5 from 6 votes
Sugar-free-apple-turnover-1-SunCakeMom
Sugar Free Apple Turnovers
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Irresistibly delicious sugar free apple turnover that noone can shake out of their mind once it's set there. Quick to make while naturally joyful to eat!
Course: Dessert
Cuisine: Sugar free recipe
Servings: 9
Author: Edi Baker - SunCakeMom
Ingredients
  • Filling:
  • 3 Apples peeled, shredded
  • Honey or sweetener of choice optional
  • 1 teaspoon Cinnamon
  • ½ cup / 100ml Water
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla extract optional
  • ¼ cup / 60ml Water
  • Dough:
  • 2 cup / 300g Flour
  • 4 tablespoon / 50g Butter
  • 1 teaspoon Baking powder follow instruction on packaging
  • 1 Egg
  • ¼ cup / 60ml Water
  • 1 cup / 200ml Olive oil Or oil of choice for frying
Instructions
  1. Filling:
  2. Place the peeled and grated apples into a mixing bowl.
  3. 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.
  4. Sprinkle the ground cinnamon on top and mix it well together.
  5. While adding about a quarter cup of water pour the filling int a saucepan to cook.
  6. 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.
  7. 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.
  8. Pour the liquid into the cooked apple mixture then stir vigorously.
  9. 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.
  10. Apple turnover dough:
  11. 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)
  12. 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.
  13. Knead it well together by hand until the dough comes together and not sticking to the hands or the side of the bowl.
  14. Divide it into nine pieces of the same size.
  15. Make 9 little balls out of them.
  16. Assembly:
  17. Sprinkle some flour on the board and put one ball in the middle.
  18. Flatten it with a rolling pin then put some filling on one side of the dough.
  19. Fold it in half. A help of a spatula may be needed to pick up the flattened dough nicely.
  20. 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.
  21. Repeat until the dough runs out.
  22. Pour oil into a frying pan and heat it in medium heat.
  23. When it starts sizzling, we can put the first two apple turnovers into the oil to fry.
  24. In about 20 seconds (maybe more, depending on the cooktoturn it round to fry the other side too.
  25. Take them out when both sides look golden brown.
Recipe Notes

Enjoy!