My turnover made simple since I used a light, sweet, and flaky pie dough instead of puff pastry which is high in butter plus dough. I was pressed for time and so I thought of just using such as the base the perfectly blended with the semi-exotic textures and flavors of the guapple and apple fruits. The pie dough was processed through a food processor and chilled for 30 minutes that makes it even flakier aside from using cold ingredients like the butter, flour, sugar salt and egg. The fruits were stewed in cinnmaon-sugar and soft butter that gave a nutty flavor to the fruits and never forget to season with salt. Cooled the stewed fruits completely. Just when it was time to use the filling, sheeted out the chilled crust, cut out 5 inches round ones, filled it with a generous amoun tof the cooked fruits. Make sure to seal the sides with a little egg-and- water wash. Dip fried it corn oil, let it drain on a paper towel, and dusted it with powdered sugar.