Apple Turnovers

By Addie

These traditional turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze," Dorothy Bayes writes from Sardis, Ohio. "I freeze the extras and warm them up in the microwave. They're great with coffee." (Taste of Home)

Ingredients

• PASTRY:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, divided
• 1/4 cup ice water
• .....................................
• FILLING:
• 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
• 1 1/2 teaspoons water
• ...................................
• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon water

Preparation

Step 1

In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add 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 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 glaze ingredients; drizzle over turnovers. Serve warm. Yield: 4 servings.
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REVIEWS:

They turned out good, but I used an ungreased baking sheet like the recipe said, and my turnovers stuck to the pan quite a bit. I would grease it next time.

Best strudel I have ever had! Perfect combination of flaky, sweet, and gooey.

This recipe is a little more time consuming than most because of the crust but I think it's so worth it. I double it for my family and we all love them. I've also made them with peach filling--yum!

Fantastic! I even forgot a step with the crust and it still turned out great. I look forward to making this again.

These have such a flaky crust, a new favorite for me!!

This is such a good & easy recipe. I used a variety of apples which made excellent consistency. Next time I will cut the sugar just a little.

I had troubles with the dough but my dad and i both loved it

Fantastic! I left the dough in the fridge for 2 days rather than 1 hour. These are time consuming, but totally worth it.

These are the best turnovers!! Love the flaky pastry. Super easy too! I read other reviews and left my dough in the refrigerator overnight. YUMMY! Everyone loved them.

These are the best turnovers I have made. I like the crust better than pie crust. I used spy apples and the sweet tart is so good. One reviewer mentioned the filling oozing out that will happen if the crust is over filled, I know from experience. I doubled the recipe and made them small so they can be eaten out of your hand. My family loved them and mentioned how flaky the crust is. I will be making these again. The crust requires a little more work but the results are worth it.

Turned out beautiful. I got too busy to roll out after dough had refrigerated for 1 hour and let it sit for 2 days. Just like croissants, the longer they refrigerate the flakier they become. They were fantastic.

Mine didn't make enough dough. And the filling oozed out all over the pan. I will try again though.