Apple Turnovers

Apple Turnovers
Adapted from bhg.com
Apple Turnovers

PREP TIME

60

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

PREP TIME

60

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

Adapted from bhg.com

Ingredients

  • 2 1/2

    cups apple juice

  • 2

    T packed brown sugar

  • 3

    medium gala apples, peeled, cored and cut into 1/2 in wedges

  • 3

    medium Rome, golden del. or jonathan apples, peeled, cored and cut into 1/2 in wedges

  • 1/2

    C granulated sugar

  • 1/4

    C packed brown sugar

  • 3

    T all-purpose flour

  • 1/4

    t dried sage or 1/2 t cinnamon

  • 2 1/4

    C all-purpose flour

  • 3/4

    t salt

  • 2/3

    C shortening

  • 8 to 10

    T cold water

  • 1/3

    C sour cream

  • 1/2

    t vanilla

  • Milk

Directions

1. For the sauce, in a small saucepan combine apple juice and 2 T brown sugar. Bring to boiling. Reduce heat and boil gently, uncovered, about 60 minutes or until reduced to 1/2 C. Set aside to cool. 2. Meanwhile, for the filling, in a large saucepan combine both varieties of apples, granulated sugar, the 1/4 C brown sugar, the 3 T flour, and sage. Toss gently to coat apples. Cook over medium heat,stirring constantly, about 10 minutes or until apples are tender and juice given off be apples is slightly thickened. Set aside to cool while preparing pastry. 3. Preheat oven to 400. In a medium bowl stir together the 2 1/4 C flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 T of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T water at a time, until all the flour mixture is moistened. Divide in half. Form each half into a ball. 4. On a lightly floured surface use your hands to slightly flatten one dough ball. Roll dough from center to edges into a 12-in square. Cut dough into 4 6-in squares. Repeat with remaining dough, forming 8 squares in all. 5. Place 1/4 C of cooled filling just off center on each square. Moisten edges of square with water; fold in half diagonally. Seal edges by pressing with tines of a fork. Prick top of turnovers several times with fork tines to make vent holes in pastry top. Brush tops with milk. With a spatula, transfer turnovers to a parchment lined baking sheet. Bake for 20 to 25 minutes or until golden brown. 6. Just before serving, in a small bowl combine sour cream and vanilla; whisk in apple syrup. Serve with apple-sour cream sauce with turnovers.

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