Apple Turnovers Recipe

apple turnover

Apple Turnover

I made these the first time over 7 years ago. I remember the time because my youngest came home one day from school when she was in 2nd grade, a week or two after I made them for the first time, with apples from our own trees, and she announced that she had volunteered that I would bring them for the class. Yikes! That meant making 30 rather than the 6 I’d originally made. I decided to make smaller versions, more suitable for a 2nd grade snack. They turned out great.

I had a lot of apples, alas not from our trees at this time of year, and decided to make them for dessert tonight. My youngest, now in high school, came downstairs and said “Those remind me of 2nd grade!”

So make them bigger or smaller as you’d like, to serve as dessert or snack…or perhaps breakfast in our household.

Pastry:

  • 2 cups flour
  • 1 tsp salt
  • 3/4 cup butter PLUS 3 Tbs for filling
  • 1/3 cup or so ice water

Filling:

  • 3 cups peeled and chopped apples
  • 2/3 cup sugar
  • 1 Tbs minute tapiooca
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Preheat the oven to 400 F.

I like to use the food processor to mix up pie crust but you could use the traditional pastry cutter or two knives as well. Mix together the flour and salt, then mix in the butter until crumbly. Add the ice water a spoonful at a time until the dough barely sticks together. Set aside while you deal with the apples.

Peel and chop the apples, then mix with the sugar, tapioca, cinnamon, nutmget and melted butter.

Roll the pie crust out to 1/4″ thickness and cut into circles the size you’d like. If you opt for larger 6″ circles, you’ll get about 6 turnovers. Use a bowl or plate to cut out the circles, inverting it onto the crust and cutting around the edge.

Put some apple filling into the middle and fold the pastry over to form a half circle, pinching the edges together. Place on a cookie sheet. Repeat until the dough is all gone. Cut small slits in the turnovers to let the steam escape.

Bake at 400 for 15 minutes, then turn the heat down to 350 and bake another 30 minutes or so. Cool on a wire rack.

Note: These pack well for school lunches! They also freeze.

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