If you like apple pie, you will love this apple-toffee turnover. It is a great kid-friendly treat too (it’s like an apple pie that can be eaten with your hands)

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Apple-Toffee Turnovers

Servings: 15
Serving Size: 1 turnover
Calories: 200
Fat: 10.5 g
Carbs: 21 g
Fiber: 1 g
Protein: less than 1 g

Here are the ingredients you’ll need to make 15 turnovers:
Recipe adapted from Christine Burns Rudalevige featured in Cooking Light

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  • 2 cups finely chopped Honeycrisp Apples
  • 2 tbsp. toffee chips
  • 2 tsp. stevia
  • 1.5 tsp. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1 (14.1 ounce) package refrigerated pie crust
  • 1 large egg white
  • 1 tbsp. coconut oil (if it’s in solid form, cut into 14 slices)

Preheat oven to 375 degrees. Peel and finely chop apples. In a large mixing bowl, combine apples, toffee chips, stevia, lemon juice, and cinnamon.

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Roll 1 of the pie crusts on a lightly floured surface. Using a 3-inch round cookie cutter, cut each dough portion into 14 rounds. Place dough rounds on a baking sheet coated with cooking spray. (My cookie sheet is small, so I had to bake the remaining 3 on another sheet.)

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Spoon about 1 tbsp. of apple-toffee mixture onto each round (be sure to leave about 1/2 inch border around the edge of the dough).

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Top each mixture with 1 piece of coconut oil. (If your coconut oil is in liquid form, just drizzle some oil on top of each apple-toffee mixture.)

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Repeat the dough steps (roll the other pie crust on a lightly floured surface. Using a 3-inch round cookie cutter, cut each dough portion into 14 rounds). Top turnovers with the 14 rounds of dough; press edges together with a fork to seal. Brush beaten egg white over each turnover. Bake at 375 degrees for about 15 minutes (or until golden brown).

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Enjoy!

BigLens (3)

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