set aside.

Unroll the Filo dough, separate the top sheet, place on a flat clean counter, and brush it with some melted butter. Sprinkle with a little sugar and fold the sheet in half length-wise. Brush with some more melted butter and sugar. Place a heaping tablespoon of the apple filling in the bottom right (or left) corner of the dough and then roll up in the form of a trianble. Place on the prepared sheet tray and brush with butter. Repeat this step with the remaining Filo sheets until you use up all the filling.

Bake for 10 minutes. Rotate. Bake 5 minutes more. Let cool at least 5 minutes before sprinkling with powdered sugar and serving.

Leftovers should be stored in a ziptop bag for up to a week in the freezer and reheated in a 400°F oven for 10 minutes.

Beach House Brunch
By Lei Shishak
Photographs by Chau Vuong and Brent Lee
ISBN 9781510702899

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