These Potato Flake Sourdough Apple Turnovers are such a treat. They’re soft and tender on the inside, lightly crisp on the outside, filled with a cinnamon apple filling and finished with a simple icing. I grew up eating the ones from the can and I crave them from time to time. I knew I had to figure out a way to use my potato flake sourdough starter to make a Pillsbury apple turnover copycat version. This recipe is spot on!
Instead of prepackaged apple turnovers, you can use a potato flake sourdough starter for that same classic treat that is not only better for you but even more delicious. I’m all about making an easier to digest treat. Even though I still shouldn’t eat all 8 of these on my own. Knowing that they are healthier for me than the prepackaged ones does allow me to eat at least one guilt free!
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Tools You’ll Need
- Stand mixer with dough hook
- Mixing bowls
- Saucepan
- Rolling pin
- Pizza cutter or sharp knife
- Baking sheet
- Parchment paper
- Pastry brush (for egg wash)
- Cooling rack
- Plastic freezer bag (for piping on icing)
Ingredients
Dough
- 220 grams all purpose flour (about 1½ cups)
- 90 grams active potato flake sourdough starter (¼ cup + 2 tablespoons) (active starter)
- 78 grams warm milk (⅓ cup)
- 6 grams granulated sugar (½ tablespoon)
- 5 grams salt (½ teaspoon)
- 2 tablespoons salted butter, softened
- 1 egg + 1 tablespoon water (for egg wash, optional)
Apple Filling
- 3 medium Granny Smith apples, peeled, cored, and diced into ⅓-inch pieces
- 1 tablespoon salted butter
- ¼ cup brown sugar, lightly packed
- ½ teaspoon ground cinnamon
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons heavy whipping cream or milk
Before You Start: Feed Your Starter
Before mixing the dough, be sure to feed your potato flake sourdough starter. Mix warm water, instant potato flakes, and sugar, then pour it into your starter. Allow it to feed for 8–24 hours so it’s bubbly and active before using. This step is key for good rise and flavor.
How to Make Potato Flake Sourdough Apple Turnovers
Mix the Dough
In the bowl of a stand mixer, add all dough ingredients except the butter. Using the dough hook, mix on medium speed until the dough begins to pull away from the sides of the bowl.
Cover the bowl with plastic wrap or beeswax wrap and let the dough rest for 10 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.
Knead in the Butter
After resting, remove the cover and knead in the softened butter by hand. This takes a little effort, but it’s much easier than trying to mix it in with the stand mixer, although that can be done as well. Knead until the butter is fully absorbed and the dough feels smooth.
Cover the bowl again and place it at room temperature to rise until doubled in size — usually 8 to 10 hours.
Chill the Dough (Optional, but Helpful)
Once risen, transfer the dough to the refrigerator for about 2 hours. This step isn’t required, but it makes the dough less sticky and much easier to roll and shape.
Make the Apple Filling
While the dough chills, prepare the filling.
In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the diced apples and cook, stirring occasionally, until they begin to soften (about 5 minutes).
Reduce the heat to low and stir in the brown sugar and cinnamon. Continue to simmer for about 3 minutes, until the apples are soft and lightly caramelized. Remove from heat and set aside to cool completely.
Shape the Turnovers
Preheat your oven to 400°F.
Roll the chilled dough into a rectangle on a lightly floured surface. Using a pizza cutter or sharp knife, cut the dough into 8 equal squares.
Spoon the cooled apple mixture onto half of each square, leaving at least a ½-inch border around the edges.
Fold the dough over the filling to form triangles. Crimp the edges tightly by pinching with your fingers or pressing with a fork to seal.
Transfer the turnovers to a parchment-lined baking sheet, spacing them about 1 inch apart.
Egg Wash & Bake
If you’d like deep golden brown tops, whisk together 1 egg and 1 tablespoon water and lightly brush over the turnovers.
Bake for 20–23 minutes, or until puffed and beautifully golden.
Glaze While Warm
While the turnovers are still warm, stir together the powdered sugar and heavy whipping cream (adding just enough liquid to reach your desired consistency).
Drizzle or pipe the glaze over the warm turnovers and let it set slightly before serving.
Helpful Tips for Success
- Use cooled apple filling: Warm filling can make the dough harder to seal.
