High Protein Apple Cinnamon Turnovers (Protein Dough)

Flaky apple turnovers… but make them protein-powered.

These High Protein Apple Cinnamon Turnovers give you warm, gooey apple filling wrapped in a soft, lightly crisp protein dough — without the heavy, butter-loaded pastry situation.

They taste like fall.
They smell like a bakery.
They fit your goals.

Win. Win. Win.

Why This Recipe is Awesome

Traditional turnovers rely on puff pastry (aka: mostly butter). Delicious? Yes. Balanced? Not always.

This version uses a lightly sweet, high-protein dough that:

• Holds shape beautifully
• Bakes golden and tender
• Adds real protein per serving
• Still gives you that cozy apple-cinnamon vibe

You still get the comfort. You just upgrade the macros.

Ingredients You’ll Need

For the Protein Dough

• 1 cup oat flour (or finely blended oats)
• ¼ cup vanilla protein powder
• 1 teaspoon baking powder
• 2 tablespoons cold butter or coconut oil
• 1 egg
• 2–3 tablespoons milk
• 1 tablespoon maple syrup
• Pinch of salt

For the Apple Cinnamon Filling

• 1 large apple, peeled and diced small
• 1 tablespoon maple syrup or brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

Optional Topping

• 1 egg (for egg wash)
• Cinnamon + sweetener sprinkle
• Simple glaze (powdered sugar + milk)

Step-by-Step Instructions

1. Make the Apple Filling

In a small saucepan over medium heat, combine diced apple, maple syrup, cinnamon, nutmeg, lemon juice, and cornstarch.

Cook for 5–7 minutes until apples soften and mixture thickens.

Remove from heat and let cool completely.
Warm filling = soggy turnovers. Patience matters.

2. Prepare the Protein Dough

In a bowl, mix oat flour, protein powder, baking powder, and salt.

Cut in cold butter (or coconut oil) using a fork or fingers until crumbly.

Add egg and maple syrup. Mix.
Add milk one tablespoon at a time until a soft dough forms.

Do not overmix — we want tender, not tough.

3. Roll and Cut

Place dough between two sheets of parchment paper and roll to about ¼ inch thick.

Cut into circles or rectangles (about 4–5 inches wide).

4. Fill and Fold

Place 1–2 tablespoons cooled apple filling in the center of each piece.

Fold over to create a half-moon or rectangle.

Press edges firmly with a fork to seal.

Cut a small slit in the top for steam release.

5. Bake

Preheat oven to 350°F (175°C).

Place turnovers on a lined baking sheet.

Brush with egg wash for golden color (optional but recommended).

Bake 15–18 minutes until lightly golden and set.

Let cool slightly before glazing or serving.

Texture Expectations

This is not puff pastry.

It’s:

• Soft
• Slightly biscuit-like
• Tender
• Lightly crisp on the edges

Think cozy hand pie — not laminated French pastry.

Common Mistakes to Avoid

1. Overfilling
Too much filling = bursting seams.

2. Not sealing edges well
Press firmly with a fork.

3. Using hot filling
It melts the dough and makes it sticky.

4. Overworking the dough
Makes turnovers dense.

5. Adding too much protein powder
Texture balance is everything.

Alternatives & Variations

• Caramel apple version: Add 1 teaspoon caramel sauce to filling.
• Apple berry twist: Mix in a tablespoon of blueberries.
• Higher protein boost: Add 1 tablespoon extra protein powder and 1 tablespoon extra milk.
• Gluten-free: Use certified gluten-free oats.
• Dairy-free: Use coconut oil and plant milk.
• Air fryer option: 325°F for 8–10 minutes (check frequently).

Approximate Protein Boost

Compared to traditional turnovers, this version significantly increases protein thanks to:

• Protein powder
• Egg
• Oat flour base

Still a treat — just smarter.

FAQ

1. Can I make them ahead of time?

Yes! Store in the fridge for up to 3 days.

2. Can I freeze them?

Yes — freeze unbaked or baked. Reheat in oven for best texture.

3. Why is my dough cracking?

It may need 1 teaspoon more milk. Add gradually.

4. Can I use whole wheat flour instead of oat flour?

Yes, but texture will be slightly firmer.

5. Can I make mini turnovers?

Absolutely — reduce bake time by 2–3 minutes.

6. Do they taste like protein powder?

No — cinnamon and apple dominate the flavor.

7. Can I use store-bought apple pie filling?

You can, but homemade gives better control over sweetness and texture.

Final Thoughts

These High Protein Apple Cinnamon Turnovers bring all the cozy bakery vibes — without the buttery overload.

They’re warm.
They’re comforting.
They smell unreal straight from the oven.

And they prove you can absolutely enjoy classic pastries while still keeping your protein goals in check.

So go ahead — bake a batch, glaze dramatically, and pretend your kitchen is a café.

What are we turning high-protein next?