Apple Turnovers

Apple season is just beginning here in Southern Pennsylvania, and I have been busy plotting all of the scrumptious apple desserts that I’m going to be baking this Fall. I feel that I must disclose that my family is a little upset, because I decided to make these apple turnovers for Pacey before I made any apple turnovers, dumplings, or pies for the people in my life. (Sorry, folks!)

Since the apples in the filling will release steam as they cook, it is necessary to cut a vent in the top of each turnover. When it comes to that step, you can keep it simple or use your creativity. I just used a paring knife to cut slits in the dough, but you could use a tiny cookie cutter instead. If you happen to have small enough letter cutters, you could even cut a monogram or initial into the dough.

Due to the release of steam, it is also important to seal each turnover very well after you do the “turning over.” To do this you can simply press the dough together firmly with your fingers. I pressed the tines of a fork into the dough around the edge of the turnover to keep it closed and also add a special touch. If the turnover is not sealed properly it may pop open in the oven. If that happens, the flavor won’t be changed but the turnover sure won’t look very pretty.

These treats must be large enough to contain the filling, so for most dogs you’ll need to break each treat in half (or even smaller pieces) before serving it. If you don’t have a round cutter about 3 or 4 inches in diameter, you can use a saucer or small bowl as a template to cut out the dough circles. Simply flip the saucer upside down onto the sheet of rolled-out dough and use a sharp paring knife to cut around the saucer.

Apple Turnover

I made these turnovers using local apples from the first harvest of honeycrisp at Hollabaugh Brothers Farm.

Apple Turnovers

Makes about 8 treats


2 tablespoons unsweetened natural applesauce

2 tablespoons honey

1/3 cup water

1 2/3 cup all-purpose flour


1/3 cup small diced apples **peel, core, and seeds removed**

1 tablespoon unsweetened natural applesauce

1 teaspoon ground cinnamon

Egg wash:

1 large egg

1 tablespoon skim milk (optional)


1. Preheat the oven to 350°F.

2. To make the dough:  place the applesauce, honey, and water in a bowl and stir to combine.

3. Mix in the flour. Use your hands to knead until the mixture forms a smooth dough.

4. To make the filling:  stir the apples, applesauce, and cinnamon together until the apples are well-coated with the applesauce. Reserve.

5. Roll the dough out into a sheet about 1/4-inch thick. Use a 3-inch round cutter to cut the dough into circles. Fold each round of dough in half and then open it back up, so that you can tell where the center of the circle is.

6. In the top hemisphere (“top half”) of each round of dough, cut a small vent using a paring knife or decorative cutter.

7. Place about 1 teaspoon of the apple filling onto the bottom hemisphere (“bottom half”) of each round of dough.

8. Fold the top half of the circle down over the bottom half, so that you have a half moon shape. Firmly press the two edges of dough together to seal the turnover.

9. Arrange the turnovers on a baking sheet lined with parchment paper.

10. To make the egg wash: combine the egg and the milk, and whisk well.

11. Use a pastry brush to LIGHTLY brush the top of each turnover with eggwash.

12. Bake until the dough is light golden brown and firm to the touch, about 20 minutes. The filling will be piping hot when the treats come out of the oven, so be sure to allow the turnovers to cool completely before serving.

These treats must be stored in the refrigerator.


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