Old-Fashioned Amish Apple Turnovers with Sweet Glaze

There is something wonderfully nostalgic about a freshly fried apple turnover. Crisp, golden pastry gives way to warm, tender apples seasoned with cinnamon, while a simple sweet glaze melts over the top and settles into every flaky corner. This old-fashioned Amish-inspired treat is the kind of dessert that feels homemade in the best possible way—simple ingredients, comforting flavors, and a method that doesn’t require anything fancy.

These apple turnovers are especially delicious while still slightly warm. The outside becomes beautifully crisp from frying, while the apple filling stays soft and fragrant. A quick powdered-sugar glaze adds the perfect finishing touch, balancing the lightly spiced apples with just enough sweetness.

Ingredients

For the Apple Filling

• 3 medium apples, peeled, cored, and finely diced
• 2 tablespoons butter
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 2 tablespoons water

For the Turnover Dough

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup cold water, plus more if needed

For Frying

• Vegetable or canola oil, enough for about 2 inches in a deep skillet or heavy pot

For the Sweet Glaze

• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Step 1: Prepare the Apple Filling

Begin by peeling, coring, and finely dicing the apples. Small pieces work particularly well because they soften quickly and make the turnovers easier to fill without breaking the dough.

Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir everything together and cook for about 5–7 minutes, stirring occasionally.

The apples should become tender but should not completely fall apart. You want a thick filling rather than something watery.

Mix the flour with the water in a small bowl until smooth. Pour this mixture into the apples and stir continuously for another 1–2 minutes. The filling should thicken noticeably.

Remove the skillet from the heat and stir in the vanilla. Transfer the filling to a bowl and let it cool completely before assembling the turnovers.

Tip: Cooling the filling is important. Hot apple filling can soften the pastry and make it much harder to seal.

Step 2: Make the Dough

In a large mixing bowl, combine the flour, sugar, and salt.

Add the cold butter and work it into the flour using a pastry cutter, fork, or your fingertips. Stop when the mixture resembles coarse crumbs with some small pieces of butter still visible.

Gradually add the cold water, stirring gently until the dough begins to come together.

Turn the dough onto a lightly floured surface and gently bring it together with your hands. Avoid kneading it like bread. Overworking the dough can make the turnovers tough instead of tender and flaky.

Shape the dough into a disk, wrap it, and refrigerate it for about 30 minutes.

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