Apple Turnovers with Custard

With the flaky turnovers and rich sauce, this recipe outshines every other apple recipes.


8 servings

Custard Ingredients

1/3 cup granulated (white) sugar
2 tablespoons cornstarch
2 cups milk or half-and-half cream
3 egg yolks, lightly beaten
1 tablespoon vanilla extract

Turnover Ingredients

4 medium baking apples, peeled and cut into 1/4-inch slices
1 tablespoon lemon juice
2 tablespoons butter, diced
1/3 cup granulated (white) sugar
3/4 teaspoon ground cinnamon
1 tablespoon cornstarch
pastry for double-crust pie


Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from heat; stir 1 cup into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool slightly. Cover surface of custard with wax paper; chill.

Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.

Divide pastry into eight portions; roll each into a 5-inch square. Spoon filling off-center on each. Brush edges with milk. Fold over to form a triangle; seal. Crimp with tines of fork. Make steam vents on top.

Place on greased baking sheets. Chill 15 minutes. Brush with milk.

Meantime, preheat oven to 400°F (204°C). Bake for 35 minutes. Serve warm with custard.

Estimated Time

Preparation Time: 35 minutes
Chill Time: 15 minutes
Bake Time: 35 minutes

Nutritional Information

Amount per serving: Calories 436, Fat 21 g (Saturated Fat 10 g), Cholesterol 106 mg, Sodium 262 mg, Carbohydrate 57 g, Fiber 1 g, Protein 5 g.

Recipe Courtesy Of

Leora Muellerleile, Turtle Lake, Wisconsin

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