Crispy fried turnovers filled with apples and coated in that sweet glaze, like the old-fashioned Amish

Step 3: Roll and Cut the Dough

Once chilled, place the dough on a lightly floured surface. Roll it out to approximately 1/8-inch thickness.

Cut the dough into squares, roughly 5–6 inches wide. You can use a knife, pizza cutter, or a large square cutter.

Gather the scraps, gently press them together, and roll them out again. Try not to repeatedly work the dough, as this can reduce its flakiness.

Step 4: Fill the Turnovers

Place a spoonful of the cooled apple filling in the center of each dough square.

Be careful not to overfill them. Too much filling can prevent the edges from sealing properly and may cause the turnovers to open while frying.

Lightly brush the edges with water. Fold one corner diagonally over the filling to create a triangle.

Press the edges firmly with your fingers, then seal them again with the tines of a fork. The fork marks not only help secure the pastry but also give the turnovers that classic homemade appearance.

Repeat with the remaining dough and filling.

Step 5: Heat the Oil

Pour approximately 2 inches of vegetable or canola oil into a deep, heavy-bottomed skillet or pot.

Heat the oil to about 350°F (175°C).

If you don’t have a thermometer, you can test the oil with a small scrap of dough. It should begin bubbling immediately and rise toward the surface without burning quickly.

Avoid overheating the oil. If it is too hot, the outside will brown before the pastry has cooked properly inside.

Step 6: Fry the Apple Turnovers

Carefully place a few turnovers into the hot oil, making sure not to overcrowd the pan.

Fry them for approximately 2–3 minutes on the first side, or until deeply golden and crisp. Carefully turn them over and cook the other side for another 2–3 minutes.

The exact cooking time will depend on the size and thickness of your turnovers.

Once golden brown, remove them with a slotted spoon or spider strainer and place them on a wire rack lined underneath with paper towels.

Continue frying until all the turnovers are cooked.

Let them cool for several minutes before glazing.

Step 7: Make the Sweet Glaze

While the turnovers cool slightly, prepare the glaze.

Place the powdered sugar in a bowl and add 2 tablespoons of milk, vanilla, and a small pinch of salt.

Whisk until smooth. If the glaze is too thick, add another teaspoon of milk at a time until it reaches a thick but pourable consistency.

For a thicker white coating, use less milk. For a thinner glaze that drips beautifully over the turnovers, add a little more.

Step 8: Glaze the Turnovers

Once the turnovers are warm but no longer extremely hot, drizzle the glaze generously over the tops.

You can also dip the tops directly into the glaze for a thicker coating.

Allow the glaze to sit for several minutes. It will begin to set while remaining slightly soft and sweet.

For an extra old-fashioned presentation, serve the turnovers on a simple platter and let a little of the glaze drip naturally over the sides.

Helpful Tips for Perfect Apple Turnovers

Choose firm apples. Apples such as Granny Smith, Honeycrisp, or Braeburn work particularly well because they hold their shape while cooking.

Don’t skip the cooling step. The apple filling should be cool before it goes onto the dough.

Seal the edges well. Press the seams firmly with a fork to prevent the filling from escaping into the frying oil.

Don’t overcrowd the pan. Adding too many turnovers at once can lower the oil temperature and result in greasy pastry.

Keep the oil temperature steady. Around 350°F is ideal for achieving a crisp, golden exterior.

Glaze while warm. Slightly warm turnovers allow the glaze to soften and cling beautifully to the pastry.

How to Store Them

These turnovers are best served fresh, when the pastry is at its crispiest. If you have leftovers, place them in an airtight container and keep them at room temperature for up to a day.

For longer storage, refrigerate them and reheat them in a 350°F oven or air fryer until warmed through. Avoid microwaving if possible, because it can make the crispy pastry soft.

If you’re preparing them ahead of time, the apple filling can be cooked a day in advance and refrigerated. The dough can also be prepared ahead and kept chilled until you’re ready to assemble the turnovers.

A Taste of Old-Fashioned Comfort

These Amish-inspired apple turnovers are a beautiful example of how simple ingredients can create an unforgettable dessert. The buttery pastry becomes crisp and golden in the hot oil, the cinnamon-spiced apples provide a warm and fragrant center, and the sweet vanilla glaze brings everything together.

Serve them with a cup of coffee in the afternoon, alongside a scoop of vanilla ice cream for dessert, or simply enjoy one warm from the kitchen. They’re rustic, comforting, and wonderfully nostalgic—the kind of homemade treat that disappears almost as quickly as it comes out of the frying pan.