Sourdough Apple Turnover Recipe

4.50 from 10 votes

Sourdough Apple Turnover Recipe

With luscious spiced apples wrapped in a delicate, buttery sourdough crust, these Sourdough Apple Turnovers are a portable treat that captures the essence of comforting apple pie.

Prep Time30

Cook Time30

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: hand pies

Calories: 311kcal

Author: Hannah Dela Cruz

Equipment

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

Filling

280 grams Granny Smith Apples about 2 to 3, peeled and diced
100 grams dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
½ teaspoon ground ginger
4 grams salt
8 grams apple cider vinegar

Topping

1 egg yolk
12 grams Demarara sugar

Glaze (optional)

60 grams powdered sugar

Metric - US Customary

Instructions

Make the pie crust: Dissolve the sourdough discard in the water and set aside.
28 grams water, 56 grams sourdough discard
In a large mixing bowl, toss the butter, salt and all-purpose flour together making sure all the butter pieces are completely coated.
113 grams unsalted butter, 120 grams all-purpose flour, 6 grams salt
Use your fingers to squeeze the butter pieces into flat discs, and continue working the butter into the flour by rubbing everything together using your palms.
Make a well in the center of your flour mixture and pour the discard mixture in the center. Use a stiff spatula or sturdy wooden spoon to toss the flour and discard the mixture together.
Transfer any portions of dough that are starting to clump together on a piece of plastic wrap. Sprinkle a few drops of water on any dry portions of flour.
Use the piece of plastic wrap to bring the dough together until it forms a cohesive mass (it's ok if it appears a little dry).
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Laminate the dough: Unwrap the dough and set it out on a lightly floured work surface. Use a rolling pin to flatten the dough out into a large rectangle about 8 by 10 inches, it doesn’t have to be exact.
Working with the longer side, fold the dough into thirds like you’re folding a letter.
Roll the dough into a long rectangle, about 6 by 18 inches, the size doesn’t have to be exact.
Working with the shorter sides, fold the dough in thirds once more. Wrap the dough in plastic wrap and chill for at least 2 hours.
Make the filling: Combine the diced apples, sugar, spices and salt in a small saucepan and stir.
280 grams Granny Smith Apples, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon grated nutmeg, ½ teaspoon ground ginger, 4 grams salt, 100 grams dark brown sugar
Cook the filling at medium heat until the juices are thickened and the apples are tender, about 10 minutes. Transfer the filling to a bowl, stir in the apple cider vinegar and let the filling cool completely.
8 grams apple cider vinegar
Roll out the dough: Transfer the dough out on a lightly floured work surface.
Using a rolling pin, flatten the dough into an 13-inch square, it’s okay if the edges are a little scraggly.
Trim the rough edges until you end up with a 12-inch square.
Divide the dough into 9 equal portions.
Prep: Preheat the oven to 375 F with a rack in the middle. Line a large baking sheet with parchment paper.
Assemble the pies: Arrange the dough on the prepared baking sheet.
Distribute the filling evenly among the 9 squares. Fold the dough into a triangle. Save the leftover juices and do not scoop them into the dough.
Using a fork, seal the edges of the dough. Brush the dough with egg yolk and sprinkle Demarara sugar on top. Score the top of the dough using a lame or a sharp paring knife.
1 egg yolk, 12 grams Demarara sugar
Bake: Bake the hand pies for 20 to 25 minutes or until golden brown. Transfer the baked pies to a cooling rack.
Make the glaze (optional): Combine 2 tablespoon (about 28 grams) of leftover juices with the powdered sugar. Whisk until a thick glaze forms, add more leftover juices for a thinner glaze. Drizzle glaze on top of the cooled turnovers.
60 grams powdered sugar
Enjoy and store: These pies are best enjoyed fresh from the oven. Store leftover pies in an airtight container in the refrigerator for up to 1 week. Refresh the pies in a 350 F oven for 10 to 15 minutes.

Notes

For the best results, make your crust using cold ingredients, especially cold butter.
If your pie starts feeling oily while you are rolling it out, wrap it up and chill it for 15 minutes before continuing.
Choose the right type of apples for the filling. If you want a crisper filling use Granny Smith or Honey Crisp. If you’d like a softer, silkier filling, use Braeburn or McIntosh.
Let the dough warm slightly before rolling it out. Take the dough out of the refrigerator and let it warm slightly at room temperature, for about 5 minutes.
This will make it easier to roll out and prevent it from cracking.
If your pie dough snaps back, wrap it in plastic wrap and refrigerate for 15 minutes before continuing to roll it out.

Nutrition