Hemetschwenger - Apple Turnovers (Mennonite)

"This, in a word, is AMAZING! My DS proclaimed, "I think I died and went to heaven!" I made this recipe for my 4th grader who is studying and reporting on the state of Kansas. He needed to make a food item to share with the class. Many thanks to Dee514 for helping me work out the kinks! Prep time includes chill time. NOTE: You can freeze them unbaked, and then bake them fresh and bake as needed **do not thaw first. Baking time may need to be adjusted if frozen. Handy during the holidays."
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
1hr 55mins


  • 1 cup whipping cream
  • 1 cup butter, softened
  • 2 12 cups flour
  • 2 large Granny Smith apples, peeled and chop into 1/4-inch cubes
  • 12 cup sugar
  • 2 -3 teaspoons cinnamon (to taste)


  • Preheat oven to 350°.
  • Mix the whipping cream and butter together until well blended.
  • Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX!
  • Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour.
  • Lightly flour your rolling surface and rolling pin.
  • Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking.
  • Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
  • Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
  • Pick up all 4 corners and bring to the center and twist to form a knot.
  • NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking.
  • Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
  • Remove from cookie sheet promptly and roll in cinnamon sugar.
  • Serve warm or set aside to cool. Best flavor when serve warm.
  • A small scoop of vanilla ice cream would put this over the top!

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Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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