Apple Turnovers

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Apple Turnovers

These traditional turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze.” I freeze the extras and warm them up in the microwave. They’re great with coffee.

Yield: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, divided
  • 1/4 cup ice water
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 2 medium tart apples, peeled and thinly sliced
  • 1 teaspoon lemon juice
  • 2 tablespoons beaten egg
  • 2-1/2 teaspoons water, divided
  • 1/4 cup confectioners' sugar
  • 1 teaspoon water

Instructions

In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.

Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.

Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.

Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.

In a small bowl, combine egg and 1-1/2 teaspoons water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.

Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine confectioners' sugar and remaining teaspoon of water; drizzle over turnovers. Serve warm.
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