Learn how to make delicious Sourdough Apple Turnovers using sourdough discard for a flaky, flavorful pastry. Perfect for a fall dessert or snack, these turnovers are easy to make and even better when served warm with ice cream.

For my family, apple picking season signifies summer is coming to an end and cool weather is just around the corner. Every year we head to the mountains of North Carolina and join family for a day of apple picking and we come home with full hearts and baskets overflowing with crisp apples.

Once we’re home it’s time to decide what to do with our bounty. Some years we make apple crisp or apple butter, but my husband loves my sourdough apple turnovers! They are an easy homemade treat for fall and a great way to use extra sourdough starter and fresh apples.

Sourdough discard is incredibly versatile, adding a subtle tang and depth of flavor to both sweet and savory recipes. Its soft texture makes it perfect for creating flaky, tender pastry dough, which is ideal for delicious apple turnovers.

Sourdough Discard Puff Pastry

Using sourdough discard in your pastry dough not only enhances the flavor but also gives the dough a tender, flaky texture that’s perfect for pies, tarts, or in this case, apple turnovers. You won’t believe how simple it is to make a classic pastry dough using sourdough discard.

What You Need

Sourdough Discard– You can use discard straight from the refrigerator. Keep in mind that older discard will have a tangier flavor than freshly fed sourdough discard.
All-Purpose Flour– For this recipe, you really want flour that’s not super high in protein so be sure to stick will all-purpose.
Salt– Kosher or sea salt.
Butter– Cold butter helps create those beautiful flaky layers.

Apples– Cored, peeled and diced into pieces no larger than 1/2” I would use firm, tart apples like Gala or Granny Smith apples.
Brown Sugar– You can use light or dark, just keep in mind that dark brown sugar will make your turnover a little sweeter.
Cinnamon
Cornstarch– For thickening the filling.
Egg– You’ll use the egg with just a little bit of water for an egg wash.
Coarse Sugar– This is optional but sprinkling a little bit on top of each turnover for added sweetness and presentation.

Step-By-Step Instructions

More than the recipe itself, the secret to a flaky pastry is in the folding technique which I will walk you through below.

For the Pastry Dough

Add flour, salt, and butter to a food processor and pulse until a crumbly mixture forms. If you don’t have one, simply rub the butter into the dry ingredients.
Add the sourdough discard and pulse again until a dough forms.
Remove the dough and form a rectangular shape. Wrap in plastic wrap and chill for 30 minutes.
Remove the chilled dough and roll it out into a larger rectangle. Fold the dough like you would a letter you wanted to place inside an envelope.
Wrap it in plastic wrap and chill for an additional 30 minutes.
Remove the dough, roll it out, and fold it like a letter once again. This creates layers of a buttery pastry.
Cut 3 strips of parchment paper and place them in between the folds of the dough. Wrap it in plastic wrap and chill for at least 2 hours.

For the Filling

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Add apple chunks, brown sugar, butter, cornstarch, cinnamon, and salt to a medium-sized saucepan over medium-low heat.
Cook, stirring frequently, until the butter is melted. Bring the mixture to a simmer for 5 minutes, stirring occasionally. The mixture should thicken.
Remove from the heat and stir in the vanilla extract.

Assembling the Turnovers

Remove the sourdough puff pastry from the refrigerator and use a rolling pin to roll it into a large rectangle onto a lightly floured work surface.
Cut the dough into 4 1/2” squares using a pizza cutter.
Transfer each square piece of dough to a parchment-lined baking sheet.
Scoop about 1 1/2 Tablespoons of the cooled apple mixture to each square just a little off center of the middle of the dough.
Fold the squares over the filling and use a fork to crimp around the edges.
Brush the tops with egg wash using a pastry brush and use a sharp knife to cut slits in each turnover to vent.
Sprinkle with coarse sugar and bake at 400°F for 25 minutes until the pastry is golden brown.

Serving Suggestions

Sourdough apple turnovers are best enjoyed warm, straight out of the oven, paired with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the flaky, tangy pastry and sweet apple filling with the creamy topping creates an irresistible treat.

These turnovers also make the perfect pairing with a hot cup of coffee or tea.

How To Store & Reheat Turnovers

The best way to store apple turnovers is to let them cool completely, and then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.

For longer storage, you can freeze them by wrapping each turnover individually in plastic wrap and placing them in a freezer-safe bag for up to 3 months.

To reheat apple turnovers, use an oven to maintain their crispiness. Preheat the oven to 350°F and heat for 5-10 minutes or until warm and flaky.

If frozen, you can reheat them directly from the freezer, adding a few extra minutes of baking time. Avoid using the microwave, as it can make the pastry soggy.

While you could easily purchase store-bought puff pastry, I believe you’ll fall in love with this recipe made with simple ingredients. If you decide to try these Sourdough Apple Turnovers and love them, please let us know by commenting below or tagging us on Instagram.

Looking for additional apple recipes, try this Sourdough Apple Crisp!

Sourdough Apple Turnovers

Perfect for a fall dessert or snack, these turnovers are easy to make and even better when served warm with ice cream.

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Prep Time 1

Cook Time 25

Total Time 1 25

Serving Size 10

Ingredients

For the Pastry Dough

1 2/3 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter cold and cut into pieces
1/2 cup sourdough discard

For the Filling

4 apples cored peeled, and diced into pieces no larger than 1/2”
2/3 cup brown sugar
2 Tbsp unsalted butter
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
pinch salt
1/2 teaspoon vanilla extract
1 egg + 1 tsp water for egg wash
2 Tbsp coarse sugar for topping

Instructions

For the Pastry Dough

Add flour, salt, and butter to a food processor and pulse until a crumbly mixture forms. If you don’t have one, simply rub the butter into the dry ingredients.
Add the sourdough discard and pulse again until a dough forms.
Remove the dough and form a rectangular shape. Wrap in plastic wrap and chill for 30 minutes.
Remove the chilled dough and roll it out into a larger rectangle. Fold the dough like you would a letter you wanted to place inside an envelope.
Wrap it in plastic wrap and chill for an additional 30 minutes.
Remove the dough, roll it out, and fold it like a letter once again. This creates layers of a buttery pastry.
Cut 3 strips of parchment paper and place them in between the folds of the dough. Wrap it in plastic wrap and chill for at least 2 hours.

For the Filling

Add apple chunks, brown sugar, butter, cornstarch, cinnamon, and salt to a medium-sized saucepan over medium-low heat.
Cook, stirring frequently, until the butter is melted. Bring the mixture to a simmer for 5 minutes, stirring occasionally. The mixture should thicken.
Remove from the heat and stir in the vanilla extract.

Assembling the Turnovers

Remove the sourdough puff pastry from the refrigerator and use a rolling pin to roll it into a large rectangle onto a lightly floured work surface.
Cut the dough into 4 1/2” squares using a pizza cutter.
Transfer each square piece of dough to a parchment-lined baking sheet.
Scoop about 1 1/2 Tablespoons of the cooled apple mixture to each square just a little off center of the middle of the dough.
Fold the squares over the filling and use a fork to crimp around the edges.
Brush the tops with egg wash using a pastry brush and use a sharp knife to cut slits in each turnover to vent.
Sprinkle with coarse sugar and bake at 400°F for 25 minutes until the pastry is golden brown.