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)
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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.
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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.
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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.
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Cool slightly before serving warm.
Pro Tip* Try this recipe with Dark Hot Chocolate with Bourbon Smoked Sea Salt
