Apple Turnovers

This is a recipe my mother came up with herself inspired by Arby’s apple turnovers .It is DELICIOUS! The only thing is, it takes some time. I made these my freshman year at college for a dessert competition and they won!

My husband deleted all of my food pictures by accident when he went on a business trip, so I found this one online from Arby’s. I’ll make them again soon and post some pictures of my own.

I like these better than Arby’s because my mom’s have more filling and not as dry. Here is my mom’s recipe.


Philio dough olive oil
8 apples: 4 gala 4 green
1/4 cup lemon juice
1/3 cup orange juice
3 cups sugar
3/4 cube butter-cut into tiny pieces
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt
1 to 1-1/2 cup flour

Set philio dough out in their individual plastic bags so they can get to room temperature.  They need to be at room temperature or the dough will crack and cause issues. Preheat oven to 375 F.
Peel and dice up all the apples.  Apple dices should be very small, not too chunky.  I like mine about a pinky nail in size.  Put in a large bowl.
Add lemon juice, orange juice, sugar and stir together.  Then add cinnamon, cloves, nutmeg, salt and flour.  Then add the butter pieces gradually and evenly dispersed or they will all clump together.
The mixture should taste sweet.  If it is not sweet enough, add more sugar until it gets to the flavor you desire.  Also the consistency is important.  You don’t want it too runny or too thick.  Add flour to get it to that consistency if needed.  You want it similar to the consistency of thick waffle batter, but with chucks of apple.
Now, the hardest part in my opinion.  The philio dough.  Philio dough is hard to use because it is paper thin, making it more challenging!  But the taste and crispiness is unbeatable.  That’s why I like to use it instead of puff pastry dough.  But you can use that, it is a lot easier and manageable. Once it is at ROOM TEMPERATURE, Carefully unwrap the dough keeping the plastic underneath it.  I like to put a light cloth over top and lightly sprinkle some water so the dough will not dry out.  You don’t want to put to much water or the dough will get sticky and mess everything up. Cut the philio dough in half the long way.  Carefully pull up one strip of dough and brush it lightly with olive oil.  Place another strip on top of it and lightly put olive oil on top of it.  Repeat 1-2 more times. You only want 3-4 layers of philio dough, not to many or the final product gets way too crispy.
Once you have 3-4 layers place some of the apple filling in one of the corners.  Fold into a triangle.  See the example chart I made below:

Brush the top of turnover with egg and sprinkle sugar and nutmeg on top.Repeat for as many apple turnovers as you can make.
Bake at 375 F. for 20-25 minutes


Follow the back of a powdered sugar box.  I like to squirt my frosting on top like they do at Arby’s:


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert, frosting, fruit, pastry, treat

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  1. trevandjules

    So excited to make these! They are the best! Where do I get philio dough? Is that just at the grocery store?

  2. Sally

    Mmmmmmmmmmmm... looks good