Single-Serving Apple Turnover
A dreamy fall breakfast, perfect for one!
- ½ large honeycrisp or fuji apple peeled & diced into ½” pieces (approximately ¾ cup)
- 1 teaspoon unsalted butter melted (sub refined coconut oil)
- 3 packed teaspoons light or dark brown sugar or coconut sugar
- ¼ teaspoon cinnamon
- Tiny pinch salt
- ¼ cup self-rising flour plus more as needed
- 3 tablespoons plain full-fat greek yogurt
- ¼ teaspoon vanilla extract
- Optional glaze: 2 tablespoons powdered sugar mixed with 1 teaspoon unsweetened almond milk
- Preheat oven to 375 degrees F and line a small baking sheet (regular is fine) with nonstick parchment paper.
- Heat a small saucepan to medium and add a splash of water with your apples. Saute 3-4 minutes, stirring 1-2 times, until apples are golden-brown around the edges.
- Turn heat to low and add 1 teaspoon butter, 2 teaspoons sugar, cinnamon and salt. Cook until apples are sticky and caramelized, another 2-3 minutes. Set apples aside to cool.
- In a small bowl, combine flour, yogurt and remaining teaspoon sugar. Use clean hands to mix into a sticky dough. Flour your countertop, add dough then sprinkle with more flour. Roll/shape into a 6”x6” square.
- You will be folding the square from corner to corner, so put the apple mixture on one of the 2 triangles that make up the square, leaving ½” around the edges. Then, fold the empty dough triangle over the filling and use the tines of a fork to press the edges together. Poke a few holes in the top of the dough as well.
- Bake 15 minutes, until golden brown on top and apples are bubbling through the slits. Cool 5 minutes before adding glaze (if using) and enjoying. Be careful–the inside might still be hot!