I always loved apple turnover! I love puff pastry treats in general but apple turnover are on my top 3 list for sure! When I found this recipe in one of my used cookbooks I had mixed feelings. On one side I thought the idea of a cream cheese dough wrap was intriguing. On the other side I wondered whether it could have ever competed in excellence with the traditional apple turnover recipes. Well, when in doubt you just have to test it yourself, right?!
The verdict? Forget about the traditional puff pastry version! This is way better! The dough is so soft, almost creamy. And the taste is very delicate. A perfect complement to the apple and cinnamon flavor of the filling. I’m sold!
Apple Cream Cheese Turnovers
230 g (8 oz) cream cheese
230 g (2 sticks or 8 oz) butter, at room temperature
30 g (2 tbsp) sugar
60 ml (2 fl oz or ¼ cup) heavy whipping cream
pinch of salt
325 g (11.25 oz or 2 ½ cups) flour
15 g (1 tbsp) sugar
5 g (1 tsp) cinnamon
1 large egg, lightly beaten
For the apples
8 medium-sized firm, juicy apples
150 g (5.3 oz or 3/4 cup) sugar
57 g (1/2 stick or 2 oz) butter
2 g (1/4 tsp) salt
30 ml (2 tbsp) freshly squeezed lemon juice
Put the cream cheese, the butter, the 2 tbsp of sugar, and the cream in the bowl of your electric mixer and beat on medium speed until well blended. Add the salt and the flour and mix until just incorporated. Refrigerate the dough for an hour.
While the dough is chilling, prepare the apple filling. Peel, core, and slice the apples. Place them in a pan with all the other ingredients and cook them over medium heat until they are soft but still retain their shape (about 10 minutes). Let them cook down completely before using them.
Preheat the over to 350F degrees and prepare a baking pan with parchment paper.
Put the dough on a lightly floured surface and roll it out 1/8” thick. Cut the dough into 8 circles.
Mix 1 tbsp of sugar and cinnamon in small bowl and set aside.
Put 1/3 cup of the apple mixture on one side of each circle and fold the dough in half, forming a half circle. Press the sides together and fold the edge over to seal the turnover.
Cut three air slits in the top of the turnovers. Brush them with the beaten egg and sprinkle with the cinnamon sugar mixture.
Bake for about 20 minutes or until they turn golden brown.
Have a sweet day!