Recipe & Video
Apple Turnovers
Yield: about 9
Ingredients
For the Pastry
- 2 cups all-purpose flour (plus more for rolling)
- 1 tbsp sugar
- 1 tsp fine salt
- 3/4 cup butter, very cold
- 1/3-3/4 cup cold water
- 1 tsp apple cider vinegar
For the Filling
- 4-5 large, tart apples (such as granny smith, honeycrisp, jonagold, etc)
- 2 tbsp butter
- 3/4 cup sugar (granulated or brown sugar)
- 2 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp vanilla extract
For finishing
- 1 large egg
- 1 large egg yolk
- 1 tbsp milk or water
- 1/4 cup cinnamon sugar (optional)
Instructions
Make the pastry
- Line baking pan with parchment or a silicon baking mat for easier clean up. Set aside
- Either grate your frozen butter on the large side of a box grater or cut into very small cubes and hold in the refrigerator or freezer.
- In a large bowl, whisk together flour, sugar, and salt until well mixed.
- Add cold butter and toss with flour. Using breaking down pieces of butter until your mixture resembles coarse cornmeal.
- Add ½ cup cold water and 1 tsp apple cider vinegar. Mix with a wooden spoon or your hand until a rough dough is formed. Add additional water as need, 1 tablespoon at a time, until you have few to no dry bits of dough.
- Turn out onto a lightly floured counter and knead briefly just until a cohesive dough is formed. Flatten into a rectangle and fold. Repeat fold 2 more times.
- Shape into a flat square or rectangle, flatten to about 1 ½ inch thickness, wrap with plastic and chill in fridge for at least 30 minutes.
Make the filling
- Peel and small dice apples, about 1/2 inch dice or smaller.
- In a medium sauce pan, combine apples, butter, sugar, lemon juice, salt and cinnamon. Stir to combine and heat over medium heat. Bring to a simmer and simmer for several minutes until apples are soft and juice is caramelized (browned).
- Set aside to cool. Pour into a shallow dish to cool faster.
Assemble Turnovers
- Preheat oven to 375F. Line a baking pan with parchment paper for easier clean up.Roll out pastry to a large square, about 18"x18". Trim edges straight with a knife or rotary cutter. New square should be at least 15"x15". Measure out 9 equal squares, about 5"x5". Working one pastry at a time, fill a square with about 2 tablespoons of filling. Use a moistened finger to moistened the edges of the dough. Fold in half to form a rectangle. Press lightly together then crimp with a fork. Carefully move to baking sheet.Chill pastries in fridge or freezer until firm.Make egg wash by whisking together eggs and milk really well. Brush on all visible parts of pastries. Sprinkle with cinnamon sugar, if desired. Bake for 30-35 minutes, until a deep gold brown. All to cool for 10 minutes on the pan.
