Description
A comforting Sourdough Apple Turnover filled with warm, cinnamon-spiced apples and baked to golden perfection.
Ingredients
Scale
- 300 g all-purpose flour (substitute half with whole wheat pastry flour for nuttiness)
- 10 g salt
- 20 g granulated sugar
- 170 g cold unsalted butter (or browned butter)
- 120 g active sourdough starter (fed)
- 80 g cold water
- 4 medium apples (Granny Smith, Honeycrisp, or Pink Lady)
- 30 g brown sugar
- 10 g granulated sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch or tapioca starch
- 1 egg (for egg wash)
Instructions
- Feed your starter 6–8 hours before baking so it becomes lively.
- Chill a stick of butter and keep all tools cold.
- In a large bowl, mix flour, salt, and sugar. Cut in butter until pea-sized pieces form.
- Add sourdough starter and cold water; combine gently until dough forms. Do not overwork.
- Wrap dough and chill for at least 1 hour.
- Peel, core, and dice apples. Toss with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Let sit.
- Roll chilled dough to 1/8-inch thickness and cut into 6–8 squares.
- Spoon apple filling into each square, brush edges with beaten egg, fold, and seal.
- Preheat the oven to 400°F (200°C) and bake for 20–25 minutes until golden brown.
- Cool slightly on a rack and enjoy warm.
Notes
Chill dough frequently to ensure flaky pastry. Experiment with different apple varieties for unique flavors.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 300
- Sugar: 14g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Keywords: sourdough, apple turnover, pastry, dessert, baking