- Don’t overfill: A little filling goes a long way — too much can cause leaks.
- Seal well: Press edges firmly to keep the filling inside while baking.
- Chill if sticky: If the dough feels too soft at any point, a short chill helps tremendously.
Storage & Make-Ahead Tips
- Store leftover turnovers in an airtight container in the refrigerator for 2–3 days.
- Reheat briefly in the oven to restore crispness.
- The unglazed turnovers can also be frozen after baking and glazed after reheating.
What are the best apples for apple turnovers?
The best way to get a flavorful filling is to use crisp apples like Granny Smith. It’s also great that they are tart apples. They hold their shape and balance the sweetness of the dough perfectly.
These potato flake sourdough apple turnovers are perfect for morning breakfast treats, holiday baking, or sharing with friends — and if you love making all things with your potato flake starter and have a lot of fresh apples on hand, you can try out the apple muffins or the potato flake sourdough pie crust and make a sourdough apple pie.
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Potato Flake Sourdough Apple Turnovers
Equipment
- Stand mixer with dough hook
- Mixing Bowls
- Saucepan
- Rolling Pin
- Pizza cutter or sharp knife
- Baking Sheet
- Parchment Paper
- Pastry brush (for egg wash)
- Cooling Rack
- Plastic freezer bag (for piping on icing)
Ingredients
Dough
- 220 grams all purpose flour about 1½ cups
- 90 grams active potato flake sourdough starter ¼ cup + 2 tablespoons (active starter)
- 78 grams warm milk ⅓ cup
- 6 grams granulated sugar ½ tablespoon
- 5 grams salt ½ teaspoon
- 2 tablespoons salted butter softened
- 1 egg + 1 tablespoon water for egg wash, optional
Apple Filling
- 3 medium Granny Smith apples peeled, cored, and diced into ⅓-inch pieces
- 1 tablespoon salted butter
- ¼ cup brown sugar lightly packed
- ½ teaspoon ground cinnamon
Glaze
- ½ cup powdered sugar
- 1 –2 tablespoons heavy whipping cream or milk
Instructions
- Before mixing the dough, be sure to feed your potato flake sourdough starter. Allow it to feed for 8–24 hours so it’s bubbly and active before using. This step is key for good rise and flavor.
- In the bowl of a stand mixer, add all dough ingredients except the butter. Using the dough hook, mix on medium speed until the dough begins to pull away from the sides of the bowl.
- Cover the bowl with plastic wrap or beeswax wrap and let the dough rest for 10 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.
- After resting, remove the cover and knead in the softened butter by hand. This takes a little effort, but it’s much easier than trying to mix it in with the stand mixer, although that can be done as well. Knead until the butter is fully absorbed and the dough feels smooth.
- Cover the bowl again and leave it at room temperature to rise until doubled in size — usually 8 to 10 hours.
- Once risen, transfer the dough to the refrigerator for about 2 hours. This step isn’t required, but it makes the dough less sticky and much easier to roll and shape.
- While the dough chills, prepare the filling.
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the diced apples and cook, stirring occasionally, until they begin to soften (about 5 minutes).
- Reduce the heat to low and stir in the brown sugar and cinnamon. Continue to simmer for about 3 minutes, until the apples are soft and lightly caramelized. Remove from heat and set aside to cool completely.
- Preheat your oven to 400°F.
- Roll the chilled dough into a rectangle on a lightly floured surface. Using a pizza cutter or sharp knife, cut the dough into 8 equal squares.
- Spoon the cooled apple mixture onto half of each square, leaving at least a ½-inch border around the edges.
- Fold the dough over the filling to form triangles. Crimp the edges tightly by pinching with your fingers or pressing with a fork to seal.
- Transfer the turnovers to a parchment-lined baking sheet, spacing them about 1 inch apart.
- If you’d like deep golden brown tops, whisk together 1 egg and 1 tablespoon water and lightly brush over the turnovers.
- Bake for 20–23 minutes, or until puffed and beautifully golden.
- While the turnovers are still warm, stir together the powdered sugar and heavy whipping cream (adding just enough liquid to reach your desired consistency).
- Drizzle or pipe the glaze over the warm turnovers and let it set slightly before serving.
