Bring the flavors of Bourbon Country to your kitchen with these homemade Apple Turnovers. Made with tart Granny Smith apples, barrel-aged sorghum, Bourbon Smoked Pumpkin Spice, and a pinch of Bourbon Smoked Sea Salt, the filling is sweet, spiced, and kissed with a hint of smoke. Wrapped in golden, flaky pastry and baked to perfection, these turnovers are the ultimate fall dessert. Serve them warm with a drizzle of Bourbon Smoked Caramel Sauce or pair with coffee for a seasonal breakfast. This easy apple turnover recipe combines classic baking with authentic Kentucky ingredients—slow, small, and crafted with intention.

Ingredients (makes 4 turnovers):

• 2 large Granny Smith apples, peeled, cored, diced
• 1 tbsp lemon juice
• 2 tbsp unsalted butter (divided)
• ½ tbsp Bourbon Smoked Pumpkin Spice
• Pinch of Bourbon Smoked Sea Salt
• 1 tbsp Bourbon Barrel Aged Sorghum
• 1 sheet puff pastry (thawed)
•  1 egg (for egg wash)
• Bourbon Smoked Sugar for sprinkling
  
  

Instructions:

Prep the Apples

• Toss diced apples with lemon juice in a small bowl.
• Cook the Filling
• In a skillet, melt 1 tbsp butter over medium heat.
• Add apples and cook until slightly softened, about 4–5 minutes.
• Push apples to the side, melt the remaining 1 tbsp butter in the pan.
• Stir in Bourbon Smoked Pumpkin Spice, a pinch of Bourbon Smoked Sea Salt, and the Sorghum.
• Combine with apples and cook another 2–3 minutes until syrupy. Remove from heat and cool slightly.
  
  

Assemble the Turnovers

• Preheat oven to 400°F and line a baking sheet with parchment.
• Cut puff pastry sheet into 4 squares.
• Spoon apple mixture onto the center of each square.
• Fold over into triangles, pressing edges with a fork to seal.
  
  

Finish & Bake

• Brush tops with beaten egg and sprinkle with coarse sugar if desired.
• Bake 18–20 minutes, or until golden brown and puffed.
• Cool slightly before serving warm.
  
  

Pro Tip* Try this recipe with Dark Hot Chocolate with Bourbon Smoked Sea Salt