Apple Cream Cheese Turnovers

Preparation info

  • Difficulty


  • Yield


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The dough and apples can he prepared a day ahead, refrigerated overnight, and easily assembled the morning they are to be eaten. Let the dough sit at room temperature for 15 to 30 minutes before rolling.


  • 8 ounces cream cheese
  • 8 ounces (2 sticks) soft sweet butter
  • 2 tablespoons sugar
  • ¼ cup heavy (whipping) cream
  • Pinch salt
  • cups flour
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg, lightly beaten


  • 8 medium-sized firm, juicy apples
  • ¾ cup sugar
  • 2 ounces (½ stick) sweet butter
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice


Put the cream cheese, butter, the 2 tablespoons sugar, and cream in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until well blended. Add the salt and flour and mix until incorporated. Refrigerate the dough for 1 hour.

To make the apple filling

Peel, core, and slice the apples 3/16 inch thick. Place them in a large sauté pan with all of the other ingredients.

Cook the apples over medium heat until they are soft but still retain their shape. Cool before using.

Preheat the oven to 350 degrees.

Put the dough on a lightly floured board and roll it out inch thick. Cut the dough into eight circles, each 7 inches in diameter.

Mix together the 1 tablespoon sugar and the cinnamon in a small bowl. Set aside.

To assemble

Put cup of the apple mixture on one side of each tart. Brush the outside ¼ inch of the circle with the beaten egg and fold the dough in half, forming a half circle. Press the sides together and fold the edge over to seal the turnover. Cut three air slits, each about ¼ inch long, in the top of the turnover. Brush with the beaten egg and sprinkle with the cinnamon sugar.

Bake the turnovers for 20 minutes, until golden brown. Serve warm.