Apple Turnovers
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Apple Turnovers
Yield: 8 Turnovers
Wondering what to do with all those apples you’ve just picked? These turnovers are the perfect solution for an absolutely delicious seasonal dessert! Serve fresh out of the oven and with vanilla ice cream if you choose.
Ingredients
Pie Dough:
- 1 1/4 c unbleached all-purpose flour
- 1 c whole wheat pastry flour
- 1 tsp granulated sugar
- 1/2 tsp sea salt
- 12 tbsp unsalted butter, cut into small pieces and chilled
- 1/2 cup ice water
Apple Filling:
- 3 Tbs. all-purpose flour
- 3/4 cup granulated sugar (I used 1/2 c granulated and 1/4 cup maple syrup)
- 4 large apples (about 2 lb. total), peeled and cut into small pieces
- 1 tsp ground cinnamon
Instructions
Before Baking:
- 2 Tbsp. unsalted butter, melted
- Granulated sugar, for sprinkling
Make the Pie Dough:
- In a food processor, combine the flour, sugar, and salt
- Add the cut up pieces of butter and mix slightly, but do not over mix. Add the water all at once and mix until dough comes together
- Divide the dough and shape into 2 disks. Cut the disk into quarters. Lightly flour hands and shape each quarter into a flat oval about 3 inches long and 2 inches wide
- Cover the ovals with plastic wrap and refrigerate for at least 30 minutes
Make the Apple Filling:
- In a large mixing bowl, combine the apples, flour, granulated sugar (and maple syrup if using) and cinnamon. Mix well.
Make the Turnovers:
- Grease two baking sheets & preheat oven to 400°F
- Flour a smooth work surface
- Using a rolling pin to roll each piece of dough into a larger oval--approximately 10 inches long and 6 inches wide. The dough should be nearly paper-thin
- Spoon the apple filling onto half of each oval and fold the other half of the oval over the apples. Use fingers to gently press the dough to seal the turnover shut, and flute the edges as you would a pie crust
- Brush the tops of the turnovers with melted butter and sprinkle with additional sugar. Bake for 45-50 minutes or until golden brown