Naturally Sugar Free Apple Turnovers 

Looking for naturally sweet bite that brightens up the day? Let’s make some apple turnovers and open the door for even more!

The worst part of quitting sugar is to renounce our favorite sugary snacks and desserts. Especially high sugar stuff like McDonald’s apple pies. Giving up on sugar means giving up our life as we’ve known it. Sugar free life is like being on the other side of life. Fear not though as there is life after sugar too. Namely the sugar free apple turn-over is here as our savior in need.

It’s the one without any refined sugar or preservatives. It’s as natural as it gets. However if deep fried pastry is a notch above our naturalness then head over to the baked Sugar Free Apple Pie. It’s a real treat too!

Ingredients

Apple Cinnamon Filling

• 4 pieces / 450g Apples (peeled, shredded)
• Honey or sweetener of choice to taste (optional)
• 1 teaspoon / 2g Cinnamon
• ½ cup / 100ml Water
• 1 tablespoon / 7g Cornstarch
• 1 teaspoon Vanilla extract (optional)
• ¼ cup / 60ml Water

Note: If short on apple other fruits or even jam can be used as filling. Also try it with protein filled cottage cheese:

Cottage cheese filling

• 10 oz / 300g Cottage cheese
• Honey or sweetener of choice to taste (optional)
• 1 teaspoon Vanilla extract (optional)

Dough

• 2½ cup / 300g Flour
• 4 tablespoons / 50g Butter
• 3 teaspoons / 12g Baking powder (follow instruction on packaging)
• 1 Egg
• ¼ cup / 60ml Water

Frying

• 2 cups / 500ml Oil

How to make Apple turnover

Filling

1. Place the peeled and grated apples into a mixing bowl.
2. The time has already come to use any optional sweetener of choice. Try to keep it low as apples are generally sweet enough and don’t really require extra sweeteners. Sprinkle the ground cinnamon on top and mix it well together.
3. While adding about a quarter cup of water pour the filling int a saucepan to cook. Cook apple in medium heat, stir occasionally for about 5 – 10 minutes. Replace the amount of water that evaporates if a more jucy filling is desired otherwise not necessary.
4. Meanwhile the apple is cooking mix a spoonful of cornstarch, teaspoon of optional vanilla extract and some water in a bowl. When added to the apple sauce this will thicken it somewhat so if we want a denser filling add more cornstarch. Optionally we can skip this step entirely.
5. Pour the liquid into the cooked apple mixture then stir vigorously.
6. Take it off the heat when it starts to boil and set aside the saucepan with the filling whilst we’re making the dough. The cooler the filling gets the better as handling buttery pastry with hot filling isn’t one of the easiest task in the kitchen.

Apple turnover dough

1. Measure flour, butter, baking powder and pour it into a mixing bowl with and egg. (soften or even melt the butter a bit as it will be hard to knead it otherwise)
2. Add the water. Water is crucial ingredient that activates gluten in the flour that holds together the whole pie from falling apart into a shapeless brown mass in the hot oil pan. Knead it well together by hand until the dough comes together and not sticking to the hands or the side of the bowl. Add a bit more of flour if the dough is too sticky.
3. Divide it into nine pieces of the same size.
4. Make 9 little balls out of them.

Assembly

1. Sprinkle some flour on the board and put one ball in the middle.
2. Flatten it with a rolling pin then put some filling on one side of the dough.
3. Fold it in half.  A help of a spatula may be needed to pick up the flattened dough nicely.
4.   Press the dough together by hand or with a fork. Make sure there aren’t any gaps where the filling could escape. Remove the excess dough if necessary and make new balls from them. Repeat until the dough runs out.
5. Pour oil into a frying pan and heat it in medium to high heat. Drop a tiny piece of dough into the oil. If it starts sizzling, we can put the first two apple turnovers into the oil to fry. In about 1 -3 minutes (maybe more, depending on the cooktop turn it round to fry the other side too.

Enjoy!

No one can resist to starch fried in oil. Be it bite sized or bigger than our plate we will have them all:

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Print

4.88 from 8 votes

Sugar Free Apple Turnovers Recipe

Looking for naturally sweet bite that brightens up the day? Let's make some apple turnovers and open the door for even more!

Course Dessert

Cuisine Sugar free recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 9

Calories 212kcal

Author SunCakeMom

Ingredients

• ▢ Filling
• ▢ 3 Apples peeled, shredded
• ▢ Honey or sweetener of choice optional
• ▢ 1 teaspoon Cinnamon
• ▢ ½ cup Water
• ▢ 1 tablespoon Cornstarch
• ▢ 1 teaspoon Vanilla extract optional
• ▢ ¼ cup Water
• ▢ Dough
• ▢ 2 cups Flour
• ▢ 4 tablespoons Butter
• ▢ 3 teaspoons Baking powder follow instruction on packaging
• ▢ 1 Egg
• ▢ ¼ cup Water
• ▢ 1 cup Olive oil Or oil of choice for frying

US Customary - Metric

Instructions

• Filling
• Place the peeled and grated apples into a mixing bowl.
  
• The time has already come to use any optional sweetener of choice. Try to keep it low as apples are generally sweet enough and don't really require extra sweeteners. Sprinkle the ground cinnamon on top and mix it well together.
  
• While adding about a quarter cup of water pour the filling int a saucepan to cook. Cook apple in medium heat, stir occasionally for about 5 - 10 minutes. Replace the amount of water that evaporates if a more jucy filling is desired otherwise not necessary.
  
• Meanwhile the apple is cooking mix a spoonful of cornstarch, teaspoon of optional vanilla extract and some water in a bowl. When added to the apple sauce this will thicken it somewhat so if we want a denser filling add more cornstarch. Optionally we can skip this step entirely.
  
• Pour the liquid into the cooked apple mixture then stir vigorously.
  
• Take it off the heat when it starts to boil and set aside the saucepan with the filling whilst we're making the dough. The cooler the filling gets the better as handling buttery pastry with hot filling isn't one of the easiest task in the kitchen.
  
• Apple turnover dough
• Measure flour, butter, baking powder and pour it into a mixing bowl with and egg. (soften or even melt the butter a bit as it will be hard to knead it otherwise)
  
• Add the water. Water is crucial ingredient that activates gluten in the flour that holds together the whole pie from falling apart into a shapeless brown mass in the hot oil pan. Knead it well together by hand until the dough comes together and not sticking to the hands or the side of the bowl.
  
• Divide it into nine pieces of the same size.
  
• Make 9 little balls out of them.
  
• Assembly
• Sprinkle some flour on the board and put one ball in the middle.
  
• Flatten it with a rolling pin then put some filling on one side of the dough.
  
• Fold it in half. A help of a spatula may be needed to pick up the flattened dough nicely.
  
• Press the dough together by hand or with a fork. Make sure there aren't any gaps where the filling could escape. Remove the excess dough if necessary and make new balls from them. Repeat until the dough runs out.
  
• Pour oil into a frying pan and heat it in medium to high heat. Drop a tiny piece of dough into the oil. If it starts sizzling, we can put the first two apple turnovers into the oil to fry. In about 1 -3 minutes (maybe more, depending on the cooktop turn it round to fry the other side too.
  

Notes

Enjoy!

Nutrition (per serving)

Calories: 212kcal (11%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 32mg (11%) | Sodium: 429mg (19%) | Potassium: 111mg (3%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 274IU (5%) | Vitamin C: 3mg (4%) | Calcium: 101mg (10%) | Iron: 2mg (11%)

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