Apple Turnover Recipe
or
teaspoon Lemon JuiceGlaze:
Cut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of a rectangle to within 1/2 in. of edges. Fold the unbuttered third of dough over the middle third. Fold the 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.
In a small bowl, combine egg and 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 the dough overfilling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with the remaining egg mixture. With a sharp knife, cut three small slits in the top of each apple turnover.
Apple Turnover
Ingredients
- Dough
- 1 cup Organic All-Purpose Flour
- 1/2 teaspoon Celtic Sea Salt
- 1/4 cup ice water
- Filling:
- 1/3 cup Raw Sugar
- 1/2 tsp organic Tapioca Flour ((or 2 teaspoons Organic Corn Starch))
- 1/8 teaspoon ground Organic Cinnamon
- 2 Organic Apples (peeled and thinly sliced)
- 1 teaspoon Lemon Juice
- 2 tablespoons beaten Free-range Organic egg
- 1-1/2 teaspoons water
- Glaze:
- 1/4 cup organic Powdered Sugar
- 1 teaspoon water
Instructions
Cut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of a rectangle to within 1/2 in. of edges. Fold the unbuttered third of dough over the middle third. Fold the 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, tapioca flour or 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 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 the dough overfilling. 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.
Meanwhile, in a small saucepan, combine the sugar, tapioca flour or 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 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 the dough overfilling. 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 glaze ingredients; drizzle over turnovers. Serve warm. Yield: 4 servings.
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